With just a handful of ingredients and a smoky, rich sauce, this creamy roasted red pepper pasta is the kind of weeknight-friendly dish you’ll keep on rotation.
This creamy roasted red pepper pasta is smoky, silky, and ready in 30 minutes. It’s the kind of weeknight dinner that feels restaurant-worthy but couldn’t be easier to make at home. You can use jarred peppers for speed, or roast your own for extra depth of flavor. Either way, the sauce is smooth, luscious, and clings to every bite of pasta.
The best thing about this Roasted Red Pepper Pasta is that you don’t really need a recipe. Once you understand the concept, just go with your feelings. The sauce is very versatile — make it as creamy, velvety, or peppery as you like. All you have to do is add the ingredients to a blender and blend until smooth.
I like taking the long road to dinner and roasting the red peppers myself — it only takes about 30 minutes, and it’s really just popping them in the oven — but jarred roasted red peppers are perfectly fine, too. If you want to make it vegan, just swap the heavy cream for cashews or cashew butter. There’s no need to soak the cashews; all you need is boiling hot water. Roasting the cashews for a few minutes adds great flavor, though it’s not necessary — I usually skip it.
If you decide to roast the red peppers, I highly encourage popping a few cloves of garlic in the oven as well. That roasted garlic adds tons of flavor to the sauce. These little details take almost no extra effort, but they’re a great way to build even more depth into the dish.
Ingredients at a Glance
- Pasta – rigatoni, penne, or spaghetti all work.
- Roasted red peppers – jarred (drained) or homemade.
- Heavy cream – adds richness (sub with coconut milk or cashew cream).
- Garlic – fresh or roasted for depth.
- Lemon juice – a little bit of acid to balance the sauce.
- Red pepper flakes – just enough for a gentle kick.
- Fresh basil – because what is pasta without basil?
- Olive oil, salt & pepper – the usual suspects.
Roasting Bell Peppers
If you have fresh red bell peppers, preheat the oven to 450°F.
Place them on a rimmed baking sheet lined with parchment paper and roast for about 30 minutes, or until very soft, puffy, and blistered. Remove from the oven and place in a large bowl, then cover with plastic wrap. Let them sit for about 20 minutes — this will make peeling easier. Uncover, peel, and remove the seeds.
Then all you have to do is add the ingredients to a blender and blend until smooth. A good, powerful (and cute) blender — like the KitchenAid Power Blender — gives you that extra-silky texture that makes the sauce taste a little more special, but any high-speed blender will work.
Tips & Tricks
- Use jarred peppers for speed; roast fresh peppers if you want more smoky depth.
- If the sauce seems too thick, add more pasta water until glossy.
- For a spicy kick, increase red pepper flakes or add smoked paprika.
- For a cheesy sauce, stir in grated parmesan cheese along with the pasta.
Variations
- Vegan / Dairy-Free → Swap heavy cream for coconut milk or cashews.
- Add protein → Try grilled shrimp or sliced chicken breast.
- Extra veggies → Spinach, mushrooms, and onions would sauté beautifully in the sauce.
Serving Suggestions
Pair this pasta with:
- A simple side salad with lemon vinaigrette
- Garlic bread or focaccia
- A crisp white wine or sparkling water with lemon
- If you love roasted bell peppers, try this Roasted Bell Pepper Salad.
- Looking for another rich, creamy pasta? Try this Roasted Butternut Squash Pasta.
Storage & Make-Ahead
- Store leftovers in the fridge for up to 3 days.
- Reheat gently with a splash of water or cream.
- Not ideal for freezing (sauce can separate).
FAQs
Can I roast my own red peppers?
Yes! Roast whole red bell peppers at 450°F until blistered, peel off skins, and use in the recipe.
Can I make this vegan?
Absolutely. Swap cream for coconut milk or cashew cream.
Which pasta works best?
Short pastas (rigatoni, penne) hold the sauce well, but spaghetti or linguine work too.
The best thing about this Roasted Red Pepper Pasta is that you don’t really need a recipe. Once you understand the concept, just go with your feelings. The sauce is very versatile — make it as creamy, velvety, or peppery as you like. All you have to do is add the ingredients to a blender and blend until smooth.
If you make this Roasted Red Pepper Pasta please be sure to leave a comment! I’d love to hear from you and I love responding to every comment. And don’t forget to also tag me on Instagram. I’d love to see your photos!
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Roasted Red Pepper Pasta
2-4
servings5
minutes10
minutes30
minutesIngredients
2 roasted red bell peppers (or 1 jar of roasted red bell peppers, drained)
1 yellow onion, cut into wedges
3 cloves garlic
Olive oil, for drizzling
1 tsp red pepper flakes
8 oz pasta (I used rigatoni)
1 cup heavy cream
Juice of 1/2 lemon
Salt and pepper
Fresh basil, for serving
Parmesan cheese, optional
Directions
If roasting bell peppers: preheat the oven to 450°F and line a baking sheet with parchment paper. Place the red bell peppers, onion, and garlic on the baking sheet, tossing the onion and garlic with a drizzle of olive oil and a sprinkle of red pepper flakes. Roast until the peppers are blistering and the onions have browned, about 30 minutes. Once done, pop the bell peppers into a large bowl and cover with plastic wrap — let them sit for about 20 minutes; this makes peeling easier. Then uncover, peel, and remove the seeds.
Meanwhile, bring a large pot of heavily salted water to a boil. Cook the pasta according to package directions — al dente is best, since it will finish cooking in the sauce. Drain, reserving 1 cup of pasta water.
Next, transfer the roasted vegetables to a blender with the heavy cream and a pinch of salt and pepper. Blend until smooth.
Return the sauce to the same pot the pasta was cooked in and bring it to a gentle simmer over medium-low heat. Add the drained pasta, stirring in some of the reserved pasta water a little at a time until the sauce is glossy and coats every piece. Stir in a squeeze of lemon juice, then taste and adjust seasoning.
Remove from heat and serve hot, topped with fresh basil and Parmesan, if you like. Enjoy!
Notes: If you’re using jarred roasted peppers, just chop the onion and garlic and sauté in olive oil before adding the sauce — or skip it entirely if you’re in a hurry.
