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Overhead view of a vibrant plate of creamy Roasted Red Pepper Pasta garnished with fresh basil.
Lady Maria

Roasted Red Pepper Pasta

This Roasted Red Pepper Pasta recipe delivers a restaurant-worthy meal with minimal effort. Charred red peppers provide a smoky sweetness that elevates the dish, while a creamy sauce and al dente pasta create a satisfying and flavorful experience. It's a quick and easy way to enjoy a gourmet-tasting pasta at home.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 4
Course: Main Course
Cuisine: Italian
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

  • 3 large red bell peppers
  • 1/4 cup olive oil, plus more for drizzling
  • 4 cloves garlic, minced
  • 1/2 medium onion, chopped
  • 1/2 cup vegetable broth
  • 1/2 cup heavy cream
  • 1/4 cup grated Parmesan cheese, plus more for serving
  • 1 pound pasta, such as penne or rigatoni
  • Salt to taste
  • Black pepper to taste
  • Fresh basil, for garnish
  • Pasta water, reserved after cooking pasta

Equipment

  • baking sheet
  • Aluminum foil
  • Large bowl
  • Plastic wrap
  • Large skillet or pot
  • Blender or immersion blender
  • Pasta pot
  • Colander
  • measuring cups and spoons
  • knife
  • Cutting board

Method
 

  1. Preheat your broiler to high. Place the red bell peppers on a baking sheet lined with foil.
  2. Broil the peppers, turning occasionally, until the skins are completely blackened and charred on all sides.
  3. Transfer the charred peppers to a bowl and cover it tightly with plastic wrap. Let them steam for about 10-15 minutes.
  4. Once cooled slightly, peel the blackened skins off the peppers. Remove the stems and seeds.
  5. In a large skillet or pot, heat the olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
  6. Add the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic.
  7. Add the roasted red peppers to the skillet. Pour in the vegetable broth and bring to a simmer.
  8. Let it cook for a few minutes to allow the flavors to meld.
  9. Carefully transfer the mixture to a blender or use an immersion blender to blend until smooth and creamy.
  10. Return the blended sauce to the skillet. Stir in the heavy cream and Parmesan cheese. Season with salt and black pepper to taste.
  11. Simmer over low heat for another 5 minutes, stirring occasionally, until the sauce has thickened slightly. Taste and adjust the seasoning as needed.
  12. While the sauce is simmering, cook the pasta according to package directions until al dente. Reserve about 1/2 cup of pasta water before draining.
  13. Add the cooked pasta to the skillet with the roasted red pepper sauce. Toss to coat evenly, adding a little pasta water if needed to reach your desired consistency.
  14. Serve immediately, garnished with fresh basil and extra Parmesan cheese.

Notes

For a vegan version, use cashew cream instead of heavy cream and nutritional yeast instead of Parmesan. Chicken broth can be substituted for vegetable broth. Spice it up by adding a pinch of red pepper flakes. Swap the basil for fresh parsley or oregano. Consider browning butter, adding goat cheese, smoked paprika, or sun-dried tomatoes for extra flavor.