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Creamy Roasted Red Pepper Pasta

creamy roasted red pepper pasta - featured image
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This Creamy Roasted Red Pepper Pasta features a silky, blush-pink sauce made from blended roasted peppers, cream, and Parmesan, perfect for romantic date nights or cozy dinners. It’s quick, easy, and packed with sweet, smoky, and comforting flavors that impress without the stress.

Ingredients

Scale
  • 12 oz dried fettuccine, linguine, or spaghetti (use gluten-free if desired)
  • 1 tablespoon kosher salt (for pasta water)
  • 1 (12 oz) jar roasted red peppers, drained and patted dry
  • 2 tablespoons extra-virgin olive oil
  • 1 small yellow onion, chopped
  • 3 cloves garlic, minced
  • 1/2 cup heavy cream (or cashew cream/full-fat coconut milk for dairy-free)
  • 1/2 cup freshly grated Parmesan cheese (plus extra for serving)
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon crushed red pepper flakes (optional)
  • 1/2 teaspoon kosher salt, plus more to taste
  • Freshly ground black pepper, to taste
  • 1 teaspoon lemon zest (optional, recommended)
  • 2 tablespoons chopped fresh basil or parsley (for garnish)
  • Optional: 1/2 cup cooked chicken, shrimp, or sautéed mushrooms
  • Optional: 1/4 cup toasted pine nuts or walnuts

Instructions

  1. Bring a large pot of water to a boil. Add 1 tablespoon kosher salt, then pasta. Cook according to package instructions until al dente (about 9–11 minutes). Reserve 1 cup pasta water, then drain and set pasta aside.
  2. While pasta cooks, heat olive oil in a large skillet over medium heat. Add chopped onion and cook for 3–4 minutes until soft and translucent, stirring often. Stir in minced garlic and sauté for 1 minute until fragrant.
  3. Transfer sautéed onion and garlic to a blender or food processor. Add roasted red peppers, heavy cream, Parmesan, smoked paprika, red pepper flakes (if using), kosher salt, and black pepper. Blend on high until completely smooth and creamy, about 1–2 minutes.
  4. Pour the blended sauce back into the skillet. Heat over medium-low for 2–3 minutes, stirring often, until hot and just starting to thicken. If the sauce is too thick, add reserved pasta water a few tablespoons at a time until desired consistency. Taste and adjust salt, pepper, or lemon zest as needed.
  5. Add drained pasta to the skillet with the sauce. Toss gently with tongs until all noodles are coated. If adding cooked protein or veggies, toss them in now. Add more pasta water if the sauce thickens too much.
  6. Serve immediately, topped with extra Parmesan, chopped basil or parsley, lemon zest, and toasted nuts if desired.

Notes

For a vegan version, use coconut cream or cashew cream and nutritional yeast instead of Parmesan. Sauce can be made ahead and refrigerated for up to 3 days. If reheating, add a splash of cream or pasta water. For gluten-free, use gluten-free pasta. Add protein or veggies as desired. Sauce thickens as it sits—use pasta water to adjust consistency.

Nutrition

Keywords: roasted red pepper pasta, creamy pasta, Valentine’s Day, vegetarian pasta, date night dinner, easy pasta recipe, Italian, comfort food

Find it online: https://evabake.com/creamy-roasted-red-pepper-pasta-perfect-for-valentines-date-night/