Roasted Red Pepper Pantry Pasta (Printable)

A vibrant and creamy pasta made with sweet roasted red peppers and common pantry staples.

# 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 & 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 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 - Add drained roasted red peppers to skillet; cook 2-3 minutes, stirring occasionally.
04 - Transfer skillet contents to blender (or use immersion blender). Add vegetable broth, cream cheese, and Parmesan. Blend until smooth and creamy.
05 - Return blended sauce to skillet over low heat. Taste and adjust seasoning with salt and pepper. Add reserved pasta water if too thick to reach desired consistency.
06 - Add drained pasta to skillet and toss to coat thoroughly. Heat 1-2 minutes until everything is hot.
07 - Serve immediately, garnished with fresh basil or parsley and extra Parmesan as desired.

# Expert Tips:

01 -
  • Uses pantry staples you probably already have sitting around
  • Ready in under 30 minutes but looks and tastes fancy
  • Creamy without using heavy cream
02 -
  • That reserved pasta water is liquid gold, do not skip it
  • Blend hot ingredients carefully, or let cool slightly first
  • The sauce thickens quickly as it sits off heat
03 -
  • Use an immersion blender directly in the pan for fewer dishes
  • Let the sauce rest for a minute off heat before serving

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