Creamy Roasted Red Pepper Pasta Recipe
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.
- 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
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
- Preheat Oven: Preheat your oven to 450℉ to prepare for roasting the vegetables.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
