Creamy Red Pepper Pasta

Allie 0 Comments
Servings: 2 Total Time: 35 mins Difficulty: Beginner
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Creamy roasted red pepper pasta with garlic and shallot
a white pan of creamy red pepper pasta with a metal fork

I’m hyped to spill the tea on my Creamy Red Pepper Pasta recipe because, no cap, it’s a total game-changer.

This whole thing started one night when I was legit starving after a chaotic day, and I was not trying to spend my whole evening cooking.

I’m out here balancing work, my group chat blowing up, and my poor houseplants that I swear I’m trying to keep alive.

I peeked in my fridge, saw a jar of roasted red peppers, and just started vibing in the kitchen. What came out was this creamy, smoky pasta that’s so bomb, it tastes like I slaved over it for hours. Spoiler: it takes like 30 minutes, and now I’m obsessed.

Y’all, this is my ride-or-die dish, and I’m low-key gatekeeping it no more—here’s the scoop.

This pasta hits different with its rich, velvety sauce and that smoky red pepper flavor that’s straight-up comfort food goals.

I’m talking next-level cozy, like you’re eating at some bougie spot, but nah, you made this in your own kitchen. It’s my fave for solo Netflix nights or when my crew rolls through for a last-minute dinner.

Every time I serve it, it’s a whole mood—plates cleaned, everyone hyped. If you’re looking for a quick, easy recipe that slaps hard, this Creamy Red Pepper Pasta is it.

Grab a fork, and let’s get into why this is my ultimate go-to and how you can make it your own!

Main Ingredients You’ll Need

  • Red bell pepper: This is the star of the show. Roasting red bell pepper gives that sweet, smoky flavor that makes the sauce taste chef’s kiss.

  • Tomato: Just one juicy tomato adds a little tang and balances out the sweetness from the bell pepper.

  • Garlic bulb: Roasted garlic hits different. It’s mellow, buttery, and adds that deep flavor without being too strong. Trust me, once you roast garlic, you’ll wanna put it in everything.

  • Shallot: Think of shallots as garlic’s and onion’s cool cousin. They bring a subtle sweetness and a little bit of that fancy vibe to your sauce.

  • Olive oil: A drizzle of olive oil is what ties all the roasting magic together. It helps the veggies caramelize and adds that rich, smooth taste we all love.

  • Heavy cream: This is what makes the sauce creamy and dreamy. Just a splash gives you that silky texture, without feeling too heavy.

  • Parmesan cheese: Because everything’s better with a little parm. It adds that salty, nutty flavor that takes the sauce to the next level. Don’t skip this unless you really have to.

  • Pasta: I’m using linguine because I love how the creamy roasted red pepper sauce just hugs every strand. But honestly, anything you have in your kitchen will work – spaghetti, penne, rigatoni, whatever’s in the pantry.

  • Chili flakes (Optional): If you’re feeling a little spicy, sprinkle in some chili flakes.

  • Parley (Optional): I used parsley because it adds that fresh, clean vibe and makes the dish look extra put together without trying too hard. It’s totally optional, but if you have some in the fridge, sprinkle it on top for that final touch.
Overhead view of creamy red pepper pasta served in a white pan, with linguine tossed in a smooth roasted red pepper sauce, generously topped with shredded parmesan cheese and fresh parsley for a vibrant finish.

How to Make Roasted Red Bell Pepper Pasta

Step 1: Prep and season the veggies

  • Cut the red bell pepper in half and remove the seeds.
  • Slice the tomato in half, peel the shallot, and cut it in half as well.
  • Trim the top off a garlic bulb just enough to expose the cloves.
  • Place everything in a tray or tray into your air fryer-safe dish.
  • Drizzle with olive oil and season with a bit of saft and black pepper.

Step 2: Roast the veggies

  • If you’re using an air fryer, roast everything at 380°F using Roast mode until the bell pepper looks a bit charred and the garlic feels soft, usually takes about 15-18 minutes.
  • If you’re using the oven, preheat it to 400°F and roast the veggies on a sheet pan or baking dish until everything looks caramelized and roasted, around 25-30 minutes.
  • Once it’s done, let the garlic cool down a bit, then gently squeeze the cloves out.
Roasted vegetables in an air fryer basket, featuring red bell peppers, tomatoes, a whole garlic bulb, and shallots on parchment paper—perfectly caramelized and ready to blend into a creamy red pepper pasta sauce.

Step 3: Cook the pasta

  • While the veggies are roasting, bring a pot of water (with a little bit of salt) to a boil.
  • Drop in your pasta and cook until it’s just the right amount of tender.
  • Before draining, scoop out some of the starchy pasta water to help the sauce later.

Step 4: Blend the sauce

  • Toss the roasted bell pepper, tomato, shallot, and garlic into a blender.
  • Add a splash of heavy cream, a handful of parmesan, and a pinch of chili flakes if you’re in the mood for a kick.
  • Pour in some pasta water to loosen things up and blend until it’s smooth and creamy.
  • Taste it and add some salt or cheese if it needs a little extra love.

