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Creamy Roasted Red Pepper Pasta from the Pantry

This roasted red pepper pasta recipe is smoky, creamy, and comes together in one blender and one pan! It’s the

  • 6 servings
  • Prep 5 minutes
  • Cook 15 minutes
  • Total 20 minutes
Jump to the recipe
Creamy Roasted Red Pepper Pasta from the Pantry
Red pepper pasta in a bowl.
Labeled ingredients for roasted red pepper pasta including penne pasta, roasted red peppers, heavy cream, parmesan, shallot, garlic, vegetable broth, basil, oil, and salt

Ingredients needed

The ingredients for this dish are listed fully down in the recipe card but let’s briefly go over the pantry staples needed including a few substitutions you can make as desired!

  • Pasta. You’ll need 1 pound of your go-to short pasta. I like to use penne pasta, but you could use bowtie, shells or elbow noodles. Use gluten free pasta, as desired.
  • Shallot + garlic. Adds savory aromatic flavor. If you don’t happen to have shallot, sub with onion.
  • Roasted red peppers. Jarred roasted red peppers are the main ingredient and so convenient + dependable in this method.
  • Vegetable broth. Adds flavor and is the reliable amount of liquid for the sauce. If you’re not vegetarian, you can surely use chicken broth.
  • Heavy cream. Highly recommended for a especially creamy, flavor-packed sauce. However, to keep this dish vegan, use almond milk or coconut milk.
  • Fresh basil. For fresh flavor!
  • White wine. Optional, but I simply love how it enhances the flavor of the sauce.
  • Parmesan cheese. Highly recommend freshly grated parmesan cheese! You can find the highest quality blocks of parmesan cheese in the speciality cheese area in most grocery stores. If you’d like this dish to be vegan-friendly, Violife makes a great parmesan cheese, or try my recipe for vegan parmesan cheese.
Roasted red pepper pasta in a large pot.

How to cook this unfussy roasted red pepper pasta

Simply a reminder that you can find the FULL written recipe down in the recipe card, but I want to quickly go over how to make them with visuals for you:)

Red pepper pasta in a bowl topped with herbs and parmesan

Frequently Asked Questions

Serving suggestions

This roasted red pepper pasta is pretty much a meal on its own, but you may want to add a side, like crusty Pepperoni Garlic Bread, Soft Garlic Pretzels, or a light simple side salad. You can also beef up the recipe by adding some chicken, or browning some Italian sausage in the skillet in the beginning, before the shallot and garlic.

The recipe

Roasted Red Pepper Pasta on the Stove

Creamy, smoky Roasted Red Pepper Pasta made with a simple blended sauce of roasted red peppers, cream, and shallot. It's ready in about 25 minutes and comes together with simply one blender and one pan.

  • 6 servings
  • Prep 5 minutes
  • Cook 15 minutes
  • Total 20 minutes

Ingredients

  • 1 pound penne pasta (or other pasta as desired)
  • 1 teaspoon olive oil
  • 1 shallot (diced)
  • 2 cloves garlic (minced)
  • 12 oz roasted red peppers (jar, drained)
  • ½ cup vegetable broth
  • 1 ¼ cups heavy cream (can also use oat milk or coconut milk)
  • 6 large basil leaves (chopped or julienned)
  • ½ teaspoon fine sea salt + pepper to taste
  • Optional: ¼ cup of white wine
  • ½ cup parmesan cheese (HERE is my vegan version or Violife is great!)

Method

  1. 1

    Cook the pasta according to package directions. Drain and set aside. I like to save a little of the pasta water to thin the sauce as desired.

  2. 2

    In a large skillet, heat the olive oil over medium heat. Add in the shallot and garlic and sauté for 5 minutes, stirring often.

  3. 3

    Add the shallot + garlic to a blender with the roasted red peppers, veggie broth, cream, basil, salt + pepper. Blend until creamy (it may need a few minutes to get creamy, so only let it run for a couple minutes as needed).

  4. 4

    Add the sauce + white wine to the same skillet you sautéed the veggies in. Mix in the white wine and cook for 5 minutes. Add in the pasta + parmesan and stir to coat in the sauce and continue to stir until the cheese is fully melted. Garnish with extra basil, if you’d like.

  5. 5

    Season with additional salt and pepper to taste, serve, and ENJOY!

Cook notes

To cook this vegan – You can swap the cream for thick oat milk or (my preference) for full fat coconut milk. You could leave out the parmesan and simply add in a little nutritional yeast. HOWEVER, I would suggest picking up some vegan parmesan (Violife makes an memorable one!). Storage instructions- Store leftovers in an airtight container in the fridge for 3-4 days. Reheat on the stovetop or microwave with a splash of water or broth to loosen the sauce back up.

Per serving

  • Calories503 kcal
  • Carbohydrates62 g
  • Protein15 g
  • Fat22 g
  • Saturated Fat13 g
  • Polyunsaturated Fat1 g
  • Monounsaturated Fat6 g
  • Cholesterol62 mg
  • Sodium1200 mg
  • Potassium325 mg
  • Fiber3 g
  • Sugar4 g
  • Vitamin A1152 IU
  • Vitamin C27 mg
  • Calcium175 mg
  • Iron2 mg

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