Roasted Red Pepper Pantry Pasta (Print Version)

Vibrant, creamy pasta with sweet roasted red peppers and pantry staples. Ready in 30 minutes.

# What You'll Need:

→ Pasta

01 - 12 oz dried pasta (penne, rigatoni, or spaghetti)

→ Sauce

02 - 1 (12 oz) jar roasted red peppers, drained
03 - 2 tbsp olive oil
04 - 4 cloves garlic, minced
05 - 1 small yellow onion, chopped
06 - 1/2 tsp crushed red pepper flakes (optional)
07 - 1/2 cup vegetable broth or pasta cooking water
08 - 1/4 cup cream cheese or mascarpone
09 - 1/4 cup grated Parmesan cheese, plus more for serving (optional)
10 - Salt and black pepper to taste

→ Garnish

11 - Fresh basil or parsley, chopped
12 - Extra Parmesan cheese (optional)

# How to Make It:

01 - Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1 cup of pasta cooking water before draining.
02 - Meanwhile, in a large skillet over medium heat, add olive oil. Sauté the onion until translucent, about 4 minutes. Add the garlic (and red pepper flakes, if using) and cook for 1 minute.
03 - Add the drained roasted red peppers and cook for 2-3 minutes, stirring occasionally.
04 - Transfer the skillet contents to a blender or use an immersion blender in the pan. Add the vegetable broth, cream cheese, and Parmesan. Blend until smooth and creamy.
05 - Return the blended sauce to the skillet over low heat. Taste and adjust seasoning with salt and pepper. If the sauce is too thick, add reserved pasta water until desired consistency is reached.
06 - Add the drained pasta to the skillet and toss to coat thoroughly in the sauce. Heat for 1-2 minutes until everything is hot. Serve immediately, garnished with fresh basil or parsley and extra Parmesan as desired.

# Expert Advice:

01 -
  • It comes together in under 30 minutes using ingredients you probably already have
  • The sauce is velvety and rich without any heavy cream
  • It's easily customizable for vegans or gluten-free eaters
02 -
  • Always reserve that pasta water before draining, it's liquid gold for adjusting sauce consistency
  • Let the sauce cool for a minute before blending to avoid hot splatters
  • If using a regular blender, vent it occasionally to prevent steam buildup
03 -
  • If your jarred peppers taste too vinegary, rinse them quickly before using
  • The sauce freezes beautifully for up to 2 months, so double the batch and save half

Go Back