Creamy Red Pepper Pasta: Easy Roasted Pepper Alfredo!

Creamy red pepper pasta is a hug in a bowl, a vibrant, comforting dish that brightens even the gloomiest of days. This isn’t just any pasta; it’s a celebration of roasted red peppers transformed into a velvety sauce that clings perfectly to your favorite noodles. The richness and subtle sweetness make it irresistible. You will love making this creamy red pepper pasta!                                                    Close-up detail

Why You Will Love This creamy red pepper pasta Recipe

This creamy red pepper pasta recipe is my go to for several reasons. First and foremost, it’s incredibly comforting. The creamy texture combined with the sweet and slightly smoky flavor of the roasted peppers creates a dish that soothes the soul. With simple ingredients and minimal prep time, you can have a restaurant quality meal on the table in under 30 minutes.

It’s also surprisingly versatile! You can easily adapt the recipe to your liking by adding protein like grilled chicken or shrimp, or incorporating different vegetables like spinach or mushrooms. It’s a fantastic way to use up leftover roasted peppers, too. A perfect plate of roasted pepper alfredo. I remember the first time I made this for my family, my daughter, who’s usually a picky eater, asked for seconds! It’s a guaranteed crowd pleaser. This dish has become a staple in our home, and I’m excited to share it with you.

Follow us on Pinterest for more easy and delicious recipes! You might also enjoy our Creamy Pesto Chicken Pasta or for a bit of spice, try the Spicy Creamy Chicken Pasta. For an even spicier version, don’t miss Spicy Creamy Chicken Pasta 2!

Ingredients Needed for This creamy red pepper pasta Recipe

For the Roasted Red Peppers:

• 2 large red bell peppers
• 1 tablespoon olive oil
• Salt and black pepper to taste

For the Creamy Red Pepper Sauce:

• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1/4 teaspoon red pepper flakes (optional)
• 1/2 cup vegetable broth
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese, plus more for serving
• Salt and black pepper to taste
• Fresh basil leaves, chopped (for garnish)

For the Pasta:

• 1 pound pasta (penne, fettuccine, or your favorite shape)

How to Make This creamy red pepper pasta Recipe

1. 1. Roast the Red Peppers: Preheat your oven to 450°F (232°C). Wash the red bell peppers, cut them in half, and remove the seeds and membranes. Toss the pepper halves with 1 tablespoon of olive oil, salt, and pepper. Place them cut side down on a baking sheet lined with parchment paper. Roast for 20-25 minutes, or until the skins are blackened and blistered.

1. 2. Steam and Peel the Peppers: Remove the roasted peppers from the oven and place them in a bowl covered with plastic wrap or a resealable bag for 10 minutes. This makes it easier to peel the skins. Peel off the blackened skins.

1. 3. Make the Red Pepper Sauce: In a blender or food processor, combine the peeled roasted red peppers with the vegetable broth. Blend until smooth and set aside.

1. 4. Sauté Garlic: In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the minced garlic and red pepper flakes (if using) and sauté for about 1 minute, until fragrant but not browned.

1. 5. Combine Sauce and Cream: Pour the blended roasted red pepper mixture into the skillet. Bring to a simmer and cook for 5 minutes, stirring occasionally, to allow the flavors to meld. Stir in the heavy cream and Parmesan cheese. Reduce the heat to low and simmer for another 5 minutes, or until the sauce has thickened slightly. Season with salt and pepper to taste.

1. 6. Cook the Pasta: While the sauce is simmering, cook the pasta according to the package directions until al dente. Reserve about 1/2 cup of the pasta water before draining.

1. 7. Combine Pasta and Sauce: Add the drained pasta to the skillet with the creamy red pepper sauce. Toss to coat. If the sauce is too thick, add a little of the reserved pasta water until you reach your desired consistency.

1. 8. Serve: Serve the creamy red pepper pasta immediately, garnished with fresh basil leaves and extra grated Parmesan cheese.

How to Serve This creamy red pepper pasta Recipe

This creamy red pepper pasta is delicious on its own, but it can also be elevated with various toppings and pairings. Consider serving it with grilled shrimp or chicken for added protein. A side of crusty bread is perfect for soaking up the creamy sauce.

For toppings, try a sprinkle of toasted pine nuts for added texture or a dollop of ricotta cheese for extra creaminess. If you want to add some freshness, consider adding a handful of baby spinach or chopped arugula during the last minute of cooking. A simple green salad with a light vinaigrette complements the richness of the pasta.

Plating is also key to presentation. Serve the pasta in a shallow bowl and garnish generously with fresh basil and Parmesan cheese. A drizzle of olive oil adds a touch of elegance.

How to Store This creamy red pepper pasta Recipe

To store leftover creamy red pepper pasta, let it cool completely before transferring it to an airtight container. Refrigerate for up to 3 days.

