Roasted Red Pepper Pasta
A vibrant, creamy pasta sauce made from sweet roasted red peppers, garlic, and a touch of cream. This elegant yet easy weeknight dinner comes together in under 30 minutes and is packed with flavor.
For 4 servings
5 steps. 20 minutes total.
- 1
Step 1
- a.Cook the pasta in a large pot of boiling salted water according to package directions until al dente. Before draining, reserve about 1 cup of the pasta water.
- 2
While the pasta cooks, prepare the aromatics for the sauce
- a.Heat the olive oil in a large skillet or Dutch oven over medium heat. Add the chopped onion and cook, stirring occasionally, until softened and translucent, about 5-6 minutes. Stir in the minced garlic and red pepper flakes (if using) and cook for another minute until fragrant.
- 3
Blend the sauce until smooth
- a.Carefully transfer the cooked onion and garlic mixture to a high-speed blender. Add the drained roasted red peppers, vegetable broth, and heavy cream to the blender. Blend on high until the sauce is completely smooth and creamy.
- 4
Combine the sauce and pasta
- a.Pour the blended sauce back into the skillet and set over medium-low heat. Bring to a gentle simmer, then stir in the grated Parmesan cheese until it has fully melted into the sauce. Season with salt and black pepper to taste. Add the drained pasta to the skillet with the sauce and toss well to coat everything evenly.
- 5
Step 5
- a.If the sauce seems too thick, add a splash of the reserved pasta water to reach your desired consistency. Serve immediately, garnished with fresh basil and an extra sprinkle of Parmesan cheese.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Don't forget to salt your pasta water! It's the first and best chance to season the pasta itself.
- 2The starchy pasta water is liquid gold. It helps the sauce cling to the pasta and gives it a silky texture.
- 3For a deeper, smokier flavor, you can roast your own bell peppers in the oven or over a gas flame until the skin is charred, then peel them.
- 4Be careful not to boil the sauce after adding the cream and cheese, as it can cause the sauce to separate.
- 5Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of milk or broth to loosen the sauce.
Adapt it for your goals.
Vegan
Replace heavy cream with full-fat coconut milk or a cashew cream (soaked raw cashews blended with water). Use nutritional yeast or a vegan parmesan substitute instead of cheese.
gluten freeGluten free
Use your favorite brand of gluten-free pasta. Make sure to cook it according to its specific package instructions as cooking times can vary.
high proteinHigh protein
Stir in grilled chicken, sautéed shrimp, or a can of drained chickpeas along with the pasta to make the dish more substantial.
healthyHealthy
For a lighter version, replace the heavy cream with evaporated milk or Greek yogurt (stir in off-heat). You can also add a handful of fresh spinach to the sauce for extra nutrients.