Quick and Easy Roasted Red Pepper Pasta Recipe

Name: Quick and Easy Roasted Red Pepper Pasta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 ounces, weight Pasta Of Your Choice (I Prefer Short Ones Like Rigatoni, Penne, Etc.); 4 Tablespoons Butter; 1/2 whole Large Onion, Finely Diced; 3 cloves Garlic, Minced; 1 jar (15.5 Ounces) Roasted Red Peppers, Drained And Roughly Chopped; 1 cup Vegetable Or Chicken Broth; 1/2 teaspoons Salt, More To Taste; Freshly Ground Black Pepper; 1/2 cups Heavy Cream (more To Taste); 1/2 cups Parmesan Shavings (more For Serving); Finely Minced Parsley; Chopped Fresh Basil (if You Have It!)

Servings: persons

12 ounces, weight Pasta Of Your Choice (I Prefer Short Ones Like Rigatoni, Penne, Etc.)
4 Tablespoons Butter
1/2 whole Large Onion, Finely Diced
3 cloves Garlic, Minced
1 jar (15.5 Ounces) Roasted Red Peppers, Drained And Roughly Chopped
1 cup Vegetable Or Chicken Broth
1/2 teaspoons Salt, More To Taste
Freshly Ground Black Pepper
1/2 cups Heavy Cream (more To Taste)
1/2 cups Parmesan Shavings (more For Serving)
Finely Minced Parsley
Chopped Fresh Basil (if You Have It!)

1
Cook pasta in salted water according to package directions.
2
Melt 2 tablespoons butter in a large skillet over medium-high heat.
3
Add the onions and garlic and saute for 2 to 3 minutes or until starting to soften.
4
Add the chopped red peppers and cook for 2 to 3 minutes, until hot.
5
Remove the skillet from the heat.
6
Carefully transfer the contents of the skillet to a food processor or blender.
7
Place on the lid and puree the pepper mixture until totally blended (there will still be some texture to the peppers.)
8
Heat the other 2 tablespoon butter back to the skillet over medium heat.
9
Pour the pepper puree back into the skillet.
10
Add the broth, salt, and pepper, and stir until heated.
11
Splash in the cream and stir to combine.
12
Taste and adjust seasonings if you need to.
13
Drain the pasta and add it to the skillet.
14
Add Parmesan and parsley/basil, then stir it together to coat the pasta.
15
Serve in bowls with extra Parmesan and a sprinkling of parsley on top.

688

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 12 ounces, weight Pasta Of Your Choice (I Prefer Short Ones Like Rigatoni, Penne, Etc.), 4 Tablespoons Butter, 1/2 whole Large Onion, Finely Diced, 3 cloves Garlic, Minced, and more.

Yes, Quick and Easy Roasted Red Pepper Pasta falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Quick and Easy Roasted Red Pepper Pasta

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions