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    Home > Meal Type > Pasta Recipes

    Creamy Roasted Red Pepper Pasta

    Updated: Jul 8th 2022 • Published: Oct 9th 2021 • 6 Comments

    Jump to Recipe SaveSaved! Pin Recipe
    PINTEREST IMAGE: Red Pepper Pasta with text overlay
    PINTEREST IMAGE: Red Pepper Pasta with text overlay
    PINTEREST IMAGE: Red Pepper Pasta with text overlay
    PINTEREST IMAGE: Red Pepper Pasta with text overlay
    PINTEREST IMAGE: Red Pepper Pasta with text overlay
    PINTEREST IMAGE: Red Pepper Pasta with text overlay
    PINTEREST IMAGE: Red Pepper Pasta with text overlay
    PINTEREST IMAGE: Red Pepper Pasta with text overlay
    PINTEREST IMAGE: Red Pepper Pasta with text overlay
    PINTEREST IMAGE: Red Pepper Pasta with text overlay

    This Creamy Roasted Red Pepper Pasta is the ultimate comfort food meal! Plus, it is so quick to make; you can have dinner on the table in the time it takes to boil water and cook pasta!

    It makes a change from your marinara pasta or the Sunday evening red sauce. This sauce is creamy, sweet, rich, and delicious. It tastes like something from your favorite Italian restaurant, yet it is quick and easy to make at home. The whole family loves this vegetarian pasta, and it is packed with vegetables! Winner! 

    This Roasted Red Pepper Pasta is a great store cupboard meal, perfect for a busy weeknight meal.

    black bowl of pasta on a denim mat with a white napkin

    Jump Menu

    • Using Jarred roasted red peppers
    • Creamy roasted red pepper pasta sauce
    • Recipe tips
    • Recipe adaptions
    • Why you'll love this recipe
    • What sides to serve with the Creamy roasted Red Pepper Pasta 
    • What wine to serve with creamy red pepper pasta
    • Creamy Roasted Red Pepper Pasta

    Using Jarred roasted red peppers

    Jarred roasted red peppers are amazing! They are smoky and sweet and keep in the pantry for months. Plus, they are great value for money! 

    They usually come packed in flavored water, vinegar, or oil. Any brand will work here; just be sure to drain your peppers well before adding them to the sauce. 

    If you have whole roasted peppers, give them a rough chop, but the food processor does most of the work here.

    Creamy roasted red pepper pasta sauce

    This sauce uses a jar of roasted peppers, some vegetable stock, and a little onion and garlic. These are blended with some Italian seasoning, cream, and parmesan. 

    The onion and garlic are cooked in a little olive oil until soft and translucent. Then blend this in the food processor with the drained peppers, seasonings, vegetable stock, and cream.

    You can leave this as a chunky sauce by only blitzing in the food processor for a few seconds or a smooth sauce if you puree it for several minutes. 

    I like to pulse chop so I can control the texture. We enjoy a red pepper pesto-style sauce, so leave it with small chunks in it.

    a black bowl of red spaghetti with parmesan and basil leaves

    Recipe tips

    • Jarred peppers can vary, but your sauce will work as long as they have been roasted and skinned. Just be sure to drain them thoroughly.
    • I don't recommend subbing the heavy cream for half-and-half or milk. The sauce needs the fat to help it emulsify and coat the pasta. Better to leave out the cream entirely and just add extra broth. 
    • A long pasta noodle is perfect here as the pesto-style sauce coats each strand. Spaghetti, linguine, or tagliatelle would all work. 
    • If you don't have a food processor, you can use a blender. Or finely chop the pepper and combine the sauce ingredients in the pan.

    Recipe adaptions

    • Try adding some shredded cooked chicken to the finished sauce.
    • Stir shredded spinach or kale through the pasta.
    • Add some pinenuts to the food processor to add a creamy, nutty edge to the sauce.
    spaghetti in a back bowl with a denim napkin and a silver fork

    Why you'll love this recipe

    • It is ready in 15 minutes.
    • It tastes like a restaurant-worthy dish.
    • It is made with pantry ingredients.
    • It is easy to adapt by adding protein or extra veg.

    What sides to serve with the Creamy roasted Red Pepper Pasta 

    When there is pasta, there has to be garlic bread or garlic bread pizza! Especially when you have lots of sweet pepper sauce to mop up!

    Add a side salad for a healthy quick addition. 

    What wine to serve with creamy red pepper pasta

    For white wine drinkers, this could carry a New Zealand Sauvignon Blanc, or a crisp Viognier. Both should balance the sweet, smoky peppers and the hint of cream.

