Roasted Red Pepper Pasta

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

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!

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!

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. 

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.

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).