Creamy Roasted Red Pepper Pasta

Roasted red pepper pasta is for perfect weeknight dinner that’s made in 30 minutes from scratch. The hero of the dish is roasted red pepper sauce that is creamy, luscious, velvety, silky smooth, smoky savory flavor with subtle sweet notes.

You will fall in love with this creamy, incredibly easy-to-make, easy-to-customize, and one of the most vivid sauces you’ll ever make. Roasted red pepper sauce can be used in so many ways –the best and easiest one is to toss some pasta in it.

Feel free to use the sauce in veggies, lasagna just about anything! If you use jarred peppers you’ll need under 15 minutes to get dinner to the table!

Why this roasted red pepper sauce pasta recipe works

1. Simple, irresistible pasta recipe that is very addictive too.
2. If you are craving pasta any time of the day, this recipe will come in handy. 30 minutes is all you need!
3. Roasted red pepper sauce is epic! It’s creamy, silky smooth, luscious, smoky savory flavor with a subtle sweet note!
4. 30 minutes to make everything from scratch involves roasting red peppers to make the sauce. Making pasta sauce from scratch may take a little extra time, but it’s budget-friendly and helps you save $.
5. Takes less than 15 minutes if using jarred roasted peppers! Dinner can be made quicker than you think!

Ingredients

All you need to make this creamy sauce pasta :

• Red bell peppers – fresh red bell peppers to make it from scratch. If you opt for jarred peppers, look for roasted red peppers in olive for the best taste.
• Shallots – for added aroma and taste. I used onion.
• Garlic – don’t skip. Adds flavor and a savory taste to the sauce to that much needed.
• Milk – I used regular milk. To make it vegan add plant-based milk like cashew or almond milk to make it vegan.  And skip Parmesan shavings.
• Seasoning – season with salt and pepper to taste.
• Pasta – I used spaghetti, you may use any type of pasta you have in hand.
• Spice–roasted red bell pepper sauce has a distinctive natural sweetness to it. To add heat or kick, add red chili flakes or cayenne pepper powder to the sauce.

How to make it (from scratch)

How to roast peppers for sauce:

While roasted red pepper sauce can be made with red, or orange bell peppers, I prefer red bell peppers. It gives a distinctive orangish color to the sauce. Yellow or green bell peppers will change the color of the sauce.

To roast peppers for the sauce, spray (or rub) olive oil on bell peppers, place it on a baking tray lined with aluminum foil along with shallots or onions cut into half, garlic cloves, and season with salt and ground black pepper. Broil or roast in the oven at 400 F until black spots are seen on bell peppers. Takes about 20 minutes. Keep an eye on onions and garlic. If you see onions and garlic turning black, remove them from baking tray and continue roasting bell peppers alone until roasted.

Remove from oven, and let it rest for a couple of minutes until it’s cool enough to handle peppers. Peel skin off peppers, and de-seed them.

Blend roasted and peeled peppers with roasted onions, roasted garlic until smooth.

Additional tip – add a tablespoon of tomato paste to the sauce for extra flavor.

That’s it, roasted red pepper sauce ready!

Tossing pasta in sauce:

You can simply toss cooked pasta in the sauce. I prefer to heat the sauce and adjust the seasoning before tossing in the pasta. Pasta in creamy red pepper sauce is best when served HOT!

Heat olive oil. Add the sauce and let it heat through.

Season with salt and ground pepper.

Add milk of your choice, mix it all together.

Once creamy sauce turns hot, turn off flame. Add in any cooked pasta of your choice. Toss well to coat evenly.

Serve hot garnished with chopped parsley, couple of Parmesan shavings before you serve.

How to make roasted red pepper sauce (from a jar)

It’s convenient to use jarred peppers! If you have jarred peppers, definitely use them, it cuts the cooking time to half!

Remove peppers from the jar, and roughly chop them. Add it to the blender along with sautéed onions and garlic. You can add one or two tablespoons of tomato paste for more flavors. Blend until smooth.

Cook any type of pasta you like until al-dente. Pour the creamy pepper sauce into the pasta, and toss well.

Serve hot garnished with parsley, Parmesan shavings.

Tips to make roasted red pepper sauce

1. Highly recommend you roast your own bell peppers. It results in a fresh, smoky sweet savory flavor.
2. To be on the safer side roast onion and garlic separately and bell peppers separately, as they tend to roast faster than bell peppers. If roasting together keep an eye on onion and garlic, you may have to remove them from the oven much before bell peppers.
3. Make sure the onion and garlic are just roasted, don’t allow them to char too much it’ll add a burnt taste to the sauce.
4. If using jarred roasted red bell peppers, make sure to drain the well to prevent the sauce from thinning down.
5. Always always cook pasta al-dente. I always cook pasta in 2-3 minutes less than the packet instructions.

