Roasted Red Pepper Pasta

Tired of marinara? You’ll love this easy Roasted Red Pepper Pasta Sauce! Creamy and zesty, it’s a great accompaniment to crunchy rigatoni or your favorite pasta.

If life gives you roasted red peppers, make pasta with roasted red peppers! This delicious recipe looks like pasta with marinara, but tastes quite differently, making it a fun way to change up your weeknight pasta rotation. Red Pepper Pasta Sauce has a light, creamy, tangy taste and is full of sweet, smoky flavor. Dried tomatoes add richness, and basil adds a refreshing accent.

If you’ve recently gotten into a rut about pasta, give this recipe a try. This roasted red pepper pasta is simple, unexpected, and flavorful. A great way to spice things up.

Roasted Red Pepper Pasta Recipe Ingredients

Here’s what you’ll need to make this roasted red pepper pasta recipe:

• roasted red peppers, of course! Use a jar of store-bought roasted red peppers or make your own roasted red peppers. Using bottled peppers adds a tangy flavor to the sauce. Homemade will taste fresher.
• Unsweetened almond milk – It helps the peppers blend into the light, creamy sauce.
• fresh basil – Mix some into the sauce to further garnish the pasta before serving. Fresh and fragrant, this recipe is the best. don’t fly!
• sun-dried tomatoes – It adds a rich and savory taste.
• Extra virgin olive oil – For fullness and richness.
• Fresh Lemon Juice – Gives the sauce a bright, zesty kick.
• garlic – A flavorful bite.
• smoked paprika – Brings out the smoky flavor of peppers.
• Rigatoni pasta – Or you can use any shape of pasta you like.
• Parmesan cheese – It adds thickness to the sauce and adds a nutty flavor.
• Pine nut – for crunch.
• red pepper flakes – For heat measures.
• And salt and pepper – To make all flavors pop!

Check out the full recipe with measurements below.

How to make roasted red pepper pasta

Perfect for a weeknight, this roasted red pepper pasta recipe is easy to make. First, mix in a creamy roasted red pepper pasta sauce.

roasted red pepper pasta sauce

This sauce is creamy but does not use fresh cream. Instead, blended peppers and sun-dried tomatoes create a silky texture.

Put roasted red peppers, almond milk, basil, sundried tomatoes, olive oil, lemon juice, garlic, smoked paprika and salt in a blender. Puree until smooth.

The sauce may look runny at this point. that’s ok! It thickens on the stove.

Meanwhile, boil the pasta. until al dente! Instead, I wish the pasta was overcooked here. Boil for 3-5 minutes less than the time indicated on the package and drain. Dip it in the sauce and you’re done.

Transfer sauce to large skillet. Heat over medium heat and add the boiled pasta.

boil pasta in sauce Cook until sauce thickens and pasta is al dente. Add grated Parmesan cheese and mix until melted. Season with lemon juice and salt.

Finally, dig in! Enjoy pasta topped with pine nuts, shaved Parmesan cheese, red pepper flakes and other basil. fun!

what to serve with roasted red pepper pasta

I often enjoy this pasta as a meal on its own (with crusty bread to mop up the red pepper sauce, of course!). However, if you’re looking for something as a side menu, there are plenty of options.

Serve the pasta with a vegetable garnish such as roasted broccoli, roasted fennel, or grilled zucchini. It’s also delicious with the following salad recipes.

Craving a heartier meal? Simply cook your favorite protein and serve it with pasta.

See more vegetable pasta recipes

If you like this roasted red pepper pasta, try one of the following vegetable pasta recipes.

roasted red pepper pasta

Preparation time: 15 minutes minutes

Cooking time: 15 minutes minutes

total time: 30 minutes minutes

to service Four

This roasted red pepper pasta is creamy, tangy and super easy to make. Garnish with fresh basil and shaved Parmesan cheese for a delicious weeknight meal.

cooking modeprevent the screen from dimming

• Place red bell pepper, almond milk, basil, sundried tomatoes, olive oil, lemon juice, garlic, paprika, and salt in a blender. Blend until creamy.

• Bring a large pot of salted water to a boil. Boil the pasta for 10 minutes, about 3 to 5 minutes below al dente. Dip it in the sauce and you’re done.

• Heat a large, deep skillet over medium heat and add the sauce. Add pasta and stir. Cook over low heat, stirring, for 3 to 5 minutes or until sauce thickens and pasta is al dente. Add the grated Parmesan cheese and mix until dissolved in the sauce. Remove from heat.

• Add salt and lemon juice to taste if desired. Top with basil, parmesan shavings, pine nuts and red pepper flakes and serve.

*You can also use homemade roasted red peppers in this recipe. If using homemade peppers, be sure to add a few more pinches of salt to the final sauce, as bottled red peppers contain salt.