Creamy Roasted Red Pepper Pasta

Alright, let’s talk about the dish that’s about to become your new favorite secret weapon against boring weeknights: Creamy Roasted Red Pepper Pasta. This isn’t just another pasta recipe; it’s a vibrant, ridiculously smooth hug in a bowl that tastes like you spent hours slaving away, when in reality, you probably just finished a Netflix binge. It’s got that fancy restaurant vibe without the fancy restaurant price tag, or the need to put on actual pants. Seriously, if you’re looking for something that impresses but doesn’t stress, this is your jam.

The last time I whipped this up, my husband decided it was the perfect opportunity to “bond” with our toddler by attempting to teach her how to twirl pasta with a fork. It was less “Lady and the Tramp” and more “exorcism in a high chair.” Red pepper sauce went flying, pasta ended up in places pasta should never be, and I briefly questioned all my life choices. We ended up just scooping it directly from the pot, which honestly, is probably how it’s best enjoyed anyway. Don’t worry, we hosed them both down eventually.

Time-Saving Hacks

• Skip roasting the red peppers yourself! Grab a jar of good quality roasted red peppers. It feels like cheating, but your taste buds and schedule won’t care.
• If you don’t have a fancy blender, an immersion blender used right in the pot works wonders. Fewer dishes means more couch time. You’re welcome.
• Cook your pasta in the same pot you’ll be making the sauce in (after boiling and draining the pasta, obviously). One less pot to wash is a win in my book.

Serving Ideas

Serve this glorious Creamy Roasted Red Pepper Pasta with a side of garlic bread, because why wouldn’t you want to sop up every last bit of that amazing sauce? A simple green salad, if you’re feeling like you need a touch of virtue. And definitely a glass of wine – red or white, whatever helps you forget the chaos of your day (especially if the kids were particularly unhinged). Honestly, though, it’s so good it can stand alone with just a fork.

What to Serve It With

See “Serving Ideas” above, because sometimes I’m organized, and sometimes I just want to eat.

✔Tips & Mistakes

Don’t overcrowd your pan when roasting the peppers (if you go the fresh route). They’ll steam instead of char, and nobody wants flaccid peppers. Also, always reserve some pasta water! It’s liquid gold for thinning your sauce to the perfect consistency if it gets too thick. My biggest mistake? Not making a double batch. Learn from my errors, friends.

✔Storage Tips

Store it in the fridge… if there’s any left. Cold midnight leftovers? Sometimes better than fresh.

✔Variations and Substitutions

Swap whatever you want—sugar ↔ honey, soy sauce ↔ tamari, or skip steps and call it “deconstructed.” It still counts.

Frequently Asked Questions

Creamy Roasted Red Pepper Pasta

A deliciously creamy pasta dish with roasted red peppers and a hint of garlic.

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Prep Time: 15 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 35 minutes minutes

Servings: 4

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 8 oz penne pasta Use gluten-free pasta if desired.
• ▢ 2 cups roasted red peppers Use jarred for convenience.
• ▢ 1 cup heavy cream For a lighter option, substitute half-and-half.
• ▢ 3 cloves garlic Minced for better flavor.
• ▢ 1 cup Parmesan cheese Freshly grated for the best taste.
• ▢ 1 tbsp olive oil Extra virgin for richer flavor.
• ▢ 0.5 tsp black pepper Adjust seasoning to taste.
• ▢ 0.25 tsp salt Can be omitted if watching sodium intake.

Instructions

Preparation Steps

• Cook the penne pasta according to package instructions until al dente.
• In a blender, combine roasted red peppers and garlic; blend until smooth.
• In a large skillet, heat olive oil over medium heat. Add the blended mixture and stir.
• Pour in the heavy cream and let it simmer for 5 minutes, stirring occasionally.
• Add cooked pasta to the skillet, tossing to coat evenly with the sauce.
• Mix in the grated Parmesan cheese, salt, and black pepper; stir well to combine.
• Serve hot, garnished with additional cheese if desired.

Notes

Serve with a side salad for a complete meal. For extra flavor, add fresh basil or a squeeze of lemon.