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Creamy Roasted Red Pepper Pasta

A close-up serving of penne pasta coated in bright orange Creamy Roasted Red Pepper Pasta sauce, garnished with fresh basil.
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A recipe for rich, smooth pasta featuring a sauce made from roasted red peppers, providing a smoky and sweet flavor.

Ingredients

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  • 1 pound pasta (penne, rigatoni, or fettuccine)
  • 2 large red bell peppers
  • 1 tablespoon olive oil
  • 3 cloves garlic, minced
  • 1/2 cup vegetable broth
  • 1/2 cup heavy cream (or full-fat coconut milk for vegan option)
  • 1/4 cup nutritional yeast (optional, for vegan richness)
  • 1/4 cup grated Parmesan cheese (or vegan alternative)
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Fresh basil for garnish

Instructions

  1. Roast the red peppers: Place peppers directly over a gas flame or under a broiler, turning until the skin is completely blackened. Place the hot peppers in a bowl, cover tightly with plastic wrap, and let steam for 15 minutes. Peel off the skin, remove the seeds and stems, and roughly chop the flesh.
  2. Cook the pasta according to package directions until al dente. Reserve 1 cup of the starchy pasta water before draining.
  3. While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the minced garlic and cook for 1 minute until fragrant.
  4. Add the chopped roasted red peppers, vegetable broth, oregano, salt, and pepper to the skillet. Simmer for 5 minutes.
  5. Transfer the pepper mixture to a high-speed blender. Add the heavy cream (or coconut milk) and nutritional yeast, if using. Blend until completely smooth and creamy.
  6. Pour the sauce back into the skillet over low heat. Stir in the Parmesan cheese until melted. If the sauce is too thick, add reserved pasta water, one tablespoon at a time, until you reach your desired consistency.
  7. Add the drained pasta to the sauce and toss well to coat everything evenly.
  8. Serve immediately, garnished with fresh basil and extra Parmesan, if desired.

Notes

  • For a smokier flavor, add 1/4 teaspoon of smoked paprika to the sauce before blending.
  • If you use jarred roasted red peppers, drain them well and use 12 ounces by weight.
  • To add protein, toss in cooked chicken breast or Italian sausage with the pasta at the end.

Nutrition

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