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    Home » Pasta

    Roasted Red Pepper Pasta

    Published: Jun 7, 2023 · by Nico Pallotta

    Jump to Recipe

    Roasted red pepper pasta is one of the creamiest, easiest, and tastiest pasta dishes, and you can make it with a few simple ingredients.

    You can put this recipe together with minimal effort, in 15-20 minutes, for an everyday dinner. It's a delicious and nourishing recipe for the whole family.

    Roasted red pepper pasta with basil
    On this page:
    • Ingredients & Substitutions
    • How to make roasted red pepper pasta
    • Variations
    • Serving Suggestions
    • Tips
    • Questions
    • More Pasta Sauces
    • More Veggie Pasta Ideas
    • Storage
    • Recipe

    You can make the creamy roasted red pepper pasta sauce while the pasta cooks, which is convenient because you can put this together as a last-minute dinner.

    All you need to do is blend the ingredients until smooth, then cook them on a pan for 10 minutes and toss in the pasta.

    You will love this dish because of its simplicity, creaminess, and luscious yet balanced flavor.

    The smokey sweetness of roasted bell peppers blended with nutty almonds, sweet and tangy tomatoes, aromatic garlic, and fruity olive oil make the red pepper sauce irresistible.

    I promise you'll find yourself scooping out the sauce from the pan while no one's looking. It's that good!

    Tip: to make this recipe even more delicious, add roasted or air-fried veggies like cauliflower, eggplant, or zucchini.

    Red Pepper Pasta with roasted eggplant

    Ingredients & Substitutions

    Red pepper pasta ingredients

    Roasted Red Peppers

    You can use jarred roasted red peppers if you are short on time.

    Alternatively, roast two red bell peppers in the oven (45 minutes) or the air-fryer (20 minutes). Instructions are in the tips chapter below.

    Canned Tomatoes

    You can use any canned tomatoes, such as whole peeled tomatoes, diced tomatoes, crushed tomatoes, fire-roasted tomatoes, San Marzano tomatoes, and pureed tomatoes.

    Almonds

    Almonds are a key ingredient to make the creamiest red pepper pasta sauce.

    They add a nutty flavor and healthy fats. Most importantly, when blended, almonds provide a rich and creamy texture that helps the sauce perfectly coat the pasta.

    If you are allergic to almonds, you can replace them with grated parmesan cheese or nutritional yeast.

    Garlic

    Fresh garlic is another essential ingredient in this roasted red pepper pasta recipe. You can substitute garlic powder for fresh garlic.

    If you don't like garlic, you can replace it with half an onion.

    Red pepper flakes

    We add a small amount of red pepper flakes to make the sauce a little spicy.

    You can substitute cayenne, chili powder, dried chili, and even a bit of chipotle powder (that would also add some smokiness to the sauce) or smoked paprika for red pepper flakes.

    Olive oil

    Olive oil is optional. I like to add a couple of tablespoons of extra virgin olive oil to the sauce to add a velvety mouthfeel, but this dish is also delicious without the oil.

    You can substitute some unsweetened soy milk or vegetable broth for olive oil to make this oil-free.

    Salt

    We use sea salt or kosher salt for the sauce and the pasta water.

    Pasta

    Rigatoni is our pasta of choice for this recipe because it gets filled with red pepper sauce.

    However, you can use any other short or long pasta shape, such as penne, fusilli, rotini, conchiglie, spaghetti, linguine, and more.

    We recommend cooking the pasta per package directions, minus a couple of minutes, so you can finish cooking it in the pot with the sauce.

    Fresh herbs

    Use fresh flat-leaf parsley or fresh basil.

    Add them at the end when you mix the pasta with the sauce.

    The parsley should be finely chopped; the basil leaves can be torn apart with your hands.

    Optional Add-Ins

    Roasted cauliflower florets: roast them in the oven or the air fryer. They add a wonderful tender-crisp texture, flavor, and nutrition.

    Roasted eggplant: cut into dice, then roasted in the oven or air-fryer.

    roasted cauliflower florets in the red pepper pasta

    How to make roasted red pepper pasta

    To a blender or food processor, add roasted bell peppers (jarred or home-roasted), canned tomatoes, almonds, garlic, red pepper flakes, olive oil, and salt.

    Blend for a few minutes until you reach your desired consistency.

    Note: a food processor produces a coarser sauce. If you prefer a smooth and velvety red pepper sauce, use a high-speed blender instead.

    blended red pepper and almond sauce

    Transfer the red pepper sauce to a large skillet and simmer on medium-low heat for 10 minutes. Add half a cup of water if the sauce gets too thick.

