This Creamy Roasted Red Pepper Pasta is a vibrant, flavorful dish that transforms simple ingredients into a wholesome, satisfying meal.
Packed with fiber-rich roasted peppers and plant-based protein from pasta, it offers a healthy balance of nutrients while being naturally low in saturated fat.
Quick to prepare and full of flavor, it’s perfect for a weeknight dinner or meal prep without compromising taste.
Creamy Roasted Red Pepper Pasta
Equipment
- 1 Aluminum baking sheet
- Parchment Paper
- Knife
- Cutting board
- Food processor or blender (e.g., KitchenAid)
- large pot
- colander
- Spoon or tongs
Ingredients
- 1 medium onion quartered
- 3 garlic cloves
- 1 tablespoon olive oil
- ½ teaspoon crushed red pepper flakes
- Salt to taste
- 12 ounces spaghetti or pasta of choice
- 1 15-ounce jar roasted red peppers, drained
- ½ cup milk of choice almond, oat, dairy, etc.
- Fresh basil leaves for garnish
Instructions
- Prepare Ingredients for Roasting: Begin by gathering all your ingredients for the roasted pepper sauce. Quarter one medium onion and peel three garlic cloves. Drain the jar of roasted red peppers thoroughly to remove excess liquid, as this will help the sauce achieve the perfect creamy texture. Keep your crushed red pepper flakes, olive oil, and salt nearby for seasoning.
- Preheat the Oven: Preheat your oven to 425°F (220°C). This high temperature will help caramelize the onions and garlic, developing rich, sweet flavors that form the base of the sauce. Line a small baking sheet with parchment paper to prevent sticking and make cleanup easy.
- Arrange Vegetables on Baking Sheet: Place the quartered onion and peeled garlic cloves onto the parchment-lined baking sheet. Sprinkle ½ teaspoon of crushed red pepper flakes evenly over them for a mild spicy kick. Drizzle 1 tablespoon of olive oil over the vegetables, ensuring they are coated evenly for consistent roasting. Use your hands or a spoon to gently toss them, making sure the oil and seasoning coat every piece.
- Roast Vegetables to Perfection: Place the baking sheet in the preheated oven. Roast for about 25–30 minutes, checking at the 20-minute mark. The onions should become tender and golden brown, and the garlic should develop a fragrant aroma. This caramelization adds depth and sweetness to the final sauce. Remove the vegetables from the oven once they are soft and slightly charred at the edges.
- Bring Water to a Boil: While your vegetables roast, prepare your pasta. Fill a large pot with water and add a generous pinch of salt — this enhances flavor and prevents pasta from sticking. Bring the water to a rolling boil over high heat. Using enough water ensures even cooking for the pasta strands.
- Cook Pasta Until Al Dente: Once the water is boiling, add 12 ounces of spaghetti (or pasta of your choice) to the pot. Stir gently at first to prevent sticking. Cook according to the package directions until the pasta is al dente — tender but with a slight bite in the center. This texture complements the creamy sauce perfectly.
- Reserve Pasta Water: Before draining, scoop out 1 cup of pasta water and set it aside. This starchy water will help loosen the sauce and bind it beautifully to the pasta later. Then drain the pasta in a colander and return it to the pot. Cover to keep warm while you finish the sauce.
- Blend the Roasted Sauce: Once your roasted vegetables are ready, transfer them into a food processor or blender. Add the drained roasted red peppers and ½ cup of milk of choice (such as almond, oat, or dairy milk). Blend the mixture until smooth and creamy. Taste and add salt if necessary. This sauce should have a silky texture with a slightly smoky and sweet flavor.
- Combine Sauce and Pasta: Pour the creamy roasted red pepper sauce over the cooked pasta in the pot. Using a pair of tongs or a large spoon, toss the pasta gently to coat every strand in the sauce. If the sauce feels too thick, add reserved pasta water gradually, one tablespoon at a time, until the desired consistency is achieved.
- Serve and Garnish: Transfer the pasta to serving plates. Tear fresh basil leaves and sprinkle them generously over the top for aroma, flavor, and a pop of green color. The fresh basil perfectly complements the roasted pepper sauce, enhancing the dish’s flavor complexity.
- Enjoy Fresh: Serve the pasta immediately for best flavor and texture. This creamy roasted red pepper pasta is perfect as a quick weeknight meal, a cozy dinner, or a make-ahead dish for busy days. Pair it with a simple side salad or crusty bread for a complete, satisfying meal.
Notes
- Always drain roasted red peppers well before blending to avoid a watery sauce.
- For extra depth, roast the peppers yourself instead of using store-bought jars.
- Reserve pasta water carefully; it’s a natural thickener for a silky sauce.
- Adjust crushed red pepper flakes to control spiciness.
- Taste and season with salt gradually; roasted vegetables and jarred peppers already add some saltiness.
Chef’s Secrets For Best Results
Roasting your vegetables slowly is key to unlocking deep, sweet flavors.
While the recipe suggests 25–30 minutes at 425°F, don’t rush — gentle caramelization makes all the difference.
Using a high-quality food processor or blender ensures the sauce is silky and smooth, avoiding graininess.
For extra creaminess without dairy, try blending in a bit of cashew cream or unsweetened plant-based yogurt.
Fresh basil added at the end isn’t just a garnish; it adds aromatic complexity and brightness that elevates the entire dish.
Serving Suggestions For Maximum Flavor
This creamy roasted red pepper pasta is versatile and pairs beautifully with a range of sides.
Serve with a crisp green salad tossed in lemon vinaigrette to balance the richness.
Garlic bread or a warm, crusty baguette adds a comforting touch.
For a protein boost, top the pasta with grilled chicken, seared shrimp, or crispy tofu.
A light sprinkling of vegan parmesan or nutritional yeast adds savory depth without overpowering the natural flavor of the roasted pepper sauce.
Storage Tips For Freshness
Store leftover pasta and sauce in an airtight container in the refrigerator for up to 3–4 days.
If possible, store the sauce separately from the pasta to maintain texture.
To reheat, warm gently on the stovetop with a splash of milk or pasta water to restore creaminess.
Avoid microwaving for long periods, as it can dry out the pasta.
For longer storage, freeze the sauce in a sealed container for up to 2 months — simply thaw and reheat before combining with freshly cooked pasta.
Frequently Asked Questions
1. Can I make this pasta gluten-free?
Absolutely! Simply substitute regular spaghetti with gluten-free pasta of your choice.
Most gluten-free pasta cooks similarly but check the package for cooking times to avoid overcooking. The creamy sauce works just as well with gluten-free varieties.
2. How spicy is this dish?
This recipe uses ½ teaspoon of crushed red pepper flakes, giving it a mild, pleasant heat. You can adjust the amount to suit your taste — increase for more spice or skip entirely for a milder flavor.
3. Can I prepare the sauce in advance?
Yes! You can roast the vegetables and blend the sauce up to 3 days ahead. Store in an airtight container in the refrigerator. Reheat gently before tossing with freshly cooked pasta for a quick meal.
4. What’s the best milk to use in this recipe?
Any milk works well. Almond milk or oat milk creates a light, dairy-free sauce, while whole milk or cream makes it richer. Use unsweetened varieties to avoid altering the flavor profile.
5. Can I add extra protein to the dish?
Definitely. This pasta pairs well with grilled chicken, shrimp, or tofu for additional protein. You can also stir in cooked lentils or chickpeas for a plant-based protein boost, making it even more nutritious and filling.
