This vibrant Roasted Red Bell Pepper Pasta is a quick, flavorful meal that blends creamy goodness with wholesome nutrition.
Packed with fiber-rich bell peppers, plant-based protein from parmesan, and healthy fats from olive oil, it’s a low-saturated-fat option perfect for weeknight dinners.
Easy to prepare and satisfying, it’s an ideal choice for everyday cooking or effortless meal prep.
Roasted Red Bell Pepper Pasta
Equipment
- 1 pot (for boiling pasta)
- 1 frying pan
- 1 blender
- Measuring Spoons
Ingredients
- 16 oz roasted red bell peppers jarred, drained or 2 fresh roasted red bell peppers
- ½ cup white onion chopped
- 3 large garlic cloves
- 1 tablespoon olive oil
- 2 tablespoons parmesan cheese
- 1 cup milk dairy or plant-based
- ½ pound dried farfalle pasta
- Fresh thyme or basil to taste
- Salt to taste
- Black pepper to taste
- Italian seasoning to taste
Instructions
- Prepare Pasta Water: Fill a large pot with fresh water and place it on the stove over high heat. Add a generous pinch of salt to enhance the pasta’s flavor during cooking. Bring the water to a rolling boil. This ensures the pasta cooks evenly and absorbs the seasoning well.
- Cook Pasta to Perfection: Once the water is boiling, add ½ pound of dried farfalle pasta. Stir gently to prevent the pasta from sticking together. Cook according to the package instructions—usually around 10–12 minutes—until the pasta is al dente (firm to the bite). Taste a piece before draining to ensure it’s perfectly cooked. Drain the pasta into a colander and set aside. Reserve a small cup of pasta water for later adjustments in sauce consistency.
- Sauté Aromatics: While the pasta cooks, place a medium frying pan over medium heat and add 1 tablespoon of olive oil. Once the oil is warmed and shimmering, add ½ cup of chopped white onion and 3 large garlic cloves. Sauté for about 2–3 minutes, stirring occasionally, until the onions become translucent and the garlic is fragrant. This step unlocks the natural sweetness and aroma, forming the flavor foundation for the sauce.
- Blend the Roasted Red Pepper Sauce: Carefully transfer the sautéed onion and garlic into a blender. Add 16 oz of drained roasted red bell peppers (or the equivalent of 2 freshly roasted red peppers), 2 tablespoons of parmesan cheese, and 1 cup of milk. Blend the mixture on high speed until smooth and creamy. The result should be a velvety sauce with a vibrant red color and rich aroma. Taste and adjust seasoning slightly if needed before returning it to the pan.
- Heat and Adjust the Sauce: Return the blended sauce to the frying pan and place it over medium heat.Stir gently as the sauce warms, allowing the flavors to combine beautifully. If the sauce is too thick, add a little reserved pasta water, one tablespoon at a time, until it reaches a smooth, pourable consistency.
- Combine Pasta and Sauce: Add the cooked farfalle pasta directly into the pan with the warm sauce. Gently toss the pasta using tongs or a large spoon to ensure every piece is coated evenly with the creamy roasted red bell pepper sauce.
- Season and Enhance Flavors: Season the pasta with salt, freshly ground black pepper, and Italian seasoning to taste. Add fresh thyme or basil leaves for an aromatic touch. Toss gently again to incorporate the herbs and seasoning thoroughly. For extra richness, sprinkle additional parmesan cheese over the pasta at this stage.
- Serve with Style: Divide the creamy roasted red bell pepper pasta into serving plates or bowls. Garnish with extra fresh herbs and a light sprinkle of parmesan cheese. Serve immediately while warm, pairing it with a fresh side salad or crusty bread for a complete meal.
Notes
- For the best flavor, use freshly roasted red bell peppers if possible, as they add a sweeter, smokier depth to the sauce.
- Choose high-quality parmesan for a richer taste.
- You can substitute milk with almond, oat, or soy milk to make this dish dairy-free and vegan-friendly.
- Whole wheat or gluten-free pasta works perfectly if you want a healthier twist.
- Reserve a small amount of pasta water before draining—it helps adjust the sauce consistency perfectly.
Chef’s Secrets: Unlocking Best Flavor
Creating a truly delicious roasted red bell pepper pasta lies in balancing texture, aroma, and seasoning.
Sauteeing the onions and garlic gently before blending them with the peppers ensures the base sauce is full-bodied and flavorful.
Using fresh herbs like thyme or basil adds a burst of freshness that elevates the dish.
For a creamier texture, experiment with a splash of cream or plant-based milk.
Taste at every step and adjust seasoning carefully—sometimes a pinch of salt or pepper at the end makes all the difference.
Serving Suggestions: Creative Dining Ideas
This roasted red bell pepper pasta pairs beautifully with light, fresh accompaniments.
Serve it alongside a crisp mixed green salad tossed in lemon vinaigrette for balance.
Garlic bread or crusty artisan bread is a perfect choice to mop up the creamy sauce.
For a more indulgent twist, top with a sprinkling of toasted pine nuts or a drizzle of extra virgin olive oil.
This recipe is also versatile enough to work as a side dish for grilled chicken, fish, or roasted vegetables.
Storage Tips: Keeping Pasta Fresh
Store leftover pasta in an airtight container in the refrigerator for up to three days.
Reheat gently on the stove over low heat, adding a splash of milk or reserved pasta water to restore creaminess.
Avoid reheating at high temperatures, as the sauce may separate.
For longer storage, freeze the pasta in portioned airtight containers for up to one month.
When ready to serve, thaw overnight in the refrigerator and reheat gently for the best texture and flavor.
Frequently Asked Questions
1. Can I make this pasta vegan?
Yes! Simply swap regular milk for unsweetened plant-based milk such as almond, soy, or oat milk, and replace parmesan cheese with a vegan alternative.
Nutritionally, it becomes lower in saturated fat while retaining the creamy texture and flavor.
2. What pasta types work best for this recipe?
Farfalle is ideal because its shape holds sauce beautifully, but penne, fusilli, or rigatoni work equally well. Whole wheat or gluten-free pasta options are great for added fiber and dietary needs.
3. How do I roast fresh red bell peppers at home?
Place peppers under a broiler or over an open flame, turning occasionally until charred all over. Transfer to a bowl and cover for 10 minutes to steam. Peel off skins, remove seeds, and they’re ready to use in your sauce.
4. Can I prepare this pasta ahead of time?
Yes! The sauce can be made a day ahead and stored in the fridge. Reheat gently and toss with freshly cooked pasta just before serving for a quick and easy dinner.
5. How can I make the sauce creamier?
For extra creaminess, add a splash of heavy cream, plant-based cream, or a bit more parmesan cheese while heating the sauce.
Using full-fat milk or adding a teaspoon of butter can also enhance richness without overpowering flavor.
