Why You’ll Love Roasted Red Pepper Pasta Recipe
This recipe is packed with rich, smoky flavor from roasted red peppers and garlic. The sauce is velvety smooth without being overly heavy, making it a lighter alternative to traditional cream-based pasta sauces. It uses pantry-friendly ingredients and comes together in under 40 minutes. The recipe is also easy to customize for dairy-free or vegan diets, and it pairs beautifully with vegetables or added protein.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
3 medium red bell peppers, sliced
1 medium sweet onion, cut into wedges
8 garlic cloves
2 tablespoons olive oil
1 teaspoon kosher salt, plus more to taste
10 ounces penne rigate or other short pasta
1 tablespoon butter or olive oil
1/2 cup milk of choice (cashew milk, whole milk, or oat milk)
1/4 cup reserved pasta water
1 tablespoon tomato paste
1 tablespoon dried oregano
1 teaspoon red pepper flakes
1/4 cup finely grated parmesan or 2 tablespoons nutritional yeast
Directions
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Preheat your oven to 450°F (230°C). Line a baking sheet with parchment paper.
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Spread the sliced red peppers, onion, and garlic cloves on the sheet. Drizzle with olive oil and sprinkle with salt. Toss lightly to coat.
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Roast for 25–30 minutes, or until the vegetables are tender and slightly charred at the edges.
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While the vegetables roast, cook the pasta according to package instructions. Before draining, reserve 1/4 cup of the pasta cooking water. Drain and return the pasta to the pot.
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Transfer the roasted vegetables and any juices to a blender. Add the milk, reserved pasta water, tomato paste, oregano, red pepper flakes, and salt. Blend until completely smooth and creamy.
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Pour the sauce over the cooked pasta. Place over medium-low heat and stir until the pasta is fully coated and warmed through, about 3–4 minutes.
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Adjust seasoning as needed and serve topped with parmesan or nutritional yeast.
Servings and timing
Servings: 4 servings
Prep time: 10 minutes
Cook time: 25–30 minutes
Total time: Approximately 35–40 minutes
Variations
Add sautéed spinach, kale, or arugula for extra greens.
Stir in grilled chicken, shrimp, or white beans for added protein.
Use gluten-free pasta to make the dish gluten-free.
Add a splash of heavy cream for a richer, more indulgent sauce.
Blend in a handful of fresh basil for a brighter, herb-forward flavor.
Top with toasted pine nuts for added texture.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days.
To reheat, warm gently on the stovetop over low heat. Add a splash of milk or water to loosen the sauce if it has thickened. You can also microwave in 30-second intervals, stirring between each, until heated through.
FAQs
Can I use jarred roasted red peppers instead of fresh?
Yes, jarred roasted red peppers work well and save time. Be sure to drain them before blending.
What type of pasta works best for this sauce?
Short pasta like penne, rigatoni, or fusilli works best because the sauce clings nicely to the ridges and curves.
Is this recipe spicy?
The red pepper flakes add mild heat. You can reduce or omit them if you prefer a milder flavor.
Can I make this recipe vegan?
Yes, use plant-based milk and nutritional yeast instead of parmesan to keep it fully vegan.
Can I prepare the sauce ahead of time?
Absolutely. The sauce can be blended and refrigerated for up to 2 days before tossing with freshly cooked pasta.
Can I freeze roasted red pepper pasta?
You can freeze the sauce separately for up to 2 months. Thaw in the refrigerator and reheat gently before combining with pasta.
How can I make the sauce thicker?
Simmer the sauce a few extra minutes on the stovetop or reduce the amount of milk slightly.
How do I make the sauce smoother?
Blend the sauce for at least 1–2 minutes in a high-speed blender until completely silky.
What protein pairs well with this pasta?
Grilled chicken, shrimp, Italian sausage, or chickpeas all complement the flavors beautifully.
Can I add cheese directly into the sauce?
Yes, stirring freshly grated parmesan into the warm sauce will make it richer and creamier.
Conclusion
Roasted Red Pepper Pasta is a simple yet impressive dish that brings together smoky roasted vegetables and creamy texture in every bite. With easy preparation and flexible ingredient options, it’s a reliable recipe for busy weeknights or relaxed weekend dinners. Once you try it, this vibrant and flavorful pasta may become a regular favorite in your kitchen.