    Red Pepper Pasta in a white skillet

    While the sauce simmers, boil the pasta in a large pot of salted water.

    Cook it very al dente, then reserve one cup of pasta water, drain the pasta, and add it to the pan with the sauce.

    Toss the pasta with the sauce on medium heat until fully coated. Stir in some of the reserved pasta water if necessary.

    red pepper sauce and rigatoni

    Add your fresh herb of choice - fresh parsley or basil - then serve the pasta immediately while still hot.

    Red Pepper Pasta is a bowl with basil

    Variations

    Roasted Red Pepper Pasta with Roasted Cauliflower

    red pepper pasta with roasted cauliflower

    To make this, all you have to do is stir roasted cauliflower florets or air-fried cauliflower florets into the pasta.

    Oven-roasted cauliflower

    roasted cauliflower florets on a baking tray

    Preheat the oven to 400°F or 200°C. Cut the cauliflower florets with a paring knife, transfer them onto a baking sheet lined with parchment paper, and toss them with a drizzle of olive oil and a pinch of salt.

    Bake for 20 minutes, turn them around with a spatula, and bake for another 10 until tender-crisp and slightly charred.

    Air-fried cauliflower

    air fried cauliflower florets

    Cut off small florets with a paring knife and toss with extra virgin olive oil and salt in a large mixing bowl.

    Transfer them into the air fryer basket (they can overlap) and air fry them for 15 minutes at 400°F or 200°C. Shake the basket every 4 minutes to ensure even cooking.

    roasted red pepper pasta with roasted cauliflower

    Red Pepper Pasta with Roasted Eggplant

    Red Pepper Pasta pasta with roasted eggplant

    Oven-roasted eggplant or air-fried eggplant is another veggie you can add to this delicious pasta recipe. Roasted and air-fried zucchini works too!

    Oven-roasted eggplant

    roasted eggplant cubes

    Preheat the oven to 430°F or 220°C. Dice eggplant into ¾ inch (2cm) cubes.

    Transfer onto a baking tray, toss with olive oil, salt, and pepper, and arrange on a single layer without overlapping.

    Roast for 20 minutes, flip with a spatula and roast for 5 to 10 more minutes.

    Air-fried eggplant

    air-fried eggplants in air fryer basket

    Dice the eggplant into ¾-inch (2cm) dice.

    Transfer the diced eggplant to a large mixing bowl, and toss with olive oil, salt, and pepper.

    Transfer to air fryer basket (it can overlap) and air fry at 400°F or 200°C for 12 to 15 minutes, shaking the basket every 4 minutes to ensure even cooking.

    Red pepper pasta with eggplant

    Serving Suggestions

    Serve this recipe as a main dish - you won't need much else on the side - except maybe a simple side salad.

    If you make the variation with added roasted vegetables, you have a complete lunch or dinner.

    You can also serve a smaller portion of this roasted red pepper pasta and precede it with a small starter or salad.

    Anything Mediterranean or Middle-Eastern-inspired will be a good match with this dish. For example, you can try our:

    • Creamy-dreamy chickpea hummus with crunchy veggie sticks or pita bread.
    • Refreshing and aromatic Shirazi salad with cucumber, tomato, and dried mint.
    • Green bean salad with creamy mustard dressing.
    • Zaalouk, a creamy eggplant salad with tomatoes.
    • Tasty and cute eggplant pizzas, perfect as a small appetizer.
    • Olive tapenade with crunchy homemade crostini.
    • Roasted Brussels sprouts with maple syrup.
    • Shaved Brussels sprouts salad.
    • hummus recipe with tahini sauce and olive oil
      Hummus Recipe
    • Shirazi salad with oregano
      Shirazi Salad
    • Green bean salad with sprinkled feta
      Green Bean Salad
    • zaalouk
      Zaalouk
    • eggplant pizza
      Eggplant Pizza
    • Olive tapenade in a bowl
      Olive Tapenade
    • Roasted sprouts with lemon and dressing
      Roasted Brussels Sprouts
    • shaved brussels sprouts salad
      Shaved Brussels Sprouts Salad

    Tips

    How to roast red peppers in the oven?

    Preheat the oven to 480˚F (250˚C) or as hot as it gets. You can use the broiler function if you want a smoky flavor.

    Then, put the whole red peppers on a baking tray and bake (or broil) for 30 to 40 minutes, turning them once halfway through, until soft and slightly charred outside.

    Transfer roasted peppers into a glass bowl, cover with film, and let cool down for 30 minutes. The steam trapped in the bowl will make it easier to peel the peppers.

