Creamy Roasted Red Pepper Pasta Recipe

I absolutely love how this Creamy Roasted Red Pepper Pasta Recipe brings a burst of vibrant flavor with such a silky, comforting sauce. The creaminess paired with smoky roasted red peppers creates this luscious sauce that clings beautifully to the pasta, making every bite deliciously indulgent yet approachable for a weeknight meal. It s one of those dishes that feels fancy but comes together quickly – perfect when you want something special without the fuss.

When I first tried this recipe, I was surprised by how the roasted red peppers can transform a simple pasta into something memorable and rich without heavy cream overload. You ll find that the subtle smoked paprika and a touch of chili flakes add just the right kick to balance the creaminess. Whether you re feeding family or impressing guests, this creamy roasted red pepper pasta recipe is a winner every time.

this …

Ingredients You’ll Need

These ingredients work together to deliver that creamy, flavorful sauce with a touch of smokiness and heat – all while keeping it simple enough to shop for quickly. A tip: make sure to get a good quality jar of roasted red peppers, because their flavor really shines through here.

• Long-Cut Pasta: I use linguine here but fettuccine or even penne work well too.
• Roasted Red Peppers: Jarred are perfect for speed, but fresh roasted can be a tasty upgrade if you have time.
• Butter: Adds richness and helps soften the onion and garlic beautifully.
• White Onion: Provides a subtle sweetness that complements the peppers.
• Garlic: Finely diced so it melts into the sauce without overwhelming.
• Heavy/Double Cream: At room temperature for the smoothest sauce texture.
• Parmesan: Freshly grated is key to avoid a grainy sauce.
• Fresh Parsley: Adds brightness and a pop of color.
• Smoked Paprika: Enhances the smoky flavor profile.
• Chili Flakes: Optional, but I love the slight heat it brings.
• Salt & Black Pepper: To taste, of course – seasoning is everything!

Variations

I love experimenting with this creamy roasted red pepper pasta recipe to tailor it to different tastes or dietary needs – and I encourage you to do the same! It s a great base to add your personal twist, whether that s extra veggies, proteins, or spices.

• Make it Vegetarian or Vegan: Swap butter for olive oil and use a plant-based cream and vegan Parmesan alternative; the sauce still turns out luxurious.
• Add Protein: I like tossing in grilled chicken, shrimp, or crispy tofu to make this a complete meal.
• Veggie Boost: Sautéed spinach or mushrooms add a nice earthy depth to the dish.
• Spice it Up: More chili flakes or a dash of cayenne if you like it spicy – just adjust to your heat tolerance.

How to Make Creamy Roasted Red Pepper Pasta Recipe

Step 1: Cook Your Pasta to Al Dente Perfection

Bring a large pot of salted water to a rolling boil, then add your long-cut pasta like linguine. Cook until just al dente – meaning tender but still with a little bite, usually about 1-2 minutes less than package instructions. This is key because your pasta will finish cooking a bit when you toss it in the sauce later. Drain and set aside, saving a cup of pasta water for the sauce.

Step 2: Prepare the Roasted Red Pepper Base

Drain the jarred roasted red peppers, squeezing out as much brine as possible without washing them – that little tang helps balance the creaminess. In a large deep pan, melt the butter over medium heat. Add diced onion and sauté until it turns soft and golden, about 5 minutes. Then stir in the garlic and cook for another minute or so until fragrant.

Step 3: Blend the Sauce Smooth and Creamy

Transfer the onion, garlic, butter, and roasted red peppers to a blender. Blend until completely smooth. Scraping down the sides midway helps get a creamy consistency. Pour this mixture back into the pan and keep it at a gentle simmer. Slowly stir in your heavy cream, allowing the sauce to thicken slightly before adding Parmesan, parsley, smoked paprika, chili flakes, and salt and pepper to taste.

Step 4: Toss Pasta into the Sauce and Serve

Using tongs, add the cooked pasta directly from the pot into the sauce pan. Toss well to coat each strand in that beautiful creamy sauce. If it looks dry or thick, splash in some of the reserved pasta water to loosen and help the sauce cling perfectly. Serve immediately topped with extra Parmesan and fresh parsley for that final touch.

How to Serve Creamy Roasted Red Pepper Pasta Recipe

Garnishes

I always top this pasta with extra freshly grated Parmesan and a sprinkle of chopped fresh parsley – it adds color and a bit of brightness that cuts through the richness. Sometimes I also like to finish with a little drizzle of good-quality olive oil or a few chili flakes for extra kick.

Side Dishes

This pasta pairs wonderfully with a crisp green salad dressed in lemon vinaigrette or some garlicky roasted vegetables. For a heartier meal, I love serving it alongside grilled chicken breasts or seared shrimp to add protein without overwhelming the flavors.

