Creamy Roasted Red Pepper Pasta Recipe

Introduction

Creamy Roasted Red Pepper Pasta is a rich and comforting dish that combines the smoky sweetness of roasted red peppers with a luscious, velvety sauce. Perfect for a weeknight dinner, this recipe delivers bold flavors with simple ingredients and minimal fuss.

Ingredients

• 1 lb pasta
• 2 red bell peppers (halved, stems and seeds removed)
• 1/2 large yellow onion (cut into 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 (optional, for serving)
• Fresh basil (optional, for serving)
• 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, onion pieces, and whole garlic cloves. Drizzle with olive oil and white wine. Bake for 25-30 minutes until vegetables are tender and slightly charred.
3. Step 3: Remove the baking dish from the oven and carefully cover with aluminum foil to allow the vegetables to steam for 10 minutes.
4. Step 4: While the peppers steam, bring a large pot of salted water to a boil. Cook the pasta according to package directions, then drain and return it to the pot.
5. Step 5: After steaming, peel off as much of the red pepper skin as possible.
6. Step 6: Transfer the roasted peppers, onion, garlic, and any juices from the baking dish into a high-powered blender. Add heavy cream, vegetable stock, salt, and pepper. Blend until completely smooth.
7. Step 7: Pour the creamy sauce over the cooked pasta and mix well to coat.
8. Step 8: Serve immediately, topped with Parmesan cheese and fresh basil if desired.

Tips & Variations

• For a smoky depth, char the peppers directly over a gas flame before roasting.
• Use gluten-free pasta to make this dish gluten-free.
• Add a pinch of red pepper flakes for subtle heat.
• Substitute heavy cream with coconut milk for a dairy-free option.

Storage

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

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the sauce ahead of time?

Yes, you can roast the vegetables and blend the sauce up to two days in advance. Store it refrigerated and reheat gently before combining with freshly cooked pasta.

What kind of pasta works best with this sauce?

This creamy sauce pairs well with short or long pasta shapes such as penne, fusilli, or spaghetti. Choose your favorite for a delicious result.

Creamy Roasted Red Pepper Pasta Recipe

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★★★★★

4.6 from 144 reviews

This Creamy Roasted Red Pepper Pasta is a luscious, comforting dish featuring oven-roasted red bell peppers blended with garlic, onion, and herbs, combined with a rich, creamy sauce poured over perfectly cooked pasta. It’s a quick and elegant meal perfect for weeknight dinners or casual entertaining, delivering bold flavors and a velvety texture in just 35 minutes.

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

Ingredients

Scale 1x2x3x

Main Ingredients

• 1 lb pasta
• 2 red bell peppers, halved (stems and seeds removed)
• 1/2 large yellow onion, cut into 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

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: Arrange the halved red peppers, onion pieces, and garlic cloves in a baking dish. Drizzle evenly with olive oil and white wine. Place in the oven and roast for 25-30 minutes until the peppers are tender and slightly charred.
3. Steam Roasted Veggies: Remove the baking dish from the oven and carefully cover it with aluminum foil to steam the roasted vegetables for 10 minutes, which helps loosen the pepper skins.
4. Cook Pasta: While the vegetables steam, bring a pot of salted water to a boil and cook the pasta according to package instructions. Drain and return it to the pot to keep warm.
5. Peel Peppers: After steaming, peel off as much of the skins of the roasted red peppers as possible for a smoother sauce texture.
6. Blend Sauce: Transfer the peeled peppers, roasted onion, garlic, and any juices from the baking dish into a high-powered blender. Add the heavy cream, vegetable stock, salt, and pepper. Blend the mixture until completely smooth and creamy.
7. Toss Pasta: Pour the creamy roasted red pepper sauce over the cooked pasta in the pot. Mix well to ensure the pasta is evenly coated with the sauce.
8. Serve: Plate the creamy pasta and garnish optionally with freshly grated Parmesan cheese and torn fresh basil leaves for added flavor and color.

Notes

• Roasting the peppers at high heat enhances their natural sweetness and adds a smoky depth to the sauce.
• Steaming the roasted peppers after baking makes peeling the skins easier, ensuring a smooth sauce without bitterness.
• If you prefer a lighter sauce, substitute heavy cream with half-and-half or a plant-based cream alternative.
• For a non-alcoholic version, replace the dry white wine with additional vegetable stock.
• Fresh basil and Parmesan are optional but highly recommended to complement the creamy texture and add brightness.
• Use a high-powered blender to achieve a completely smooth and velvety sauce.

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