If pasta had a glow-up, this would be it.❤️
This red pepper pasta recipe turns humble roasted bell peppers into a silky, restaurant-style sauce that tastes indulgent but stays surprisingly light. It’s smoky, slightly sweet, and packed with real vegetable flavor not the “mystery cream sauce” kind of flavour.
And the best part?
You don’t need culinary school. You just need a blender, a pan, and about 30 minutes.
Let’s make pasta that actually earns its carbs.
Why Red Pepper Pasta Deserves a Spot on Your Dinner Table
Roasted red peppers aren’t just pretty. They bring:
- Natural sweetness
- Subtle smokiness
- A smooth, velvety texture
- A bright red colour that looks five-star
According to the USDA, red bell peppers are one of the richest natural sources of vitamin C and contain antioxidants like beta-carotene and capsanthin, which support immune health and reduce oxidative stress.
(Source: USDA FoodData Central)
So yes, this pasta tastes indulgent, but it’s built on real vegetables.
That’s a win.
What Makes This Red Pepper Pasta Recipe Better
This version is:
✔️Balanced (not overly creamy)
✔️Naturally gluten-free adaptable
✔️Easy to make vegan
✔️Built for weeknights
✔️Flexible with protein
✔️Meal-prep friendly
And unlike many versions, this one doesn’t drown the peppers in heavy cream. The peppers stay the star.
Ingredients You’ll Need
To make this delicious creamy red pepper pasta recipe, you should have all the ingredients on hand.
For the Sauce:
- 3 large red bell peppers
- 3 cloves of garlic
- ½ medium yellow onion
- 2 tablespoons olive oil
- ½ cup vegetable or chicken broth
- ¼ cup heavy cream (or cashew cream)
- ¼ cup grated Parmesan cheese
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Optional: pinch of red pepper flakes
For the Pasta:
- 12 oz pasta (penne, rigatoni, or fettuccine work best)
- Salt for boiling water
Optional Toppings:
- Fresh basil
- Extra Parmesan
- Cracked black pepper
- Grilled chicken or shrimp
Step-by-Step: How to Make Red Pepper Pasta
Step 1: Roast the Peppers
Cut the red bell peppers in half and remove the seeds.
Place them skin-side up on a baking sheet.
Drizzle with olive oil.
Roast at 425°F (220°C) for 20–25 minutes until the skins blister and blacken.
This roasting step is non-negotiable. It unlocks flavour.
Step 2: Sauté the Aromatics
Heat olive oil in a pan.
Add chopped onion and cook for 4–5 minutes until soft.
Add garlic and cook 30 seconds more.
Garlic burns faster than gossip. Don’t walk away.
Step 3: Blend the Sauce
Peel the roasted pepper skins.
Add peppers, onion, garlic, broth, cream, Parmesan, and spices to a blender.
Blend until completely smooth.
The texture should look like tomato soup’s fancy cousin.
Step 4: Cook the Pasta
Boil pasta in salted water until al dente.
Reserve ½ cup of pasta water before draining.
That starchy water is liquid gold.
Step 5: Combine and Simmer
Pour sauce into a pan.
Add pasta and splash in pasta water as needed.
Simmer 2–3 minutes until coated and glossy.
Taste. Adjust salt and pepper.
You’re done. And your kitchen smells expensive.
Red Pepper Pasta Recipe
Ingredients
Equipment
Method
- Roast peppers at 425°F until blistered.
- Sauté onion and garlic.
- Blend peppers with aromatics, broth, cream, cheese, and spices.
- Boil pasta until al dente.
- Toss pasta with sauce and reserved pasta water.
- Serve hot with basil and Parmesan.
Notes
You must read this.
- This recipe uses roasted red bell peppers for natural sweetness and smoky flavour.
- The sauce is blended for a smooth, creamy texture without heavy tomato use.
- It can be made vegan by replacing cream with cashew cream and Parmesan with nutritional yeast.
- Short pasta shapes like penne or rigatoni hold the sauce best.
- Leftovers keep well in the fridge for up to 4 days.
Flavor Variations (So You Never Get Bored)
Spicy Red Pepper Pasta
Add:
- Chili flakes
- Calabrian chilli paste
Heat wakes up sweetness.
Vegan Version
Swap:
- Heavy cream → cashew cream
- Parmesan → nutritional yeast
Still creamy. Still legit.
Protein Boost
Add:
- Grilled chicken
- Shrimp
- Italian sausage
- Chickpeas
This sauce plays well with others.
If you love pasta, you’ll absolutely love our Tomato Pasta and our Lemon Chicken Orzo Pasta.
Best Pasta Shapes for Red Pepper Sauce
Short pasta works best because it traps sauce.
Top choices:
- Penne
- Rigatoni
- Fusilli
- Farfalle
Long pasta works too, but it doesn’t hold the sauce as well.
Storage & Reheating
Fridge: 3–4 days in an airtight container
Freezer: Sauce only (up to 2 months)
Reheat: Low heat with a splash of water or broth
Microwaving without liquid = sad pasta.
Nutrition Snapshot (Approximate)
Per serving (without protein add-ins):
- Moderate calories
- High vitamin C
- Contains antioxidants
- Lower saturated fat than Alfredo
Bell peppers are documented as nutrient-dense vegetables by the Harvard T.H. Chan School of Public Health and the CDC’s Healthy Eating guidelines.
Sources:
Common Mistakes to Avoid
❌ Skipping roasting
❌ Not peeling pepper skins
❌ Overcooking garlic
❌ Using watery sauce
❌ Forgetting salt
Salt is not optional. It’s seasoning, not sabotage.
Why This Red Pepper Pasta Recipe Works
This recipe balances:
- Natural sweetness from peppers
- Savory depth from garlic and onion
- Richness from cheese
- Brightness from herbs
It hits every flavour note without being heavy.
That’s real cooking.
Frequently Asked Questions
Can I use jarred roasted red peppers?
Yes. Use 1½ cups drained peppers.
Fresh roasting tastes better, but jarred works.
Is this healthier than Alfredo?
Yes. It contains fewer saturated fats and adds vegetables.
(Source: USDA dairy and vegetable nutrition data)
Can I make it dairy-free?
Absolutely. Cashew cream or oat cream works well.
Does it taste like tomato sauce?
No. Red pepper sauce is sweeter and smoother, with less acidity.
Final Thoughts
This red pepper pasta recipe proves that comfort food doesn’t need to be boring or heavy. It’s creamy without guilt, rich without regret, and easy enough for a Tuesday night.
In conclusion, I would like to tell you that you should definitely try this simple red pepper pasta recipe at home because it will surely make your family happy.
Thank you.
Bicky is the founder and recipe creator of FoodViebs, a food blog dedicated to sharing simple, delicious, and home-style recipes. With a strong passion for cooking and experimenting in the kitchen, Bicky creates easy-to-follow recipes using everyday ingredients that anyone can cook with confidence.
Every recipe on FoodViebs is personally tested and written with clear, step-by-step instructions to help home cooks achieve perfect results. Bicky believes that homemade food is healthier, tastier, and brings families closer together.
Through FoodViebs, Bicky aims to inspire people to enjoy cooking, explore new flavours, and prepare restaurant-style dishes at home with ease.
