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Creamy Roasted Red Pepper Pasta

A close-up of rigatoni pasta coated in a rich, orange-red Creamy Roasted Red Pepper Pasta sauce on a white plate.
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Make a rich and velvety pasta sauce using roasted red peppers for a satisfying weeknight meal.

Ingredients

Scale
  • 1 pound pasta (penne or rigatoni recommended)
  • 2 jars (12 ounces each) roasted red peppers, drained
  • 1/2 cup heavy cream (or full-fat coconut milk for dairy-free)
  • 1/4 cup grated Parmesan cheese (omit for dairy-free)
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil
  • 1/4 cup pasta water
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Pinch of red pepper flakes (optional)

Instructions

  1. Cook the pasta according to package directions until al dente. Reserve 1/2 cup of the starchy pasta water before draining.
  2. While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the minced garlic and cook for 30 seconds until fragrant; do not let it brown.
  3. Add the drained roasted red peppers, heavy cream, salt, pepper, and red pepper flakes (if using) to the skillet. Stir well.
  4. Transfer the pepper mixture to a blender. Add the grated Parmesan cheese (if using). Blend until completely smooth and creamy.
  5. Pour the sauce back into the skillet over low heat. Stir in 1/4 cup of the reserved pasta water to thin the sauce slightly if needed.
  6. Add the drained, cooked pasta to the skillet. Toss everything together until the pasta is fully coated in the sauce.
  7. Serve immediately.

Notes

  • For a deeper flavor, roast fresh red bell peppers until charred, peel them, and then use them in place of jarred peppers.
  • If you prefer a thicker sauce, reduce the amount of pasta water you add back in step 5.
  • Add cooked, shredded chicken or white beans for added protein.

Nutrition

Find it online: https://magazinemeal.com/creamy-roasted-red-pepper-pasta-recipe/