This creamy roasted red pepper pasta is an ideal pick for a cozy, flavor-packed weeknight meal that feels indulgent yet comes together effortlessly. It’s quick to prepare, packed with wholesome ingredients, and delivers a beautiful balance of smokiness and creaminess in every bite. The star of the dish is the vibrant roasted red pepper sauce—smooth, velvety, and full of rich flavor. Infused with sautéed garlic, onions, olive oil, and a hint of spices, this sauce wraps around your pasta effortlessly, offering a cozy yet refreshing dining experience.
Whether you’re looking for a healthy vegetarian option or simply craving something different from the usual tomato-based sauces, this roasted red pepper pasta is sure to impress with its simplicity and elegance. Plus, it can be easily customized with your choice of add-ins like grilled vegetables, fresh herbs, or even a sprinkle of cheese for extra indulgence.
❤️ You’ll Love This Recipe
- Taste: This sauce delivers a gentle, natural sweetness complemented by the bold, slightly tangy kick of roasted red peppers. The subtle smokiness and savory undertones add depth, making each bite rich and flavorful.
- Texture: Though not overly creamy, the sauce boasts a velvety-smooth consistency with a luxurious, silky finish that effortlessly coats every strand of pasta.
Simple Ingredients: This roasted red pepper sauce is made using just six easily available ingredients, along with a pinch of salt, a dash of pepper, and a drizzle of oil—keeping it simple, fuss-free, and perfect for everyday cooking.
Made with Fresh Produce: Unlike recipes that rely on jarred or pre-roasted peppers, this sauce is made entirely from scratch using fresh, vibrant produce. It features red bell peppers, juicy tomatoes, red onions, and whole garlic cloves—all roasted to perfection in the oven. Roasting enhances the natural sweetness and adds a delicious smokiness to the vegetables, making the sauce rich, savory, and incredibly aromatic.
Perfect for a Meat-Free Dinner: This roasted red pepper sauce makes a satisfying and hearty vegetarian meal that even meat lovers will enjoy. Toss it with your favorite pasta for a cozy weeknight dinner that’s both comforting and nourishing. With its bold flavors and creamy texture, this meat-free dish proves you don’t need meat to create a truly satisfying meal
Customizable to Suit Your Diet: Need it to be vegan? Simply swap the cream or cheese with a plant-based alternative like cashew cream or nutritional yeast. Prefer gluten-free? Use gluten-free pasta instead of traditional wheat-based options. With just a few small tweaks, this sauce can easily fit into a wide range of dietary lifestyles.
Freezer-Friendly Convenience: Make life easier by preparing a big batch of this roasted red pepper sauce and freezing it in individual portions. Store it in airtight containers or freezer bags for quick and convenient dinners down the line. On hectic weeknights, simply defrost, warm it up, and mix with your favorite pasta—dinner’s done in no time, no hassle required. This make-ahead option is perfect for meal prep enthusiasts and busy families alike.
🧾 Ingredient Notes
Here’s a glimpse of all the fresh and flavorful ingredients you’ll need to whip up this mouthwatering roasted red pepper pasta — vibrant, wholesome, and ready to come together in a deliciously creamy sauce.
- Red Bell Peppers: I prefer using fresh red bell peppers for their vibrant sweetness and bold flavor. Roasting them in the oven alongside onions, tomatoes, and garlic adds a naturally smoky undertone and intensifies their richness. When fresh ones are out of season, jarred roasted red peppers are a convenient and flavorful backup that still delivers great results. In that case, simply roast the onion, tomato, and garlic separately before blending.
- Spaghetti: Spaghetti works beautifully in this dish, offering just the right amount of bite and twirl. However, feel free to swap it with your favorite pasta shape—whether it’s penne, fusilli, linguine, or even wide ribbons like pappardelle.
- Vegetarian Parmesan: To keep this recipe completely vegetarian, I always opt for vegetarian-friendly Parmesan-style cheese. It adds a savory, umami-rich touch that complements the roasted flavors perfectly.
- Red Chili Flakes: A pinch of red chili flakes adds a gentle warmth and livens up the sauce without overpowering the other ingredients. It’s entirely optional, so you can skip it if you prefer a milder version.
- Fresh Basil: This aromatic herb infuses the sauce with a vibrant, garden-fresh flavor and a hint of sweet peppery brightness that elevates every bite. If you don’t have basil on hand, chopped fresh parsley makes a lovely, aromatic substitute.
