Creamy Roasted Red Pepper Pasta

I love pasta, my kids love pasta, who doesn’t love pasta! It is so versatile and you can whip up a great meal in literally no time.

I’m all about a quick and easy weekday dinners. When the clock is ticking after homework and the kids are calling out for dinner, a quick and delicious meal is the ticket. This creamy roasted red pepper pasta sauce is all that and more, exactly what a quick family dinner should be. The perfect meal to add to your weeknight dinner recipes.

For other quick and tasty pasta recipes check out my Artichoke and Sun Dried Tomato Pasta or this Smoked Salmon Pasta.

Ingredients

• Pasta, I used a dries macaroni pasta to go with this red pepper pasta sauce. Feel free to use your favourite and follow the packets instructions for al dente cooked pasta.
• Roasted red peppers, in a jar, choose a good quality brand.
• Heavy cream
• Shallot, chopped
• Garlic, finely chopped
• Butter
• Parmesan, freshly grated and extra for serving
• Salt and pepper to taste
• Fresh basil, optional but I highly recommend it!

See recipe card for quantities.

Instructions

1. Boil the pasta in salted water according to the packages directions to al dente. 
2. Meanwhile, in a saucepan, sauté the onion and garlic in the butter over medium heat for a 5 minutes or until translucent.
3. Drain the roasted red peppers and place a blender or food processor. Add the onion mixture and blend until smooth, scraping down the sides as needed.
4. Pour the blended red peppers into the saucepan, stir in the cream and parmesan and let it simmer gently while the pasta finishes cooking. Salt and pepper to taste. 
5. Drain the pasta, add the sauce and stir until coated. Serve with parmesan cheese and fresh basil. 

Hint, boil the pasta while making the roasted red pepper sauce, and save a little of the pasta water to thin the sauce if needed.

Substitutions and variations

• Pasta – Use your favourite pasta or spaghetti to go with this red pepper pasta sauce.
• Gluten-free – To make this pasta dish gluten-free, baked sure to use a certified gluten-free pasta. 
• Spicy – To add a little heat to this easy roasted red pepper pasta, add some chill flakes or even sliced fresh chili to taste. 
• Vegan – for a vegan creamy red pepper pasta, use a vegan cream alternative, vegan parmesan cheese and oil instead of the butter.
• Herbs – The chopped basil can also be replaced with some fresh oregano, parsley or a mix of different herbs. 
• Veggies – Add some veggies to this pasta dish. Some great options are, grilled bell pepper, eggplant or zucchini. 
• Protein – For some plant-based protein add canned white beans.

Storage

Cool down the leftover creamy red pepper pasta and add to an airtight container or ziplock bag. Store the pasta in the fridge for 3-5 days. The longer pasta is stored, the more liquid it will soak up. Stir in a little water when reheating the pasta for the right consistency. 

This creamy roasted pepper pasta can also be frozen. Let the pasta cool down and pour into a freezer friendly airtight container or ziplock bag. Squeeze out as much air as possible and freeze for up to 6 months.

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Creamy Roasted Red Pepper Pasta

Prep Time

10 mins

Cook Time

10 mins

Total Time

20 mins

 

This Creamy Roasted Red Pepper Pasta Sauce is super easy to make with only a few pantry ingredients and seriously delicious.

Servings: 4 portions

Author: Helena

Ingredients

• 400 g (14 ounces) pasta of choice
• 300 g (11 ounces) jar of roasted red peppers, drained
• ¾ cups heavy cream
• 1 shallot, finely chopped
• 2 garlic cloves, finely chopped
• 1 tablespoon butter or olive oil
• ½ cup parmesan, freshly grated and extra for serving
• salt and black pepper to taste
• fresh basil, optional

Instructions

1. Boil the pasta in salted water according to the packages directions to al dente. 

2. Meanwhile, in a saucepan, sauté the onion and garlic in the butter over medium heat for a 5 minutes or until translucent.

3. Drain the roasted red peppers and place a blender or food processor. Add the onion mixture and blend until smooth, scraping down the sides as needed.

4. Pour the blended red peppers into the saucepan, stir in the cream and parmesan and let it simmer gently while the pasta finishes cooking. Salt and pepper to taste. 

5. Drain the pasta, add the sauce and stir until coated. Serve with parmesan cheese and fresh basil. 

   Enjoy!