Go Back
Indulging in a delicious pasta dish can transform an ordinary meal into an extraordinary experience. Creamy Roasted Red Pepper Pasta is a culinary delight that marries the sweetness of roasted red bell peppers with the richness of cream, creating a dish that is as comforting as it is satisfying. The vibrant colors of the sauce not only make it visually appealing but also serve as an invitation to savor its rich flavors and creamy texture. Whether you're preparing a quick weeknight dinner or aiming to impress guests at a special gathering, this recipe is a perfect choice.

Creamy Roasted Red Pepper Pasta

Discover the joy of making Creamy Roasted Red Pepper Pasta, a dish that turns a simple meal into a culinary experience. This recipe blends the sweetness of roasted red bell peppers with rich cream for a comforting and visually appealing delight. Perfect for any occasion, it features easy-to-follow steps, highlighting fresh ingredients like penne pasta, garlic, and parmesan cheese. Elevate your dining moments with this flavorful and satisfying pasta dish that promises to impress your guests.
Print Recipe Pin Recipe

Ingredients
  

12 oz (340g) penne pasta

2 large red bell peppers

1 tablespoon olive oil

3 cloves garlic, minced

1 cup heavy cream

½ cup vegetable or chicken broth

1 teaspoon smoked paprika

½ teaspoon red pepper flakes (adjust for spice preference)

Salt and pepper to taste

1 cup grated Parmesan cheese, plus extra for serving

Fresh basil leaves for garnish

Instructions
 

Roast the Peppers: Preheat your oven to 450°F (230°C). Cut the red bell peppers in half, remove the seeds and membranes, and place them cut-side down on a baking sheet lined with parchment paper. Roast for about 20-25 minutes, until the skins are blistered and blackened. Remove from the oven and let them cool slightly before peeling off the skins.

    Cook the Pasta: While the peppers are roasting, bring a large pot of salted water to a boil. Add the penne pasta and cook according to package instructions until al dente. Drain and set aside, reserving about ½ cup of pasta water.

      Make the Sauce: In a large skillet over medium heat, add the olive oil. Once heated, add the minced garlic and sauté for 1-2 minutes, until fragrant. Be careful not to burn the garlic.

        Blend the Peppers: Once the roasted red peppers have cooled, peel off the skins and transfer the peppers to a blender. Add the sautéed garlic, heavy cream, vegetable or chicken broth, smoked paprika, red pepper flakes, salt, and pepper. Blend until smooth and creamy.

          Combine Pasta and Sauce: Pour the roasted red pepper sauce into the skillet with the garlic. Stir to combine and bring to a gentle simmer. Add in the cooked pasta and toss to coat. If the sauce is too thick, add reserved pasta water, a little at a time, until you reach your desired consistency.

            Add Cheese: Stir in the grated Parmesan cheese until melted and creamy. Adjust seasoning with more salt and pepper if needed.

              Serve: Divide the creamy roasted red pepper pasta among bowls. Garnish with fresh basil leaves and additional Parmesan cheese if desired.

                Prep Time, Total Time, Servings: 15 minutes | 40 minutes | 4 servings