Roasted Red Pepper Pantry Pasta (Printable)

A vibrant, creamy pasta with sweet roasted red peppers and pantry staples. Quick vegetarian meal in 30 minutes.

# What You'll Need:

→ Pasta

01 - 12 oz dried pasta (penne, rigatoni, or spaghetti)

→ Sauce

02 - 1 (12 oz) jar roasted red peppers, drained
03 - 2 tbsp olive oil
04 - 4 cloves garlic, minced
05 - 1 small yellow onion, chopped
06 - 1/2 tsp crushed red pepper flakes (optional)
07 - 1/2 cup vegetable broth or pasta cooking water
08 - 1/4 cup cream cheese or mascarpone (or plant-based alternative)
09 - 1/4 cup grated Parmesan cheese, plus more for serving (optional)
10 - Salt and black pepper to taste

→ Garnish

11 - Fresh basil or parsley, chopped
12 - Extra Parmesan cheese (optional)

# Steps:

01 - Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Reserve 1 cup pasta cooking water before draining.
02 - Heat olive oil in a large skillet over medium heat. Sauté onion until translucent, about 4 minutes. Add garlic and red pepper flakes (if using); cook 1 minute.
03 - Stir in drained roasted red peppers. Cook 2-3 minutes, stirring occasionally.
04 - Transfer mixture to blender or use immersion blender. Add vegetable broth, cream cheese, and Parmesan. Blend until smooth and creamy.
05 - Return sauce to skillet over low heat. Season with salt and pepper. Thin with reserved pasta water if too thick.
06 - Add drained pasta to skillet; toss to coat thoroughly. Heat 1-2 minutes until hot. Serve garnished with fresh herbs and extra Parmesan.

# Expert Advice:

01 -
  • Everything comes together in under 30 minutes, including the time it takes to boil water
  • The sauce keeps beautifully in the fridge for up to five days, making it perfect for meal prep
02 -
  • The sauce will look alarmingly thick at first, but that reserved pasta water transforms it into something perfectly coating
  • Blending hot ingredients can cause splatter, so either vent your blender or let it cool slightly before pureeing
03 -
  • If the sauce tastes too sweet, a splash of balsamic vinegar balances it out instantly
  • Always save more pasta water than you think you need, that liquid gold saves many sauces

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