If you’ve been looking for a cozy, flavorful dinner that’s both simple and impressive, you’re going to love this Creamy Roasted Red Pepper Pasta Recipe. It’s one of those dishes that feels fancy but comes together in a flash—trust me, once you try it, it’ll become a weeknight staple. The roasted red peppers give it a smoky sweetness, and when blended with garlic, onions, and a touch of milk, you get this luscious, creamy sauce that wraps every strand of pasta in pure comfort. Keep reading—I promise, your taste buds are in for a treat!
Why You’ll Love This Recipe
- Simple Ingredients: You only need a handful of pantry staples, making it easy to pull together anytime.
- Deep Flavor: Roasting the peppers, garlic, and onion adds layers of rich, smoky taste you won’t find in a basic pasta sauce.
- Creamy, Not Heavy: The milk creates a silky texture without weighing you down like a heavy cream sauce might.
- Fast Prep and Cooking: Ready in under 30 minutes—perfect for busy evenings when you still want something delicious.
Ingredients You’ll Need
These ingredients blend beautifully to build that creamy and smoky sauce that clings so well to the spaghetti. When shopping, look for roasted red peppers packed in jars, and fresh basil makes all the difference at the end.
- Onion: Quartered and roasted for sweetness and depth—don’t skip roasting it; it transforms the flavor.
- Garlic cloves: Roasting mellows their bite and adds warmth.
- Olive oil: Use a good quality one since it’s key for flavor and to roast the veggies perfectly.
- Crushed red pepper: Just the right amount to give a gentle heat that wakes up your palate.
- Salt: Essential to enhance all the flavors—season to your taste.
- Spaghetti: Classic choice that holds the sauce well; cook it al dente.
- Jar roasted red peppers: The star of the dish; be sure they’re well drained for best results.
- Milk: Any type works—dairy or plant-based—I like it because it keeps things creamy without heaviness.
- Fresh basil: For garnish and that fresh, herbal note that brightens the plate.
Variations
I love making this Creamy Roasted Red Pepper Pasta Recipe just as is, but sometimes I tweak it depending on what I have on hand or my mood. Feel free to customize it to make it your own—this recipe is super forgiving and flexible.
- Added protein: When I want something heartier, I toss in grilled chicken or sautéed shrimp, which soak up the sauce beautifully.
- Dairy-free: Using coconut or almond milk works well if you’re avoiding dairy, just pick unsweetened types to keep flavors balanced.
- Extra veggies: Stir in some sautéed spinach or zucchini for a veggie boost.
- Spicy kick: If you like it hotter, add a pinch more crushed red pepper or a splash of hot sauce.
How to Make Creamy Roasted Red Pepper Pasta Recipe
Step 1: Roast the Veggies to Perfection
Preheat your oven to 425°F and line a baking sheet with parchment paper. Spread out quartered onions, whole garlic cloves, and crushed red pepper on the sheet, then drizzle with olive oil. Roast them in the oven for 25 to 30 minutes until the onions are tender and golden brown. This roasting step is what brings out that amazing caramelized sweetness you’re craving, so be patient and don’t rush it!
Step 2: Boil Pasta and Reserve Pasta Water
While your veggies roast, fill a large pot with salted water and bring it to a rapid boil. Cook the spaghetti according to package instructions until al dente—not too soft, because the sauce will coat it perfectly. Before draining, scoop out a cup of the pasta water. This starchy water is magic when it comes to loosening your sauce to just the right consistency without watering down flavor.
Step 3: Blend the Sauce Until Silky Smooth
When the roasted veggies are ready, transfer them to a blender along with the drained roasted red peppers and your choice of milk. Blend everything until it’s completely smooth and creamy—that’s the secret to this sauce’s dreamy texture. If you need to, pause and scrape down the sides to get every bit blended evenly.
Step 4: Combine Pasta and Sauce with Pasta Water
Pour the sauce over your cooked pasta in the pot and toss it well to combine. Start by adding a little of the reserved pasta water and adjust until the sauce clings perfectly without being too thick or thin. Serve immediately garnished with fresh torn basil leaves for that bright, herbal finish.
Pro Tips for Making Creamy Roasted Red Pepper Pasta Recipe
- Roast Until Golden: Don’t rush the roasting step; those caramelized edges add incredible flavor, so wait until onions look golden and tender.
- Use Reserved Pasta Water: The starch in pasta water is your best friend here—it helps the sauce stick and gives a silky finish.
- Drain Peppers Well: Excess liquid from roasted peppers can water down your sauce, so be sure to drain them well before blending.
- Don’t Overcook Pasta: Aim for al dente so the pasta keeps its bite once coated—this makes a huge difference in the final texture.
How to Serve Creamy Roasted Red Pepper Pasta Recipe
Garnishes
I usually top this pasta with fresh torn basil—it gives a pop of color and a fresh herbal note that balances the creamy sauce beautifully. A sprinkle of grated Parmesan or toasted pine nuts works wonders too if you have them on hand. Sometimes, I drizzle a little extra olive oil for richness and a touch of elegance.
