Go Back
When it comes to comfort food, few dishes rival the inviting appeal of creamy pasta. One standout recipe that has captured the hearts and palates of many is Creamy Roasted Red Pepper Pasta. This dish boasts a luscious, velvety sauce made from roasted red peppers, which not only infuses the meal with a rich, smoky flavor but also delivers a vibrant color that elevates the dining experience. The allure of this pasta lies in its ability to cater to a variety of dietary preferences, making it a perfect choice for both vegetarians and those seeking a gluten-free option with alternative pasta.

Creamy Roasted Red Pepper Pasta

Indulge in the rich flavors of Creamy Roasted Red Pepper Pasta, a delicious comfort food that's perfect for any occasion. This dish features a velvety sauce made from roasted red peppers, garlic, and cream, delivering a delightful smoky sweetness with every bite. Easy to customize, it can cater to gluten-free and vegetarian diets. With simple ingredients and step-by-step instructions, creating this vibrant pasta at home has never been easier. Enjoy a satisfying meal that’s both comforting and visually appealing!
Print Recipe Pin Recipe

Ingredients
  

2 large red bell peppers

2 tablespoons olive oil

3 cloves garlic, minced

1 cup heavy cream

1 cup vegetable broth

½ cup grated Parmesan cheese

1 teaspoon smoked paprika

Salt and pepper to taste

12 oz pasta of your choice (fettuccine, penne, or spaghetti)

Fresh basil leaves for garnish

Toasted pine nuts for garnish (optional)

Instructions
 

Roast the Peppers: Preheat your oven to 450°F (230°C). Place the red bell peppers on a baking sheet and drizzle them with 1 tablespoon of olive oil. Roast in the preheated oven for about 20-25 minutes, turning occasionally, until they are charred and softened. Remove from the oven, cover with foil, and let them steam for about 10 minutes. Once cooled, peel the skins off and remove the seeds.

    Blend the Sauce: In a blender or food processor, combine the roasted red peppers, garlic, heavy cream, vegetable broth, smoked paprika, salt, and pepper. Blend until smooth and creamy.

      Cook the Pasta: While the sauce is being blended, bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Reserve about ½ cup of pasta water, then drain the rest.

        Make the Sauce: In the same pot you used for the pasta, heat the remaining tablespoon of olive oil over medium heat. Pour in the blended roasted red pepper sauce and bring it to a gentle simmer. Add the grated Parmesan cheese and stir until melted and well combined. If the sauce is too thick, thin it out with a bit of reserved pasta water until you reach your desired consistency.

          Combine Pasta and Sauce: Add the cooked pasta to the sauce, tossing to coat evenly. Cook for an additional 1-2 minutes to heat everything through.

            Serve: Plate the pasta and garnish with fresh basil leaves and toasted pine nuts, if desired. Enjoy your creamy roasted red pepper pasta immediately!

              Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4