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A close-up overhead view of a bowl of creamy Roasted Red Pepper Pasta, garnished with fresh herbs and grated cheese.
Layla

Creamy Roasted Red Pepper Pasta

This creamy and vibrant Roasted Red Pepper Pasta features a rich, smoky sauce made from scratch with blistered red peppers, garlic, and a touch of cream. A perfect, comforting weeknight meal that comes together in about 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian-American, Mediterranean
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

For the Roasted Red Pepper Sauce
  • 3 large red bell peppers halved and seeded
  • 1/2 medium yellow onion roughly chopped
  • 4 cloves garlic peeled
  • 1 tbsp olive oil for roasting
  • 1/2 cup vegetable broth
  • 1/2 cup heavy cream or full-fat coconut milk
  • 1 tsp smoked paprika
  • 1/4 tsp red pepper flakes or to taste
  • 1 tsp salt or to taste
  • 1/2 tsp black pepper freshly ground
For the Pasta & Assembly
  • 12 oz pasta such as rigatoni, penne, or fusilli
  • 1/4 cup fresh basil chopped, for garnish
  • 1/4 cup Parmesan cheese freshly grated, for serving

Equipment

  • Baking Sheet
  • High-Speed Blender or Food Processor
  • Large Pot

Method
 

Roast the Vegetables
  1. Preheat your oven's broiler to high (or oven to 425°F / 220°C). Arrange the halved red bell peppers (cut-side down), chopped onion, and whole garlic cloves on a baking sheet. Drizzle with 1 tablespoon of olive oil.
  2. Place the baking sheet under the broiler for 5-10 minutes (or roast in the oven for 15-20 minutes) until the pepper skins are blistered and blackened in spots. Keep a close eye on them to prevent burning.
Cook the Pasta
  1. While the vegetables are roasting, bring a large pot of generously salted water to a boil. Add the pasta and cook according to package directions until al dente.
  2. Before draining the pasta, carefully reserve about 1 cup of the starchy pasta water. Drain the pasta and set it aside.
Create the Sauce
  1. Carefully transfer the roasted peppers, onion, and garlic from the baking sheet to a high-speed blender or food processor. (Optional: for a smoother sauce, you can peel the blistered skins off the peppers once they are cool enough to handle).
  2. To the blender, add the vegetable broth, heavy cream, smoked paprika, red pepper flakes, salt, and black pepper. Blend on high speed until the sauce is completely smooth and creamy.
Combine and Serve
  1. Pour the blended red pepper sauce into the now-empty pasta pot and warm it over medium heat until it gently simmers.
  2. Add the cooked pasta to the pot with the sauce. Stir well to coat every piece of pasta. If the sauce seems too thick, add a splash of the reserved pasta water until it reaches your desired consistency.
  3. Serve the roasted red pepper pasta immediately, garnished with a generous amount of fresh basil and grated Parmesan cheese.

Notes

For a time-saving shortcut, you can use a 12-ounce jar of roasted red peppers (drained). Simply sauté the onion and garlic in a pan until soft, then add them to the blender with the jarred peppers and other sauce ingredients. For a vegan version, use full-fat coconut milk instead of heavy cream and nutritional yeast or vegan parmesan for garnish. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.