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Change up your classic red sauce with this delicious and nutritious roasted red pepper pasta recipe. It’s packed with flavors and makes an epic weeknight meal.
Creamy Roasted Red Pepper Pasta
Pasta is always a good idea when you need a satisfying and easy meal that everyone will devour. Since I always have bell peppers on hand to make fajitas and oven kabobs, I serve this easy roasted red pepper pasta often!
The creamy roasted red pepper sauce turns plain pasta into a restaurant-worthy meal effortlessly! I easily roast the red peppers in the oven, but you can use the ones from the jar and make this dinner even faster!
Ingredients
The sauce is super flavorful thanks to roasted red bell peppers, shallots (or regular onions), and garlic. This winning combo is mixed with half and half to make it creamy and served with pasta (penne pasta is my favorite to trap the sauce inside!).
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, shallots, and garlic in a lined baking sheet. Allow bell peppers to cool down before peeling them. 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, and once it’s cooked, reserve pasta water to thin out the sauce.
- Make the sauce by blending the peeled peppers, shallots, garlic cloves, half and half, and seasonings. Pour the reserved pasta water slowly until the sauce reaches the desired consistency.
- Combine the sauce with the pasta and heat it through 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
Since red peppers roast quickly, we don't want them to overcook. Let’s 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
You need them at room temperature 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.
Save time
If you want to roast red peppers instead if buying a jar, you can make it ahead to save time. Learn how to cook oven-roasted red peppers like a pro here. Once roasted, store them in an airtight container for up to 1 week in the fridge by themselves, or add enough olive oil to cover the peppers and keep them refrigerated for up to 1 month.
How to Store Leftover Red Pepper Pasta
Store red pepper pasta leftovers in an airtight container in the fridge for up to 3 days or in the freezer up to 2 months. To heat up, 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.