This creamy roasted red pepper pasta stands above the rest— easy to pull together and quick for busy nights. With roasting the peppers, onions and garlic, there's layers of flavor with minimal ingredients. A must-try recipe that the family will love!
Life is busy and your swamped trying to figure out dinner this week— what a familiar feeling for most families. I sometimes struggle to find a meal my entire family enjoys, which includes a toddler. This creamy roasted red pepper pasta requires little effort, get delivers so much flavor.
I can't praise this creamy roasted red pepper pasta enough. Similar feedback from readers: "I made this recipe for dinner last week! It was so delicious. My entire family, including 3 children devoured it and there's zero leftovers. Adding this to our dinner folder!"
Here's Why You'll Love This Creamy Roasted Red Pepper Pasta
- Extra creamy
- Comes together quickly— 40 minutes start to finish
- Nothing complicated, easy to make
- Tons of flavor
- Stores perfectly for leftovers
- Pairs perfectly with garlic bread
Give Me The Details
- Flavor: We're roasting the red bell peppers, onion and garlic together at a very high temperature— 450℉. This helps the flavors develop. We combine the ingredients together in a blender on high speed with a little chicken broth and finish it off with parmesan cheese and heavy cream.
- Ease: Even though we're making the sauce from scratch, it's an overall simple recipe— roast, blend, combine.
- Time: Start to finish, this recipe takes 35 minutes.
Creamy Roasted Red Pepper Pasta Ingredients
- Peppers: The star of the show. You need to 2 red bell peppers— if you can't find larger ones, grab 3. Make sure you remove the stem and seeds, then slice in half prior to baking.
- Onion: You want to use a yellow sweet onion to add more depth and flavor to the sauce. This gets roasted alongside the peppers.
- Garlic: Taking this dish to the next level with roasting the garlic along with the pepper and onion.
- Olive Oil: Adds flavor.
- Salt & Pepper: Adds flavor.
- Chicken Broth: This serves 2 purposes— thins out the sauce slightly and adds another layer of flavor.
- Heavy Cream: Adding some cream helps create a creamy, velvety sauce.
- Parmesan Cheese: Add freshly grated parmesan gives extra flavor and creaminess to the sauce.
- Basil: This is completely optional, but highly recommended.
Let's Make Creamy Roasted Red Pepper Pasta
- Preheat the oven to 450℉. In a baking dish, lay the red peppers, onion and garlic. Drizzle with the olive oil, salt and pepper. Make sure you cover the top of the garlic with olive oil. In the bottom of the baking dish, add ¼ cup chicken broth.
- Bake for 30 minutes— at the 20 minute mark cover with aluminum foil, then bake covered for an additional 10 minutes. Remove from the oven, leaving it covered, and allow to sit for 10 minutes.
- While the peppers bake, start bringing the water to a boil for the pasta. Cook the pasta according to the directions. Drain and return to the pot.
- After the peppers have sat for 10 minutes, peel off as much of the skin as possible. Add to a high powered blender, add the peppers, onion, squeeze out the garlic, any juice from the baking dish, heavy cream, and remaining chicken broth. Blend on high until smooth, about 1 minute.
- Pour the sauce into the pot and add the parmesan cheese. Add in the pasta and stir together until the pasta is evenly coated. Serve immediately with fresh basil and additional parmesan cheese, if desired.
More Pasta Recipes To Try
- Three Cheese Baked Ziti
- Creamy Italian Sausage Pasta
- Homemade Pasta Bolognese
- Creamy Mushroom Pasta
- Roasted Vegetable Pasta Salad
Creamy Roasted Red Pepper Pasta
Description
This creamy roasted red pepper pasta stands above the rest— easy to pull together and quick for busy nights. With roasting the peppers, onions and garlic, there's layers of flavor with minimal ingredients. A must-try recipe that the family will love!
Ingredients
- 1 pound rigatoni pasta
- 2 large bell peppers, halved (stems and seeds removed)
- ½ large yellow onion, cut in quarters
- 1 head garlic, with the top sliced off
- 3 Tablespoons olive oil
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
- ½ cup low sodium chicken broth
- ⅓ cup heavy cream
- ¼ cup grated parmesan cheese
- Optional: basil for serving
Instructions
- Preheat the oven to 450℉. In a baking dish, lay the red peppers, onion and garlic. Drizzle with the olive oil, salt and pepper. Make sure you cover the top of the garlic with olive oil. In the bottom of the baking dish, add ¼ cup chicken broth.
- Bake for 30 minutes— at the 20 minute mark cover with aluminum foil, then bake covered for an additional 10 minutes. Remove from the oven, leaving it covered, and allow to sit for 10 minutes.
- Start the Pasta: While the peppers bake, start bringing the water to a boil for the pasta. Cook the pasta according to the directions. Drain and return to the pot.
- After the peppers have sat for 10 minutes, peel off as much of the skin as possible. Add to a high powered blender, add the peppers, onion, squeeze out the garlic, any juice from the baking dish, heavy cream, and remaining chicken broth. Blend on high until smooth, about 1 minute.
- Pour the sauce into the pot and add the parmesan cheese. Add in the pasta and stir together until the pasta is evenly coated. Serve immediately with fresh basil and additional parmesan cheese, if desired.
Notes
- Make Ahead Instructions: The sauce can be made ahead of time and stored in the refrigerator for up to 3 days. The day of, heat the sauce in a saucepan over medium heat and make the pasta.
- Chicken Broth: To keep this vegetarian, you can use vegetable broth.
- Heavy Cream: You can use dairy-free milk— I've used creamy oat milk and coconut milk.
- Pasta: Any short pasta works well for this dish— the cook time will depend on the type of pasta you choose.
Nutrition
Calories: 652kcal | Carbohydrates: 96g | Protein: 19g | Fat: 22g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 28mg | Sodium: 427mg | Potassium: 541mg | Fiber: 6g | Sugar: 8g | Vitamin A: 2915IU | Vitamin C: 109mg | Calcium: 117mg | Iron: 2mg
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