👩🍳 How To Make Roasted Red Pepper Pasta?
Begin by preheating your oven to 425°F (220°C). This ensures that it’s thoroughly heated and ready by the time your ingredients are prepped. A properly preheated oven helps in even roasting or baking, giving your dish the perfect texture and flavor.
1) Prep the veggies: Slice the red bell peppers in half lengthwise, removing the stems and seeds. Halve the tomatoes and cut the onion into chunky wedges. Arrange the halved peppers with the cut side facing down, place the tomatoes cut side up, scatter the onion wedges around, and nestle in the unpeeled garlic cloves—all spread evenly on a baking tray for even roasting.
2) Roast until charred: Preheat your oven and roast the vegetables at 200°C (390°F) for around 30 minutes, or until the pepper skins are blistered and slightly blackened.
Cook the pasta: As the vegetables roast to perfection, pour water into a large pot and set it over high heat. Let it come to a vigorous, bubbling boil, ready for the pasta. Add a generous pinch of salt, then drop in your spaghetti. Boil the pasta as directed on the package, but stop cooking just before it reaches full tenderness—aim for that perfect al dente bite.
3) Blend the sauce: Once the roasted peppers have cooled slightly, peel off and discard their skins. Squeeze the roasted garlic out of its skin. Transfer all the roasted vegetables to a blender. Stir in a generous handful of freshly grated Parmesan, a light pinch of sea salt, a twist of freshly cracked black pepper, and a dash of red chili flakes for a fiery kick.
4) Make it silky: Blend everything into a rich, smooth sauce. You can add a splash of reserved pasta water to loosen the consistency if needed.
5) Combine pasta and sauce: Drain the cooked spaghetti. In a large pan, pour in the roasted pepper sauce and let it warm up slightly.
6) Toss it together: Add the drained pasta to the sauce and gently toss until everything is evenly coated.
7) Heat through: Reheat on low for a couple of minutes if needed, just to meld the flavors together.
8) Finish and serve: Top the pasta with freshly torn basil leaves before serving. Enjoy warm for a comforting and flavorful meal!
💭 Expert Tips
Boiling Tip: Adding salt too early—while the water is still heating—can increase the time it takes to boil, since salted water has a slightly higher boiling point. For quicker cooking and better seasoning, it’s best to add the salt only after the water is already bubbling vigorously.
Vegan Alternative: To keep this dish completely plant-based, swap out the parmesan cheese for nutritional yeast. It adds a cheesy, nutty flavor and is packed with B vitamins, making it a fantastic substitute that doesn’t compromise on taste or nutrition. You can also sprinkle a touch of ground cashews or a homemade vegan parmesan blend for added texture and richness.
Gluten-Free Adaptation: This roasted red pepper pasta sauce is naturally gluten-free, so it works beautifully with any gluten-free pasta of your choice. Whether you prefer brown rice pasta, quinoa pasta, chickpea pasta, or lentil-based varieties, the sauce clings perfectly to all kinds. Just ensure the pasta you use is certified gluten-free if you have dietary restrictions or gluten intolerance.
Using Jarred Roasted Red Peppers: If you’re short on time or fresh red bell peppers aren’t in season, you can easily use jarred roasted red peppers instead. One (12 oz / 340 g) jar works perfectly for this recipe. Just remember to drain them well before blending to avoid a watery sauce. Meanwhile, you should still roast the fresh tomatoes, onions, and garlic cloves in the oven to maintain that deep, smoky flavor Pasta. This shortcut makes the process faster without compromising the delicious taste of the final dish.
🥣 Storage Instructions
- In the Refrigerator: Store the red pepper pasta sauce in an airtight container and keep it chilled. It stays fresh and flavorful for up to 3 days when properly refrigerated. Pasta.
- In the Freezer: To freeze, I like to portion the sauce into silicone molds. Once they’re solid, I pop them out and transfer the sauce cubes into a freezer-safe ziplock bag. This way, I can easily thaw just what I need. You can store the sauce in the freezer for up to 3 months without losing flavor. Just portion it out, freeze, and reheat whenever needed! It’s a great make-ahead option for busy weeknights—just reheat and toss with your favorite pasta for a quick and delicious meal.