Storage and reheating

Roasted red pepper sauce can be made ahead and stored in the refrigerator for up to 3 days. When ready to serve, cook pasta of your choice until al-dente. Heat the sauce and toss the cooked pasta in it. Serve hot with Parmesan shavings and fresh parsley for garnish.

The sauce can also be stored in the freezer. It will be kept for 3 months in the freezer. Pour the sauce into freezer molds and store the frozen sauce in a freezer zip-lock bag.

Common questions

TRY OTHER PASTA RECIPES

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5 from 6 votes

📋Creamy Roasted Red Pepper Pasta

Jyothi Rajesh

Roasted red pepper pasta is for perfect weeknight dinner that's made in 30 minutes from scratch. The hero of the dish is roasted red pepper sauce that is creamy, luscious, velvety, silky smooth, smoky savory flavor with subtle sweet notes.

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Course Dinner

Cuisine American

Servings 4 servings

Calories 437

Ingredients

  

1x2x3x

• ▢ 3 red bell peppers
• ▢ 2 shallots or onion
• ▢ 4 cloves garlic
• ▢ 2 tablespoon olive oil
• ▢ ½ cup milk of your choice use almond milk to make it vegan (if needed extra add few tablespoons extra )
• ▢ 12 ounce spaghetti noodles or other pasta of your choice

For Garnish:

• ▢ Chopped Parsley
• ▢ Parmesan Shavings
• ▢ Freshly ground black pepper

Instructions

 

How To Roast Peppers For The Sauce:

• For this pepper sauce, I prefer red bell peppers. Gives a distinctive orangish colored sauce. Yellow or green bell peppers will change the color of the sauce.
• To roast peppers for the sauce, spray (rub) olive oil to red bell peppers, shallots or onions, and garlic and season with salt and ground black pepper. Broil or roast in oven at 400 F until black spots are seen on bell peppers. It might take about 20 minutes. Keep an eye on onions and garlic. If you see onions and garlic turning black, remove them and let bell peppers alone roast well.
• Remove from oven, let it rest for couple of minutes until it’s cool enough to handle peppers. Peel skin off peppers, de-seed them.
• Blend roasted and peeled peppers with roasted onions, roasted garlic until smooth. You can add few tablespoon of tomato paste to the sauce for extra flavors.
• That’s it, roasted red pepper sauce ready!

Tossing Pasta in Sauce:

• You can simply toss cooked pasta in the sauce. I personally prefer to heat up the sauce and adjust the seasoning before in toss in the pasta. Pasta in creamy red pepper sauce is best when served HOT!
• Heat olive oil. Add the sauce and let it turn hot.
• Then season with salt and ground pepper.
• Add milk of your choice and mix it all together.
• Once creamy sauce turns hot, turn off flame. Add in any cooked pasta of your choice. Toss well to coat evenly.
• Serve hot garnished with chopped parsley, couple of Parmesan shavings before you serve.

Video

Notes

• 1. Highly recommend you roast your bell peppers. It results in a fresh, smoky sweet savory flavor.
  2. To be on the safer side roast onion and garlic separately and bell peppers separately, as they tend to roast faster than bell peppers. If roasting together keep an eye on onion and garlic, you may have to remove them from the oven much before bell peppers.
  3. Make sure the onion and garlic are just roasted, don’t allow them to char too much it’ll add a burnt taste to the sauce.
  4. If using jarred roasted red bell peppers, make sure to drain the well to prevent the sauce from thinning down.
  5. Add a few tablespoons of tomato paste while blending the sauce for extra flavors.
  6. Always always cook pasta al-dente. I always cook pasta in 2-3 minutes less than the packet instructions.
  7. Red bell peppers have natural sweetness in them. To balance the flavors and for heat add little cayenne pepper or red chili flakes. 

 

Nutritional Info – Please keep in mind that the nutritional information provided is only a rough estimate and can vary greatly based on the products used.

Nutrition

Calories: 437kcalCarbohydrates: 73gProtein: 13gFat: 10gSaturated Fat: 2gCholesterol: 3mgSodium: 24mgPotassium: 472mgFiber: 5gSugar: 9gVitamin A: 2844IUVitamin C: 116mgCalcium: 69mgIron: 2mg

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