Roasted Red Pepper Pantry Pasta (Print View)

Vibrant creamy pasta with roasted red peppers and pantry staples, ready in 30 minutes.

# What You'll Need:

→ Pasta

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

→ Sauce Base

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)

→ Liquids and Cream

07 - 1/2 cup vegetable broth or pasta cooking water
08 - 1/4 cup cream cheese or mascarpone
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)

# How To Make It:

01 - Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Reserve 1 cup of pasta cooking water before draining.
02 - Heat olive oil in a large skillet over medium heat. Cook onion until translucent, about 4 minutes. Add garlic and red pepper flakes (if using) and cook for 1 minute until fragrant.
03 - Add drained roasted red peppers to the skillet. Cook for 2-3 minutes, stirring occasionally to soften.
04 - Transfer skillet contents to a blender (or use immersion blender). Add vegetable broth, cream cheese, and Parmesan. Blend until completely smooth and creamy.
05 - Return sauce to skillet over low heat. Season with salt and pepper to taste. If too thick, add reserved pasta water until desired consistency is reached.
06 - Add drained pasta to the skillet. Toss thoroughly to coat all noodles in sauce. Heat for 1-2 minutes until everything is hot.
07 - Plate immediately, garnished with fresh basil or parsley and additional Parmesan cheese as desired.

# Expert Hints:

01 -
  • This sauce comes together with ingredients you probably already have in your pantry
  • The roasted peppers create an incredibly silky texture without any heavy cream
  • It looks like it took hours but hits the table in under thirty minutes
02 -
  • Never skip reserving the pasta water, it is your safety net for adjusting sauce consistency
  • The sauce thickens as it stands, so err on the slightly thinner side when blending
03 -
  • If the sauce tastes too sweet, add an extra pinch of salt and a squeeze of lemon juice
  • Use an immersion blender directly in the skillet to save on cleanup time

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