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- 4 large red bell peppers - 12 oz pasta (spaghetti or penne recommended) - 1 cup heavy cream - 1 cup grated Parmesan cheese - 3 cloves garlic, minced - 2 tablespoons olive oil - 1 teaspoon red pepper flakes (adjust based on heat preference) - Salt and black pepper to taste - Fresh basil leaves for garnish You can switch up the pasta type. Use gluten-free pasta for a gluten-free option. If you want a lighter sauce, try using half-and-half instead of heavy cream. For a vegan version, use cashew cream and nutritional yeast in place of cheese. You can add grilled chicken or shrimp for extra protein. If you like more heat, add more red pepper flakes or a dash of hot sauce. This roasted red pepper pasta is rich and satisfying. Each serving has about: - Calories: 600 - Protein: 20g - Fat: 30g - Carbohydrates: 70g - Fiber: 3g - Sugar: 3g This meal gives you a good balance of nutrients while being super tasty. Enjoy it as a hearty dinner or a special treat! {{ingredient_image_2}} Start by preheating your oven to 450°F (230°C). Slice the red bell peppers in half. Remove the seeds and stems. Place the peppers cut side down on a baking sheet. Using parchment paper makes cleanup easy. Roast them for about 20 to 25 minutes. Look for charred and blistered skins. Once done, take them out and let them cool. When cool, peel off the skins and set the peppers aside. While the peppers roast, bring a large pot of salted water to a boil. Add your choice of pasta, either spaghetti or penne. Cook according to package directions until al dente. Drain the pasta, but save about 1 cup of the cooking water. This water helps to adjust sauce thickness later. Set the pasta aside for now. In a blender, add the peeled roasted peppers, heavy cream, and minced garlic. Pour in the olive oil and sprinkle red pepper flakes for a kick. Add a pinch of salt and black pepper. Blend until the mixture is smooth and creamy. No chunks should remain. This sauce is the star of your dish. Heat a large skillet over medium heat. Pour in the blended roasted red pepper sauce. Gently warm the sauce, stirring now and then. If the sauce feels too thick, add a bit of the reserved pasta water. Gradually, mix in the cooked pasta. Toss it carefully to coat every piece with that lovely sauce. Once the pasta is coated, take the skillet off the heat. Stir in the grated Parmesan cheese. Mix until the cheese melts into the sauce. Taste your dish and adjust the seasoning. You may want to add more salt, black pepper, or red pepper flakes based on your taste. Spoon the creamy roasted red pepper pasta onto plates. Garnish with fresh basil leaves for color and taste. You can also sprinkle more Parmesan cheese on top. This dish looks great and tastes even better. Enjoy your meal! Roasting peppers gives them a sweet and smoky taste. Start by preheating your oven to 450°F (230°C). Cut the peppers in half and remove the seeds. Place them cut side down on a baking sheet lined with parchment paper. Roast for about 20-25 minutes until the skins are charred. After roasting, let them cool. The skins will peel off easily. This method brings out the best flavor. For this recipe, I recommend using spaghetti or penne. These shapes hold the sauce well. Spaghetti gives you long, twirling bites, while penne offers a sturdy, hearty option. Choose what you like best, but remember to cook the pasta until it’s al dente. This means it should be firm when you bite it. If you like heat, add more red pepper flakes to the sauce. Start with one teaspoon, then taste and adjust. If it’s too spicy, you can balance it with more cream or cheese. For a milder dish, use less or skip the flakes. Always taste as you go to find your perfect heat level. Pro Tips Choose the Right Pasta: For this creamy sauce, spaghetti or penne works best as they hold the sauce well, ensuring each bite is flavorful. Adjust the Heat: Feel free to modify the amount of red pepper flakes based on your heat preference. Start with less if you're unsure, and add more to taste. Fresh Ingredients Matter: Using fresh basil and good-quality Parmesan cheese will elevate the flavor of your dish significantly, making it taste even more delicious. Perfect Sauce Consistency: If your sauce is too thick, gradually add reserved pasta water until you reach your desired creaminess without watering it down. {{image_4}} To make vegan roasted red pepper pasta, swap heavy cream for coconut cream. This change adds a rich taste without dairy. Use nutritional yeast instead of Parmesan cheese for a cheesy flavor. Add a splash of lemon juice for brightness. This dish stays creamy and delicious. For a protein boost, add cooked chicken or shrimp. Simply toss them in with the pasta before serving. You can also use chickpeas or lentils for a plant-based protein. These options make the meal filling and satisfying. Adjust the cooking time as needed to ensure everything is warm. If you need a gluten-free option, choose gluten-free pasta. Many brands offer great textures that mimic traditional pasta. You can also use spiralized vegetables like zucchini or carrots for a low-carb choice. These alternatives keep the dish light and fresh. Enjoy the same great flavors without the gluten! After enjoying your roasted red pepper pasta, store leftovers in an airtight container. Let the pasta cool down first. You can keep it in the fridge for up to 3 days. If you want to keep it longer, consider freezing. To freeze your pasta, place it in a freezer-safe container. Make sure to label it with the date. Roasted red pepper pasta can last in the freezer for about 2 to 3 months. When you're ready to eat, just thaw it in the fridge overnight. To reheat, you have a few options. You can use the microwave or stovetop. For the microwave, place pasta in a bowl and cover it with a lid. Heat for 1 to 2 minutes. Stir halfway through. For the stovetop, add pasta and a splash of water to a pan. Heat over low heat until warm. Add more sauce if needed to keep it creamy. Yes, you can use jarred roasted red peppers. They save time and effort. Look for those in water or oil. Drain them well before blending. The taste will still be delicious! To add heat, use more red pepper flakes. You can also mix in some chopped fresh chili. Adjust the amount based on your taste. Start small, then add more if needed. Great side dishes include garlic bread and mixed salad. You can also serve it with grilled vegetables. These dishes balance the creamy pasta well. Leftovers will last about three to four days. Store them in an airtight container. Reheat on the stove or in the microwave for best results. Yes, you can prepare the sauce in advance. Store it in the fridge for up to three days. Cook the pasta fresh when ready to serve. This keeps everything tasty and fresh! This blog post covered how to make roasted red pepper pasta, from ingredients to variations. You learned how to roast peppers, cook pasta, and make a tasty sauce. We also shared tips on perfect roasting and choosing pasta types. Plus, we offered ideas for vegan and gluten-free options. In the end, this dish is easy and fun to make. Enjoy trying different spices and toppings. Happy cooking!

