Creamy Roasted Red Pepper Pasta

This Creamy Roasted Red Pepper Pasta is super quick and seriously delicious. The perfect meal to add to your family rotation dinners!

I’m all about a quick and easy dinner these days. Don’t get me wrong, sometimes I’m up for a kitchen marathon to make a fancy dinner, but usually I’m more up for a 15min or less kinda deal. Creamy roasted red pepper pasta embodies everything a quick family dinner should be. Simple to make and packed with flavour. Let’s go!

Creamy Roasted Red Pepper Pasta in skillet

As a regular midweek appearance, it’s important to me that this recipe is convenient. 

Therefore, I’ve kept the ingredient list short but sweet.

Creamy Roasted Red Pepper Pasta Ingredients List

  • Roasted Red Peppers
  • Pasta of choice
  • Cream
  • Parmesan
  • Butter
  • Onion
  • Garlic
  • Smoked Paprika
  • Fresh Parsley

Just 9 ingredients!

*victory dances all the way to the kitchen then questions if 9 is actually that good or not*

When I first developed this recipe I was working towards a 5-ingredient kinda deal, but I knew something was missing.

I’ve seen a few recipes similar to this and none of them use smoked paprika. For me, smoked paprika is what takes this recipe to new levels. The way that smokey twang enhances the roasted char from the peppers is almost too much to bare.

I’m also a big fan of using garlic in this recipe.

Cream and garlic is already a match made in heaven, but when combined with parsley, parmesan and butter it just makes so much sense. Sure, 5-ingredient pasta has more of a ring to it, but every ingredient in this recipe is adding something special to the dish which results in something truly quite special.

Linguine roasted red pepper in the saucepan

Roasted Red Peppers

These bad boys make the world go round. Seriously.

I actually use jarred roasted red peppers for this recipe for 2 reasons:

  1. Convenience – I’ve really tried to make this as week-night friendly as possible and roasted red peppers from the jar are key.
  2. Brine – They usually come in a vingery kind of brine and although I don’t pour it in the sauce, what’s left on the peppers after I drain it away actually works nicely with the creamy sauce. The sauce itself is quite rich, so just a touch of acidity cuts through quite nicely.

Having said that, if you want to make your own roasted red peppers then it’s also pretty easy. Here’s how I make mine:

How to make Roasted Red Peppers

  1. Place your peppers next to the live flame on the hob. 
  2. Rotate it every minute or so until all sides are completely charred.
  3. Place in a bowl with cling film over until completely cooled.
  4. Peel away skin.

That’s it!

Now, let’s talk roasted red pepper sauce.

How to make a sauce from Roasted Red Peppers

  1. Melt butter into a saucepan.
  2. Add onion and garlic, then fry until soft.
  3. Add in a food processor with roasted red peppers.
  4. Blitz until smooth.

How to make a sauce with roasted red peppers - step by step photos

That will give you a perfect canvas to work with. It’s tasty by itself, but pretty basic. In such case I like to add a few extra goodies to really get the party started.

Let’s welcome our good friends cream, parmesan, parsley and smoked paprika. Oh, and pasta.

What kind of pasta should I use?

For this recipe I recommend a long cut pasta. The way the sauce oozes in and out of the pasta is truly irresistible and has to be experienced. My personal favourite is linguine, but fettuccine, tagliatelle and spaghetti and work great.

How to make Creamy Roasted Red Pepper Pasta

  1. Pour your roasted red pepper base sauce into a pan and bring to a simmer.
  2. Pour in cream and stir until completely blended.
  3. Add in parmesan, smoked paprika, parsley and seasoning.
  4. Stir through pasta.

How to make a creamy roasted red pepper pasta sauce - step by step photos

And there we have it!

All in all this quick dinner is the perfect midweek meal to add some heartiness to the table. Thick and creamy yet vibrant and flavoursome, you’d be a fool to not get this foolproof dish a go.

Creamy Roasted Red Pepper Pasta - Fork Diving In

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How to make Creamy Roasted Red Pepper Pasta (Full Recipe & Video)

5 from 3 votes
Creamy Roasted Red Pepper Pasta- Overhead Shot
Creamy Roasted Red Pepper Pasta
Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins
 

‘This Creamy Roasted Red Pepper Pasta is super quick and seriously delicious. The perfect meal to add to your family rotation dinners’

Course: Dinner, Main Course
Cuisine: Original, Quick Meal
Keyword: Roasted Red Pepper Pasta
Servings: 4
Calories: 318 kcal
Author: Chris
Ingredients
  • 16oz / 460g Jar of Roasted Red Peppers (See Note A)
  • 12oz / 350g Long Cut Pasta (here I use Linguine)
  • 1 cup / 250ml cup Heavy/Double Cream
  • 1 tbsp Butter
  • 1 medium-large White Onion, diced
  • 2 small cloves of Garlic, minced
  • 1/2 cup / 50g cup (50g) Parmesan, finely grated (save some for serving)
  • 1 tbsp Fresh Parsley, plus extra to serve
  • 1/2 tsp Smoked Paprika
  • Salt & Black Pepper, to taste
  • Chilli Flakes, to preference (optional)
Method
  1. Pop your pasta in salted boiling water and cook until al dente.

  2. Meanwhile, melt your butter in a saucepan and fry your onions until they soften. Add your garlic and fry for a minute or so longer, then place in a blender with your roasted red peppers. Pulse to a smooth consistency.

  3. Pour back into the pan and keep on a simmer. Add in your cream and stir until completely blended, then add your parmesan, parsley, smoked paprika and seasoning to taste.

