Easy Roasted Red Pepper and Garlic Pasta

Roasted red pepper and garlic pasta combines the smoky sweetness of roasted peppers with the rich, savory flavor of garlic for a dish that’s both vibrant and comforting. It’s incredibly easy to make, with just a few simple ingredients blended into a silky sauce that pairs perfectly with your favorite pasta.

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About This Recipe

If you’re looking for a quick yet flavorful pasta dish that feels gourmet but is easy to whip up, this roasted red pepper and garlic pasta is the perfect recipe. With its smoky, slightly sweet roasted peppers paired with rich, aromatic garlic, this sauce delivers a bold flavor without the fuss.

Whether you’re preparing a weeknight dinner or hosting guests, this recipe comes together in under 30 minutes, making it an ideal go-to for busy days when you still want something delicious. Let’s dive into this easy and mouthwatering pasta dish!

What You Need To Make Roasted Red Pepper and Garlic Pasta

Red Peppers: this is the main ingredient in this recipe, you’ll need about 3 large red peppers or 4 medium-sized ones.

Tomatoes: adds a layer of acidity and sweetness that balances the smoky flavor of the roasted peppers and the richness of the garlic.

Onion: when baked becomes soft and slightly caramelized, adding a rich, savory undertone to the sauce. It also contribute to the overall texture, helping to thicken the sauce and make it more cohesive.

Garlic: this is another important ingredient in this recipe, and you want they say there’s no such thing as too much garlic! So don’t be stingy with the amount of garlic you use!

Cream: you can use heavy cream, with a fat percentage of 35% or use a skimmed version that has a lower fat percentage.

Cheese: usually, you’ll have to use parmesan cheese, but the day I made this recipe I did not have any at home so I used grated mozzarella cheese instead.

Spices: I used paprika, chili flakes, salt, and pepper. You can also add oregano and dried basil if you’d like.

Parsley: I love the flavor parsley adds to the roasted pepper pasta, but if you don’t have nay on hand then you can leave it out or use fresh basil instead.

Pro Tips

Roast Your Own Peppers: roasting fresh red peppers gives a more intense, smoky flavor compared to jarred ones. Roast in the oven until the skins blacken, then peel off the skins. You could also char them over an open flame.
Add Fresh Herbs for Brightness: finish the pasta with fresh herbs like basil or parsley to bring brightness and freshness to the dish, cutting through the richness of the sauce.
Use Pasta Water for Consistency: reserve some of the starchy pasta water and stir it into the sauce. It helps thicken the sauce and make it cling to the pasta without being too thick.
Use a Mix of Peppers: for a more complex flavor profile, combine red bell peppers with a small amount of roasted poblano or Anaheim peppers to introduce a slight smokiness and heat.
Toss in Greens or Veggies: add sautéed spinach, kale, or roasted zucchini to the dish for an extra layer of texture and nutrients, complementing the roasted pepper sauce.

FAQ’s

Can I use jarred roasted red peppers instead of fresh?

Yes, jarred roasted peppers work well if you’re short on time. However, roasting fresh peppers provides a deeper, smokier flavor.

How do I keep the sauce from becoming too watery?

Make sure to drain the roasted peppers well before blending them into a sauce. If you prefer a thicker sauce, sauté the blended sauce in a pan for a few minutes to reduce excess moisture.

Can I make the sauce in advance?

Yes! The roasted red pepper and garlic sauce can be made ahead of time and stored in the refrigerator for up to 3-4 days. You can also freeze it for up to 3 months.

How much garlic should I use?

The amount of garlic depends on your taste preferences. For a mild garlic flavor, 3-4 cloves work well. For a bolder taste, feel free to add more! I used about 6 cloves as you’ll see in the recipe.

What type of pasta works best with this sauce?

Long noodles like spaghetti or linguine work well, as do short shapes like penne or rigatoni, which hold onto the sauce in their ridges. Any pasta with texture will help the sauce cling better.

Can I add protein to the dish?

Absolutely! Grilled chicken, shrimp, or even crumbled Italian sausage make great additions to this pasta dish. For a vegetarian option, roasted chickpeas or pan-fried tofu are good choices.

Is it possible to make this dish vegan?

Yes, simply omit any cheese or cream and use plant-based substitutes like almond milk, coconut milk, or a vegan cream cheese to achieve a creamy texture.

What’s the best way to reheat leftovers?

Reheat the pasta in a pan with a splash of reserved pasta water, stock, or a little olive oil to loosen the sauce. Heat it over low to medium heat to prevent the sauce from drying out.

Can I make this dish gluten-free?

Yes, simply substitute regular pasta with your favorite gluten-free pasta, and the dish will still turn out delicious.

Looking for more easy and delicious healthy recipes? Try out my Mediterranean Chicken Salad or my easy Roasted Pumpkin Soup!

Check out my YouTube Channel for detailed recipe tutorials! Made one of my recipes? Tag me on Instagram, I would love to see your creations and feature them on my stories!

Recipe Card

Roasted Red Pepper and Garlic Pasta

Prep Time: 10 min

Cook Time: 40 min

Total Time: 50 min (does not include time for boiling pasta)

Course: Main Course

Servings: 5-6

Calories: 363.19kcal

Ingredients

3 large red peppers
2 medium-sized tomatoes
1 large onion
6-7 cloves of garlic
3 tbsp olive oil (45ml)
2 tbsp unsalted butter
1/2 cup heavy cream (120ml)
11/2 tsp paprika powder
1-2 tsp chilli flakes, or to taste
1 tsp black pepper, or to taste
salt, to taste
1/2 cup grated parmesan cheese (or mozzarella)
A handful of parsley, finely chopped
500g pasta (any kind), cooked and drained

Equipment/Utensils

Baking tray, lined with parchment paper
Large saucepan
Spatula/Wooden spoon
Blender/Food Processor

Instructions

Chop red peppers in half and remove the seeds. Chop the tomatoes in half and chop the onion into large chunks.
Place all the veggies on a lined baking tray and drizzle over olive oil. Bake in an oven preheated to 160 °C / 320 °F for 35-40 minutes.
Once baked, let the veggies cool down for 15-20 minutes. This next step is optional, but you could peel off the skin from the red peppers.
Transfer all of the roasted and cooled veggies into a blender or food processor and blend it into a smooth paste. If needed, you could add a splash of water.
Place a large saucepan on medium-high heat and add in butter.
Once it’s fully melted, add in the red pepper and garlic sauce from earlier. Give it a mix and let it cook for 3-5 minutes while stirring.
Next add in heavy cream and all of the spices and mix. Continue to cook for another 2-3 minutes.
Add parmesan and chopped parsley and combine.
Finally, add in cooked pasta and thoroughly mix it into the sauce.
Turn off the flame and serve the roasted red pepper and garlic pasta with more parmesan and parsley (or basil) and enjoy!

Nutrition

Calories: 363.19kcal

Total Fat: 20.9g

Carbs: 36.05g

Sugars: 5.98g

Protein: 9.52g

Sodium: 222.93mg

Fiber: 4.32g

** Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more. **