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- 12 oz (340g) pasta (penne or fusilli work great) - 2 large red bell peppers - 1 tablespoon olive oil - 3 cloves garlic, minced - 1 cup heavy cream - ½ cup grated Parmesan cheese - 1 teaspoon Italian seasoning - Salt and pepper to taste - Fresh basil, chopped (for garnish) For pasta, I recommend Barilla or De Cecco. They offer great quality. Use California-grown red bell peppers for freshness. Look for Bertolli or Pompeian olive oil for your cooking needs. For cheese, I prefer Kraft or BelGioioso Parmesan. They melt beautifully in this dish. If you can’t find heavy cream, use half-and-half or coconut cream for a dairy-free option. For cheese, nutritional yeast works well for a vegan substitute. If you want a little spice, add crushed red pepper flakes to the sauce. You can also swap out the Italian seasoning for dried basil or oregano if you prefer. {{ingredient_image_1}} To start, you need to roast the red peppers. First, preheat your oven to 425°F (220°C). Cut the two large red bell peppers in half. Remove the seeds and place them cut side down on a baking sheet. Drizzle the peppers with olive oil. Roast them for 25-30 minutes. Look for charred and blistered skins. After roasting, let the peppers cool a bit. Once cool, peel off the charred skin and chop them into strips. Next, it’s time to cook the pasta. In a large pot, bring salted water to a boil. Add 12 oz of penne or fusilli pasta. Cook the pasta according to the package instructions until it is al dente. This usually takes about 8-10 minutes. When the pasta is done, reserve ½ cup of the pasta water. Then, drain the pasta and set it aside for later. Now, let’s make the sauce. In a large skillet, heat one tablespoon of olive oil over medium heat. Add three minced garlic cloves and sauté them for about one minute. You want the garlic to be fragrant but not burnt. Add the roasted red peppers to the skillet and cook for another two minutes. This helps the flavors blend. Then, transfer the garlic and peppers into a blender. Add one cup of heavy cream, ½ cup of grated Parmesan cheese, one teaspoon of Italian seasoning, and a pinch of salt and pepper. Blend everything until it is smooth and creamy. Finally, it’s time to combine the pasta and sauce. Pour the blended sauce back into the skillet. Warm it over low heat. If the sauce is too thick, add a little of the reserved pasta water until it reaches your desired consistency. Then, add the cooked pasta into the skillet. Toss everything together until the pasta is evenly coated in the creamy sauce. Now you're ready to plate the creamy roasted red pepper pasta! Enjoy your meal! Roasting the red peppers is key to this dish. I recommend using fresh, ripe red bell peppers. Their sweetness shines when roasted. Preheat your oven to 425°F (220°C) for best results. Cut the peppers in half and remove the seeds. Place them cut side down on a baking sheet. Drizzle with olive oil. Roast for 25-30 minutes. Look for charred and blistered skins. After roasting, let them cool slightly. This makes peeling easier. Once cool, the skins come off quickly. Chop the roasted peppers into strips for the sauce. A creamy sauce is what makes this dish stand out. After blending the roasted peppers, heavy cream, and cheese, check the thickness. If it's too thick, add some reserved pasta water. Start with a little water and blend again. This helps create a smooth, silky sauce. You want it to coat the pasta perfectly. A good sauce should cling to the noodles without being runny. Adjust the consistency to your liking. To boost the flavor, I suggest using fresh garlic. Sautéing the garlic in a bit of olive oil gives a nice aroma. The Italian seasoning adds depth. You can adjust it based on your taste. Want more flavor? Consider adding some crushed red pepper flakes for a kick. Fresh basil adds a bright note when you garnish the dish. Don't forget to sprinkle extra Parmesan on top for richness. All these tips will elevate your creamy roasted red pepper pasta! Pro Tips Use Fresh Ingredients: Fresh red bell peppers will provide a sweeter flavor and vibrant color to your sauce compared to canned or frozen options. Adjust Creaminess: If you prefer a lighter sauce, you can substitute half of the heavy cream with vegetable broth or use a lower-fat cream alternative. Add a Kick: For a spicy twist, consider adding a pinch of red pepper flakes or a dash of hot sauce to the sauce blend. Make It Vegan: To create a vegan version, swap heavy cream for coconut cream and use nutritional yeast instead of Parmesan cheese for a cheesy flavor. {{image_2}} You can add protein to creamy roasted red pepper pasta easily. Chicken, shrimp, or sausage work well. For chicken, grill or sauté it until cooked through. For shrimp, just cook until they turn pink. If you use sausage, cook it until brown. Mix the cooked protein into the pasta and sauce for a hearty meal. If you prefer a vegetarian option, skip the meat but add extra veggies. Spinach, zucchini, or mushrooms can enhance the dish. For a vegan version, use plant-based cream and cheese. Replace Parmesan with nutritional yeast for a cheesy flavor. This way, you keep the dish creamy and delicious without any animal products. To add heat, include red pepper flakes or diced jalapeños. You can also use spicy sausage in place of regular sausage. For a milder kick, add a dash of smoked paprika. Adjust the spice level to match your taste. This way, you can customize the flavor to your liking! To keep your creamy roasted red pepper pasta fresh, store it in an airtight container. Make sure to cool the pasta to room temperature before sealing it up. This helps prevent moisture build-up, which can make your pasta soggy. Leftovers can last in the fridge for up to three days. Label the container with the date to track freshness. When you're ready to enjoy your leftovers, reheat them gently. You can use the microwave or the stovetop. If using the microwave, place the pasta in a bowl and add a splash of water. Cover the bowl to keep moisture in. Heat in short bursts, stirring in between, until warm. For stovetop reheating, use a skillet over medium heat. Add a bit of olive oil or cream to keep the sauce creamy. Stir often to heat evenly without burning. If you want to store your creamy roasted red pepper pasta for longer, freezing is a great option. Place the cooled pasta in a freezer-safe container. Be sure to leave some space for expansion. Seal tightly and label with the date. It can last up to two months in the freezer. To thaw, move it to the fridge overnight or use the microwave. Reheat as mentioned, adding a little cream or pasta water to revive the sauce's smoothness. Creamy roasted red pepper pasta can last for about 3 to 4 days in the fridge. Make sure to store it in an airtight container. This keeps the pasta fresh and safe to eat. Always check for any signs of spoilage before you enjoy your leftovers. Yes, you can make the sauce ahead of time. Simply prepare the roasted red pepper sauce and store it in the fridge. It will stay good for about 3 days. When you are ready to eat, just heat it up, add the cooked pasta, and enjoy. This saves you time on busy days and makes meal prep easy. Some great sides to serve with creamy roasted red pepper pasta include: - Garlic bread for a crunchy, buttery contrast. - A fresh green salad to add a crisp, light element. - Roasted vegetables for extra flavor and nutrition. - Grilled chicken or shrimp for added protein. These sides complement the creamy sauce and enhance your meal experience. This blog outlined the tasty journey of making creamy roasted red pepper pasta. We covered the key ingredients and brands to use, plus fun substitutions. You learned step-by-step instructions, from roasting peppers to blending the sauce. I shared tips for perfecting the dish and ideas for tasty variations. Remember, careful storage helps keep leftovers fresh. With these insights, you can create a delicious meal any time. Enjoy cooking and sharing your new favorite pasta dish!