  4. Drain pasta and toss through your sauce until completely coated. Serve with extra parmesan and parsley!

Watch how to make it!

Recipe Notes

a) Homemade Roasted Red Peppers - I use jarred roasted red peppers for this recipe to keep it a speedy 15min meal. However if you only have fresh simply broil (grill) skin side up until black on the outside, turning throughout to keep an even char. Place in a bowl with cling film over it and allow to cool. After peel off the skin, deseeded and slice. 

 

b) Brine - Jarred roasted red peppers usually come in a vinegary brine. Although you should drain them, don't wash them. The brine will actually help blend with the onion & garlic in the first instance. It will also add a touch of acidity which will help balance out the richness of the dish.

 

c) Liquid - Try and scrape as much of the melted butter into the blender after you've fried your onions & garlic. This will help to blend into a smooth consistency. If for whatever reason your blender is struggling to blend, consider adding a small amount of chicken stock or water to get things going.

Nutrition Facts
Creamy Roasted Red Pepper Pasta
Amount Per Serving
Calories 318 Calories from Fat 164
% Daily Value*
Total Fat 18.22g 28%
Saturated Fat 10.421g 52%
Trans Fat 0.11g
Polyunsaturated Fat 1.21g
Monounsaturated Fat 5.108g
Cholesterol 90mg 30%
Sodium 499mg 21%
Potassium 245mg 7%
Total Carbohydrates 30.34g 10%
Dietary Fiber 3.4g 14%
Sugars 5.27g
Protein 9.91g 20%
Vitamin A 131%
Vitamin C 172%
Calcium 15%
* Percent Daily Values are based on a 2000 calorie diet.

After another super speedy pasta dinner? Be sure to pop over to the Sausage Pasta in a Sun Dried Tomato Mascarpone Sauce!

Sausage Pasta in a Sun Dried Tomato Mascarpone Sauce served with parmesan and parsley

If you loved this recipe using Roasted Red Peppers be sure to Pin it for later! Already made it or got a question? Give me a shout in the comments and pick up your free ecookbook along the way!

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18 Comments

  • Reply
    Linda
    August 31, 2017 at 5:48 am

    I have just enough roasted red peppers on hand to make this work for homemade pasta.

    • Reply
      Chris
      November 29, 2017 at 5:03 pm

      Oh fantastic! Enjoy 🙂

  • Reply
    sue | theviewfromgreatisland
    November 29, 2017 at 5:07 pm

    I’m dying here…it’s gorgeous, and I have all the ingredients to make it! I adore roasted red peppers and smoked paprika!!!

    • Reply
      Chris
      November 29, 2017 at 5:12 pm

      Sue! Thank you for your kind words! Aren’t roasted red peppers just the best!?

  • Reply
    Suzy | The Mediterranean Dish
    November 29, 2017 at 5:41 pm

    OMG, I make a similar pasta and my family adores it! So good!

    • Reply
      Chris
      November 29, 2017 at 5:44 pm

      No way! Great families think alike 😉

  • Reply
    Hannah
    November 29, 2017 at 6:05 pm

    This looks really tasty and moist! I really love how it’s not dry pasta and has a lot of sauce to it! Amazing!

    • Reply
      Chris
      November 29, 2017 at 6:10 pm

      Thanks, Hannah! Saucey pasta for the win!

  • Reply
    Jamie | A Sassy Spoon
    November 29, 2017 at 7:45 pm

    OMG YUM! These photos make me wish I could grab some of this and chow down. Thank you for sharing, Chris!

    • Reply
      Chris
      November 30, 2017 at 2:58 pm

      Yeah was pretty hard to resist faceplanting not gonna lie. Thanks, Jamie!! 🙂

  • Reply
    Melissa Griffiths
    November 29, 2017 at 10:43 pm

    Dreamy is a great word to describe this dish! Looks scrumptious and I love how easy it is!

    • Reply
      Chris
      November 30, 2017 at 9:57 am

      Thanks so much, Melissa! 🙂

  • Reply
    Christina
    November 30, 2017 at 3:33 pm

    Hahahaha, first off, the name of your blog is freaking awesome!
    Second, smoked paprika is the (swear word). My pantry never goes without it! I sprinkle that goodness on meat dishes, cheese dishes, pasta dishes, you name it, it’s in there!
    Third, your recipe looks off the flipping chain delicious! I’m obsessed with red peppers, I buy them every week, so I’m pinning this for later so I can make this recipe soon!

    • Reply
      Chris
      November 30, 2017 at 3:51 pm

      Christina! Isn’t smoked paprika just the absolute *insert several swear words* ! Thanks for brightening up my day with your comment! Hope you enjoy the recipe as much as I do 🙂

  • Reply
    Liv @ Healthy Liv
    January 22, 2018 at 10:09 pm

    oh WOW this looks amazing! That last photo makes me want to take a big bite of pasta right out of the skillet- forget the plate!

    • Reply
      Chris
      January 23, 2018 at 4:10 pm

      Haha, thanks so much, Liv! 🙂

  • Reply
    Erick
    June 19, 2018 at 7:51 pm

    I make this all the time for my fam. It’s a fave with the wife and kid. Tasty and quick. I put less cream than you suggest and it’s still super good! Thanks!

    • Reply
      Chris
      June 19, 2018 at 10:22 pm

      Hey Erick! That’s awesome, thanks for coming back and sharing the kind words. So glad you and the fam love it 🙂

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