Creamy Roasted Red Pepper Pasta Recipe

Introduction

This creamy roasted red pepper pasta is a comforting and flavorful dish that comes together in just 35 minutes. Roasted peppers, garlic, and onions blend with rich cream and a splash of white wine for a luscious sauce that pairs perfectly with your favorite pasta.

Ingredients

• 1 lb pasta
• 2 red bell peppers, halved (stems and seeds removed)
• 1/2 large yellow onion, cut in two pieces (or 1 small onion halved)
• 4 cloves garlic
• 3 tbsp olive oil
• 1/4 cup dry white wine
• 3/4 cup heavy cream
• 1/2 cup vegetable stock
• Parmesan cheese, for serving (optional)
• Fresh basil, for serving (optional)
• Salt and pepper, to taste

Instructions

1. Step 1: Preheat your oven to 450℉.
2. Step 2: In a baking dish, arrange the halved red peppers, onions, and garlic cloves. Drizzle with olive oil and white wine. Bake for 25–30 minutes, then remove from the oven and cover carefully with aluminum foil to steam for 10 minutes.
3. Step 3: While the peppers steam, bring a large pot of water to a boil. Cook the pasta according to package directions. Drain and return the pasta to the pot.
4. Step 4: After steaming, peel off as much skin as you can from the roasted peppers.
5. Step 5: Add the peeled peppers, onions, garlic, any juices from the baking dish, heavy cream, vegetable stock, salt, and pepper to a high-powered blender. Blend until smooth.
6. Step 6: Pour the creamy sauce over the cooked pasta and toss to combine well.
7. Step 7: Serve warm with grated Parmesan cheese and fresh basil if desired.

Tips & Variations

• For a smoky flavor, try roasting the peppers over an open flame before baking.
• Substitute heavy cream with coconut milk for a dairy-free version.
• Add red pepper flakes for a spicy kick.
• Use gluten-free pasta to make this dish gluten-free.

Storage

Store leftover pasta and sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently in a saucepan over low heat, adding a splash of cream or stock to loosen the sauce if needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this sauce ahead of time?

Yes, you can prepare the roasted pepper sauce up to two days in advance and refrigerate it. Reheat gently before tossing with pasta.

What type of pasta works best with this sauce?

This creamy sauce pairs well with any pasta shape, but short pastas like penne or rigatoni hold the sauce nicely.

Creamy Roasted Red Pepper Pasta Recipe

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★★★★★

4.8 from 456 reviews

A luscious and creamy roasted red pepper pasta dish that combines the sweet, smoky flavors of roasted peppers with a rich, velvety sauce. This easy-to-make recipe uses oven-roasted vegetables blended with cream and vegetable stock to create a decadent sauce that perfectly coats your favorite pasta. Ideal for a comforting dinner that impresses with minimal effort.

• Author: Zane
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: Italian

Ingredients

Scale 1x2x3x

Pasta

• 1 lb pasta

Roasted Vegetables & Sauce

• 2 red bell peppers, halved (stems and seeds removed)
• 1/2 large yellow onion, cut in two pieces (or 1 small onion halved)
• 4 cloves garlic
• 3 tbsp olive oil
• 1/4 cup dry white wine
• 3/4 cup heavy cream
• 1/2 cup vegetable stock
• Salt, to taste
• Black pepper, to taste

For Serving (optional)

• Parmesan cheese
• Fresh basil

Instructions

1. Preheat Oven: Preheat your oven to 450℉ to prepare for roasting the vegetables.
2. Roast Vegetables: Place the halved red bell peppers, onions, and garlic cloves in a baking dish. Drizzle them with olive oil and white wine. Bake in the oven for 25-30 minutes until the peppers are soft and slightly charred. Remove from oven and cover with aluminum foil to steam for 10 minutes, allowing the vegetables to become tender and the flavors to meld.
3. Cook Pasta: While the peppers are steaming, bring a large pot of salted water to a boil and cook the pasta according to package instructions. Drain well and return the pasta to the pot to keep warm.
4. Peel Peppers: After steaming, peel off as much of the pepper skins as possible—this will ensure a smooth, creamy sauce without any tough skins.
5. Blend Sauce: Transfer the peeled peppers, roasted onion, garlic, and any juices from the baking dish to a high-powered blender. Add the heavy cream, vegetable stock, salt, and black pepper. Blend until smooth and creamy.
6. Toss Pasta with Sauce: Pour the blended roasted red pepper sauce over the cooked pasta in the pot and mix thoroughly to evenly coat all the noodles.
7. Serve: Plate the creamy roasted red pepper pasta and garnish with freshly grated Parmesan cheese and fresh basil leaves if desired. Serve immediately and enjoy!

Notes

• Roasting the peppers adds a smoky depth to the sauce, but if you are short on time, you can use jarred roasted red peppers.
• Peeling the peppers after steaming makes the sauce smoother and more velvety.
• Substitute heavy cream with coconut cream or cashew cream to make it dairy-free, but this will alter the flavor slightly.
• To make this gluten-free, use gluten-free pasta variety.
• Fresh basil and Parmesan cheese are optional but add wonderful freshness and depth.

Keywords: roasted red pepper pasta, creamy pasta sauce, roasted pepper sauce, easy dinner recipe, Italian pasta recipe