Roasted Red Pepper Pasta – A Creamy, Smoky Twist on Italian Comfort Food
Tired of the same old tomato sauce or Alfredo pasta? Meet your new go-to comfort dish: Roasted Red Pepper Pasta. This recipe delivers a velvety, smoky sauce made from fire-roasted bell peppers, garlic, olive oil, and a hint of cream. It’s rich, simple, and unexpectedly sophisticated.
Best of all, it’s vegetarian, versatile, and ready in under 30 minutes, making it perfect for weeknights, romantic dinners, or casual gatherings.
Ingredients (Serves 2–3):
- 2 large red bell peppers, roasted and peeled
- 200g pasta (penne, fettuccine, or your favorite)
- 1 small onion, chopped
- 3 cloves garlic, minced
- 2 tbsp olive oil
- ¼ cup heavy cream or coconut cream (for vegan option)
- ¼ cup Parmesan cheese (optional for topping)
- Salt and black pepper to taste
- Fresh basil or parsley for garnish
- Optional: pinch of chili flakes for heat
Step-by-Step Instructions:
1. Roast the Peppers
If you’re starting with fresh peppers, roast them over a gas flame or under a broiler until the skins are charred. Transfer to a bowl, cover, and let steam for 5–10 minutes. Peel off the blackened skin and remove the seeds.
Shortcut? Use jarred roasted red peppers for a quicker prep.
2. Sauté the Aromatics
In a pan, heat olive oil over medium heat. Add chopped onion and garlic, cooking until translucent and fragrant (around 5 minutes).
3. Blend the Sauce
Add the roasted peppers and sautéed onion-garlic mix to a blender. Blend until smooth. Add cream and blend again for a silky texture.
4. Cook the Pasta
Boil pasta until al dente. Reserve ¼ cup pasta water before draining.
5. Finish the Sauce
Pour the pepper sauce back into the pan. Season with salt, pepper, and chili flakes. Add a splash of reserved pasta water if needed to loosen the sauce.
6. Toss & Serve
Add the cooked pasta to the sauce, toss well, and serve hot. Top with Parmesan and herbs.
Why This Dish Works:
- Smoky-sweet flavor from roasted red peppers
- Creamy without being heavy – a lighter alternative to Alfredo
- Customizable – add grilled chicken, tofu, shrimp, or mushrooms
- Meal-prep friendly – make the sauce ahead and store for up to 4 days
Pro Tips:
- Roast extra peppers and freeze for future sauces or soups
- Add sun-dried tomatoes for an umami boost
- Blend in a touch of nutritional yeast for a vegan cheesy flavor
- Use gluten-free pasta to make this dish GF-friendly
Serving Suggestions:
Pair this pasta with:
- A glass of Pinot Noir or chilled Rosé
- Garlic bread or focaccia
- A simple side salad with lemon vinaigrette
Fun Fact:
Roasted red peppers have 11x more vitamin C than tomatoes and a deeper flavor profile. They’re also rich in antioxidants like beta-carotene and lycopene.
