This Roasted Red Pepper Pasta is light and creamy but packed with flavor, perfect for spring and summer or whenever you crave a delicious pasta dish that’s creamy and luscious like Alfredo with the Mediterranean vibes of Italian-style tomato pasta!
Creamy Roasted Red Pepper Pasta
Roasted Red Pepper Pasta has to be one of my favorite summertime pasta recipes.
It’s light, creamy, packed with flavor and it literally tastes like summer. Major Mediterranean vibes at work here: roasted red peppers, garlic, Parmesan, oregano… YUM!!!
The great thing is that it can be easily made dairy-free or gluten-free by substituting a few ingredients (can vouch for this because I tried, will give subs down below!).
Why this recipe works:
- Packed with flavor. This recipe features roasted red peppers, garlic, onions, oregano, and Parmesan cheese so you know you’re getting FLAVOR.
- The perfect cross between Italian-style tomato pasta and Alfredo. You have the all the Mediterranean flavor of an Italian dish and the delicious creaminess of Alfredo sauce.
- Luscious texture. The silky smooth and creamy roasted red pepper sauce binds perfectly to the egg noodles creating a combo that’s hard to put down!
- Make it dairy-free or gluten-free with just a few adjustments provided in the recipe card down below! The flavor won’t change and this dish will still be more than worth it!
Ingredients for roasted red pepper pasta
Red bell peppers. The star of the show! You’re going to want to roast these before using them to create the sauce.
Pasta. I used fettuccine but any pasta will work. Use gluten-free pasta for GF eaters. Keep in mind that egg noodles such as fettuccine or pappardelle tend to absorb more sauce than regular pasta so if you plan on using egg noodles, keep the sauce pretty runny.
Olive oil for sautéing the veggies.
Onion. I recommend white or sweet onion but spring onions will also work.
Garlic for flavor. I recommend using fresh.
Salt and pepper for seasoning.
Milk or unsweetened almond milk if you’re vegan or dairy-free. Both options work amazing. I’m usually not a fan of substitutions because they’re generally not worth it in my opinion so if I give you a substitution and I tell you it works, it’s because it actually worked!
Parmesan cheese or nutritional yeast but in smaller quantities, use your best judgment here.
All-purpose flour or cornstarch for gluten-free eaters. This is needed to thicken up the sauce.
Oregano for flavor.
Smoked paprika. Regular paprika will also work.
Red pepper flakes or cayenne powder for a little heat, this is optional.
How to make roasted red pepper pasta
STEP ONE: Roast the red peppers. Preheat the oven to 400F (200C) and line a baking sheet with parchment paper. Wash the bell peppers and place them onto your prepared baking sheet. Roast for 25-30 minutes or until soft and charred. While they’re still hot, place them into a ziplock bag to steam so it’ll be easier to remove the skin. After 10 minutes, peel off the skin and cut them into strips or cubes.
STEP TWO: Sautee the onion and garlic. In a large skillet over medium heat, heat the oil until hot, then add in the onions and garlic, season with salt and pepper and sautee until soft and fragrant (about 3-4 minutes).
STEP THREE: Make the sauce. In a food processor, combine the sauteed onions and garlic with the roasted peppers, milk, parmesan cheese (or nutritional yeast), flour (or cornstarch), oregano, paprika, and red pepper flakes. Blend until completely smooth.
STEP FOUR: Cook the pasta in salted boiling water until al dente, following package instructions. Drain, drizzle with olive oil and toss to keep it from sticking and drying out, then cover and set aside.
STEP FIVE: Cook the sauce. Transfer the sauce to a skillet over medium heat and allow it to reach a simmer, then reduce heat to low and continue simmering until the sauce has thickened. Once thickened, toss in the cooked pasta and serve immediately topped with extra parmesan cheese, black pepper, or red pepper flakes, if desired.
HAPPY COOKING!! I hope you’ll love this Roasted Red Pepper Pasta recipe as much as I do!
PS: Please leave a comment and/or give this recipe a rating ⭐️⭐️⭐️⭐️⭐️ if you make it! Your comments make my day!! You can also tag me on Instagram @itsdamnspicy 🌈💘
More pasta recipes you’ll love:
- 10-Minute Cream Cheese Pasta
- Creamy Ham and Peas Pasta
- Baked Feta Pasta TikTok Recipe
- Summer Tortellini Salad
Creamy Roasted Red Pepper Pasta
Ingredients
- 2 medium red bell peppers
- 2 (30 ml) olive oil
- 1 medium white onion (finely chopped)
- 2 cloves garlic (minced)
- Salt and pepper (to taste)
- 1 and 1/2 cups (375 ml) whole milk or unsweetened almond milk
- 2 tbsp (30 g) parmesan cheese or nutritional yeast if vegan
- 2 tbsp (15 g) cornstarch
- 1 and 1/2 tsp smoked paprika
- 1-2 tsp dried oregano
- 1/4 tsp red pepper flakes or cayenne powder (optional)
- Salt and pepper to taste
- 12 oz (340 g) Fettucine pasta or any other pasta
Instructions
- STEP ONE: Roast the red peppers. Preheat the oven to 400F (200C) and line a baking sheet with parchment paper. Wash the bell peppers and place them onto your prepared baking sheet. Roast for 25-30 minutes or until soft and charred. While they're still hot, place them into a ziplock bag to steam so it'll be easier to remove the skin. After 10 minutes, peel off the skin and cut them into strips or cubes.
- STEP TWO: Sautee the onion and garlic. In a large skillet over medium heat, heat the oil until hot, then add in the onions and garlic, season with salt and pepper and sautee until soft and fragrant (about 3-4 minutes).
- STEP THREE: Make the sauce. In a food processor, combine the sauteed onions and garlic with the roasted peppers, milk, parmesan cheese (or nutritional yeast), flour (or cornstarch), oregano, paprika, and red pepper flakes. Blend until completely smooth.
- STEP FOUR: Cook the pasta in salted boiling water until al dente, following package instructions. Drain, drizzle with olive oil and toss to keep it from sticking and drying out, then cover and set aside.
- STEP FIVE: Cook the sauce. Transfer the sauce to a skillet over medium heat and allow it to reach a simmer, then reduce heat to low and continue simmering until the sauce has thickened. Once thickened, toss in the cooked pasta and serve immediately topped with extra parmesan cheese, black pepper, or red pepper flakes, if desired.
Notes
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