Creamy Roasted Red Pepper Pasta

A delicious pasta dish made with creamy roasted red peppers and Parmesan cheese.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Main Course
Cuisine Italian
Servings 4
Calories 600 kcal

Ingredients
  

  • 12 oz pasta (penne or fusilli)
  • 2 large red bell peppers
  • 1 tablespoon olive oil
  • 3 cloves garlic, minced
  • 1 cup heavy cream
  • 0.5 cup grated Parmesan cheese
  • 1 teaspoon Italian seasoning
  • to taste Salt and pepper
  • for garnish Fresh basil, chopped

Instructions
 

  • Preheat the oven to 425°F (220°C). Cut the red bell peppers in half, remove the seeds, and place them on a baking sheet, cut side down. Drizzle with olive oil and roast for 25-30 minutes, until the skins are charred and blistered. Remove from the oven and allow to cool slightly. Once cool, peel off the charred skin and chop the peppers into strips.
  • In a large pot of salted boiling water, cook the pasta according to package instructions until al dente. Reserve ½ cup of pasta water, then drain the pasta and set aside.
  • In a large skillet, heat a tablespoon of olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute. Add the roasted red peppers and cook for another couple of minutes.
  • Transfer the garlic and roasted red peppers into a blender. Add the heavy cream, grated Parmesan cheese, Italian seasoning, and a pinch of salt and pepper. Blend until smooth and creamy.
  • Pour the blended sauce back into the skillet and warm it over low heat. If the sauce seems too thick, add a little reserved pasta water until you reach your desired consistency. Add the cooked pasta and toss to coat evenly in the sauce.
  • Plate the creamy roasted red pepper pasta and garnish with freshly chopped basil and extra grated Parmesan cheese if desired.

Notes

Garnish with fresh basil and extra Parmesan cheese if desired.
Keyword creamy, pasta, roasted red pepper