Featuring fresh bell peppers, onion, and garlic, this creamy Roasted Red Pepper Pasta dish comes together easily and delivers loads of flavor. Try this comforting pasta dish with a sweet and smoky flavor for dinner today!
Roasted Red Pepper Pasta
Pasta dishes are always a go-to on busy weeknights. Our roasted red pepper pasta recipe uses fresh bell peppers that get charred in the oven along with onion and garlic to make a deliciously simple red sauce without tomatoes!
The red peppers add a beautiful color and sweetness to the dish, while the garlic and onion give it a savory depth of flavor. Pair it with your favorite cooked pasta and you’ve got a meal that the whole family will love!
You can even add protein to make it hearty and satisfying like diced up slow cooker chicken breast or sprinkling a few cooked shrimp on top!
How To Make Roasted Red Pepper Pasta
- Prepare for roasting: Preheat the oven to 375°F, and drizzle 1 tablespoon of olive oil into the bottom of an 8×8 or 9×13-inch baking pan or casserole dish.
- Season the peppers, onion, and garlic: Place the bell peppers, onions, and garlic into the pan, and drizzle the remaining oil on top then sprinkle on the chili flakes and salt making sure they are coated.
- Roast the peppers: Roast for 25 minutes then flip the peppers over, toss the garlic and onions, and bake for 20 more minutes until the vegetables are softened, fragrant, and fork-tender.
- Cook the pasta: While the vegetables are roasting, boil the pasta according to package directions. Drain and reserve 1 cup of pasta water. Set aside.
- Make the creamy red pepper sauce: Remove the vegetables from the oven and add all of them large blender along with the pasta water and blend until smooth. Pour in the heavy cream and pulse until a smooth and creamy sauce is formed.
- Thicken the sauce: Pour the sauce into the pot that you used to boil the pasta. Bring the sauce to a simmer over low heat. Add the parmesan cheese, and cook for at least 20 minutes or until the sauce has reduced a bit and started to thicken.
- Add pasta and serve: Add the cooked pasta back to the pan and toss to combine then serve with additional shredded parmesan cheese and freshly chopped parsley if desired.
- If you don’t have an oven-safe dish, you can use a skillet to roast the vegetables and then transfer them to a pot to make the sauce.
- This recipe can easily be doubled or tripled for a larger gathering.
- Our roasted red pepper pasta uses fresh bell peppers to make the sauce. Using jarred bell peppers may cause the sauce to separate as there is too much oil on the peppers.
- Make sure you read the package instructions for cooking your pasta as every type of pasta cooks differently.
- Parmesan cheese is best finely shredded right off the block as it has the most flavor. Cheese from a shaker container will work in a pinch.
- Blend the sauce with fresh Italian herbs like basil, thyme, or oregano for a different flavor profile.
- Add cooked chicken, shrimp, or sausage to the pasta for a heartier meal.
- For a smoky flavor, use smoked paprika instead of red chili flakes.
- If you don’t have heavy cream on hand, you can use whole milk however the pasta sauce may be thinner.
- To make this dish gluten-free, try using your favorite gluten-free pasta.
Storing and Freezing
Storing: Any leftover roasted red pepper pasta can be stored in an airtight container in the fridge for up to 4 days.
Freezing: To freeze any leftover portions, let the pasta cool completely then store in airtight containers or freezer bags. It will keep for up to three months.
When you’re ready to eat, let it thaw overnight in the fridge and reheat in a pot on the stove over low heat until warmed through.
- 2 tablespoons olive oil, divided
- 2 red bell peppers, halved with the membranes and the seeds removed
- 1 large white onion, roughly chopped
- 3 garlic cloves, peeled and left whole
- 1 teaspoon crushed red pepper flakes
- ½ teaspoon salt
- 16 ounces pasta (spaghetti, linguine, angel hair, etc.)
- 1 ½ cup heavy cream
- 1 cup parmesan cheese, freshly grated
- Preheat the oven to 375°F, and drizzle 1 tablespoon of olive oil into the bottom of an 8x8 or 9x13-inch baking pan or casserole dish.
- Place the bell peppers, onions and garlic into the pan, and drizzle the remaining oil on top then sprinkle on the chili flakes and salt.
- Bake for 25 minutes then flip the peppers over, toss the garlic and onions, and bake for 20 more minutes.
- In the meantime, boil the pasta according to package directions. Drain and reserve 1 cup of pasta water. Set aside
- Once cooked, add all the veggies to a large blender along with the pasta water and blend until smooth.
- Pour in the heavy cream and pulse a couple more times.
- Pour the sauce into the pot that you used to boil the pasta. Turn the heat to low-medium and bring the sauce to a simmer. Add the parmesan cheese, and cook for at least 20 minutes or until the sauce has reduced a bit and started to thicken.
- Add the cooked pasta back to the pan and toss to combine then serve with additional shredded parmesan cheese and freshly chopped parsley if desired.
*The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 2 cups of pasta with sauce. Actual calories will vary.
*For more information, tips, and answers to frequently asked questions, please refer to the post.
*Photos courtesy of Karla Rae Photography.
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Nutrition Information:Yield: 4 Serving Size: 2 cups
Amount Per Serving: Calories: 682Total Fat: 47gSaturated Fat: 26gTrans Fat: 1gUnsaturated Fat: 18gCholesterol: 122mgSodium: 743mgCarbohydrates: 49gFiber: 3gSugar: 7gProtein: 17g
*The calories are an estimate and are based on the ingredients and serving size listed. The calories can vary depending on the brand of product purchased.