    Red drinkers, something juicy like a Grenache would be perfect. Avoid anything too smoky (so avoid the Shiraz). A Pinot Noir would also be fab here! 

    small bowl of spaghetti garnished with parmesan and herbs on a blue table cloth

    Enjoy x

    For more delicious vegetarian pasta dishes why not try:

    • Creamy Sun-Dried Tomato Gnocchi
    • Spaghetti alla Puttanesca (Pasta Puttanesca)
    • Creamy Mushroom Pasta with Thyme
    • Mediterranean Roasted Vegetable Pasta

    See all 80+ pasta recipes →



    close up of spaghetti in a black bowl with a red sauce
    Print Recipe Pin Recipe
    4.86 from 7 votes

    Creamy Roasted Red Pepper Pasta

    This Creamy Roasted Red Pepper Pasta is the ultimate comfort food meal! Plus, it is so quick to make; you can have dinner on the table in the tie it takes to boil water and cook pasta! It makes a change from your marinara pasta or the Sunday evening red sauce. This sauce is creamy, sweet, rich, and delicious. It tastes like something from your favorite Italian restaurant, yet it is quick and easy to make at home. Plus, the whole family loves this, and it is packed with vegetables! Winner!
    Prep Time5 mins
    Cook Time10 mins
    Total Time15 mins
    Course: Main Course
    Cuisine: Italian
    Servings: 4
    Calories: 570kcal
    Author: Claire | Sprinkle and Sprouts
    For more great recipes follow me on PinterestFollow @sprinklessprout
    Need Metric Measurements?Use the options below to toggle between cups and grams (if relevant)
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    Ingredients

    US Customary - Grams
    • 12 oz long pasta - see note 1
    • 2 tablespoons olive oil
    • 1 small onion - finely diced
    • 2 cloves garlic - minced
    • 16 oz jar roasted red peppers -see note 2
    • ½ cup vegetable broth
    • ½ teaspoon Italian seasoning
    • ½ teaspoon salt
    • ¼ teaspoon black pepper
    • ½ cup heavy cream - see note 3
    • ½ cup grated parmesan
    • fresh basil

    Instructions

    • Bring a large pan of water to a boil, salt it generously, and cook pasta according to package directions. When cooked, reserve 1 cup of the pasta cooking water and drain.
      12oz/340g long pasta
      salt

    • While the pasta is cooking, add the olive oil to a skillet and cook the onion and garlic over medium-high heat for 2 to 3 minutes until they start to soften.
      1 small chopped onion
      1 minced garlic clove

    • Add the cooked onions and garlic to a food processor or blender. Add the drained red peppers, vegetable broth, Italian seasoning, salt, pepper, and heavy cream. Place on the lid and puree the pepper mixture until mixed and chopped. (see note 4)
      16oz/450g roasted red peppers
      ½ cup/200ml vegetable broth
      ½ teaspoon Italian seasoning
      ½ teaspoon salt
      ¼ teaspoon black pepper
      ½ cup/200ml heavy cream

    • Pour the pepper puree back into the skillet, add the drained pasta and the parmesan. Stir to combine and coat the pasta. Keep adding splashes of the reserved cooking water until everything is combined and saucy.
      ½ cup/50g grated parmesan
      reserved pasta cooking water

    • Serve with fresh basil and extra parmesan.
      fresh basil
      grated parmesan

    Notes

    1. Pick any long pasta noodles that you like for this recipe.
    2. Drain your roasted red peppers, but do not rinse them.
    3. I don't suggest subbing half and half or milk here; it doesn't combine well into the sauce. Better to leave out the cream and use more broth.
    4. You can pick the texture of your sauce, leave it chunky, or blitz it to a smooth sauce.

    Nutrition

    Calories: 570kcal | Carbohydrates: 73g | Protein: 18g | Fat: 23g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 52mg | Sodium: 2170mg | Potassium: 444mg | Fiber: 5g | Sugar: 4g | Vitamin A: 1203IU | Vitamin C: 55mg | Calcium: 236mg | Iron: 2mg
    Tried this recipe?Mention @sprinklesandsprouts or tag #sprinklesandsprouts

    More Pasta Recipes

    • Spicy Tomato Pasta
    • Ratatouille Pasta
    • Corn Pasta with Basil
    • Broccoli Chorizo Pasta

    Reader Interactions

    Comments

    1. MacKenzie says

      August 10, 2022 at 11:07 pm

      5 stars
      This is sooo GOOD. My family and I enjoyed this for Meatless Monday. It was so flavorful and delicious. Perfect on rainy days

      Reply
    2. k says

      August 05, 2022 at 4:59 am

      5 stars
      This is so comforting! I love the tip about blitzing as smooth or as chunky - We are freaks for smooth sauce, so I totally pureed it. The flavor, awesome!

      Reply
      • Claire McEwen says

        August 05, 2022 at 1:34 pm

        Oh I am glad 🙂
        Cx

        Reply
    3. Greta says

      August 04, 2022 at 10:28 pm

      5 stars
      I love this recipe's simplicity. Delicious, rich in flavors and the roasted red pepper just gives such a nice taste to it.

      Reply
    4. Jennifer says

      August 04, 2022 at 9:02 pm

      5 stars
      I get tired of tomato sauce so this was a welcome change! The roasted peppers gave it such a lovely sweetness, and we all loved it!

      Reply
    5. Gen says

      November 05, 2021 at 1:51 am

      5 stars
      This was so good! What a great alternative to another tomato cream sauce. Will be making again!

      Reply

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