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Roasted Red Bell Pepper Sauce Pasta

A super easy roasted red bell pepper pasta recipe that packs a flavor punch with a creamy sauce made with roasted red bell peppers.

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RoastedRedBellPepperPasta_flatlay_served-in-a-bowl

Peperoni al forno (roasted bell peppers/capsicum, I’m fancy like that!) are definitely something I like to keep on hand, mostly for my pasta salad but they are really big flavor enhancers while making hummus or this roasted red pepper sauce pasta. I mean roasting anything to deepen its flavor is really a no-brainer. You get that charred flavor and the process enhances the natural sweetness of most veggies. 

Pasta

One of my family’s favorite comfort foods is pasta, literally in any form. If Ms. A would have it her way, then it would be just pasta and sauce. But if I cooked based on her likes alone, we’d eat maybe 3-4 same dishes all the time. Though this pasta recipe is only sauce and pasta, it does have veggies hidden in it (did the title give it away? yikes!). It’s also a quick weeknight meal and takes less than 20 minutes to make (the same amount of time it takes to boil a pot of water and cook the pasta).

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Roasted Red Bell Peppers

The recipe of this roasted red pepper sauce is simple and is perfect for those days when you don’t feel like chopping a bunch of  veggies or washing extra dishes. If you use jarred roasted red peppers (like I did), you can easily get this on the table rather quickly making it a perfect, nutritious and super flavorful weeknight meal (here’s another great weeknight pasta recipe). Top with some freshly grated parmesan and some thyme for a restaurant-quality vegetarian pasta that will become a family favorite.

RoastedRedBellPepperPasta_Sauce-in-pan

Recipe Run-down

If you are roasting red bell peppers at home, you can start there. Roast on an open flame or grill then let sit in a bowl covered with a lid so that the skin steams and is easy to peel off. Or just use jarred roasted red bell peppers. Saute some rough chopped onion and garlic in olive oil and then blend them with the roasted red bell peppers. Add some Parmesan cheese and milk while blending to get a silky smooth sauce. Toss boiled pasta with the sauce, add seasonings and ta da!

RoastedRedBellPepperPasta_Sauce-with-farfalle-in-pan

Basic ingredients:

Pasta – I used farfalle but any pasta shape should work – penne, rigatoni or even spaghetti or fettuccine

Veggies – just red bell peppers, onion and garlic. Easy peasy!

Dairy – I used milk and Parmesan for the sauce. If you want to make the pasta vegan or are dairy free, use a plant based milk and vegan cheese. In jennies kitchen has a great vegan Parmesan recipe.

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Serving

Serve pasta with a side of Roasted Crispy Broccoli. Pair it with the Easy Mocha Loaf Cake or Blueberry Cobbler for a fun meal.

Here’s your handy dandy printable:

RoastedRedBellPepperPasta_flatlay_cheese-and-thyme_FI
5 from 3 votes
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Roasted Red Bell Pepper Sauce Pasta

A super easy roasted red bell pepper pasta recipe that packs a flavor punch with a creamy sauce made with roasted red bell peppers.
Course Main Course
Cuisine Italian
Keyword Kids, Lunchbox, Pantry Meals, Pasta, Real Ingredients, Red Bell Pepper, Vegetarian, Weeknight
Prep Time 5 minutes
Cook Time 15 minutes
Servings 4 people
Author Vaishali

Ingredients

  • 1 16 oz jar Roasted Red Bell Peppers drained and sliced thick or 2 roasted red bell peppers
  • ½ white onion chopped into chunks
  • 3 big cloves of garlic
  • 1 tbsp olive oil
  • 2 tbsp fresh parmesan cheese
  • 1 cup milk
  • ½ pound dried pasta farfalle
  • Fresh thyme or basil to taste
  • Salt and Black pepper to taste
  • Italian seasoning to taste

Instructions

  1. Set a pot of water to boil. Season it with salt. Once the water comes to a boil, add the pasta. Cook according to package directions.
  2. In a frying pan, add olive oil along with chopped onion and garlic. Saute for about 2-3 minutes.
  3. Transfer the contents to a blender and add the roasted red bell peppers, parmesan cheese, and milk to it. Blend until smooth.

  4. Return the sauce to the same frying pan and turn the heat on to medium. Add the cooked pasta, salt, black pepper, Italian seasoning and fresh thyme leaves. If desired, add more parmesan cheese while serving.

Recipe Notes

You can use whole wheat/gluten free pasta to make this healthier. Cook pasta according to package instructions

To make the recipe vegan, use plant based milk and vegan Parmesan.

If you make this Roasted Red Bell Pepper Sauce pasta, please leave a comment and/or give this recipe a rating! I would love to hear from you guys. And don’t forget to tag me on Instagram and Facebook! I love to look through your creations!!

Love – Vaishali

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16 Comments

  1. Jenna

    June 30, 2022 at 6:13 pm

    5 stars
    This Roasted Red Bell Pepper Sauce Pasta recipe is perfect! Such a tasty and easy weeknight meal. Thank you for sharing!

  2. Christine

    July 18, 2022 at 8:52 am

    5 stars
    I love this kind of sauce – so yummy!

  3. Arnetta

    July 18, 2022 at 10:41 am

    Now THIIIS Looks like something i would make. Thanks for sharing

    1. Vaishali

      July 20, 2022 at 1:47 pm

      Thank you Arnetta! I hope you enjoy it!

  4. Adam

    July 18, 2022 at 2:32 pm

    A great recipe to use up some of my bell pepper from the garden. Thanks!

    1. Vaishali

      July 21, 2022 at 8:56 am

      Adam…absolutely. Home grown is the best!

  5. Jimmy Clare

    July 18, 2022 at 3:02 pm

    This looks great

  6. Devon

    July 19, 2022 at 7:06 am

    This looks delicious! My family loves pasta, we will definitely give this recipe a try.

    1. Vaishali

      July 21, 2022 at 9:01 am

      Devon, I hope your family enjoys it. Thanks for visiting!

  7. KEVIN FOODIE

    July 19, 2022 at 7:08 am

    5 stars
    This roasted red bell pepper pasta looks very appealing and delicious. The recipe is very simple and easy to follow.

    1. Vaishali

      July 21, 2022 at 9:01 am

      Thanks, Kevin. Easy recipes are a major win!

  8. Eva

    August 9, 2022 at 7:42 am

    I wish I could make this it looks too good, we have too many intolerances and allergies in my family for this recipe.

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