Creamy Roasted Red Pepper Pasta with Garlic and Parmesan

Tired of the same pasta recipes? You’ll love this quick and easy roasted red pepper pasta. It’s creamy, satisfying, and easy enough to add to your regular dinner rotation.

This simple pasta recipe is a great way to switch up weeknight dinners—the roasted red pepper sauce is silky and tangy, with a sweet, smoky depth that comes with minimal effort.

This roasted red pepper pasta is ridiculously delicious—the peppers really make the dish. Don’t be intimidated by roasting your own peppers; it’s straightforward and worth the extra flavor.

The first time I made this I used whole wheat rigatoni and loved the sauce so much I kept dipping my finger in it, but the whole wheat texture didn’t pair as well. I love whole wheat pasta, but some sauces benefit from lighter shapes.

This time I used orecchiette, and it was perfect—little pockets that hold the creamy sauce. Orecchiette or campanelle work especially well because their shape traps the sauce for maximum flavor. Try it and tell me how it goes!

Ingredients for Red Pepper Pasta

• Red Bell Peppers: Roasted to bring sweetness and smoky depth; they give the sauce its color and character.
• Pine Nuts: Add a nutty richness and help create a creamy texture when blended.
• Pasta (orecchiette or campanelle): These shapes catch the sauce so every bite is flavorful.
• Olive Oil: For richness and to carry the aromatics.
• Shallot: Adds a mild, sweet onion flavor.
• Garlic: Enhances the peppers with savory aroma.
• Salt: Balances sweetness and seasons the pasta water.
• Heavy Cream: Makes the sauce silky and smooth while mellowing acidity.
• White Wine (optional): Adds brightness and complexity.
• Parmesan Cheese: Salty, nutty finishing touch that helps thicken the sauce.
• Basil: Fresh herbs brighten the finished dish.

How to Make Roasted Red Pepper Pasta

This is a quick weeknight meal. Blend roasted bell peppers into a rich sauce and toss with your favorite pasta.

1. Roast the peppers: Char peppers over a gas flame or under the broiler until blackened. Place in a sealed bag to steam, then peel off skins and remove seeds.
2. Cook the pasta: Boil salted water and cook the pasta according to package directions.
3. Blend: In a blender, puree the roasted peppers with pine nuts until smooth.
4. Toast pine nuts: Lightly toast a portion of the pine nuts in a dry skillet over medium-low heat until fragrant; set aside for garnish.
5. Sauté aromatics: Heat olive oil in a large skillet over medium, sauté the minced shallot until translucent, then add garlic and cook until fragrant.
6. Deglaze and combine: Pour in white wine (if using) to deglaze the pan, then stir in the pepper puree. Season with salt.
7. Simmer and finish: Simmer over low heat to marry flavors, then stir in the heavy cream. Adjust seasoning as needed.
8. Toss with pasta: Drain pasta and add it to the sauce, tossing to coat evenly.
9. Serve: Top with shaved Parmesan, toasted pine nuts, and fresh basil.

Variations

Add protein: Stir in grilled chicken, shrimp, or Italian sausage for a heartier dish.

Go vegetarian: Add roasted zucchini, mushrooms, or spinach for extra vegetables.

Make it spicy: Add red pepper flakes to taste.

Lighten it up: Replace cream with Greek yogurt or blended cottage cheese for a lighter, protein-rich sauce.

Make it cheesy: Stir in mozzarella or fontina for a creamier, melty finish.

Storing and Reheating

Store leftover pasta in an airtight container in the refrigerator. Reheat gently in a skillet over low heat or briefly in the microwave, stirring to restore creaminess.

This sauce doesn’t freeze well because the cream can separate, so plan to enjoy leftovers within a few days.

At the end of the day, this roasted red pepper pasta is everything a weeknight dinner should be—simple, comforting, and ready in about 30 minutes. The creamy, smoky sauce clings to every bite, and fresh basil adds a bright finishing note.

It’s a recipe you’ll come back to again and again, whether you’re feeding family or friends. Try it—you’ll love how easy and delicious it is.

Some of Our Other Favorite Pasta Recipes

• Lemon Orzo with Peas and Parmesan
• Tomato Basil Angel Hair Pasta
• 15 Minute Pesto Pasta
• Italian Sausage and Peppers Penne Pasta

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Roasted Red Pepper Pasta

By Carrian Cheney

Prep 5 mins

Cook 30 mins

Total 35 mins

Servings 6

This creamy roasted red pepper pasta is rich, flavorful, and so easy—ready in just 30 minutes.

Ingredients

• 3 Red Bell Peppers
• 4 Tablespoons Pine Nuts (optional)
• 1 lb Pasta (orecchiette or campanelle)
• Olive Oil, drizzle
• 1 small Shallot, minced
• 2–3 Cloves Garlic, minced
• Salt, to taste
• 1 Cup Heavy Cream
• 1/4 Cup White Wine (optional)
• Parmesan, fresh, shaved
• Basil, for garnish

Instructions

• Roast the red peppers until the skin is blackened. Place in a sealed bag to steam, then peel and remove seeds.
• Begin cooking the pasta in well-salted boiling water.
• In a blender, process the peppers with the pine nuts until smooth.
• Lightly toast the remaining pine nuts over medium-low heat until fragrant; set aside.
• Drizzle olive oil into a large skillet. Sauté the shallot until translucent, then add garlic and cook until fragrant.
• Add white wine, stir, then add the pepper puree and season with kosher salt.
• Simmer over low heat, then stir in the heavy cream while the pasta finishes cooking.
• Adjust seasoning, drain the pasta, and add it to the sauce. Toss to coat.
• Serve topped with Parmesan shavings, toasted pine nuts, and fresh basil.

Nutrition

Serving: 2 cups, Calories: 488 kcal, Carbohydrates: 63 g, Protein: 13 g, Fat: 20 g

Nutrition information is an approximation.