Creative Ways to Present

For special occasions, I ve served this creamy roasted red pepper pasta recipe in individual pasta nests atop a bed of sautéed greens on white plates – it gives a restaurant-worthy look that wows guests. Adding edible flowers or microgreens on top makes it feel extra festive and fresh.

Make Ahead and Storage

Storing Leftovers

I cool any leftover pasta completely before transferring it to an airtight container stored in the refrigerator. It keeps well for up to 3 days, though I recommend reheating gently to preserve that creamy texture and avoid drying out.

Freezing

I ve frozen this creamy roasted red pepper pasta sauce on its own successfully – spoon it into freezer-safe containers or bags, but I don t recommend freezing the pasta cooked as it can get mushy. When ready, thaw the sauce overnight in the fridge.

Reheating

Reheat leftovers gently over low heat on the stove, adding a splash of cream or reserved pasta water to loosen the sauce as needed. I find microwaving works too, but stirring halfway through helps heat it evenly without drying out.

FAQs

Final Thoughts

This creamy roasted red pepper pasta recipe holds a special place in my kitchen because it’s both comforting and surprisingly sophisticated, all in one bowl. I hope you give this a try soon – whether it’s a busy weeknight or a casual weekend dinner, I think you ll find it hits all the right notes every time. From the first luscious bite to the last, it s just a joy to make and share with the people you love.

Creamy Roasted Red Pepper Pasta Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 60 reviews

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

Print Recipe

Pin Recipe

---

Description

This creamy roasted red pepper pasta combines tender linguine noodles with a smooth, rich sauce made from roasted red peppers, butter, cream, parmesan, and smoky spices. Quick to prepare in just 25 minutes, it’s a perfect weeknight meal featuring a vibrant, velvety sauce that clings beautifully to the pasta. Garnished with fresh parsley and extra parmesan, it’s a simple yet indulgent dish full of balanced flavors and comforting textures.

---

Ingredients

Units USM Scale 1x2x3x

Pasta

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

Sauce

• 16oz / 450g jar of Roasted Red Peppers (drained of brine)
• 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 taste
• Salt & Black Pepper, to taste

Cook Mode Prevent your screen from going dark

---

Instructions

1. Cook the Pasta: Bring a large pot of salted water to a boil and add the linguine. Cook until al dente according to package instructions, usually about 8-10 minutes. Drain the pasta, reserving some pasta water for later use if needed.
2. Prepare the Peppers: Squeeze the jarred roasted red peppers to drain as much brine as possible, but do not rinse to retain a bit of acidity that balances the sauce.
3. Sauté Onions and Garlic: In a large deep pan over medium heat, melt the butter. Add the diced white onion and cook, stirring frequently, until it becomes soft and golden, about 5-7 minutes. Add the finely diced garlic and fry for an additional 1-2 minutes until fragrant, taking care not to burn it.
4. Blend the Sauce: Transfer the cooked onions, garlic, roasted red peppers, and melted butter from the pan into a blender. Blend until completely smooth and creamy. If needed, add a splash of chicken stock or water to help the blending process.
5. Combine Sauce Ingredients: Pour the blended mixture back into the pan and set to a low simmer. Stir in the heavy cream, mixing thoroughly until the sauce becomes smooth and cohesive. Add the finely grated parmesan, fresh parsley, smoked paprika, chili flakes, and season with salt and black pepper to taste. Stir well until parmesan is fully incorporated and the sauce begins to thicken slightly.
6. Toss Pasta in Sauce: Using tongs, transfer the cooked linguine directly from the pot into the sauce. Toss to coat the pasta completely with the creamy roasted red pepper sauce. If the sauce seems too thick or dry, add a splash of reserved pasta water to loosen it and encourage the sauce to cling nicely to the noodles.
7. Serve: Plate the pasta and garnish with extra parmesan cheese and fresh parsley. Serve immediately and enjoy the creamy, flavorful dish.

---

Notes

• Roasted Red Peppers: Use jarred roasted red peppers drained of brine but not rinsed to maintain a slight acidity that balances richness.
• Homemade Roasted Red Peppers: For fresh peppers, broil until charred on all sides, cool covered to peel, deseed, and slice. Use about 12oz/350g drained weight for equivalent flavor.
• Parmesan: Use freshly grated parmesan for best texture. Avoid powdered parmesan as it may cause grainy sauce.
• Blending Tip: Include melted butter with onions and garlic in blender to achieve a smoother consistency. Add a splash of stock or water if blender struggles.
• Calories: Nutritional values calculated based on 4 servings without extra parmesan or sides.

---

Nutrition

• Serving Size: 1/4 of recipe
• Calories: 480 kcal
• Sugar: 5 g
• Sodium: 320 mg
• Fat: 28 g
• Saturated Fat: 17 g
• Unsaturated Fat: 10 g
• Trans Fat: 0 g
• Carbohydrates: 45 g
• Fiber: 4 g
• Protein: 16 g
• Cholesterol: 80 mg