Roasted red pepper pasta is perfect for a quick weeknight dinner when you want a bowl of comfort food! The sauce is creamy, smoky-sweet, rich and SO delicious. It tastes like something from your favorite Italian restaurant, yet it takes very little effort to make at home. As an added win, this recipe only takes 20 minutes from start to finish! It will definitely become one of your go-to dinners!

Bringing you a delicious, creamy, full-of-flavor pasta dish that you’re definitely going to love!

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I’m getting hungry just looking at these photos and remembering how epic this easy meal turned out, when I made it recently. So tasty!

Add a slice of crusty bread to soak up the incredible sauce, plus a simple salad and you’ve got yourself an incredible pasta night!

Ingredients needed

This tasty, creamy pasta recipe has such wonderful flavor thanks to the combination of roasted red peppers, sautéed shallot + garlic, cream, parmesan cheese and fresh basil. Here’s everything you’ll need:

  • Pasta. You’ll need 1 pound of your favorite short pasta. I like to use penne pasta, but you could use bowtie, shells or elbow noodles. Feel free to substitute whole grain or whole wheat pasta for added nutritional value. Use gluten free pasta, as desired.
  • Olive oil. For cooking the diced shallot and garlic and making the sauce.
  • Shallot + garlic. Adds delicious aromatic flavor. If you don’t happen to have shallot, sub with onion.
  • Roasted red peppers. Jarred roasted red peppers are so convenient and perfect in this recipe.  
  • Vegetable broth. Adds flavor and is the perfect amount of liquid for the sauce.
  • Heavy cream. Highly recommended for a super creamy, delicious sauce. However, to keep this dish vegan, use oat milk or coconut milk.
  • Basil. For fresh flavor!
  • Salt + pepper. To bring all of the flavors together.
  • White wine. Optional, but I just love how it enhances the flavor of the sauce.
  • Parmesan cheese. Highly recommend freshly grated parmesan cheese! You can find the highest quality blocks of parmesan cheese in the speciality cheese area in most grocery stores. If you’d like this recipe to be vegan-friendly, Violife makes a great parmesan cheese, or try my recipe for vegan parmesan cheese.
Stirring red pepper pasta sauce in a large pot.

How to make this recipe

Making homemade red pepper pasta couldn’t be easier! Here’s a quick rundown of the process, but for full instructions, reference the recipe card at the bottom of the post.

  1. Boil pasta. Cook the pasta according to package directions. Drain and set aside. I like to save a little of the pasta water to thin the sauce, as desired.
  2. Make the sauce. In a large skillet, heat the olive oil over medium heat. Add in the shallot and garlic and sauté for 5 minutes, stirring often. Add the shallot and garlic to a blender with the roasted red peppers, veggie broth, cream, basil, salt + pepper. Blend until creamy.
  3. Mix sauce and pasta. Add the sauce and white wine to the same skillet you sautéed the veggies in. Mix in the white wine and cook for 5 minutes. Add in the pasta and parmesan and stir to coat in the sauce and continue to stir until the cheese is fully melted. Garnish with extra basil, if you’d like.
  4. Serve. Season with additional salt and pepper to taste, serve, and ENJOY!
Roasted red pepper pasta in a large pot.

Tips for best results

Here’s my top tips for making the best spaghetti or pasta:

  • Cooking pasta. It is important to cook your pasta to al dente. Overcooked pasta is unable to hold its shape and will be easily mushed when handled. 
  • Salt the pasta water. I always recommend salting your pasta water. Cooking the pasta in salty water allows it to absorb some of the salt as it cooks, enhancing its flavor from the inside out. In general, add about 1-1/2 tablespoons of salt for every pound of pasta (you should use three or four quarts of water to boil a full pound).
  • Rinse your noodles. Rinsing your pasta in cold water keeps the noodles from sticking together and it stops the cooking process, which will ensure that your pasta isn’t overcooked and mushy. 
Penne pasta with fresh basil sprinkled over the top.

Customize this recipe

This pasta dish is amazing as-is, but feel free to mix things up based on your family’s preferences and what you have available. Here’s some options:

  • Make it gluten free. Simply use a gluten free pasta of choice.
  • Make it vegan. Swap the heavy cream for thick oat milk or (my preference) for full fat coconut milk. You could leave out the parmesan and simply add in a little nutritional yeast, or try vegan parmesan (Violife makes a great one!).
  • Add protein. Feel free to toss the pasta with cooked, diced tofu, chicken breast or shredded rotisserie chicken or cooked shrimp.
  • Add veggies. Try adding some cooked veggies to the sauce such as spinach, eggplant, mushrooms or zucchini.

Serving suggestions

This roasted red pepper pasta is pretty much a meal on its own, but you may want to add a side, like crusty Pepperoni Garlic Bread, Soft Garlic Pretzels, or a light simple side salad. You can also beef up the recipe by adding some chicken, or browning some Italian sausage in the skillet in the beginning, before the shallot and garlic.

Storing leftovers

Let the pasta cool to room temperature. Once cooled, you can place leftovers in an airtight container. Keep it in the refrigerator for up to four days. To reheat, simply pop individual servings into the microwave.

Red pepper pasta in a small bowl.

As usual, PLEASE let me know if you make this recipe and how you like it! You can come back here and leave a comment or tag me on instagram (@foodwithfeeling).

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Red pepper pasta in a bowl.

Roasted Red Pepper Pasta


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  • Author: Brita Britnell
  • Total Time: 20 minutes
  • Yield: serves 4-6 1x
  • Diet: Vegan

Description

Roasted red pepper pasta is perfect for a quick weeknight dinner when you want a bowl of comfort food! The sauce is creamy, smoky-sweet, rich and SO delicious. It tastes like something from your favorite Italian restaurant, yet it takes very little effort to make at home. As an added win, this recipe only takes 20 minutes from start to finish! It will definitely become one of your go-to dinners!


Ingredients

Scale
  • 1 pound of penne pasta (or other pasta as desired)
  • 1 teaspoon of olive oil
  • 1 shallot, diced
  • 2 cloves of garlic, minced
  • 12 oz jar of roasted red peppers, drained
  • 1/2 cup of vegetable broth
  • 1 1/4 cups of heavy cream (can also use oat milk or coconut milk)
  • 6 large basil leaves, chopped or julienned
  • 1/2 teaspoon of fine sea salt + pepper to taste
  • Optional: 1/4 cup of white wine
  • 1/2 cup of parmesan cheese (HERE is my vegan version or Violife is great!)

Instructions

  1. Cook the pasta according to package directions. Drain and set aside. I like to save a little of the pasta water to thin the sauce as desired.
  2. In a large skillet, heat the olive oil over medium heat. Add in the shallot and garlic and sauté for 5 minutes, stirring often.
  3. Add the shallot + garlic to a blender with the roasted red peppers, veggie broth, cream, basil, salt + pepper. Blend until creamy (it may need a few minutes to get creamy, so just let it run for a couple minutes as needed).
  4. Add the sauce + white wine to the same skillet you sautéed the veggies in. Mix in the white wine and cook for 5 minutes. Add in the pasta + parmesan and stir to coat in the sauce and continue to stir until the cheese is fully melted. Garnish with extra basil, if you’d like.
  5. Season with additional salt and pepper to taste, serve, and ENJOY!

Notes

To make this vegan – You can swap the cream for thick oat milk or (my preference) for full fat coconut milk. You could leave out the parmesan and simply add in a little nutritional yeast. HOWEVER, I would suggest picking up some vegan parmesan (Violife makes an amazing one!).

  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: American