This creamy roasted red pepper pasta is such a delicious, easy homemade pasta dish that has SO much flavor. With roasted garlic and onions in addition to the pepper, you get a ton of flavor with only a few ingredients. Plus it's pretty hands-off which makes it an ideal weeknight pasta dish.
KEY INGREDIENTS YOU'LL NEED FOR THIS DISH:
- Pasta: The pasta shape you use is really up to you - pick your fave!
- Red bell peppers: Of course the main ingredient. I like to take out the stem and core, then slice in half prior to baking.
- Yellow onion: Gets roasted with the pepper and brings delicious flavor to the sauce.
- Garlic: Is there really anything like roasted garlic?? No. The answer is no.
- White wine: This gets poured in with the peppers, onion, and garlic when they're roasted adding a ton of flavor to the base.
- Heavy cream: To of course make the sauce creamy.
- Vegetable stock: To thin out the sauce and make it saucy.
- Parmesan: Optional - for serving.
- Fresh basil: Also optional - for serving.
KITCHEN EQUIPMENT YOU'LL NEED:
- Chef's knife
- Cutting board
- Baking dish
- Blender
- Pot
- Measuring cups/spoons
- Aluminum foil
HOW TO MAKE CREAMY ROASTED RED PEPPER PASTA:
As I mentioned this pasta dish is incredibly easy to make with not too many ingredients that each bring so much flavor.
- Step 1: Roast. In your baking dish, lay your halved red peppers, onions, and garlic. Drizzle with the olive oil and white wine. Bake at 450℉ for 25-30 minutes. Remove from the oven and carefully cover with aluminum foil to steam for 10 minutes.
- Step 2: Boil & cook pasta. Start bringing your water to a boil while the peppers steam. Cook pasta according to directions. Drain and return back to the pot.
- Step 2: Remove the pepper skins. After the peppers steam for 10 minutes, peel off as much of the skin as you can. It doesn't need to be perfect or all of it – don't stress it too much.
- Step 3: Blend. To a high-powered blender, add the peppers, onion, garlic, any juices in the baking dish, heavy cream, veg stock, salt, and pepper. Blend until smooth.
- Step 4: Finish. Pour the sauce over the pasta and mix together. Serve with parmesan and fresh basil.
CAN I USE A DIFFERENT KIND OF PEPPER?
I would recommend using only bell peppers for this recipe.
Red bell peppers are ideal, but I could see yellow or orange working well, too. The flavor of the sauce will just be a bit more mild. You could also do a mix.
HOW TO STORE AND REHEAT THIS PASTA DISH:
Store the pasta dish in an air-tight container in the refrigerator for up to 1 week.
Reheat in the microwave for 2-3 minutes (depending on the power of your microwave) until warmed through.
CAN I ADD MEAT TO THIS ROASTED RED PEPPER PASTA?
Yes! You totally can. A few ways to do so:
- Slice up grilled chicken and serve on top/mixed in.
- Chicken cutlets served on top would be delicious.
- Ground chicken/turkey/beef would be great. Sauté It and then mix it with the finished sauce and pasta.
MORE CREAMY PASTA RECIPES:
- Perfect Creamy Tomato Sauce
- Roasted Butternut Squash Mac & Cheese
- Creamy Roasted Garlic Gnocchi with Bacon
- Creamy Pumpkin Pasta Sauce with Sage Breadcrumbs
📖 Recipe
Creamy Roasted Red Pepper Pasta
This creamy roasted red pepper pasta is such a delicious, easy homemade pasta dish that has SO much flavor. With roasted garlic and onions in addition to the pepper, you get a ton of flavor with only a few ingredients. Plus it's pretty hands-off which makes it a ideal weeknight pasta dish.
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Servings: 4 servings
Ingredients
- 1 lb pasta
- 2 red bell peppers halved (stems and seeds removed)
- ½ large yellow onion cut in two pieces (or 1 small onion halved)
- 4 cloves garlic
- 3 tablespoon olive oil
- ¼ cup dry white wine
- ¾ cup heavy cream
- ½ cup vegetable stock
- Parmesan cheese + fresh basil for serving optional
Instructions
- Preheat your oven to 450℉.
- In your baking dish, lay your halved red peppers, onions, and garlic. Drizzle with the olive oil and white wine. Bake for 25-30 minutes. Remove from the oven and carefully cover with aluminum foil to steam for 10 minutes.
- Start bringing your water to a boil while the peppers steam. Cook pasta according to directions. Drain and return back to the pot.
- After the peppers steam for 10 minutes, peel off as much of the skin as you can.
- To a high-powered blender, add the peppers, onion, garlic, any juices in the baking dish, heavy cream, veg stock, salt, and pepper. Blend until smooth.
- Pour the sauce over the pasta and mix together.
- Serve with parmesan and fresh basil.
Nutrition Estimate
Calories: 316kcal | Carbohydrates: 14g | Protein: 3g | Fat: 27g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Cholesterol: 61mg | Sodium: 733mg | Potassium: 577mg | Fiber: 3g | Sugar: 8g | Vitamin A: 3073IU | Vitamin C: 86mg | Calcium: 58mg | Iron: 2mg
Madeline says
Love this recipe! The whole family loves it, including my very picky toddler. Great way to sneak veggies in ☺️
Haley says
Thank you!! Love to hear it 🙂
Michelle says
Could I use nonfat Greek yogurt instead of heavy cream? Trying to do less fat.
Haley says
I would recommend coconut milk instead of heavy cream.
Tim says
The sauce was a little thin and to me it seems this need’s something added to it to really make it pop.
Haley says
Sorry to hear you didn't love it! If you simmer just the sauce it should thicken up a bit, your peppers may have been smaller thus not thickening the sauce as much. Something to make it pop you can try adding a bit of spice with red pepper flakes!
Zoey says
Any other options to replace the heavy cream? Ricotta, mascarpone, coconut milk?
Haley says
Coconut milk would be best!
Kristi says
Thank you for sharing this great recipe! What would you recommend for a substitute for the dry white wine? Would Apple cider vinegar be an option?
Haley says
Hi Kristi! I'd use vegetable stock in place of the white wine. Then taste the sauce after it's done (before you mix with pasta) and if it needs a hint of vinegar, add a tiny splash of white wine vinegar.
Jen says
This was fantastic. Thanks for posting it!
Haley says
I'm so glad you liked it!
Kay says
Delicious! I substituted the heavy cream with coconut milk and wine with apple cider vinegar and splash of white wine vinegar like your suggestions in the comment section!
Haley says
So happy you liked it!! Thanks for reporting back on the substitutions 🙂
Emily says
Thanks for sharing, this looks delicious! What meat would you recommend adding? Bacon, prosciutto, chicken?
Haley says
Chicken would be great!
Emily says
Thankyou! Do you reckon I could also add cherry tomatoes and spinach? Trying to add as much veggies as possible for my toddlers 😊
Haley says
Yes! You could roast the tomatoes with the peppers, and then add the spinach when you add it all to the blender. The spinach will definitely change the color of the sauce though, so if you're concerned about little ones, something to keep in mind!
Dc says
Can the sauce be made and stored?
Haley says
For sure! Store in the fridge for up to 5 days or freezer for 3 mo.
Deb Lobley says
This was yummy . . . & approved by the whole family. ( I did need to add some fresh red chilli though ). Will definitely make this again !!!!! THANKYOU !!!!!
Haley says
amazing I'm so glad to hear that!!!
Sharon Hernández says
Delicious! Everyone served 2 helpings! I used coconut milk instead of cream!
Haley says
Yay! Glad you loved it, and that's a great swap.