    You can also roast bell peppers in the air fryer at 400°F or 200°C for 20 minutes, turning them around once halfway through cooking.

    roasted bell peppers in a bowl

    Now peel off the peppers and remove their stems and seeds. Try not to rinse them with water; they'll lose some flavor if you do.

    peeled roasted bell peppers

    Questions

    What does red pepper pasta taste like?

    Red pepper pasta has a pleasant mild red pepper taste with slightly acidic notes from the jarred peppers. It is not too dissimilar from a rich tomato sauce.

    It has a full and round flavor thanks to the combination of roasted peppers, tomatoes, and almonds.

    The almonds also give it a mild nutty and cheesy taste, although there's no dairy in it.

    How to make roasted red pepper pasta sauce?

    The easiest and quickest way to make roasted red pepper pasta sauce is to use jarred red peppers.

    First, blend the jarred roasted bell peppers in a food processor or a blender with canned tomatoes, almonds, red pepper flakes, olive oil, salt, and garlic.

    If you use a food processor, your red pepper pasta sauce will be coarser. If you use a high-speed blender, the sauce will turn out smoother.

    Then cook the sauce on a skillet for 10 minutes before tossing in the pasta.

    red pepper pasta sauce

    Is this recipe vegan?

    Yes, our roasted bell peppers sauce is vegan as we don't use heavy cream, butter, chicken, sausage, or chicken broth as other recipes do.

    Is this recipe gluten-free?

    The sauce is gluten-free and dairy-free. You can substitute gluten-free pasta for regular wheat pasta.

    More Pasta Sauces

    • Vegan basil pesto (pine nuts, basil, nutritional yeast, water, garlic, olive oil, etc.)
    • Marinara sauce (canned peeled tomatoes, onion, garlic, fresh basil, oregano, etc.)
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    • Lentil bolognese (dried lentils, white mushrooms, tomato passata, garlic, etc.)
    • Arrabbiata Sauce (canned tomatoes, red pepper flakes, garlic, parsley, etc.)
    • Zucchini pesto (zucchini, almonds, basil, nutritional yeast, olive oil, etc.)
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      Marinara Sauce
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      Zucchini Pesto
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      Lentil Bolognese

    More Veggie Pasta Ideas

    If you liked this red pepper pasta, you might also like these veggie-packed pasta recipes:

    • Easy mushroom pasta (cherry tomatoes, parsley, garlic, mushrooms, etc.)
    • Tomato basil pasta (canned tomatoes, cherry tomatoes, fresh basil, onion, etc.)
    • Lemon pasta with spinach (lemon zest, parmesan cheese, spaghetti, etc.)
    • Pasta alla norma (roasted eggplant, canned tomatoes, red pepper flakes, etc.)
    • Broccoli pasta (mashed broccoli, garlic, orecchiette pasta, red pepper flakes, etc.)
    • vegan mushroom pasta with fettuccine pasta
      Vegan Mushroom Pasta
    • spaghetti pomodoro or tomato basil pasta
      Spaghetti Pomodoro
    • Lemon Pasta recipe with a silver fork
      Lemon Pasta
    • Pasta Norma with fresh basil
      Pasta alla Norma - Eggplant Pasta

    For many more pasta ideas, check out our pasta category page.

    Storage

    Make ahead: you can make the red pepper sauce in advance and store it in the refrigerator for up to 5 days in a mason jar. You can also freeze the sauce for up to 3 months.

    Refrigerator: keep red pepper pasta leftovers in an airtight container in the fridge for up to 48 hours.

    Reheat: in the microwave for just a minute or on a pan with a splash of water.

    Recipe

    creamy roasted red pepper pasta

    Roasted Red Pepper Pasta

    Author: Nico Pallotta
    Roasted red pepper pasta is one of the creamiest, easiest, and tastiest pasta dishes, and you can make it with a few simple ingredients.
    You can put this recipe together with minimal effort, in 15-20 minutes, for an everyday dinner. It's a delicious and nourishing recipe for the whole family.
    Print Recipe Pin Recipe Share Recipe
    5 from 7 votes
    Prep Time 5 minutes mins
    Cook Time 10 minutes mins
    Total Time 15 minutes mins
    Course First Course
    Cuisine Italian, Mediterranean
    Servings 4 people
    Calories 515 kcal

    Equipment

    • Blender or food processor

    Ingredients
     
     

    RED PEPPER SAUCE

    • 12 ounces roasted red bell peppers jarred or home-roasted
    • 1 small can (15 oz) tomatoes diced, crushed, whole, or puree
    • ¾ cup almonds
    • 1 tablespoon olive oil
    • 1 teaspoon salt
    • 1 clove garlic
    • ½ teaspoon red pepper flakes

