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red pepper pasta is served in a plate for the weeknight dinner with a fork
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Red Pepper Pasta

Red pepper pasta is smoky and creamy, made with roasted red pepper & whole milk. A light, comforting weeknight dinner that’s easy to make.
Course Main Course
Cuisine Asian Fusion, Fusion
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 Servings
Calories 435kcal
Author Sujatha Muralidhar

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

  1. If using jarred roasted peppers, rinse and pat them dry to prevent excess brininess.
  2. Adjust crushed red pepper to control spice level—adding more or less won’t change the overall flavor profile.
  3. 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.
  4. Store leftovers in the fridge up to 3 days or freeze up to 3 months; thaw overnight before reheating.
  5. Reheat gently on the stove or microwave with a splash of water to keep pasta from drying out.
  6. Use rotini, penne, or farfalle for pasta; substitute olive oil with avocado oil or butter, and Parmesan with nutritional yeast for dairy-free.
  7. To plate, optionally sprinkle with extra Parmesan and fresh herbs. Serve warm!

Nutrition

Calories: 435kcal | Carbohydrates: 69g | Protein: 14g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 9mg | Sodium: 530mg | Potassium: 310mg | Fiber: 3g | Sugar: 4g | Vitamin A: 275IU | Vitamin C: 10mg | Calcium: 127mg | Iron: 1mg