Creamy Roasted Red Pepper Pasta

There’s something incredibly comforting about a bowl of pasta bathed in a luscious, velvety sauce. Creamy Roasted Red Pepper Pasta captures that same cozy feeling but elevates it with the smoky sweetness of roasted red peppers. This dish is a perfect weeknight dinner or a special occasion meal that feels indulgent without being complicated. The sauce is rich and silky, made with roasted bell peppers, garlic, and Parmesan cheese, all blended together with heavy cream and olive oil. Tossed with your favorite pasta, it’s a guaranteed crowd-pleaser that’s as vibrant in flavor as it is in color.

Why It Works Every Time

This recipe hits all the right notes for a creamy, flavorful pasta dish. The key is roasting the red peppers until their skin chars and blisters, which releases an irresistible smoky sweetness that forms the backbone of the sauce. Combining this with garlic sautéed in olive oil adds depth and aroma. The heavy cream creates a rich base that balances the bright pepper flavor, while Parmesan cheese adds a salty, nutty finish. Seasoning with salt, pepper, and optional red pepper flakes introduces the perfect seasoning profile that enhances every bite. The sauce clings beautifully to the pasta, making each forkful a creamy, satisfying experience. Plus, it’s incredibly adaptable—you can use any pasta shape you love, from penne to fettuccine, or even spiralized veggies if you’re aiming for a lighter option.

What You’ll Gather

• 8 oz pasta of choice – penne, rigatoni, or spaghetti work beautifully
• 2 large red bell peppers, roasted and peeled – the star ingredient for bold flavor
• 1 cup heavy cream – creates the creamy texture
• 2 tablespoons olive oil – for sautéing garlic and adding richness
• 3 cloves garlic, minced – brings aromatic depth
• 1/2 cup grated Parmesan cheese – adds savory, nutty notes
• 1 teaspoon salt – to enhance flavors
• 1/2 teaspoon black pepper – for mild heat and complexity
• 1/2 teaspoon red pepper flakes (optional) – for a touch of spicy kick
• Fresh basil – for garnish and a pop of freshness

Prep & Cook Tools

• Baking sheet: to roast the red peppers to perfection
• Blender or food processor: to puree the roasted peppers into a smooth sauce
• Large pot: to boil your pasta
• Large skillet: for sautéing garlic and combining the sauce with pasta
• Colander: to drain the cooked pasta
• Wooden spoon or tongs: for stirring and tossing the pasta

Creamy Roasted Red Pepper Pasta: How It’s Done

Step 1: Roast the Red Peppers

Preheat your oven to 450°F (230°C). Place the red bell peppers on a baking sheet and roast for 25-30 minutes, turning occasionally, until the skin is charred and blistered on all sides. Remove from the oven and immediately place the peppers in a bowl covered with plastic wrap or in a sealed paper bag. Let them steam for 15 minutes – this makes peeling the skin much easier.

Step 2: Peel and Prepare the Peppers

Once steamed, peel off the charred skin, remove the stems and seeds, and roughly chop the peppers. Set aside.

Step 3: Cook the Pasta

Bring a large pot of salted water to a boil. Cook your pasta of choice according to package instructions until al dente. Reserve about 1/2 cup of pasta water before draining.

Step 4: Make the Sauce

In a blender or food processor, combine the roasted red peppers, heavy cream, and Parmesan cheese. Blend until smooth and creamy. Set aside.

Step 5: Sauté Garlic

Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant but not browned.

Step 6: Combine and Simmer

Pour the roasted red pepper cream sauce into the skillet with garlic. Stir well and heat gently. Add salt, black pepper, and red pepper flakes if using. If the sauce is too thick, add reserved pasta water a tablespoon at a time until you reach your desired consistency.

Step 7: Toss Pasta in Sauce

Add the drained pasta to the skillet and toss to coat evenly with the creamy roasted red pepper sauce. Cook for an additional 1-2 minutes to allow the flavors to meld.

Step 8: Garnish and Serve

Plate your pasta and garnish with fresh basil leaves. For extra flair, sprinkle additional Parmesan on top. Serve immediately and enjoy!

In-Season Flavor Ideas

• Add sautéed mushrooms or caramelized onions for an earthy twist.
• Stir in fresh cherry tomatoes cut in halves for a burst of juiciness.
• Top with toasted pine nuts or walnuts for crunch and added richness.
• Incorporate grilled chicken or shrimp for a protein boost.
• Swap basil for fresh oregano or thyme for a different herbaceous note.

Things That Go Wrong

• Not roasting the peppers long enough results in a less smoky, bland sauce.
• Leaving the charred skin on the peppers can make the sauce bitter and tough.
• Overcooking garlic can cause bitterness – sauté just until fragrant.
• Too thick a sauce can cling too heavily and feel heavy; adjust with reserved pasta water.
• Under-seasoning can make the dish flat; always taste and adjust salt and pepper.

Cooling, Storing & Rewarming

Allow any leftovers of Creamy Roasted Red Pepper Pasta to cool to room temperature before transferring to an airtight container. Store in the refrigerator for up to 3 days. To reheat, warm gently on the stovetop over low heat, adding a splash of cream or pasta water to loosen the sauce as needed. Avoid microwaving at high power, as this may cause the sauce to separate. This pasta also freezes well—freeze in portions and thaw overnight in the fridge before reheating.

Ask the Chef

Can I use jarred roasted red peppers instead of roasting my own?

Absolutely! Jarred roasted red peppers work in a pinch and save time. Just be sure to drain them well and taste for salt since some brands can be a bit salty. Roasting your own peppers, however, offers the freshest, smokiest flavor that elevates the sauce.

What type of pasta is best for this recipe?

This creamy sauce clings beautifully to ridged or tubular pastas like penne, rigatoni, or fusilli. However, you can use any pasta you prefer, including long strands like spaghetti or linguine. If you love gnocchi, try pairing it with this sauce for a delightful twist reminiscent of Creamy Pesto Gnocchi.

Can I make this dish vegan or dairy-free?

To make it dairy-free, substitute heavy cream with coconut cream or cashew cream, and use a dairy-free Parmesan alternative or nutritional yeast. Keep in mind that the flavor and texture will differ slightly but remain delicious.

How can I spice up the heat in this dish?

Add a bit more red pepper flakes or even a dash of cayenne pepper to the sauce while it simmers. Freshly chopped jalapeños sautéed with the garlic also add a fresh, spicy kick without overpowering the creamy base.

More Recipes You’ll Love

• Creamy Roasted Red Pepper Rigatoni – a similar creamy pasta with a slightly different pasta shape for variety.
• Creamy Pesto Gnocchi – soft potato gnocchi in a vibrant, rich pesto sauce.
• Creamy Lemon Pasta – bright, citrusy, and creamy pasta perfect for spring and summer.

See You at the Table

This Creamy Roasted Red Pepper Pasta is a testament to how simple ingredients can come together to create something truly special. The smoky sweetness of the peppers combined with the silky cream sauce and fragrant garlic makes this dish a standout in any pasta repertoire. Whether you’re cooking for family, friends, or just treating yourself, this recipe brings warmth and comfort to every bite. Give it a try tonight, and watch it become a new favorite in your kitchen!

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