Creamy Roasted Red Pepper Pasta Recipe

Oh, I just have to tell you about my absolute favorite Creamy Roasted Red Pepper Pasta Recipe! It s the kind of dish that feels indulgent and cozy but comes together super quickly, making it perfect for busy weeknights or when you want something special without fuss. The creamy sauce, infused with sweet roasted red peppers, creates a velvety texture and vibrant flavor that will have you coming back for seconds (and maybe thirds!).

Whenever I make this Creamy Roasted Red Pepper Pasta Recipe, I love how versatile it is-it s just as great for a casual dinner as it is for impressing guests. Plus, it uses simple ingredients you might already have in your pantry, so you can whip it up anytime. Trust me, once you try this recipe, it ll become a staple in your dinner rotation too!

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Ingredients You’ll Need

These ingredients work together to create a sauce that’s creamy, flavorful, and perfectly balanced. When shopping, look for good-quality roasted red peppers and fresh parmesan to really make this dish shine.

• Long-Cut Pasta: Linguine works wonderfully here because it holds the sauce well.
• Roasted Red Peppers: Jarred roasted red peppers save time, but fresh ones work great if you have the time to roast yourself.
• Butter: Adds that rich base for sautéing the onion and garlic.
• White Onion: Diced finely, it softens into sweet flavor that complements the peppers.
• Garlic: Fresh and finely diced for that perfect aromatic punch.
• Heavy/Double Cream: Use room temperature cream for better blending into the sauce.
• Parmesan Cheese: Freshly grated parmesan keeps the sauce silky and flavorful.
• Fresh Parsley: Adds a bright final touch and a pop of color.
• Smoked Paprika: Gives the sauce a subtle smoky depth.
• Chilli Flakes: Adjust these to add just the right amount of heat.
• Salt & Black Pepper: Essential seasonings to bring all the flavors together.

Variations

I love tweaking this creamy roasted red pepper pasta recipe depending on what I have on hand or what my family s craving. Don t hesitate to personalize it – you ll be surprised how well this base welcomes your creativity!

• Add Protein: Sometimes I toss in grilled chicken or sautéed shrimp for a heartier meal that my family devours.
• Make it Vegan: Swap the cream for coconut cream and use nutritional yeast instead of parmesan – still creamy and tasty!
• Spice it Up: If you like it hotter, double the chili flakes or add a dash of cayenne pepper.
• Veggie Boost: Stir in sautéed spinach or mushrooms for extra texture and nutrients.

How to Make Creamy Roasted Red Pepper Pasta Recipe

Step 1: Cook the Pasta to Perfection

Bring a large pot of salted water to a rolling boil and add your pasta. Cook it until just al dente – you want a little bite because the pasta will absorb some of the sauce. Don t overcook it or it ll get mushy when tossed later! Drain the pasta, but keep a cup of the pasta water handy for the sauce.

Step 2: Prepare the Roasted Red Pepper Sauce

Squeeze as much brine as you can from the jarred roasted red peppers (don t rinse them – that little bit of brine adds brightness). Melt butter in a large deep pan over medium heat, then gently sauté the diced onion until it s soft and golden – this can take about 5-7 minutes. Next, add the finely diced garlic for just a minute so it doesn t burn but releases its fragrance.

Transfer the cooked onion and garlic into a blender with the drained roasted peppers and the melted butter from the pan. Blend until completely smooth-if your blender struggles, add a splash of chicken stock or water to ease the process. Pour this silky mixture back into the pan and gently simmer on low heat.

Step 3: Finish the Sauce and Combine

Now stir in the heavy cream and keep stirring until fully incorporated. Then add in freshly grated parmesan, chopped parsley, smoked paprika, chili flakes, and season with salt and pepper to taste. Use tongs to add the hot pasta straight from the pot into the sauce, tossing well to coat every strand. If the sauce thickens too much, add a splash of the reserved pasta water to loosen it up and help it cling beautifully to the pasta.

Step 4: Serve and Enjoy

Plate your pasta with an extra sprinkle of parmesan and a few fresh parsley leaves on top. Serve it immediately so you can enjoy that creamy texture at its best. Trust me, this dish disappears fast in my house!

How to Serve Creamy Roasted Red Pepper Pasta Recipe

Garnishes

I always finish with extra freshly grated parmesan and a sprinkle of fresh parsley. It adds freshness and a little color, which makes the dish feel homemade and inviting. If you want, a light drizzle of good olive oil or a few chili flakes on top amps up the flavor and visual appeal.

Side Dishes

This pasta pairs beautifully with a crisp green salad or some roasted vegetables like asparagus or zucchini. Garlic bread or a crunchy baguette to mop up every last bit of sauce is always a winner in my house!

