Roasted Red Pepper Pasta is a simple yet flavor-packed dish that’s perfect for any night of the week. With a creamy sauce made from roasted peppers and a handful of fresh ingredients, it’s easy to make, vibrant, and completely satisfying—great for beginners and seasoned cooks alike.
Why We Love This Roasted Red Pepper Pasta Recipe
What makes roasted red pepper pasta so special? For starters, the roasted red peppers are the stars of this dish. Their sweet, smoky flavors infuse the sauce, elevating it beyond your typical pasta recipe. The combination of garlic and onion adds depth, while the creamy texture brings comfort to your meal. You’ll love how easy it is to prepare, making it suitable for weeknight dinners or sophisticated gatherings alike. Each bite is a celebration of flavor, and you’ll find yourself reaching for seconds without hesitation.
Ingredients about Roasted Red Pepper Pasta
For this roasted red pepper pasta, we’ll need some fresh and simple ingredients that promise to deliver maximum flavor. Below is the list of what you’ll need to whip up this delicious meal.
- 3 medium red peppers, cut into large slices
- 1 medium sweet white onion, cut into wedges
- 8 garlic cloves
- Olive oil
- Kosher salt for roasting
- 10 oz penne rigate or any tube-shaped pasta
- 1 tbsp butter or olive oil
- 1/2 cup cashew milk or any creamy milk
- 1/4 cup pasta water
- 1 tbsp tomato paste
- 1 tbsp dried oregano
- 1 tsp red pepper flakes
- 1 tsp kosher salt, plus more as needed
- Finely grated parmesan or nutritional yeast for serving
How to Make Roasted Red Pepper Pasta Directions
To create this delightful roasted red pepper pasta, follow these simple steps. You’ll discover how easy it is to transform fresh ingredients into a comforting and satisfying meal.
Preheat the Oven: Begin your culinary journey by preheating your oven to 450°F. This temperature is perfect for roasting the vegetables to develop that rich flavor.
Prepare the Baking Sheet: Line a medium baking sheet with parchment paper for easy cleanup. Lay out the red pepper slices, onion wedges, and garlic cloves on the sheet.
Season the Veggies: Drizzle a generous amount of olive oil over the vegetables and sprinkle kosher salt to taste. Toss everything gently so that the seasoning coats each piece evenly.
Roast the Vegetables: Place the baking sheet in the oven and roast for 25-30 minutes. As the vegetables cook, they’ll become tender with beautifully charred edges that add depth to your sauce.
Cook the Pasta: While the vegetables are roasting, bring a large pot of salted water to a boil. Cook the penne rigate according to package instructions. Just before draining, make sure to reserve 1/4 cup of the pasta water.
Combine Pasta and Butter: Drain the pasta and return it to the pot. Stir in the butter or olive oil while it’s still warm. Cover the pot to keep the pasta warm as you prepare the sauce.
Blend the Sauce: Once the vegetables are roasted, transfer them to a blender. Add the cashew milk, reserved pasta water, tomato paste, oregano, red pepper flakes, and kosher salt. Blend the mixture for about 2-3 minutes until it becomes creamy and smooth.
Mix with Pasta: Pour the roasted red pepper sauce over the pasta in the pot. Gently stir everything together over medium-low heat for about 3-4 minutes. This allows the pasta to absorb the flavors of the sauce.
Taste and Adjust: Before serving, taste your dish. If you think it needs more salt, add it as necessary.
Serve and Enjoy: Your roasted red pepper pasta is ready to be served! Top it with finely grated parmesan or a sprinkle of nutritional yeast for a lovely finish.
How to Serve Roasted Red Pepper Pasta
When serving your roasted red pepper pasta, presentation can elevate your dish from simple to spectacular. Start by portioning out the pasta in individual bowls or on a large serving platter. Drizzle a little extra olive oil on top if you desire, as this adds elegance and richness. To enhance the dish, garnish with freshly grated parmesan cheese or nutritional yeast for a delightful touch. If you want some color, consider adding a sprinkle of fresh herbs like basil or parsley.
This dish pairs wonderfully with a crisp side salad or some crusty bread to soak up any remaining sauce. You can also serve it with grilled vegetables or a light protein for a complete meal. Your family and friends will appreciate the effort you put into making this delicious, vibrant pasta dish.
Expert Tips: Roasted Red Pepper Pasta
- Roasting Technique: To get the best flavor out of your vegetables, make sure they are spread out on the baking sheet without overcrowding. This ensures they roast evenly and develop that desirable char.
- Flavor Variation: Feel free to get creative with the ingredients! Adding a squeeze of lemon juice can brighten the dish, while fresh herbs can enhance the flavor profile.
- Make it Vegan: To keep this dish plant-based, you can use nutritional yeast instead of parmesan cheese. This ingredient adds a cheesy flavor without any dairy.
