Creamy Roasted Red Pepper Pasta

Roasted Red Pepper Pasta is a creamy, delicious lunch or dinner recipe that takes only 20 minutes to make. It’s vegetarian, but you can add chicken or sausage to make it even heartier.

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The idea for this Creamy Roasted Red Pepper Pasta recipe came to be on the heels of a recipe that I made for Roasted Red Pepper Spread. In fact, it’s actually the same exact recipe but we are using it in a completely different way!

Crazy stuff, I know, but that Roasted Red Pepper Spread is actually super versatile.

It’s great for sandwiches, wraps, crackers, and as a dip. But, when you take that same exact spread and add it to a bowl of hot pasta, it melts into an amazing, creamy sauce. Boom. Dinner is ready.

Why This Recipe Works

• It’s quick to make. Like super quick. The sauce, or dip, or whatever you want to call it takes 5 minutes to make. 5 minutes! Boil your pasta, mix in the sauce, serve a salad on the side, and dinner is done in around 20 minutes!
• This recipe is vegetarian as written. You can easily add a protein to the pasta to make it a heartier meal, if you prefer. Grilled chicken or hot sausage work great!
• It’s a kid-friendly meal. My son won’t eat peppers, solely because they’re peppers. But, he will eat a pasta dish with a creamy red sauce.

How to Make Creamy Roasted Red Pepper Pasta

Prep!

The prep work for this recipe is fairly minimal. All you will need to do is get a pot of water boiling and set up your food processor or blender.

Create!

Cook your pasta according to the directions on the package.

While the pasta is cooking add all of the ingredients for the sauce to the food processor. Pulse until well combined. It’s okay to leave it a little on the chunkier side if you like.

Tip: if you’re trying to “hide” vegetables from your kids, as I often do, puree the sauce until it’s smooth.

Once the pasta is done cooking, drain it and add the sauce. I like to let it sit on the hot noodles for a minute or so to warm up.

Stir to combine until the sauce is melted and creamy and all of the pasta is coated.

Tip: If you are adding a protein to this dish, be sure to cook it first, then either top the pasta with it or stir it in.

Present!

Pour the Creamy Roasted Red Pepper Pasta into a large serving dish, or individual bowls. Top with extra diced roasted red peppers and fresh basil, if desired.

Tips and Techniques for the Best Roasted Red Pepper Pasta

• You can make the sauce ahead of time and store it, tightly covered, in the refrigerator until you need it.
• The sauce can be left a little chunky, if you prefer. If you’re trying to hide the veggies from the kids, you might want to puree it until it’s smooth.
• Cook any meat that you want to add to the recipe while the pasta is cooking. Then simply top the finished pasta with it, or stir it in.

FAQ’s

• Can Roasted Red Pepper Pasta be made gluten free? Yes! You can make this recipe gluten free simply by using a gluten free pasta.
• Can Roasted Red Pepper Pasta be made keto? While I have yet to try it, I do believe this recipe would taste great with spaghetti squash in place of traditional pasta.

More Pasta Recipes to Try

• Tuscan Steak and Pasta
• Cheesy Beef Enchilada Pasta
• 20-Minute Garlic Parmesan Shrimp and Pasta
• Pasta with Creamy Goat Cheese Tomato Sauce
• Jalapeno Popper Chicken Pasta
• Three Cheese Stuffed Shells with Spinach
• Bruschetta Chicken Pasta with Garlic Breadcrumbs

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Print

Creamy Roasted Red Pepper Pasta

Roasted Red Pepper Pasta is a creamy, delicious lunch or dinner recipe that takes only 20 minutes to make. It's vegetarian, but you can add chicken or sausage to make it even heartier.

Course Main Dish

Cuisine Vegetarian

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 8 servings

Calories 311kcal

Author Lauren Harris

Ingredients

• 1 pound dry pasta * use gluten free if needed
• 1 cup roasted red peppers * I use jarred, drained
• 1 clove garlic * minced
• 8 ounces cream cheese * at room temperature
• 1/2 teaspoon dried basil
• 1 teaspoon lemon juice

Instructions

• Cook the pasta according to the directions on the package.
• Add the roasted red peppers, garlic, cream cheese, basil, and lemon juice to a food processor, or blender, and pulse until it reaches the desired level of creaminess.
• One the pasta is done cooking, drain and return it to the pan.
• Add the sauce to the hot pasta and stir to combine until it's melted and creamy and the pasta is thoroughly coated.
• Serve topped with additional diced roasted red peppers and fresh basil, if desired.

Notes

Tips and Techniques for the Best Roasted Red Pepper Pasta

• You can make the sauce ahead of time and store it, tightly covered, in the refrigerator until you need it.
• The sauce can be left a little chunky, if you prefer. If you’re trying to hide the veggies from the kids, you might want to puree it until it’s smooth.
• Cook any meat that you want to add to the recipe while the pasta is cooking. Then simply top the finished pasta with it, or stir it in.

 

** Nutritional information is an estimate and may vary.

Nutrition

Serving: 1serving | Calories: 311kcal | Carbohydrates: 44g | Protein: 9g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 31mg | Sodium: 334mg | Potassium: 191mg | Fiber: 2g | Sugar: 2g | Vitamin A: 470IU | Vitamin C: 8.5mg | Calcium: 48mg | Iron: 1mg

This recipe was originally published on June 13, 2017. It was updated with new images, more thorough instructions, tips, techniques, and FAQ’s in October 2019.