Roasted Red Pepper Pasta

A creamy and flavorful pasta dish made with roasted red peppers, garlic, and Parmesan cheese.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Course
Cuisine Italian
Servings 4
Calories 600 kcal

Ingredients
  

  • 4 large red bell peppers
  • 12 oz pasta (spaghetti or penne recommended)
  • 1 cup heavy cream
  • 1 cup grated Parmesan cheese
  • 3 cloves garlic, minced
  • 2 tablespoons olive oil
  • 1 teaspoon red pepper flakes
  • to taste salt and black pepper
  • for garnish fresh basil leaves

Instructions
 

  • Preheat your oven to 450°F (230°C). Halve the red bell peppers and remove the seeds and stems. Arrange the peppers cut side down on a baking sheet lined with parchment paper for easy cleanup. Roast in the preheated oven for approximately 20-25 minutes, or until the skins are charred and blistered. Once roasted, remove from the oven and allow to cool. When cool enough to handle, peel the skins off the peppers and set aside.
  • While the peppers are roasting, fill a large pot with water and add a generous amount of salt. Bring to a boil, then add the pasta. Cook according to the package instructions until al dente. Drain the pasta, reserving about 1 cup of the pasta cooking water for later use. Set the drained pasta aside.
  • In a blender or food processor, combine the peeled roasted red peppers, heavy cream, minced garlic, olive oil, red pepper flakes, and a pinch of salt and pepper. Blend the mixture until it becomes smooth and creamy, ensuring there are no chunks remaining.
  • In a large skillet set over medium heat, pour in the blended roasted red pepper sauce. Gently heat the sauce, stirring occasionally. If the sauce appears too thick, gradually add a small amount of the reserved pasta water until you reach your desired consistency. Add the cooked pasta into the skillet and carefully toss to coat the pasta evenly with the sauce.
  • Once the pasta is well coated, remove the skillet from the heat. Stir in the grated Parmesan cheese, mixing until it melts and integrates into the sauce. Taste and adjust the seasoning with additional salt, black pepper, or red pepper flakes if desired.
  • Spoon the creamy roasted red pepper pasta onto plates or into bowls. Garnish with fresh basil leaves and sprinkle with extra Parmesan cheese for added flavor, if desired.

Notes

Adjust the red pepper flakes based on your heat preference.
Keyword creamy, pasta, red pepper, vegetarian