Roasted red pepper pasta is a creamy, quick, and delicious dish you can make with a handful of ingredients in about 20 minutes.

Sweet roasted peppers blend into a rich and silky sauce with Mediterranean flair that coats the pasta to perfection.

Red pepper pasta is simple enough for a quick weeknight dinner and impressive enough for guests.

roasted pepper pasta with fresh basil on a white plate

What is red pepper pasta?

Red pepper pasta is all about the thick, creamy, and silky roasted red pepper sauce (Louise eats it with a spoon out of the skillet).

We developed it so that you can prepare the sauce while the pasta cooks, making it an excellent weeknight dinner.

creamy roasted red pepper pasta topped with basil and parmesan

As you’ve seen in our other 40+ easy pasta recipes (think Pasta alla norma, broccoli pasta, lentil bolognese, creamy tomato pasta, and butternut squash pasta), we love simple pasta meals where a vegetable is the star of the show.

roasted red pepper pasta topped with roasted bell peppers

This red pepper pasta stands out for its simplicity, creaminess, and rich yet balanced flavor.

If you follow our garnishing tips, you can turn this easy weeknight dinner into a restaurant-worthy meal that’s sure to become your new favorite.

Ingredients for roasted pepper pasta

ingredients for red pepper pasta

Quantities are in the recipe box at the bottom of the page.

Roasted Red Peppers

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

Alternatively, roast three red bell peppers in the oven (45 minutes) or the air-fryer (20 minutes).

Here’s how to roast bell peppers, should you need guidance.

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 crucial ingredient to make the creamiest red pepper pasta sauce.

They add a nutty flavor and healthy fats and protein.

Most importantly, when blended, almonds provide a rich and creamy texture that helps the sauce coat the pasta perfectly.

If you are allergic to almonds, replace them with grated parmesan cheese or a 12-ounce (350 grams) block of silken tofu.

Garlic

We recommend fresh garlic, but 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 add some smokiness to the sauce) or smoked paprika for red pepper flakes.

Olive oil

Olive oil is optional. We 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.

Salt

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

Pasta

Rigatoni and paccheri are our pasta of choice for this recipe because they get filled with red pepper sauce and because they have a nice bite.

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 according to the package directions, minus a couple of minutes, so you can finish cooking it in the pot with the sauce.

Fresh herbs

We recommend fresh basil.

Substitute fresh Italian parsley for basil.

red pepper pasta on a white plate with a black rim

How to make red pepper pasta

1. Make the red pepper sauce

Reserve some bell pepper and almonds for garnishing.

To a blender, add roasted bell peppers (if using jarred, drain them first), canned tomatoes, almonds, garlic, red pepper flakes, olive oil, salt, and water.

Blend until you reach a smooth texture.

how to make a roasted bell pepper sauce

Tip: A high-speed blender makes the smoothest and creamiest sauce. A food processor produces a coarser sauce.

Transfer the red pepper sauce to a large skillet and simmer on medium-low heat for 10 minutes.

Cover your skillet with a slightly open lid; the sauce is thick and will sputter.

creamiest red pepper sauce in a skillet

2. Boil and toss the pasta

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. If necessary, stir in some of the reserved pasta water. Serve hot.

paccheri pasta in red pepper sauce

Serving suggestions

To make a gorgeous meal, garnish this red pepper pasta with shaved parmesan, chopped toasted almonds, roasted bell pepper strips, fresh basil leaves, cracked black pepper, and a drizzle of extra virgin olive oil.

roasted red pepper pasta garnished with bell pepper strips, parmesan, basil, and almonds

The recipe is nutritious and deeply satisfying.

You won’t need much else next to it. If you do, we recommend an Italian salad, tomato-cucumber salad, artichoke salad, or fennel-orange salad.

You can also add some roasted cauliflower, air-fried cauliflower, roasted eggplant, or air-fried eggplant.

