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Red Pepper Pasta Recipe
Bicky Sharma

Red Pepper Pasta Recipe

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 flavour — not the “mystery cream sauce” kind of flavour.
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Prep Time 10 minutes
Cook Time 25 minutes
Servings: 4
Course: lunch
Cuisine: Italian
Calories: 460
Ingredients Equipment Method Notes

Ingredients
  

  • 3 red bell peppers
  • 3 garlic cloves
  • ½ onion
  • 2 tbsp olive oil
  • ½ cup broth
  • ¼ cup cream
  • ¼ cup Parmesan
  • 12 oz pasta
  • Salt & pepper
  • Smoked paprika

Equipment

  • Baking tray
  • Parchment paper or foil
  • Chef’s knife
  • Cutting board
  • Blender or food processor
  • Large pot (for boiling pasta)
  • Large skillet or saucepan
  • Wooden spoon or spatula
  • Measuring cups and spoons

Method
 

  1. Roast peppers at 425°F until blistered.
  2. Sauté onion and garlic.
  3. Blend peppers with aromatics, broth, cream, cheese, and spices.
  4. Boil pasta until al dente.
  5. Toss pasta with sauce and reserved pasta water.
  6. 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.