Step 5: Toss everything together and serve

  • Pour the sauce into a pan over low heat.
  • Add the cooked pasta and toss until it’s all coated and warmed through.
  • Finish with chopped parsley and more parmesan on top.
Close-up of a fork twirling creamy red pepper pasta, showing linguine coated in a rich roasted red bell pepper sauce, topped with freshly grated parmesan cheese and a sprinkle of chopped parsley for garnish.

FAQs About This Recipe

1. Can I use jarred roasted red peppers instead of roasting fresh ones?

Totally! If you’re short on time, jarred roasted red peppers work just fine. Just make sure to drain them well so your sauce doesn’t turn out too watery or vinegary.

2. What type of pasta works best for this sauce?

I used linguine because it soaks up the creamy sauce perfectly, but honestly, anything goes.

3. How do I make this dairy-free or vegan?

Easy fix, just swap the heavy cream for coconut milk or any unsweetened plant-base cream. Use a vegan parmesan or just skip the cheesy altogether. The roasted veggies bring plenty of flavor on their own.

4. Can I store leftovers?

YES, but this pasta is definitely best fresh. If you have leftovers, pop them in an airtight container and keep them in the fridge up to 2 days. When reheating, add a splash of water of plant-based milk to loosen up the sauce.

5. Is there a way to add protein to this dish?

For sure! You can toss in some grilled chicken, shrimp, or even chickpeas if you’re keeping it plant-based. This sauce pairs well with pretty much anything, so feel free to bulk it up.

Detailed close-up of creamy red pepper pasta, highlighting the linguine noodles covered in a velvety roasted red pepper sauce, finished with a hearty sprinkle of parmesan cheese and fresh parsley for extra flavor and color.

Creamy Red Pepper Pasta

A super easy and flavorful pasta dish made with roasted red bell pepper, garlic, tomato, and shallot, blended into a creamy, vibrant sauce. Perfect for a quick, cozy dinner.

a white pan of creamy red pepper pasta with a metal fork
Author: Allie Cuisine: , Courses: , ,
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Prep Time 10 mins Cook Time 20 mins Rest Time 5 mins Total Time 35 mins Difficulty: Beginner Servings: 2 Calories: 450 kcal per serving Best Season: Suitable throughout the year

Ingredients

Cooking Mode Disabled

Instructions

  1. Prep the veggies

    • Cut the red bell pepper and tomato in half, peel and halve the shallot, and trim the top off the garlic bulb.

    • Place everything in a bowl or baking dish, drizzle with olive oil, and season with salt and pepper.

  1. Roast the veggies

    • In the air fryer, roast at 380°F for 15-18 minutes until charred and soft.

    • If using the oven, roast at 400°F for 25-30 minutes.

    • Once done, let the garlic cool slightly and squeeze out the roasted cloves.

  1. Cook the pasta

    • Boil pasta in salted water until al dente.

    • Reserve some pasta water before draining.

  1. Blend the sauce

    • Add roasted bell pepper, tomato, shallot, and garlic to a blender.

    • Pour in heavy cream, parmesan, chili flakes, and a splash of pasta water.

    • Blend until smooth and creamy. Adjust seasoning if needed.

  1. Combine and serve

    • Toss the cooked pasta with the sauce in a pan over low heat.

    • Add more pasta water if the sauce is too thick.

    • Garnish with fresh parsley and extra parmesan before serving.

Nutrition Facts

Servings 2

Amount Per Serving
Calories 450kcal
% Daily Value *
Total Fat 22g34%
Saturated Fat 9g45%
Cholesterol 35mg12%
Sodium 400mg17%
Potassium 550mg16%
Total Carbohydrate 48g16%
Dietary Fiber 4g16%
Sugars 5g
Protein 13g26%
Vitamin A 3500 IU
Vitamin C 90 mg
Calcium 180 mg
Iron 2 mg
Vitamin D 0.5 IU
Vitamin E 2 IU

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

  • If you want a smoother sauce, peel the roasted bell pepper and tomato after roasting. The skins come off easily and give the sauce an extra silky texture.
  • This pasta is best served fresh, but if you’re meal-prepping, store the sauce and pasta separately for better texture when reheating.
  • Don’t skip the pasta water. it's the secret to getting that perfect, restaurant-style creamy sauce without adding extra cream.
  • You can roast extra veggies while you're at it. Double up and save the leftovers for sandwiches, salads, or even as a pizza topping.
  • If you’re using a high-powered blender, start on low speed and work your way up to avoid splashing hot veggies everywhere.
Keywords: roasted red bell pepper pasta, creamy bell pepper pasta, air fryer roasted veggies, linguine pasta recipe, easy pasta dinner, vegetarian pasta, roasted garlic pasta, homemade pasta sauce, quick pasta recipe, pasta with roasted vegetables
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Allie

Vietnamese girl who loves food a little too much

I'm Allie! I was born in Vietnam and now living in the USA — still eating, still cooking, and loving every second of it. I started cooking when I was 10 after getting totally obsessed with cooking shows (shoutout to my childhood self). Now I’m here to share easy, tasty recipes that make your life better — and your plate happier.

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