This Red Pepper Pasta is rich and creamy, made with roasted red peppers, garlic, whole milk, and Parmesan cheese. It's a light, satisfying, comforting dish that's perfect for meal prepping and busy weeknight dinners.
A friend gave me a basket full of red bell peppers from her garden. I roasted a big batch and kept the extras refrigerated, so I can quickly make and serve this roasted red pepper pasta on busy weeknights(I also recommend trying this roasted red pepper and tomato soup).
Roasting the red bell peppers brings out a deep, smoky sweetness, and not to mention that these flavors are the highlight in this roasted red pepper pasta recipe(also in this Roasted Red Pepper Gouda Soup).
The smoky notes from the roasted peppers pair beautifully with the sweetness of the peppers, all balanced by the creaminess of Parmesan. If you love flavorful dinner dishes, this recipe is a must-try.
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Why You'll Love This Recipe
⭐️An effortless recipe with a flavorful finish.
⭐️It's lighter yet still so satisfying. I've used whole milk in this recipe to keep it on the lighter side while still giving it that creamy texture.
⭐️This recipe is naturally vegetarian and family-friendly.
Ingredients
- Pasta: I used rotini pasta, but feel free to use any type that holds the sauce well, like penne, rotini, or farfalle.
- Red Peppers: I used fresh red peppers that I roasted myself. You can also use store-bought jarred roasted peppers(make sure to rinse and pat them dry to remove briny taste).
- Olive Oil: I used extra-virgin olive oil. You can substitute with avocado oil or butter, but keep in mind each one brings its own unique flavor, which will slightly change the final dish.
- Garlic: Fresh garlic works best for this pasta-don't skip it.
- Onion: Sauté it over medium heat until soft to bring out its natural sweetness.
- Crushed Red Pepper Flakes: I added just a pinch for some heat. You can adjust the amount depending on your spice preference.
- Whole Milk: I used whole milk to keep the recipe lighter. If you prefer a more decadent, creamier sauce, you can use heavy cream. For a dairy-free version, substitute with soy milk, almond milk, or oat milk.
- Parmesan Cheese: Freshly grated Parmesan has the most intense flavor, but pre-grated works too. For a dairy-free option, you can substitute nutritional yeast.
How To Make Red Pepper Pasta
- Cook the pasta in salted water until al dente; reserve ½ cup of the pasta water.
- Sauté onion, garlic, and crushed red pepper in olive oil.
- Blend the sautéed mix with roasted peppers, milk, Parmesan, salt, and pepper until smooth and creamy.
- Simmer sauce, toss pasta, adjust with pasta water, garnish with Parmesan and herbs.
♨️How To Adjust The Heat Level
- Roasted red pepper pasta tastes delicious with a mild, gentle heat.
- The primary source of heat comes from the crushed red pepper, which you can easily adjust to your liking.
- Adding more or less won't change the overall flavor profile of the pasta-it only affects the level of spiciness. Feel free to adjust the heat to suit your preference.
The Leftovers
- You can store the leftovers in the refrigerator for up to three days or in the freezer for up to three months.
- If frozen, let the pasta thaw overnight in the refrigerator before reheating.
- To reheat, warm it gently over medium heat on the stove or in the microwave. Be sure to sprinkle a little water over the pasta before reheating to keep it from drying out.
Pro Tips For Best Results
- Sauté the onions over medium heat. Our goal is to soften them slowly so they release their natural sweetness without burning.
- If you find the sauce too thin, add a little extra Parmesan cheese to thicken it up.
- If it's too thick, simply stir in some reserved pasta water or a splash of whole milk until you reach your desired consistency.
FAQ
Absolutely! You can substitute whole milk with oat milk or any other plant-based milk, and swap the Parmesan cheese with nutritional yeast (you can also skip the cheese altogether if you prefer). I've tried these vegan versions, and they always turn out absolutely delicious.
Fresh basil and parsley are my top choices-they work wonders with the smoky sweetness of roasted peppers. I've also tried fresh chives, which turned out great. Feel free to experiment with thyme, oregano, or any herbs you love; they'll all taste wonderful.
Yes! The sauce can be frozen for up to three months. Just thaw it in the refrigerator overnight and reheat when ready to use.
📖 Recipe
Red Pepper Pasta
Ingredients
- 12 oz pasta penne, rigatoni, or fettuccine works well
- 2 roasted red bell peppers from a jar or roasted at home(See Notes. 1)
- 2 tablespoon olive oil
- 3 cloves garlic minced
- ½ onion chopped
- ½ teaspoon crushed red pepper optional (See Notes. 2)
- ½ cup whole milk /heavy cream (See Notes. 3)
- ¼ cup grated Parmesan cheese
- ¼ teaspoon Salt to taste
- ¼ teaspoon ground black pepper
Instructions
- Cook the pasta according to the package's instructions, drain it, and reserve ½ cup of the pasta water.
- Over medium heat, place a pan and add olive oil.
- Add chopped onions and sauté for 3 minutes or until it turns soft.
- Add garlic and crushed red pepper, sauté another minute until fragrant.
- To a blender jar, add roasted red peppers, cooked onion and garlic mix, whole milk, Parmesan, salt, and pepper.
- Blend until smooth and creamy(add a splash of reserved pasta water if it's too thick).
- Pour the blended sauce back into the skillet. Simmer gently for 2 minutes.
- Add the cooked pasta to the sauce and toss(add reserved pasta water a little at a time, if needed, to loosen it up).
Notes
- If using jarred roasted peppers, rinse and pat them dry to prevent excess brininess.
- Adjust crushed red pepper to control spice level-adding more or less won't change the overall flavor profile.
- For a richer and creamier sauce, substitute whole milk with heavy cream; for dairy-free version, swap the milk with oat, soy, or almond milk.
- Store leftovers in the fridge up to 3 days or freeze up to 3 months; thaw overnight before reheating.
- Reheat gently on the stove or microwave with a splash of water to keep pasta from drying out.
- Use rotini, penne, or farfalle for pasta; substitute olive oil with avocado oil or butter, and Parmesan with nutritional yeast for dairy-free.
- To plate, optionally sprinkle with extra Parmesan and fresh herbs. Serve warm!
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