Mix things up from the usual marinara sauce and spaghetti with this smoky, creamy, and flavorful Roasted Red Pepper Pasta!
While fresh tomatoes are often associated with Italy—used in sauces, salads, and on pizzas—sweet red bell peppers are also a hugely popular veggie harvested in Italy and enjoyed in Italian cuisine. While raw red bell peppers have a lovely, vibrant flavor, a quick roast at high heat brings out an amazing smoky flavor that makes an incredible base for pasta sauce. Instead of opening the usual jar of store-bought marinara and dumping it into a pan to heat up, tonight take a few extra minutes to make roasted red pepper pasta and enjoy its colorful presentation and zesty flavor.
Not only is roasted red pepper pasta delicious, but it’s also easy to make. The oven does most of the work, roasting the pepper slices, onion, and garlic and giving them a slight char on their edges. Once you have your roasted veggies and garlic, it’s a matter of dumping them and the rest of the ingredients into your blender. Press a button, and you get a velvety, lovely red-orange sauce. No guesswork!
Roasted red pepper pasta is a great dish when you need to mix up your usual pasta game, have a bumper crop of red peppers, or just want a filling, flavorful meatless main dish. The savory, smooth sauce coats the pasta well, and you will want to have some crusty bread handy to sop up any leftover sauce in your bowl—it’s that good!
Making this a vegan dish: easy as 1-2-3
Making roasted red pepper pasta a vegan main dish is easy. Simply substitute the three ingredients that are dairy with your favorite plant-based alternative. Use non-dairy half-and-half (or oat milk), vegan butter, and plant-based grated Parmesan (or nutritional yeast). Those simple swaps make this meatless main a delicious vegan main, with the roasted veggie flavors shining through.
How do I store leftovers?
Store any leftover pasta and sauce separately for best results. Place both into airtight containers and refrigerate for up to 5 days. When ready to serve, reheat the sauce gently on the stovetop on low heat until warm. Toss with the reheated pasta (I like to just spritz with water and reheat the pasta in the microwave) and serve.
Additionally, roasted red pepper pasta can be a weeknight supper if you make the sauce portion ahead of time. After step 4, simply place the sauce in an airtight container and refrigerate for up to 5 days. Reheat according to the same instructions above for leftovers.
Serving suggestions
Serve roasted red pepper pasta with a side of crusty bread or breadsticks. Try Garlic Bread or Olive Garden Breadsticks. If you want a veggie side as well, consider a fresh, crisp salad or Air-Fryer Asparagus, which is fast, easy, and fresh. If you want to add meat to roasted red pepper pasta, you can certainly top it with grilled chicken or toss in some chicken meatballs.
Roasted Red Pepper Pasta
Ingredients
- 3 medium red peppers cut into large slices
- 1 medium white onion cut into wedges
- 8 garlic cloves whole
- Olive oil for roasting
- Kosher salt for seasoning
- 10 ounces penne pasta
- 1/2 cup half-and-half
- 1 tablespoon tomato paste
- 1 tablespoon dried oregano
- 1 teaspoon red pepper flakes
- 1 teaspoon kosher salt plus more as needed
- 1 tablespoon butter
- 1/4 cup pasta water reserved
- Grated Parmesan cheese for serving
- Fresh basil for garnish, optional
Instructions
- Preheat your oven to 450°F and line a baking sheet with parchment paper. Place the red peppers, onion, and garlic on the sheet. Drizzle with olive oil and sprinkle kosher salt over the vegetables.
- Roast the vegetables in the oven for about 25 minutes, or until they are soft and lightly charred.
- Boil salted water in a large pot and cook the penne pasta according to the package directions. Reserve 1/4 cup of the pasta water before draining.
- Place the roasted vegetables in a blender. Add half-and-half, tomato paste, dried oregano, red pepper flakes, and an extra pinch of salt. Blend until the sauce is smooth and creamy.
- Return the drained pasta to the pot along with the butter. Pour the blended sauce over the pasta and stir over medium-low heat for 3-4 minutes, adding reserved pasta water if needed to achieve the desired consistency.
- Plate the pasta and finish with a generous sprinkle of grated Parmesan cheese and a sprinkle of basil, if preferred. Enjoy your meal!
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