For freezing, it’s best to freeze the sauce separately from the pasta. Allow the sauce to cool completely before transferring it to a freezer safe container. The pasta can become mushy when frozen with the sauce. It can be frozen for up to 2 months. Thaw both in the refrigerator overnight before reheating.

To reheat, warm the sauce in a saucepan over medium heat, stirring occasionally, until heated through. Add the cooked pasta and toss to coat. If the sauce is too thick, add a little water or milk to thin it out.Microwaving is another option, reheat for 1 minute intervals.

Tips to Make This creamy red pepper pasta Recipe

• Roast the peppers evenly: Make sure to rotate the peppers on the baking sheet halfway through roasting to ensure they char evenly.
• Don’t overcook the garlic: Sauté the garlic until fragrant, but be careful not to burn it; burnt garlic can make the sauce bitter.
• Use high-quality Parmesan cheese: The quality of Parmesan cheese can greatly impact the flavor of the sauce. Use freshly grated Parmesan for the best results.
• Adjust the sauce to your liking: If you prefer a spicier sauce, add more red pepper flakes. For a sweeter sauce, add a pinch of sugar.
• Add some pasta water for the perfect consistency: This helps the sauce cling to the pasta properly, creating a silky, emulsified consistency.

Helpful Notes for This creamy red pepper pasta Recipe

For the best flavor, use fresh, ripe red bell peppers. Jarred roasted red peppers can be used in a pinch, but the flavor won’t be as vibrant. If you don’t have vegetable broth on hand, chicken broth or even water can be used as a substitute. You may need to adjust the seasoning accordingly.

A high-speed blender or food processor will create the smoothest sauce. If you don’t have either, you can use an immersion blender directly in the skillet. For a creamier sauce, consider adding a tablespoon of mascarpone cheese or cream cheese along with the heavy cream.

Variation of This creamy red pepper pasta Recipe

For a seasonal twist, add roasted butternut squash or pumpkin puree to the sauce. This will add a hint of sweetness and earthiness that complements the roasted red peppers. In the spring, add fresh asparagus or peas to the pasta for a light and vibrant dish.

Consider adding Italian sausage or prosciutto to the pasta for a heartier meal. Cook the sausage or prosciutto in the skillet before adding the garlic and red pepper flakes. Another variation could be to add a splash of vodka to the sauce for a creamy vodka sauce version.

Conclusion

This creamy red pepper pasta recipe is more than just a meal; it’s an experience. The combination of sweet roasted peppers, creamy sauce, and perfectly cooked pasta is a delight. It’s simple enough for a weeknight dinner and elegant enough for special occasions. I hope this recipe brings as much joy to your table as it has to mine. Give this creamy red pepper pasta a try and let me know what you think in the comments below!

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Creamy Red Pepper Pasta: Easy Roasted Pepper Alfredo!

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• Total Time: 35 minutes
• Yield: 4 servings 1x

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Description

Indulge in the comforting flavors of Creamy Red Pepper Pasta. This easy recipe combines roasted red peppers, garlic, and Parmesan cheese into a velvety sauce that coats your favorite pasta shape, creating a vibrant and satisfying meal in under 30 minutes.

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Ingredients

Scale 1x2x3x

• 2 large red bell peppers
• 1 tablespoon olive oil
• Salt and black pepper to taste
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1/4 teaspoon red pepper flakes (optional)
• 1/2 cup vegetable broth
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese, plus more for serving
• Fresh basil leaves, chopped (for garnish)
• 1 pound pasta (penne, fettuccine, or your favorite shape)

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Instructions

1. Preheat oven to 450°F (232°C). Roast red peppers with olive oil, salt, and pepper for 20-25 minutes.
2. Steam peppers in a covered bowl for 10 minutes, then peel off skins.
3. Blend roasted peppers with vegetable broth until smooth.
4. Sauté minced garlic and red pepper flakes (if using) in a skillet for 1 minute.
5. Pour blended pepper mixture into skillet, simmer for 5 minutes, then stir in heavy cream and Parmesan cheese. Simmer 5 more minutes.
6. Cook pasta according to package directions, reserving 1/2 cup pasta water.
7. Add drained pasta to the skillet with the sauce, tossing to coat. Add pasta water if needed for consistency.
8. Serve immediately, garnished with fresh basil and extra Parmesan cheese.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Pasta
• Cuisine: Italian

Nutrition

• Calories: 450
• Sugar: 8g
• Sodium: 300mg
• Fat: 25g
• Saturated Fat: 15g
• Carbohydrates: 50g
• Fiber: 4g
• Protein: 15g
• Cholesterol: 60mg

Keywords: creamy pasta, red pepper, roasted pepper alfredo, vegetarian