Side Dishes
My go-to sides are simple—garlic bread for dipping and a crisp green salad with a lemon vinaigrette to cut through the richness of the sauce. Roasted vegetables like asparagus or Brussels sprouts pair nicely as well, adding some extra texture and nutrition to your meal.
Creative Ways to Present
For special occasions, I like to serve this pasta in shallow bowls with a little extra fresh basil on top and a few chili flakes for color and heat. You can twist some pasta strands neatly around a fork and lay it on the plate for a restaurant-style look. Adding edible flowers or microgreens can also elevate the dish beautifully.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, pop them into an airtight container and store in the fridge for up to 3 days. I like to separate the sauce and pasta when possible—it helps keep the pasta from getting soggy overnight.
Freezing
I’ve frozen the sauce on its own before with good results—just thaw it in the fridge overnight and reheat gently. I don’t recommend freezing cooked pasta with it because the texture can get mushy.
Reheating
To reheat, warm the pasta and sauce together in a skillet over low heat, adding a splash of milk or pasta water to loosen the sauce if needed. This keeps it creamy and avoids drying out. Microwave works too—just be sure to stir halfway through.
FAQs
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Can I use fresh red peppers instead of jarred roasted red peppers?
Absolutely! You can roast fresh red bell peppers yourself under the broiler or on a grill until charred, then peel and use them in the sauce. Just be sure to let them cool and remove the skin for a smooth texture. Using fresh roasted peppers can add extra freshness but takes a bit more prep time.
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What type of milk works best for this sauce?
I usually use whole milk or 2% for creaminess, but plant-based milks like oat or almond work well too, especially if unsweetened. Avoid flavored or sweetened milks, since they can alter the sauce’s flavor.
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Can I make this recipe vegan?
Yes! Just swap the milk for a plant-based alternative like coconut, almond, or soy milk. Skip any cheese garnish or replace Parmesan with nutritional yeast for a cheesy flavor.
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How do I store leftover Creamy Roasted Red Pepper Pasta?
Store leftovers in an airtight container in the fridge for up to 3 days. For best texture, keep sauce and pasta separate if possible. Reheat gently with a splash of milk or pasta water to restore creaminess.
Final Thoughts
I absolutely love how this Creamy Roasted Red Pepper Pasta Recipe turns out every time—it’s one of those dishes that feels both indulgent and wholesome. When I first tried it, I was amazed at how just a few simple ingredients could create such rich, layered flavor. My family goes crazy for it, and I bet you will too. If you want a dinner that’s quick, delicious, and sure to impress, give this recipe a try. It’s like a warm, comforting hug on a plate, perfect for any day of the week.
Print
Creamy Roasted Red Pepper Pasta Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Roasting
- Cuisine: Italian
- Diet: Vegetarian
Description
This Creamy Roasted Red Pepper Pasta is a simple yet flavorful dish featuring roasted red peppers blended into a smooth, creamy sauce with roasted onions and garlic. Tossed with al dente spaghetti and finished with fresh basil, it’s a perfect weeknight meal that comes together quickly with just a handful of ingredients.
Ingredients
Main Ingredients
- 1 onion, quartered
- 3 garlic cloves
- 1 tablespoon olive oil
- ½ teaspoon crushed red pepper
- Salt, to taste
- 12 ounces spaghetti
- 1 (15 ounces) jar roasted red peppers, drained
- ½ cup milk of choice
- Fresh basil, for serving
Instructions
- Preheat and Roast: Preheat the oven to 425°F (220°C). Line a small baking sheet with parchment paper. Place the quartered onions, whole garlic cloves, and crushed red pepper on the baking sheet, then drizzle with olive oil. Roast in the oven for 25 to 30 minutes, or until the onions are tender and golden brown.
- Cook Pasta: While roasting, bring a large pot of heavily salted water to a boil. Add the spaghetti and cook according to the package instructions until al dente. Reserve 1 cup of pasta water before draining the pasta. Return the drained pasta to the pot and cover.
- Blend the Sauce: Transfer the roasted onions and garlic to a blender along with the drained roasted red peppers and milk. Blend the mixture until smooth and creamy, creating a rich sauce.
- Toss Pasta with Sauce: Pour the roasted red pepper sauce over the cooked pasta in the pot. Toss well to coat the pasta evenly. Add reserved pasta water as needed to reach the desired consistency.
- Serve: Serve immediately, topped with fresh torn basil for a bright, herby finish.
Notes
- This recipe is made with only six main ingredients, keeping it simple and accessible.
- Use milk of any type (dairy or plant-based) to suit dietary preferences.
- Adjust crushed red pepper quantity according to desired spice level.
- Reserved pasta water helps loosen the sauce without adding cream or butter.
- Fresh basil adds a fresh herbal aroma and flavor when served.
Nutrition
- Serving Size: 1 serving
- Calories: 254 kcal
- Sugar: 2 g
- Sodium: 810 mg
- Fat: 4 g
- Saturated Fat: 1 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 47 g
- Fiber: 3 g
- Protein: 8 g
- Cholesterol: 0 mg
