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Roasted red pepper pasta is a creamy, delicious, sweet and velvety pasta made with homemade roasted peppers and spaghetti. Pure comfort food made under 30 minutes, this easy pasta recipe is perfect for a busy weeknight, I like to serve it with some homemade garlic bread or dough balls.
Right let me show you how to make this perfect meatless Monday recipe in easy step by step guide using minimal ingredients.
I love having some jars of homemade roasted bell peppers in my fridge or cupboard from time to time. It is a versatile condiment to have at hand as its use is endless. It is not a pure coincidence that I also used it as a base for my pasta dishes instead of the regular tomato base.
Roasted pepper pasta is one to try when you are tired of the everyday tomato pasta. The red pepper spaghetti sauce is made with roasted peppers, cream which can be easily substituted with coconut milk to make it vegan, some stock and sauteed aromatics. Orange sauce is the new marinana!
Creamy roasted red pepper pasta
The key to making this recipe delicious is by sautéing the onions and garlic before adding it to the sauce. It takes away the raw taste of these ingredients if added directly to the sauce, it only takes about 5 minutes to make. You can be boiling the spaghetti while doing this process.
No judgement here, you can totally use store bought jarred roasted tomatoes, we can’t deny that it is convenient and cuts down the cooking time by half. What I can categorially tell you after making and using roasted bell peppers over the years is that, it is a million way better than store bought.
If you are willing to make yours after my many persuasion, then check out my recipe on how to roast bell peppers 3 ways. Trust me, you would find a method that works for you and your time.
This roasted red pepper pasta recipe is so delicious you may not go back to using tomatoes in your pasta recipe.
What you will need to make it
Roasted red bell peppers: I prefer to use red bell pepper for its colour and sweetness. Use homemade or store bought.
Spaghetti: you can use any pasta of choice
Double cream: This can be substituted with coconut milk, whole milk, half and half or any other plant based milk
Red pepper flakes: for a little bit of kick, it complements the creamy sauce nicely
Herb de Provence: substitute with Italian seasoning
Grated parmesan cheese: this is optional as I only like to add a little since I am already using cream, I still try to keep things healthy.
Stock: I used chicken stock but you can also use vegetable stock
Salt and pepper to taste: you will also need about a tablespoon of salt to boil the pasta or spaghetti.
How to make roasted pepper pasta
Boil the pasta in salted water according to the packet instructions. Drain in a colander, add some olive oil to stop it from sticking together. (do this if the pasta boiled before you finished the other cooking process)
Saute the onion and garlic on medium heat until soft and fragrant, then set aside to cool slightly.
To a blender, add roasted bell pepper, stock, herb de Provence, sauteed onions and garlic and blend until puree. Watch as the red bell peppers change to an orange creamy sauce. Pure magic!
Place a pan on medium heat, carefully pour the blended sauce into the pan, add red pepper flakes, parmesan cheese, cream and mix to combine. If the sauce is a little thick as this time, add some stock to lighten it up.
Bring the sauce to boil on medium heat for about 5 minutes, add salt and pepper to taste and adjust accordingly.
Stir in the drained spaghetti and continue to stir until fully coated, finally add some fresh shredded basil, stir to combine and take it off the heat. Serve immediately with some garlic bread and a side of salad.
FAQs
Can this recipe be doubled: yes, you can double this recipe to suit your needs.
Can I add cooked meat to this pasta: you can use any chopped or crumbled protein of choice from chicken to ground beef, sausages (beef, pork or chicken) or bacon.
I don’t have herb de Provence, what other herbs can I use: Honestly, this recipe is easily customisable to taste, you can use any herbs you love adding to your pasta dishes. My go-to would be oregano, thyme or basil.
Will gluten-free pasta work for this recipe: I haven’t personally tried it but I don’t see why not. Sub pasta for some zucchini noodle if you are on a low carb diet.
Other meatless recipe
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Roasted Red Pepper Pasta
Ingredients
- 3 large roasted red bell peppers
- 400 g (1lb) Spaghetti you can use any pasta of choice
- 1 cup double cream or as needed
- ½ tsp red pepper flakes: for a little bit of kick it complements the creamy sauce nicely
- 1 tsp Herb de Provence substitute with Italian seasoning
- 1 tbsp grated parmesan cheese optional
- 1 cup stock I used chicken stock but you can also use vegetable stock
- Salt and pepper to taste
Instructions
- Boil the pasta in salted water according to the packet instructions. Drain in a colander, add some olive oil to stop it from sticking together. (do this if the pasta boiled before you finished the other cooking process)
- Saute the onion and garlic on medium heat until soft and fragrant, then set aside to cool slightly.
- To a blender, add roasted bell pepper, stock, herb de Provence, sauteed onions and garlic and blend until puree. Watch as the red bell peppers change to an orange creamy sauce. Pure magic!
- Place a pan on medium heat, carefully pour the blended sauce into the pan, add red pepper flakes, parmesan cheese, cream and mix to combine. If the sauce is a little thick as this time, add some stock to lighten it up. Bring the sauce to boil on medium heat for about 5 minutes, add salt and pepper to taste and adjust accordingly.
- Stir in the drained spaghetti and continue to stir until fully coated, finally add some fresh shredded basil, stir to combine and take it off the heat. Serve immediately with some garlic bread and a side of salad.
Video
Nutrition
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