Go Back
To make creamy roasted red pepper pasta, you need a few key ingredients. Each one plays a big role in the taste and texture of the dish. Here is the list of ingredients: - Pasta options: fettuccine or penne - Fresh produce: red bell peppers and garlic - Dairy components: heavy cream and Parmesan cheese - Flavor enhancers: olive oil, salt, pepper, and Italian herbs Using high-quality ingredients makes a big difference. The red bell peppers bring a sweet and smoky flavor, while garlic adds depth. Heavy cream makes the sauce rich and smooth, and Parmesan cheese adds a lovely salty taste. Olive oil helps roast the peppers and makes the sauce silky. Salt, pepper, and herbs tie everything together. You can find the full recipe to see how to use these ingredients! To start, roast the red bell peppers at 450°F. This high heat will char the skins, adding great flavor. Cut the peppers in half, remove the seeds, and place them cut-side down on a baking sheet. Drizzle with a bit of olive oil. Roast them for 20-25 minutes until the skins are blistered. After roasting, place the peppers in a bowl and cover them with plastic wrap. This steaming process helps to loosen the skin, making it easy to peel off later. While the peppers roast, you can cook the pasta. Boil a large pot of salted water and add your choice of fettuccine or penne. Cook until the pasta is al dente, usually about 10 minutes. Drain the pasta but keep about ½ cup of the pasta water for later. Next, it’s time to make the sauce. Peel off the charred skin from the cooled peppers. Place them in a blender with minced garlic, heavy cream, and Italian herbs. Blend until smooth and creamy. In a large skillet over medium heat, combine the roasted red pepper sauce and grated Parmesan cheese. Cook for about 3-5 minutes, stirring constantly until the sauce is warm and the cheese melts. If the sauce is thick, add some reserved pasta water to adjust the consistency. Finally, add the drained pasta to the skillet and toss it with the sauce. Make sure every piece is coated well. Adjust the seasoning with salt and pepper as needed. For a beautiful finish, serve hot and garnish with fresh basil leaves and extra Parmesan cheese. Enjoy this creamy roasted red pepper pasta for a delightful weeknight meal! If you need the full recipe, check the earlier section. To get the right sauce thickness, save some pasta water. After cooking, drain the pasta but keep about half a cup of that water. If your sauce turns out too thick, add a bit of this water. It helps thin the sauce while keeping it rich. Adding more herbs boosts the flavor. I like to use dried Italian herbs, like oregano or basil, but you can play with fresh herbs too. Just sprinkle in a bit more as you cook. This gives your dish a fresh taste. Timing is key when cooking pasta and sauce. Start boiling the pasta before you blend your sauce. This way, both finish around the same time. You want to toss them together while everything is hot. To stop the pasta from sticking, stir it often as it cooks. Use a large pot to give the pasta space. After draining, add a splash of olive oil. This helps keep it separate until you mix in the sauce. For the full recipe, check out the detailed instructions above. {{image_2}} You can make creamy roasted red pepper pasta gluten-free by using gluten-free pasta. Many brands offer great options that taste just as good. For a vegan version, swap the heavy cream with coconut cream or cashew cream. Use nutritional yeast instead of Parmesan cheese for a cheesy flavor. This way, everyone can enjoy the dish, no matter their diet. Feel free to change up the cheese. If you want something different, try using goat cheese or vegan cheese. You can also add fresh spinach or cooked chicken to the pasta. Spinach adds nutrients and color, while chicken gives extra protein. These swaps can help you customize the dish to fit your taste and needs. For the full recipe, you can check the section above. To keep your creamy roasted red pepper pasta fresh, store it in an airtight container. Place it in the fridge within two hours of cooking. It will stay good for about three to four days. For long-term storage, you can freeze the pasta. Use a freezer-safe container or bag. Make sure to remove as much air as possible. This way, it can last up to three months. When you're ready to enjoy your leftovers, there are good methods to reheat without losing texture. You can use the stove for best results. Place the pasta in a skillet over medium heat. Add a splash of water or cream to keep it moist. Stir frequently until it heats through. You can also use the microwave. Place the pasta in a safe bowl and cover it with a damp paper towel. Heat in short bursts, stirring in between. This helps prevent overcooking. How to adjust spice levels in the dish? You can control the heat in this dish by adding red pepper flakes. Start small, about a pinch. Taste it, then add more if you want more heat. You can also add fresh chili peppers for a fresh kick. Can you use jarred roasted peppers? Yes, jarred roasted peppers work great! They save time and still give a nice flavor. Just drain them well before using in the recipe. They add a good touch if you are in a hurry. What to serve with creamy roasted red pepper pasta? This pasta pairs well with a simple salad or garlic bread. A light green salad with vinaigrette balances the creamy pasta. Garlic bread adds a crunchy, buttery touch that everyone loves. Where can I find the full recipe? You can find the full recipe for Creamy Roasted Red Pepper Pasta in the article above. It includes all the steps and tips you need to make it perfect! You learned how to make creamy roasted red pepper pasta from start to finish. We covered the key ingredients, simple steps, and helpful tips. With the right tricks, you can perfect the sauce and adjust flavors to suit your taste. Don't forget the variations for dietary needs or ingredient swaps. Lastly, proper storage and reheating will keep your meals fresh. Enjoy making this tasty dish often; it’s sure to amaze everyone!

Creamy Roasted Red Pepper Pasta

Indulge in the rich flavors of creamy roasted red pepper pasta with this easy and delicious recipe! Simple ingredients come together to create a mouthwatering dish that everyone will love. Learn how to roast red peppers, blend a creamy sauce, and perfectly combine it with pasta in just 40 minutes.
Print Recipe Pin Recipe

Ingredients
  

12 ounces pasta (fettuccine or penne)

2 large red bell peppers

1 tablespoon olive oil

3 cloves garlic, minced

1 cup heavy cream

1 cup grated Parmesan cheese

Salt and pepper to taste

1 teaspoon dried Italian herbs (oregano, basil, thyme)

Fresh basil leaves for garnish

Instructions
 

Preheat your oven to 450°F (230°C).

    Cut the red bell peppers in half, remove the seeds and stems, and place them cut-side down on a baking sheet. Drizzle with a little olive oil.

      Roast the peppers in the preheated oven for about 20-25 minutes, or until the skins are charred and blistered. Remove them from the oven and place in a bowl, covering with plastic wrap to steam for about 10 minutes.

        While the peppers are steaming, cook the pasta according to package instructions in a large pot of salted boiling water until al dente. Drain and set aside, reserving about 1/2 cup of pasta water.

          Once the peppers have cooled slightly, peel off the charred skin and place the roasted peppers in a blender or food processor. Add the minced garlic, heavy cream, Italian herbs, and a pinch of salt and pepper. Blend until smooth and creamy.

            In a large skillet over medium heat, combine the roasted red pepper sauce and Parmesan cheese. Cook for about 3-5 minutes, stirring constantly, until the sauce is heated through and the cheese has melted. If the sauce is too thick, add a little reserved pasta water until you reach your desired consistency.

              Add the cooked pasta to the skillet and toss to coat evenly in the sauce. Adjust seasoning with more salt and pepper if needed.

                Serve hot, garnished with fresh basil leaves and additional Parmesan cheese if desired.

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