    FOR THE PASTA

    • 12 ounces rigatoni pasta or any other
    • ¾ gallon water to cook the pasta
    • 1½ tablespoons salt for the pasta water
    • 1 handful parsley or basil

    OPTIONAL ADD-INS

    • 2 medium roasted eggplants diced
    • 1 roasted cauliflower florets
    Keep screen on

    Instructions
     

    • To a blender or food processor, add 12 ounces roasted red bell peppers, 1 small can (15 oz) tomatoes, ¾ cup almonds, 1 tablespoon olive oil, 1 teaspoon salt, 1 clove garlic, and ½ teaspoon red pepper flakes.
      Blend until you reach your desired consistency.
      blended red pepper and almond sauce
    • Transfer the red pepper sauce to a large skillet and simmer on medium-low heat for 10 minutes. Add half a cup of water if the sauce gets too thick.
      Red Pepper Pasta in a white skillet
    • While the sauce simmers, boil the pasta in a large pot of salted water.
      Cook it very al dente, then reserve one cup of pasta water, drain the pasta, and add it to the pan with the sauce.
      Toss the pasta with the sauce on medium heat until fully coated. Stir in some of the reserved pasta water if necessary.
      red pepper sauce and rigatoni
    • Add your fresh herb of choice - fresh parsley or basil - then serve the pasta immediately while still hot.
      Red Pepper Pasta with fresh basil leaves
    • Optionally, you can mix in some diced roasted eggplant or roasted cauliflower florets (see variations chapter).
      Red Pepper Pasta pasta with roasted eggplant

    Video Recipe

    Red pepper pasta | make it with simple pantry staples

    Notes

    Nutrition information is an estimate for 1 generous portion of roasted red pepper pasta out of 4 portions.
    STORAGE
    Make ahead: you can make the red pepper sauce in advance and store it in the refrigerator for up to 5 days in a mason jar. You can also freeze the sauce for up to 3 months.
    Refrigerator: keep red pepper pasta leftovers in an airtight container in the fridge for up to 48 hours.
    Reheat: in the microwave for just a minute or on a pan with a splash of water.
    ALSO ON THIS PAGE
    • Substitutions
    • Variations
    • Serving Suggestions
    • Tips
    • Questions
    • More Pasta Sauces
    • More Veggie Pasta Ideas
     

    Nutritional Values

    Nutrition Facts
    Roasted Red Pepper Pasta
    Amount per Serving
    Calories
    515
    % Daily Value*
    Fat
     
    18
    g
    28
    %
    Saturated Fat
     
    2
    g
    13
    %
    Trans Fat
     
    0
    g
    Polyunsaturated Fat
     
    4
    g
    Monounsaturated Fat
     
    11
    g
    Cholesterol
     
    0
    mg
    0
    %
    Potassium
     
    792
    mg
    23
    %
    Carbohydrates
     
    75
    g
    25
    %
    Dietary Fiber
     
    9
    g
    38
    %
    Sugar
     
    9
    g
    10
    %
    Protein
     
    18
    g
    36
    %
    Vitamin A
     
    3653
    IU
    73
    %
    Vitamin B6
     
    0.5
    mg
    25
    %
    Vitamin C
     
    124
    mg
    150
    %
    Vitamin E
     
    9
    mg
    60
    %
    Vitamin K
     
    31
    µg
    30
    %
    Calcium
     
    127
    mg
    13
    %
    Folate
     
    81
    µg
    20
    %
    Iron
     
    3
    mg
    17
    %
    Manganese
     
    2
    mg
    100
    %
    Magnesium
     
    139
    mg
    35
    %
    Zinc
     
    2
    mg
    13
    %
    * Percent Daily Values are based on a 2000 calorie diet.
    Did you like this recipe?Leave us a comment below or find us on Instagram, YouTube, Pinterest, TikTok, and Facebook.

    If you liked this red pepper pasta, you might also enjoy:

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    « 40 Vegan Pasta Recipes
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    Nico and Louise founders of the Plant-Based School.

    Hi, we are Nico Pallotta and Louise Vestergaard, and we love cooking! Welcome to our blog.

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    Nico and Louise founders of the Plant-Based School.

    Hi, we are Nico Pallotta and Louise Vestergaard, and we love cooking! Welcome to our blog.

    Here we share veggie-packed recipes for the whole family.

    Omnivores, flexitarians, vegetarians, and vegans, you are ALL WELCOME!

    More about us →

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