Roasted Red Pepper Pasta Recipe

Welcome back to another exciting blog from EbookParrot (EP)! Today, we’re diving into the Food category with a mouthwatering and popular dish: Roasted Red Pepper Pasta Recipe. This flavorful recipe is a favorite for good reason: rich, creamy, and packed with roasted goodness!

This Creamy Roasted Red Pepper Pasta is the ultimate comfort food, made with just six simple ingredients, completely vegan, and easily customizable with your favorite protein. I affectionately refer to it as my “Bad Mood Pasta” because it has the power to turn around even the toughest days. Whether I’m tired, stressed, or simply unsure of what to cook, this rich and savory dish is always the perfect solution. It’s a quick and satisfying option that perfectly meets my needs when nothing else sounds appealing.

WHY IT’S MY FAVORITE…

What I love most about this creamy roasted red pepper pasta is how quick and effortless it is to make. The best part? It’s incredibly rich and velvety you’d never believe it’s vegan! You can use any plant-based milk you prefer soy, almond, oat, cashew, rice, or hemp—all of which work beautifully. If you’re not vegan, feel free to use dairy milk instead. It’s like bringing home the magic of Estelle’s red pepper pasta from St. Paul, but this version is ready in just 20 minutes. It offers restaurant-level quality, made easy for weeknight dinners. It’s my go-to SOS dinner fix.

 

The recipe begins with buttery caramelized shallots (seriously, can we take a moment to appreciate how incredible shallots are?), which are blended into a silky, savory roasted red pepper sauce. Toss in your favorite pasta, and every bite becomes cozy, creamy perfection. Don’t get me wrong, I adore a good marinara, but sometimes a rich, flavorful twist like this is just what you need.

Personally, I love pairing this dish with sautéed shrimp (just thaw it, season, and cook), a simple green salad, or some crispy air fryer broccoli. And if I’m cooking for dinner guests which is happening more often now, thanks to this recipe I always serve it with our favorite garlic bread. It’s a guaranteed crowd-pleaser every time.

Simple Ingredients for a Creamy Red Pepper Pasta:

• To keep this recipe as easy and accessible as possible, I like to take a few shortcuts—without sacrificing flavor. Here’s what goes into this dreamy roasted red pepper pasta.
• First up, the roasted red peppers. I typically grab a jar from the store because it’s just so convenient, but if you’ve got fresh peppers and a little extra time, roasting them yourself will add a lovely, smoky depth.
• Then there’s the onion—I go with a white onion for its mild bite, but honestly, anything you have will do. Yellow, red, or even a few shallots if you’re feeling fancy—they all bring their own magic.
• Garlic is key for flavor. I usually roast fresh cloves right alongside the peppers, but when time’s tight, I reach for minced garlic from a jar or even a sprinkle of garlic powder. Just toss it in with the other ingredients and blend—it still works like a charm.
• For the creamy element, I use almond milk, but any non-dairy milk will blend in seamlessly. Oat, soy, cashew, rice—whatever’s in your fridge. And if you’re not vegan, regular milk is totally fine, too.
• A little olive oil, a generous pinch of salt, and a hint of crushed red pepper flakes are all it takes to make the flavors pop. You can always tweak the spice to your liking.
• Finally, the pasta. Spaghetti is my usual choice, but this sauce beautifully covers any pasta. Think penne, rigatoni, linguine… even gluten-free noodles if needed. It’s flexible, forgiving, and seriously delicious.

Step-by-Step Guide to Creamy Roasted Red Pepper Pasta

🕒 Ready in 20 Minutes | 🍝 Serves 2–3

Step 1: Sauté the Aromatics
Start by heating 1–2 tablespoons of olive oil in a skillet over medium heat.

Add half a chopped onion (white, yellow, or your choice) and cook until it turns soft and lightly golden, about 5 minutes.

Stir in 2–3 minced garlic cloves and sauté for 1–2 minutes, just until aromatic—make sure it doesn’t brown!

Step 2: Blend the Sauce
In a blender or food processor, combine the following:

One 12-ounce jar of roasted red peppers, thoroughly drained.

Your sautéed onion and garlic mixture

½ cup of any plant-based milk (almond, oat, soy—your favorite!)

A pinch of salt

A dash of crushed red pepper flakes (if you like a bit of heat)

Blend until the sauce is smooth and creamy. Taste it and adjust the seasoning if necessary.

Step 3: Cook the Pasta

Fill a large pot with water and generously add salt. Bring the water to a vigorous boil to ensure the best results in your cooking.

Step 4: Bring It All Together
Pour your blended sauce back into the skillet and warm it over medium heat.

Add the cooked pasta to the skillet and gently toss it until each strand is well-coated with the sauce. If the sauce appears too thick, gradually add a splash of the reserved pasta water—just enough to loosen it and achieve a silky, clingy consistency that beautifully envelops the noodles.

Step 5: Serve and Savor
Dish out your creamy pasta and top with your favorite fresh herbs (like basil or parsley), a sprinkle of vegan parmesan, or a drizzle of olive oil.

Optional add-ons: Serve it with garlic bread, a side salad, or your go-to protein like sautéed shrimp, grilled tofu, chickpeas, or chicken.

Perfect Pairings for Your Red Pepper Pasta Sauce

• Kale Caesar Salad – A crisp and tangy side that adds a fresh crunch to your creamy pasta.

• Wedge Salad with Blue Cheese – Cool, creamy, and bold—this classic salad balances the richness of the sauce beautifully.

• Grilled Shrimp Skewers – Light, juicy shrimp pair perfectly with the smoky-sweet notes of the red pepper sauce.

• Pan-Seared Chicken Breast or Thighs – For added protein, serve your pasta alongside tender, flavorful chicken—choose thighs for extra juiciness or breasts for a leaner option.

 

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