When life gives you roasted red peppers, make roasted red pepper pasta! This yummy recipe is a fun way to change up your weeknight pasta rotation, because even though it looks like pasta with marinara, it tastes like something else entirely. The red pepper pasta sauce is lightly creamy, tangy, and filled with sweet and smoky flavor. Sun-dried tomatoes make it deeply savory, and basil adds a refreshing kick. If you’ve been stuck in a pasta rut lately, I hope you’ll try this recipe. This roasted red pepper pasta is simple, unexpected, and nothing if not flavorful. It’s the perfect way to spice things up!
Roasted Red Pepper Pasta Recipe Ingredients
Here’s what you’ll need to make this roasted red pepper pasta recipe:
Roasted red peppers, of course! Use a store-bought jar of roasted red peppers, or make your own roasted red bell peppers. Jarred peppers will give the sauce a tangier flavor. Homemade ones will make it taste fresher. Unsweetened almond milk – It helps the peppers blend into a lightly creamy sauce. Fresh basil – You’ll blend some into the sauce and garnish the pasta with more before serving. Fresh and aromatic, it takes this recipe over the top. Don’t skip it! Sun-dried tomatoes – They add rich, savory depth of flavor. Extra-virgin olive oil – For body and richness. Fresh lemon juice – It gives the sauce a bright, tangy kick. Garlic – For savory bite. Smoked paprika – It brings out the peppers’ smoky flavor. Rigatoni pasta – Or any pasta shape you like. Parmesan cheese – It thickens the sauce and adds nutty flavor. Pine nuts – For crunch. Red pepper flakes – For heat. And salt and pepper – To make all the flavors pop!
Find the complete recipe with measurements below.
How to Make Roasted Red Pepper Pasta
Perfect for weeknights, this roasted red pepper pasta recipe is easy to make. You’ll start by blending up the creamy roasted red pepper pasta sauce:
Roasted Red Pepper Pasta Sauce
This sauce is creamy…but it’s not made with heavy cream. Instead, the blended peppers and sun-dried tomatoes create its silky texture. To make it, place the roasted red peppers, almond milk, basil, sun-dried tomatoes, olive oil, lemon juice, garlic, smoked paprika, and salt in a blender. Puree until smooth. The sauce might seem runny at this point. That’s ok! It’ll thicken up on the stove.
Meanwhile, cook the pasta. Not until al dente! Instead, I want you to undercook the pasta here. Drain it after boiling it for 3 to 5 minutes less than the time listed in the package instructions. It will finish cooking in the sauce.
Transfer the sauce to a large skillet. Heat it over medium heat, and add the boiled pasta.
Cook the pasta in the sauce until the sauce thickens and the pasta is al dente. Add the grated Parmesan cheese, and stir until it melts. Season to taste with lemon juice and salt. Finally, dig in! Serve the pasta topped with pine nuts, shaved Parmesan, red pepper flakes, and more basil. Enjoy!
What to Serve with Roasted Red Pepper Pasta
I often enjoy this pasta as a meal on its own (with crusty bread for mopping up the red pepper sauce, of course!). But if you’re looking for something to serve on the side, you have plenty of options. Pair the pasta with a vegetable side dish, such as roasted broccoli, roasted fennel, or grilled zucchini. It would also be delicious with any of these salad recipes:
Simple Green Salad Zucchini Salad Tomato Salad Arugula Salad
Craving a heartier meal? Serve the pasta with any simply cooked protein you like.
More Veggie Pasta Recipes
If you love this roasted red pepper pasta, try one of these veggie pasta recipes next:
Fettuccine Alfredo Easy Pesto Pasta Pasta Primavera Cherry Tomato Pasta Lentil Pasta Cauliflower Pasta Creamy Butternut Squash Pasta Or any of these 25 Easy Pasta Recipes!