Storage

Make ahead: You can make the red pepper sauce for meal prep and store it in a mason jar in the refrigerator for up to 4 days. You can also freeze the sauce for up to 3 months.

Refrigerator: Keep red pepper pasta leftovers in an airtight container for 48 hours.

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

Similar recipes

PASTA: Mushroom ragu, pasta pomodoro, fregola pasta, casarecce pasta, paccheri pasta, penne arrabbiata, kale pasta, mushroom Alfredo, lemon pasta, lemon ricotta pasta, cherry tomato pasta, and pesto pasta.

PASTA SALADS: Chickpea pasta salad, vegan pasta salad, creamy pasta salad, pearl couscous salad, orzo salad, macaroni salad, pesto pasta salad.

roasted pepper pasta with basil and almonds

Red Pepper Pasta

By: Nico Pallotta
5 from 29 votes
Roasted red pepper pasta is a creamy, quick, and delicious dish you can make with a handful of ingredients in about 20 minutes.
Red pepper pasta is simple enough for a quick weeknight dinner and impressive enough for guests.
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 4 people
Course: First Course
Cuisine: Mediterranean

Equipment

  • Blender or food processor

Ingredients 

  • 12 ounces pasta we recommend rigatoni or paccheri. Cook it in 3 quarts of water (12 cups or 3 Liters) and 1 ½ tablespoons of salt (21 grams).
  • 12 ounces roasted red peppers jarred or homemade
  • 1 can (15 ounces) diced tomatoes
  • 1 cup water
  • ¾ cup almonds
  • 1 tablespoon olive oil extra virgin
  • 1 teaspoon salt or more to taste
  • 1 clove garlic
  • ½ teaspoon red pepper flakes
  • 1 handful basil leaves

Instructions 

  • BLEND SAUCE: Blend 12 ounces roasted red peppers, 1 can (15 ounces) diced tomatoes, ¾ cup almonds, 1 tablespoon olive oil, 1 teaspoon salt, 1 clove garlic, 1 cup water, ½ teaspoon red pepper flakes until smooth.
    how to make a roasted bell pepper sauce
  • COOK SAUCE: Transfer sauce to a large skillet and simmer for 10 minutes.
    Cover skillet with a slightly open lid; the sauce is thick and will sputter. Taste sauce and adjust for salt.
    creamiest red pepper sauce in a skillet
  • BOIL PASTA: Cook 12 ounces pasta as per package instructions minus 2 minutes.
    Reserve one 1 cup pasta water. Drain the pasta and add it to the sauce.
    Toss on medium heat until fully coated, adding reserved pasta water if necessary.
    paccheri pasta in red pepper sauce
  • SERVE: Garnish with shaved parmesan, chopped almonds, roasted bell pepper strips, 1 handful basil leaves, cracked black pepper, and a drizzle of extra virgin olive oil.
    roasted red pepper pasta garnished with bell pepper strips, parmesan, basil, and almonds

Video

Roasted Pepper Pasta

Notes

Nutrition information is an estimate for 1 generous portion of roasted red pepper pasta out of 4 portions.
TIP
Reserve some bell pepper and almonds for garnishing. Cut the bell peppers into small strips with scissors and chop the almonds into small pieces.
SUBSTITUTIONS
  • Pasta: We recommend paccheri or rigatoni but you can use any other pasta shape.
  • Diced tomatoes: You can use any canned tomatoes such as crushed tomatoes, whole peeled tomatoes, San Marzano, tomato passata, or tomato puree.
  • Almonds: Substitute cashews, walnuts, or a 12-ounce (350 grams) block of silken tofu. You can also substitute grated parmesan cheese for almonds, but add it as you toss the pasta.
STORAGE
The red pepper sauce can be:
  • Prepared in advance and refrigerated for up to 4 days
  • Frozen for up to 3 months
Leftover red pepper pasta:
  • Can be stored in the refrigerator for 48 hours
  • Can be reheated in the microwave (1 minute) or on a pan with some water

