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Change up your classic red sauce for this delicious and nutritious roasted red pepper pasta recipe. This red pepper pasta is packed with roasted red pepper flavors and makes a quick weeknight meal. A restaurant-style pasta that you can assemble in just half an hour!
Creamy Roasted Red Pepper Pasta
Pasta is always a good idea when you need a satisfying and easy meal that everyone will devour. I always have bell peppers on hand to make fajitas, oven kabobs, bell pepper pizzas for the kids, and, of course, to build this epic pasta dinner effortlessly!
The creamy roasted red pepper sauce turns plain pasta into a restaurant-worthy meal with minimal work! I easily roast the red peppers in the oven, but you can use the ones from the jar and make this dinner even faster!
I make this simple recipe with bell peppers when I crave an irresistible bowl of creamy pasta, but I also want to give tomato sauce a break. Other great ones? My Pumpkin Pasta recipe and this quick Spinach Tortellini are also family favorites!
Ingredients
This roasted red pepper pasta is made with simple staples you probably have in your kitchen. Make them come together to create this spectacular dinner! Here’s what you need to make this tasty recipe:
- Red bell peppers: the heart of the sauce. Flavorful and a nice bright color.
- Shallots: roasted and caramelized pairs great with peppers. Regular onions also work.
- Garlic: roasted and delicious makes everything tastier!
- Olive oil: for cooking.
- Pasta: I use penne pasta to trap the sauce inside, but you can use any other.
- Half & half: a little is added to give the sauce a creamy texture. Swap it for coconut milk to make this recipe dairy-free.
- Italian seasoning: an extra boost of flavor.
- Salt and pepper: for seasoning.
How to Make Red Bell Pepper Pasta Sauce
This red bell pepper pasta sauce may look fancy, but don’t be fooled! It’s a very simple recipe you can cook in 30 minutes and serve for dinner any day of the week! Check out the steps:
- Roast the red peppers
Use a lined baking sheet to roast the bell peppers with the shallots and garlic. Allow bell peppers to cool down before peeling them. You can skip this step by using jarred roasted red pepper and sauteeing the garlic and onions in a pan for a few minutes. - Cook the pasta
Once cooked, reserve pasta water to thin out the sauce. - Make the sauce
Blend the peeled peppers, shallots, garlic cloves, half and half, and seasonings. Now is when you pour the reserved pasta water slowly until the sauce reaches the desired consistency. - Combine
Pour the sauce over the pasta and heat it through on low if needed. Serve with parmesan cheese, and enjoy!
Watch how this recipe comes together step by step in this video:
Success Tips for Red Pepper Pasta
Make this recipe following these simple tips for a perfect roasted red pepper pasta every time:
Set a timer
Red peppers roast quickly, and we don’t want them to overcook, so I suggest setting a timer to be sure they will be cooked and remain red and bright, with just a few streaks of char on the skin here and there.
Allow the peppers to cool down
Allow the peppers to cool down to room temperature before peeling for the ultimate easy-to-peel experience, plus you don’t want to burn your hands.
Reserve extra water
I noted to reserve ½ cup of pasta water in the recipe card to be saved before draining the pasta, but I always reserve a little extra in case I need to thin out the sauce. After pulsing the blender a few times, check the sauce’s consistency and add more water until you get the sauce consistency that you like.
Save time
You can roast red peppers ahead of time. If it’s your first time roasting bell peppers, learn how to cook oven-roasted red peppers like a pro here. Once they are roasted, they can be stored in an airtight container for up to 1 week in the refrigerator by themselves, or add enough olive oil to cover the peppers and keep them in the fridge for up to 1 month. You can always buy the jar at the store too.
How to Store Leftover Red Pepper Pasta
You can store red pepper pasta leftover in an airtight container in the fridge for up to 3 days and up to 2 months in the freezer.
To heat up the pasta, you need to hydrate it. Add a tablespoon or two of half & half (or coconut milk) and microwave for one minute. Then stir and heat for additional time until it’s warm enough for you.
What to Serve with Red Pepper Pasta
This red pepper pasta is a wholesome meal that you can pair with a fresh bruschetta salad to add more veggies, or some caramelized roasted vegetables that also go great with this dish.
Easy Roasted Red Pepper Pasta
Watch how it’s made:
Ingredients
- 3 red bell peppers, seeded and sliced in half*
- 2 small shallots, peeled
- 3 cloves garlic, peeled
- 2 tablespoons olive oil
- 12 oz pasta
- ½ cup half & half, or dairy-free equivalent
- ½ teaspoon Italian seasoning
- ¼ teaspoon salt
- ¼ teaspoon pepper
- ½ cup reserved pasta water
Instructions
Prep the oven:
- Preheat the oven to 400F and line a baking sheet with parchment paper.
Roast the red peppers:
- Place the sliced bell peppers (round side up), shallots, and garlic cloves on the lined pan. Drizzle with olive oil and season with salt and pepper.
- Bake in the preheated oven for 25 minutes, until the red peppers are charred on the outside.
- Remove the sheet pan from the oven and allow the peppers to cool down enough to touch and peel off the skin.
Cook the pasta:
- Cook pasta according to package directions. Once cooked, reserve pasta water, drain, and bring pasta back to the pot. I always reserve a little extra pasta water in case I need to thin out the sauce.
Make the sauce:
- In the jar of your blender, place the peeled peppers, the roasted shallots, and garlic cloves, half and half (or coconut milk), Italian seasoning, salt, and pepper. Pulse a few times to combine ingredients and slowly add the pasta water until the sauce is smooth and the thickness/consistency you like.
Combine:
- Pour the sauce into the pot with the pasta and toss to coat. If needed, turn the heat to low and heat the sauce through while stirring.
- Serve with a little parmesan cheese, and enjoy.
Ella says
I’ve made this roasted red pepper pasta twice already. Once with store bought red peppers and another by roasing my own like you said. They were both great. Thanks for a recipe that I can make with either option. Will be making it again and again.