Creamy Roasted Red Pepper Pasta

This Creamy Roasted Red Pepper Pasta is a simple and delicious pasta with red sauce recipe perfect for a weeknight family dinner. It’s creamy, velvety and delicious! Ready in 45 minutes.

WHAT IS CREAMY ROASTED RED PEPPER PASTA

Creamy Roasted Red Pepper Pasta is a simple and delicious red pasta sauce recipe made with roasted red bell peppers, tomato, shallot and whole garlic head. This pasta recipe, enriched with mascarpone cheese and brightened with lemon zest, creates the perfect meal for a whole family! You can easily customize it by adding more or less chilli flakes or some protein, like grilled chicken breast or shimp.

INGREDIENTS YOU’LL NEED

• Red bell peppers: Choose ripe, vibrant red bell peppers for maximum sweetness and flavour.
• Tomato: Choose ripe, juicy tomato to add depth and acidity to the sauce.
• Shallot: The mild, sweet flavour of shallots works really well with other pasta sauce ingredients.
• Garlic: Roasting garlic mellows its pungency and adds a rich, caramelized flavour to the sauce.
• Olive oil: Use good-quality olive oil to drizzle over the vegetables before roasting.
• Pasta: Choose your favourite pasta variety, like spaghetti or fettuccine, to pair with the creamy sauce.
• Mascarpone cheese: This delicious Italian cheese adds a creamy texture and richness to the sauce.
• Red pepper flakes: Adjust the amount of pepper flakes to your liking.
• Lemon: Fresh lemon juice and zest brighten up the flavours of this pasta sauce recipe.
• Basil or fresh parsley: Choose either basil or parsley to add freshness to the sauce.
• Parmesan cheese: Finish the dish with a sprinkle of freshly grated parmesan cheese.

HOW TO MAKE ROASTED RED PEPPER PASTA

Please note: This is just an overview – the full ingredients and directions are in the recipe card at the bottom of this post.

Step 1: Prepare the vegetables. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. Place the prepared vegetables on the baking sheet and drizzle with olive oil. Season with salt and black pepper, then toss gently to coat. Roast in the preheated oven for 30-35 minutes, or until tender and slightly caramelized.

Step 2: Cook the pasta. While the vegetables are roasting, cook the pasta in a pot of salted boiling water according to the package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta and return it to the pot.

Step 3: Blend until smooth. Once the roasted vegetables are done, remove them from the oven and let them cool slightly. Squeeze the roasted garlic cloves out of their skins and transfer all the roasted vegetables to a blender or food processor. Add mascarpone cheese, red pepper flakes, lemon juice and zest, and fresh basil or parsley to the blender. Blend until smooth and creamy, adding reserved pasta water gradually until desired consistency is reached. Taste and adjust seasoning if necessary.

Step 4: Combine and serve. Pour the creamy roasted red pepper sauce over the drained pasta and toss until evenly coated. Serve hot, garnished with grated parmesan cheese and additional fresh herbs if desired.

STORING AND FREEZING

Creamy Roasted Red Pepper Pasta is best enjoyed fresh, but you can store any leftovers in an airtight container in the refrigerator for up to 3 days.

Unfortunately, this roasted red bell pepper pasta does not freeze well due to the dairy content.

TOP TIPS

• Roast the vegetables well: Ensure the vegetables are roasted until they are tender and slightly caramelized to maximize their flavour.
• Blend until smooth: Take your time blending the sauce until it’s silky smooth for the perfect creamy texture.
• Adjust consistency: Gradually add reserved pasta water to the sauce until it reaches your desired consistency.
• Taste and adjust seasoning: Don’t forget to taste the sauce and adjust the seasoning with salt, pepper, and lemon juice as needed.
• Fresh herbs: Use fresh basil or parsley for added freshness and aroma in the sauce.

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Creamy Roasted Red Pepper Pasta

Recipe by Magda Gonczaruk | Good Food Discoveries

5.0 from 9 votes

Course: Dinner, LunchCuisine: WesternDifficulty: Easy

Servings

2

servings

Prep time

10

minutes

Cooking time

35

minutes

Calories per serving

575

kcal

Total time

45

minutes

This Creamy Roasted Red Pepper Pasta is a simple and delicious pasta with red sauce recipe perfect for a weeknight family dinner. It’s creamy, velvety and delicious! Ready in 45 minutes. You can easily customize it by adding more or less chilli flakes or adding some protein, like grilled chicken breast or shimp.

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INGREDIENTS

• 2 red bell peppers, quartered

• 1 large tomato, halved

• 1 large shallot, halved

• 1 head garlic, cut the top off

• 2 tablespoons olive oil

• Salt and black pepper to taste

• 1/2 pound (225g) pasta (e.g. spaghetti)

• 2 tbsp mascarpone cheese

• 1/4 teaspoon red pepper flakes (adjust to taste)

• 1/2 lemon, juice and zest

• Handful basil or fresh parsley leaves

• Parmesan cheese, grated, for garnish

DIRECTIONS

• Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
• Place red bell pepper pieces, tomato, shallot and garlic head on the prepared baking sheet.
• Drizzle olive oil over the vegetables. Season with salt and black pepper to taste. Toss gently to coat.
• Roast the vegetables in the preheated oven for about 30-35 minutes, or until they are tender and slightly caramelized.
• While the vegetables are roasting, cook the pasta in a pot of salted boiling water according to the package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta and place it back in the pot.
• Once the roasted vegetables are done, remove them from the oven and let them cool slightly. Squeeze the roasted garlic cloves out of their skins.
• Transfer the roasted vegetables (bell peppers, tomatoes, shallot, and garlic) to a blender or food processor. Add mascarpone cheese, red pepper flakes, lemon juice and zest, fresh basil or parsley. Blend until smooth and creamy. If the sauce is too thick, add some reserved pasta water gradually until desired consistency is reached. Taste and adjust seasoning if necessary.
• Pour the creamy roasted red pepper sauce over the drained pasta. Toss until the pasta is evenly coated with the sauce.
• Serve the Creamy Roasted Red Pepper Pasta hot, garnished with parmesan cheese. Enjoy!

Notes

• To store, transfer it to an airtight container and refrigerate for up to 3 days.
• The nutrition information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

Nutrition Facts

• Total number of serves: 2
• Calories: 575kcal
• Carbohydrates: 66.1g
• Protein: 19.1g
• Fat: 23.1g
• Saturated Fat: 6.5g
• Polyunsaturated Fat: 2.7g
• Monounsaturated Fat: 11.9g
• Cholesterol: 34.2mg
• Sodium: 332.4mg
• Potassium: 1339.2mg
• Fiber: 8.9g
• Sugar: 12g

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