Creative Ways to Present

For a dinner party, I like serving this pasta twirled into neat nests on the plate, topped with sprigs of fresh parsley and a shaving of parmesan. Adding a splash of bright red cherry tomatoes around the edges gives a pop of color that wows every time.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge for up to 3 days. When storing, add a drizzle of olive oil on top to keep the pasta from sticking together. Just give it a good stir before reheating.

Freezing

I ve frozen this creamy roasted red pepper pasta sauce separately in freezer-safe containers and thawed it smoothly later by warming gently on the stove. The sauce keeps its flavor well, but I recommend freezing without pasta for best texture on reheating.

Reheating

To reheat leftovers, warm the pasta gently in a pan over low heat, stirring in a splash of water or cream to revive the sauce s creaminess. Avoid microwaving if possible, as it can cause the cream sauce to separate.

FAQs

Final Thoughts

This Creamy Roasted Red Pepper Pasta Recipe is one of those dishes that brings comfort and joy without requiring hours in the kitchen. I love serving it when I want a fuss-free meal that tastes gourmet. Give it a try-you ll be amazed at how simple ingredients come together in such a creamy, flavorful way. I promise, once you make it, it ll be one you keep coming back to whenever you want pasta that feels a little special, yet is totally doable on any night.

Creamy Roasted Red Pepper Pasta Recipe

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• Author: Megane
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 4 servings
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian
• Diet: Vegetarian

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Description

This Creamy Roasted Red Pepper Pasta is a quick and flavorful dish featuring linguine tossed in a smooth, creamy roasted red pepper sauce with Parmesan, smoked paprika, and fresh parsley. Perfect for a comforting weeknight meal, it balances the richness of cream with a hint of acidity from jarred roasted red peppers.

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Ingredients

Units USM Scale 1x2x3x

Pasta

• 14oz / 400g Long-Cut Pasta (Linguine)

Sauce

• 16oz / 450g jar of Roasted Red Peppers (drained, see notes)
• 1 tbsp Butter
• 1 medium White Onion, diced
• 2 small cloves of Garlic, finely diced
• 1 cup / 240ml Heavy/Double Cream, at room temperature
• 1/2 cup / 40g Parmesan, finely grated (plus extra for serving)
• 1 tbsp finely diced Fresh Parsley, plus extra to serve
• 1/2 tsp Smoked Paprika
• Pinch of Chilli Flakes, to preference
• Salt & Black Pepper, to taste

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Instructions

1. Cook Pasta: Pop the pasta in salted boiling water and cook until al dente, usually about 9-11 minutes depending on the pasta brand. Drain and set aside, reserving some pasta water.
2. Prepare Peppers: Squeeze the brine out of the roasted red peppers and discard it. Do not rinse them to preserve the subtle acidity.
3. Sauté Onions & Garlic: Melt the butter in a large deep pan over medium heat. Add the diced onion and fry until soft and golden, about 5-7 minutes. Add the garlic and fry for an additional 1-2 minutes, stirring to avoid burning.
4. Blend Sauce: Scrape the onion, garlic, and melted butter mixture into a blender along with the drained roasted red peppers. Blend until smooth and creamy. If needed, add a splash of chicken stock or water to assist blending.
5. Simmer Sauce: Pour the blended sauce back into the pan and keep on a low simmer. Stir in the heavy cream until fully incorporated and smooth.
6. Add Flavorings: Stir in Parmesan, diced parsley, smoked paprika, chilli flakes, and season to taste with salt and black pepper. Continue heating gently until the sauce thickens slightly and the cheese melts.
7. Toss Pasta: Use tongs to add the cooked pasta directly from the pot into the sauce. Toss thoroughly until every strand is coated in the creamy sauce. If the sauce becomes too thick or dry, toss in a splash of the reserved pasta water to loosen it.
8. Serve: Divide pasta among plates and garnish with extra Parmesan and parsley. Serve immediately while warm and enjoy!

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Notes

• Roasted Red Peppers: Jarred roasted red peppers typically come in a vinegary brine. Drain but do not rinse to retain acidity which balances richness.
• Homemade Roasted Red Peppers: To make fresh, broil skin side up until blackened. Cool covered, then peel, deseed, and slice. Drained weight for this recipe should be approximately 12oz / 350g.
• Parmesan: Use freshly grated or good quality pre-grated Parmesan to avoid grainy sauce texture.
• Blending Tips: Scrape melted butter into blender to help achieve a smooth sauce. Add chicken stock or water if blender struggles.
• Calories: Nutritional info is based on serving size for 4 people with no extra Parmesan or sides.

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Nutrition

• Serving Size: 1 of 4 servings
• Calories: 480 kcal
• Sugar: 5 g
• Sodium: 450 mg
• Fat: 20 g
• Saturated Fat: 12 g
• Unsaturated Fat: 6 g
• Trans Fat: 0 g
• Carbohydrates: 58 g
• Fiber: 4 g
• Protein: 16 g
• Cholesterol: 60 mg