This Creamy Roasted Red Pepper Pasta is a comforting and quick dish that delivers bold flavor with minimal effort. Roasted red peppers are blended into a smooth, velvety sauce with garlic, onion, cream, Parmesan, and smoked paprika, then tossed with pasta for a vibrant and satisfying meal.
Why You’ll Love This Recipe
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Packed with smoky, sweet, and savory flavor
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Creamy texture without being too heavy
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Ready in just 25 minutes
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Customizable with your favorite proteins or pasta shapes
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Perfect for both weeknight dinners and casual entertaining
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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14 oz (400 g) long-cut pasta (e.g. linguine)
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16 oz (450 g) jar of roasted red peppers, drained
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1 tablespoon butter
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1 medium white onion, diced
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2 small cloves garlic, finely diced
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1 cup (240 ml) heavy cream, at room temperature
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½ cup (40 g) Parmesan, finely grated (plus extra for garnish)
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1 tablespoon fresh parsley, finely chopped (plus extra for garnish)
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½ teaspoon smoked paprika
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Pinch of chili flakes (optional)
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Salt and black pepper, to taste
Directions
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Bring a large pot of salted water to a boil. Cook the pasta until al dente according to package instructions. Reserve some pasta water before draining.
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While the pasta cooks, drain the roasted red peppers and gently squeeze out any excess liquid.
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In a large skillet or deep frying pan, melt the butter over medium heat. Add the diced onion and sauté until soft and slightly golden, about 5 minutes. Add the garlic and cook for another minute.
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Transfer the sautéed onion, garlic, and roasted red peppers into a blender or food processor. Blend until smooth. If the mixture is too thick to blend easily, add a small splash of stock, milk, or water.
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Pour the blended sauce back into the pan and bring to a gentle simmer. Stir in the cream until fully combined and smooth.
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Add the grated Parmesan, chopped parsley, smoked paprika, chili flakes (if using), salt, and black pepper. Stir to combine and let it simmer for a few minutes until slightly thickened.
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Add the cooked pasta directly into the sauce using tongs. Toss well to coat the pasta evenly. If the sauce is too thick, add a little reserved pasta water to loosen it up and help the sauce cling to the pasta.
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Serve immediately with extra Parmesan and parsley sprinkled on top.
Servings and timing
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Servings: 4
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Prep time: 10 minutes
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Cook time: 15 minutes
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Total time: 25 minutes
Variations
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Add protein: Mix in grilled chicken, shrimp, or Italian sausage for a heartier meal.
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Make it vegan: Substitute plant-based cream and vegan Parmesan.
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Use different pasta: Penne, rigatoni, or fusilli also work well.
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Add vegetables: Stir in spinach, mushrooms, or cherry tomatoes.
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Spice it up: Add more chili flakes or a pinch of cayenne pepper for heat.
Storage/Reheating
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Store leftovers in an airtight container in the refrigerator for up to 2 days.
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Reheat gently in a skillet over low heat, adding a splash of cream, milk, or pasta water to loosen the sauce.
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Avoid microwaving at high power to prevent the sauce from separating.
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This dish is not recommended for freezing due to the cream-based sauce.
FAQs
What type of roasted red peppers should I use?
Use jarred roasted red peppers packed in water or brine. Avoid oil-packed varieties as they can make the sauce greasy.
Can I use fresh roasted red peppers instead of jarred?
Yes, roast fresh peppers under the broiler until charred, then steam in a covered bowl, peel, deseed, and use them just like jarred ones.
How do I prevent the cream from curdling?
Make sure the cream is at room temperature before adding it to the warm sauce and simmer gently—avoid boiling.
Can I make this pasta ahead of time?
You can prepare the sauce ahead and store it in the fridge for up to 2 days. Reheat gently before mixing with freshly cooked pasta.
What if I don’t have a blender?
You can use an immersion blender directly in the pan, or mash the peppers with a fork for a chunkier texture.
Can I make this dish gluten-free?
Yes, just use your favorite gluten-free pasta. The sauce itself is naturally gluten-free.
Is this dish kid-friendly?
Yes! It’s creamy, mild, and not too spicy—just reduce or omit the chili flakes.
Can I add cheese other than Parmesan?
Pecorino Romano or Grana Padano are good alternatives. Avoid soft cheeses like mozzarella, which will alter the sauce texture.
How do I make it lower in calories?
Use light cream or half-and-half and reduce the amount of Parmesan slightly. You can also use whole wheat or legume-based pasta.
Can I freeze this pasta?
It’s not recommended to freeze cream-based sauces as they may separate when thawed and reheated.
Conclusion
Creamy Roasted Red Pepper Pasta is a quick and flavorful dish that brings together the sweetness of roasted peppers and the richness of cream and Parmesan. Perfectly balanced and easy to customize, it’s a fantastic go-to recipe whether you’re cooking for yourself, family, or friends. Once you try it, it’s sure to become a staple in your dinner rotation.
