Go Back
Creamy Roasted Red Pepper Pasta is a dish that perfectly exemplifies the notion of comfort food while simultaneously boasting a vibrant flavor profile. It combines the sweetness of roasted red peppers with a rich, creamy sauce that clings beautifully to each strand of pasta. This dish not only tantalizes the taste buds but also presents an inviting visual appeal that makes it a favorite for gatherings and weeknight dinners alike.

Creamy Roasted Red Pepper Pasta

Discover the deliciousness of Creamy Roasted Red Pepper Pasta, a comforting dish that marries rich flavors and vibrant colors. This recipe showcases roasted red peppers blended into a creamy sauce that clings beautifully to your pasta choice, whether it’s fettuccine or penne. Fresh garlic, onions, and Parmesan cheese enhance the flavor profile, making it a perfect choice for weeknight dinners or special gatherings. Easy to prepare, and endlessly customizable, this pasta is sure to impress!
Print Recipe Pin Recipe

Ingredients
  

12 oz (340g) pasta (fettuccine or penne work well)

2 large red bell peppers

1 medium onion, chopped

4 cloves garlic, minced

1 cup heavy cream

1 cup grated Parmesan cheese

2 tbsp olive oil

1 tsp Italian seasoning

Salt and pepper to taste

Fresh basil for garnish (optional)

Crushed red pepper flakes (optional for heat)

Instructions
 

Roast the Peppers: Preheat your oven to 450°F (230°C). Slice the red bell peppers in half and remove the seeds. Place them cut-side down on a baking sheet lined with parchment paper. Roast in the oven for about 20-25 minutes or until the skin is charred and blistered. Remove them from the oven and let them cool slightly before peeling off the skin.

    Cook the Pasta: While the peppers are roasting, bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1 cup of the pasta water, then drain and set aside.

      Sauté the Aromatics: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Add the minced garlic and Italian seasoning, cooking for an additional 1-2 minutes until fragrant.

        Blend the Sauce: Once the roasted peppers are cool enough to handle, add them to a blender along with the sautéed onion and garlic, heavy cream, salt, and pepper. Blend until smooth and creamy.

          Combine: Pour the roasted red pepper sauce into the skillet over medium heat. Let it simmer for about 5 minutes, then stir in the grated Parmesan cheese until melted and well combined. If the sauce is too thick, add some reserved pasta water to reach your desired consistency.

            Mix in the Pasta: Add the drained pasta to the skillet and toss to coat it evenly in the creamy sauce. Cook for an additional minute, allowing the pasta to absorb some of the sauce.

              Serve: Plate the pasta and garnish with fresh basil and crushed red pepper flakes if desired. Enjoy your comforting and flavorful creamy roasted red pepper pasta!

                Prep Time: 10 minutes | Cook Time: 30 minutes | Total Time: 40 minutes | Servings: 4