- Adjusting Spice Level: If you prefer a milder sauce, you can reduce the amount of red pepper flakes. For a spicier kick, add more to suit your taste.
- Perfect Consistency: If your sauce is too thick, add a little more cashew milk or reserved pasta water to reach your desired consistency.
How to Store Roasted Red Pepper Pasta
If you find yourself with leftovers, don’t worry — your roasted red pepper pasta can be stored easily. Allow the pasta to cool completely before transferring it to an airtight container. It will remain fresh in the fridge for up to 3 days. When you’re ready to enjoy the leftovers, simply reheat them in a skillet over medium heat. You may need to add a splash of water or extra cashew milk to help revive the creamy texture.
For longer storage, consider freezing the pasta. Place it in a freezer-safe container or resealable bag, ensuring you remove as much air as possible. Frozen pasta can last up to 3 months. To reheat, let it thaw in the fridge overnight and then warm up in a skillet or microwave.
Variation of Roasted Red Pepper Pasta
One of the beauties of roasted red pepper pasta is its versatility. You can easily customize this dish to suit your taste buds. Here are some variations to consider:
- Add Proteins: Incorporate cooked chicken, shrimp, or tofu for added protein. These can be sautéed and tossed in with the pasta for a satisfying meal.
- Vegetable Medley: Mix in other roasted vegetables such as zucchini, mushrooms, or asparagus for extra nutrition and flavor. Just roast them alongside the peppers and onions.
- Cheesy Delight: If you’re a cheese lover, add cream cheese or goat cheese to the blended sauce for a richer texture and flavor.
- Herb Infusion: Fresh herbs like basil, thyme, or spinach can be added to the sauce for an aromatic twist. Blend them in with the other ingredients.
- Nutty Add-ins: Toss in some toasted pine nuts or walnuts before serving for added crunch and a nutty flavor.
Frequently Asked Questions about Roasted Red Pepper Pasta
What is roasted red pepper pasta?
Roasted red pepper pasta is a delicious dish made with roasted red peppers blended into a creamy sauce that is then combined with pasta. It offers a rich flavor that brings warmth and comfort to any meal.
How can I make the sauce creamier?
To achieve a creamier sauce, consider adding more cashew milk or a dollop of cream cheese. Blending in some cooked potato can also enhance the smoothness without overpowering the flavor.
Can I use different types of pasta?
Absolutely! While penne rigate is fantastic, you can swap it out with any tube-shaped pasta or even spaghetti. The sauce will cling beautifully to any shape.
How spicy is this recipe?
The heat level can be easily adjusted to your preferences. The recipe calls for red pepper flakes, but feel free to omit them for a milder dish or increase the amount for a spicier kick.
Can I make this dish ahead of time?
Yes! Roasted red pepper pasta can be made ahead of time. Store the leftovers in the fridge or freeze portions for future meals. Just reheat and enjoy!
Roasted Red Pepper Pasta
Ingredients
For the Roasted Vegetables
- 3 medium red peppers, cut into large slices
- 1 medium sweet white onion, cut into wedges
- 8 cloves garlic
- to taste olive oil for drizzling
- to taste kosher salt for seasoning
For the Pasta
- 10 oz penne rigate or any tube-shaped pasta
For the Sauce
- 1 tbsp butter or olive oil
- 1/2 cup cashew milk or any creamy milk
- 1/4 cup pasta water reserved from cooking the pasta
- 1 tbsp tomato paste
- 1 tbsp dried oregano
- 1 tsp red pepper flakes
- 1 tsp kosher salt plus more as needed
For Serving
- to taste finely grated parmesan or nutritional yeast for garnish
Instructions
Preparation
- Preheat your oven to 450°F.
- Line a medium baking sheet with parchment paper.
- Lay out the red pepper slices, onion wedges, and garlic cloves on the sheet.
- Drizzle olive oil over the vegetables and sprinkle with kosher salt. Toss gently.
Roasting
- Roast the vegetables in the oven for 25-30 minutes until tender with charred edges.
Cooking the Pasta
- Bring a large pot of salted water to a boil.
- Cook the penne rigate according to package instructions.
- Reserve 1/4 cup of the pasta water before draining.
Making the Sauce
- Transfer roasted vegetables to a blender. Add cashew milk, reserved pasta water, tomato paste, oregano, red pepper flakes, and kosher salt. Blend for 2-3 minutes until creamy.
Combining
- Return drained pasta to the pot and stir in the butter or olive oil.
- Pour the roasted red pepper sauce over the pasta and mix gently over medium-low heat for 3-4 minutes.
- Taste and adjust seasoning if necessary.
Serving
- Serve topped with finely grated parmesan or nutritional yeast.
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