Easy Roasted Red Pepper Pasta

Roasted Red Pepper Pasta

5 from 1 reviews

This roasted red pepper pasta is a delicious weeknight dinner you can assemble in just half an hour!


  • 3 red bell peppers, seeded and sliced in half*
  • 2 small shallots, peeled
  • 3 cloves garlic, peeled
  • 2 tablespoons olive oil
  • 12 oz pasta
  • 1/2 cup half & half or dairy-free equivalent
  • 1/2 teaspoon Italian seasoning
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup reserved pasta water


  1. Preheat the oven to 400F and line a baking sheet with parchment paper. 
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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. 
  7. Serve with a little parmesan cheese, and enjoy.



Skip the roasting of the red bell peppers by buying a 12 oz jar of roasted red peppers (drain the liquid first), and sauteeing the garlic and onions in a pan with a little olive oil, until the onions have softened about 3 minutes, and then placing those in the blender with the bell peppers.