Creamy Roasted Red Pepper Pasta- Overhead Shot
Print Recipe
5 from 5 votes

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’
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: Dinner, Main Course
Cuisine: Original, Quick Meal
Servings: 4
Calories: 318kcal
Author: Chris Collins


  • 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)


  • Pop your pasta in salted boiling water and cook until al dente.
  • 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.
  • 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.
  • Drain pasta and toss through your sauce until completely coated. Serve with extra parmesan and parsley!



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.


Calories: 318kcal | Carbohydrates: 30.34g | Protein: 9.91g | Fat: 18.22g | Saturated Fat: 10.421g | Polyunsaturated Fat: 1.21g | Monounsaturated Fat: 5.108g | Trans Fat: 0.11g | Cholesterol: 90mg | Sodium: 499mg | Potassium: 245mg | Fiber: 3.4g | Sugar: 5.27g | Vitamin A: 6550IU | Vitamin C: 141.9mg | Calcium: 150mg