Creamy Roasted Red Pepper Pasta

141 Shares

This Creamy Roasted Red Pepper Pasta is cozy, comforting, and packed with flavor. Roasted red peppers blend into a silky sauce with garlic and a splash of cream for richness, creating a velvety coating that clings to every noodle. Finished with Parmesan and fresh basil, this vibrant dish feels elegant enough for company but comes together with simple ingredients in just 30 minutes.

This Creamy Roasted Red Pepper Pasta is cozy, comforting, and packed with flavor. It comes together with simple ingredients in just 30 minutes. | aheadofthyme.com

There's something magical about a pasta dish that feels both indulgent and effortless. This recipe is proof that simple ingredients, when blended just right, can create something super flavorful and delicious. It's the kind of meal that works just as well for a cozy weeknight dinner as it does for a relaxed weekend gathering, and it's always a hit with both kids and adults alike.

Why You'll Love this Creamy Roasted Red Pepper Pasta Recipe

Rich and creamy. Roasted red peppers bring a slightly sweet, smoky depth that blends beautifully with garlic and onion. When mixed with cream and Parmesan, the sauce turns into a velvety dream that's both comforting and full of dimension.
Minimal ingredients. You don't need a long list to make something delicious. This pasta is made with everyday staples like pasta, onion, garlic, cream, and a jar of roasted peppers - no fancy ingredients or hard-to-find components required.
Quick and easy. Ready in just 30 minutes, this recipe is perfect for busy weeknights when you want something warm and home-cooked without a ton of effort or cleanup. It's a great choice when you're short on time but still want something that feels special and satisfying.
Customizable. You can blend the sauce until silky smooth or leave it slightly chunky for texture. It's easy to make it your own with different pasta shapes, herbs, or a pinch of spice based on your preferences or what you have on hand.

Ingredient Notes

To make this quick and easy Creamy Roasted Red Pepper Pasta, you will need the following ingredients (full measurements in recipe card below):

pasta - any shape will work here. Use penne, rigatoni, fusilli, or spaghetti depending on what you have. Gluten-free pasta works just as well.
extra virgin olive oil - used for sautéing the aromatics and adding depth to the sauce. Butter can be used if preferred for a richer taste.
onion - yellow or white onion adds sweetness and builds flavor in the sauce. Shallots are also a great substitute.
garlic - fresh garlic adds aromatic punch.
heavy cream - brings richness and body to the sauce. Half-and-half can be used for a lighter version.
roasted red peppers - the star of the sauce, these add sweet and smoky flavor. Look for roasted red peppers packed in water or olive oil (not vinegar-based) for the best flavor in your sauce. You can also roast your own peppers for a homemade touch. See our for Roasted Red Pepper Hummus instructions.
salt - adjust to taste.
parmesan cheese - adds savory depth and finishes the sauce with a touch of umami. Grana Padano or Pecorino Romano are good alternatives.
basil - brings brightness and freshness to the final dish. Flat-leaf parsley can be substituted if needed.

You will also need measuring cups and spoons, a blender or food processor, large sauté pan, and a pot for cooking the pasta.

How to Make the Best Creamy Roasted Red Pepper Pasta

Boil pasta. Bring a large pot of salted water to a boil over medium-high heat. Add pasta and cook until al dente according to package directions, about 8-10 minutes. Reserve ½ cup of the hot pasta water in a bowl. Drain the pasta and set aside in the pot.

Sauté aromatics. In a medium saucepan, heat oil over medium-high heat until it sizzles, about 1 minute. Add onion and garlic and sauté until fragrant, about 1 minute.

Make sauce. Transfer the garlic-onion mixture to a blender and add heavy cream, roasted peppers, salt, and reserved ½ cup pasta water. Blend until smooth and creamy, about 1 minute.

Toss. Add the blended sauce and parmesan cheese to the cooked pasta and toss well. Cook over medium heat and stir constantly until creamy and warmed through, about 2-3 minutes.

Serve. Garnish with fresh basil and serve immediately.

Recipe Variations

Add heat. Toss in a pinch of red pepper flakes or a splash of hot sauce to give the creamy sauce a spicy kick.
Make it vegan. Use a plant-based cream and skip the Parmesan or sub in a dairy-free alternative. The roasted peppers still shine without dairy.
Add protein. Stir in cooked chicken, sautéed shrimp, or white beans to make it a more filling main dish.
Use sun-dried tomatoes. Blend a few oil-packed sun-dried tomatoes with the roasted peppers for a deeper, more intense flavor.
Add veggies. Mix in sautéed spinach, zucchini, or mushrooms to bulk up the dish with extra nutrients and texture.

How to Serve

This Creamy Red Pepper Pasta is delicious served on its own, or paired with some of my favorite sides including:

For more recipes, see our 30 Side Dishes for Pasta.

Recipe Tips and Tricks

Blend until smooth. For the silkiest texture, blend the sauce thoroughly in a blender or food processor. If you prefer a bit more texture, pulse just a few times instead of fully puréeing.
Warm the sauce before mixing. Once blended, return the sauce to the pan to heat through before adding the pasta. This keeps everything piping hot and ensures even coating.
Garnish before serving. A sprinkle of Parmesan, a few torn basil leaves, and a drizzle of olive oil really elevate the presentation and flavor.

Storing and Freezing Instructions

How to Store

Store any leftover red pepper pasta in an airtight container in the refrigerator for up to 3 days. The sauce will thicken as it chills, but it reheats beautifully with a splash of milk or pasta water to loosen it up. Let the pasta cool to room temperature before refrigerating for best texture.

How to Reheat

Reheat pasta in a skillet over medium-low heat with a splash of milk, cream, or reserved pasta water to help restore the sauce's creamy consistency. Stir occasionally until heated through. You can also reheat it in the microwave in 30-second bursts, stirring between each to keep it from drying out.

How to Freeze

Avoid freezing pasta with the sauce already mixed in, as the texture of the noodles can become mushy. But you can freeze the sauce to get a head start on dinner any night of the week! Let the blended sauce cool completely, then store it in an airtight freezer-safe container or bag for up to 2 months. Thaw in the fridge overnight before reheating.

FAQ

Can I make the sauce ahead of time?

Yes! You can blend the red pepper sauce up to 3 days in advance and store it in the refrigerator. When you're ready to serve, just warm it up in a pan and stir in your cooked pasta. This makes it a great option for meal prep or quick weeknight dinners. The flavors deepen a bit as it sits, making the sauce even better the next day.

Can I make the sauce ahead of time?

Yes, the roasted red pepper sauce can be made in advance and stored in the refrigerator for up to 4 days. Just blend the sauce as directed, let it cool completely, and transfer it to an airtight container. When you're ready to serve, gently reheat the sauce in a saucepan over medium heat, then toss with freshly cooked pasta. Making the sauce ahead can be a huge time-saver for busy weeknights or meal prep.

What pasta shape works best for this recipe?

You can use just about any pasta you like, but short shapes like penne, rigatoni, or fusilli are ideal because they hold onto the sauce really well. Long noodles like fettuccine or spaghetti work too, especially if you blend the sauce until completely smooth. The goal is to choose a pasta that can soak up all that delicious red pepper flavor.

More Vegetarian Pasta Recipes

Did you make this recipe? I would greatly appreciate a comment and rating below, letting me know what you thought of the recipe. You can also snap a picture and tag me on Instagram @aheadofthyme or share it on the Pinterest pin so that I can follow along.

Don't forget to sign up for my email newsletter so that you don't miss any recipes. You can also follow along on Instagram, Pinterest, Tiktok, and Facebook for more recipe updates.