Nutrition

Calories: 532kcal, Carbohydrates: 78g, Protein: 18g, Fat: 18g, Saturated Fat: 2g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 11g, Trans Fat: 0g, Cholesterol: 0mg, Sodium: 740mg, Potassium: 750mg, Dietary Fiber: 9g, Sugar: 9g, Vitamin A: 2881IU, Vitamin B6: 1mg, Vitamin C: 118mg, Vitamin E: 9mg, Vitamin K: 12µg, Calcium: 127mg, Folate: 74µg, Iron: 3mg, Manganese: 2mg, Magnesium: 135mg, Zinc: 2mg
Tried this recipe?Leave a comment below or mention @nicoandlouise on Instagram. We are also on Facebook, Pinterest, YouTube, and TikTok.

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Nico and Louise in the kitchen

Hi! We are Nico & Louise

Welcome to The Plant-Based School, a food blog with easy, tasty, and wholesome recipes.

Our aim is to help you and your family eat more veggies through delicious recipes with simple ingredients.

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5 from 29 votes (20 ratings without comment)

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Recipe Rating




17 Comments

  1. 5 stars
    Thank you! I have made this sauce several times with golden treasure peppers that I grew from seed. Delicious! Sometimes I serve the sauce with a pasta, other times I use it for peppers stuffed with quinoa.

  2. 5 stars
    This is creamy with a little kick (thank you red pepper flakes)! And the roasted red peppers were so easy to make in the oven. It’s much nicer to make your own. Thanks for sharing the extra instructions because I’ve always steered away from recipes with them due to store bought being soaked in too much vinegar (maybe a Canada issue). I added the roasted cauliflower Mmmmmmm! Delicious!!! Thank you for sharing your amazing recipes! Husband selected from your website and approved!!

  3. 5 stars
    This recipe is on repeat in our house on a bi-weekly basis and we love it! I swapped out the almonds for cashews for a creamier sauce and added some basil and an extra cloce of garlic. Such an amazing recipe that I can’t stop thinking about it! Definitely going to pack leftovers for lunch tomorrow.

    1. Hi Lisa, that’s fantastic. Great idea with cashew nuts, it sounds like a wonderful lunchbox meal!

      Thank you for your kind comment, and for taking the time to leave a rating.

      All the best, Louise

  4. 5 stars
    I added a can of canelli beans when I was blending it for a little more protein and fiber. It was so good!!!

    1. That sounds delicious, Jennifer. Great idea with white beans – we need to try that variation!

      Thank you for your comment, and have a wonderful day ahead.

      Kindest,

      Louise

  5. 5 stars
    This is now a staple for me! I make this sauce at least twice a month, itโ€™s so delicious and easy to make. To me this is better than pesto! Thanks for posting this recipe, our family loves it.

    1. Hi Bea,

      It’s our pleasure, I’m delighted this was a succesful family meal!

      Thanks so much for leaving a comment here.

      Kindest, Louise

  6. 5 stars
    Delicious but not as quick if you roast the peppers yourself. I substituted organic cooked cannelli beans, approx 200g for the almonds. The sauce was at the thickness I wanted. Adding extra leftover vegetables makes it a delicious meal. Thank you.

    1. Hi Aliss,
      Thanks very much for your tips on cannellini beans and adding extra veggies. I’m happy you adjusted the pasta to your liking – roasting your own peppers make the flavor so rich and delightful.
      Thank you very much for your comment. All the best, Louise

      1. Awesome.
        Top this dish with your homemade Ricotta!
        Thanks for sharing. ๐Ÿ‘โœ…๐Ÿ˜˜
        Merry Christmas ๐ŸŽ„

        1. Hi Susan,

          That sounds like a creamy and delicious pasta topping! Thanks for taking the time to leave a comment.

          Kindest,
          Louise