Roasted Red Pepper Pasta Recipe

If you’re craving a plate of pure comfort with a savory twist, this Roasted Red Pepper Pasta will absolutely dazzle you! Imagine pillowy tortellini swirled in a creamy, smoky, and slightly sweet sauce, thanks to homemade roasted bell peppers. This dish is bright, bold, and honestly irresistible — it’s the kind of recipe you’ll find yourself making on repeat for dinner parties or weeknight cravings alike.

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Ingredients You’ll Need

All you need for this Roasted Red Pepper Pasta are a handful of fresh, colorful ingredients — each chosen to build layers of flavor, creaminess, and a pop of green. Here’s how every element brings something magic to the table.

• 10 ounces refrigerated tortellini (cheese or chicken): These little pasta parcels cook up fast and add a burst of cheesy (or meaty) goodness.
• 3 tablespoons butter: Gives the sauce a luxurious base and helps sauté the aromatics until golden and fragrant.
• 1 small onion, chopped: Adds gentle sweetness and deepens the flavors of the sauce.
• 3 cloves garlic, minced: Garlic amps up the savoriness, making the whole dish enormously inviting.
• 2 large red bell peppers: These are the heart of the recipe, providing bold color and a sweet, roasted taste.
• 1 cup low-sodium chicken broth: Thins out the sauce and infuses it with a little extra savory depth; swap for veggie broth if you’re keeping things vegetarian.
• Salt & freshly ground black pepper: Just to balance and wake up all the other flavors.
• 1/2 cup heavy whipping cream: Makes the sauce lusciously smooth and indulgent.
• 2 cups fresh spinach leaves: Adds a pop of color and some bonus nutrition, wilting perfectly into the warm pasta.
• 1/2 cup freshly grated parmesan cheese: Brings a nutty, salty edge — and don’t forget extra for topping!
• 2-3 tablespoons fresh chopped parsley (or 1 tablespoon dried): A sprinkle of freshness that makes everything pop at the end.

Variations

One of the best things about Roasted Red Pepper Pasta is how easily you can make it your own. Don’t be afraid to experiment — there are so many ways to mix it up based on what’s in your fridge or pantry, or to suit any diet!

• Switch Up the Pasta: Penne, shells, or even linguine work beautifully if you don’t have tortellini — just adjust cooking times accordingly.
• Add Extra Veggies: Toss in sautéed zucchini, mushrooms, or even roasted cherry tomatoes for an even more veggie-packed meal.
• Protein Boost: Stir in chopped cooked chicken, grilled shrimp, or even chickpeas at the end for heartiness.
• Make It Vegan: Use vegan butter, swap for vegetable broth, and go with coconut cream or soy milk. For a dairy-free “parmesan,” pulse cashews with nutritional yeast and seasoning.

How to Make Roasted Red Pepper Pasta

Step 1: Roast the Red Bell Peppers

First, turn your oven to high broil and line a baking sheet with foil for easy cleanup. Place your red bell pepper halves skin-side up and flatten them gently with your hand, then broil on the top rack for about 10 minutes. The skins should blacken and blister — this char adds incredible smoky sweetness. Once done, pop them into a plastic bag and seal for ten minutes so they steam and become easy to peel.

Step 2: Sauté Aromatics

While the peppers are steaming, melt butter in a large skillet over medium-high heat. Add chopped onions and minced garlic, then sauté gently for 2-3 minutes until soft and fragrant. This is where the foundation of flavor for your sauce really begins to build!

Step 3: Blend the Sauce

Transfer your buttery onion-garlic mixture to a blender. Carefully peel the blackened skins from your steamed peppers—they should slip off with ease. Add the peeled peppers to the blender and blend until the mixture is silky smooth and gorgeously red.

Step 4: Create the Creamy Sauce

Pour the roasted pepper blend back into your skillet over medium heat. Stir in the chicken broth and season with salt and pepper to taste. Next, add the heavy cream, stirring gently until the sauce comes together in a velvety, luscious swirl.

Step 5: Wilt the Spinach & Dress the Pasta

Add in the fresh spinach leaves and watch them wilt and turn vibrant green almost instantly in the warm sauce. Gently fold in your cooked tortellini, tossing until each little dumpling is generously coated in that dreamy roasted red pepper sauce.

Step 6: Finish with Cheese and Parsley

Sprinkle in most of the parmesan, reserving a little for serving, and mix until melted throughout. Just before plating, shower your Roasted Red Pepper Pasta with plenty of parsley for a fresh, herby lift — and a final flurry of parmesan, if you’re feeling extra.

How to Serve Roasted Red Pepper Pasta

Garnishes

This pasta absolutely shines with a generous shower of freshly grated parmesan and a flurry of chopped parsley right before serving. For a hint of heat, try cracking some black pepper over the top or add a pinch of red pepper flakes. A drizzle of good olive oil also makes everything glisten beautifully.

Side Dishes

Pair Roasted Red Pepper Pasta with a crisp green salad tossed in a tangy vinaigrette, some crusty garlic bread to mop up extra sauce, or a simple platter of marinated olives. Simple roasted veggies or grilled chicken make for a more robust meal if you’re looking for extra protein.

Creative Ways to Present

Serve this pasta family-style in a big rustic bowl with the sauce pooled invitingly at the bottom, or for a special occasion, try plating individual portions in wide, shallow dishes and topping each with a sprinkle of microgreens. For a weeknight, pack the leftovers into little glass jars for the dreamiest desk lunch ever!

Make Ahead and Storage

Storing Leftovers

Leftover Roasted Red Pepper Pasta keeps wonderfully! Store any extras in an airtight container in the refrigerator for up to 3 days. The flavors meld and deepen beautifully by the next day, and the sauce clings to the pasta even better after a night in the fridge.

Freezing

You can freeze the roasted red pepper sauce by itself for up to 2 months — just cool, pour into a container, and freeze. If you want to freeze the whole dish, undercook the tortellini slightly so it won’t turn mushy once reheated. Thaw overnight in the fridge before warming up.

Reheating

To reheat, simply warm portions gently in a pan over medium-low heat, adding a splash of cream or broth if the sauce thickens too much in the fridge. The microwave works too — just stir halfway through to heat evenly and keep everything silky.

FAQs

Final Thoughts

I can’t wait for you to tuck into a bowl of this Roasted Red Pepper Pasta — it’s a true kitchen hero for cozy nights, easy gatherings, or any time you want to make something unforgettable with simple ingredients. If you try it, be sure to let me know how you make it your own!

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