There’s something magical about the way roasted red peppers transform in the oven – their edges caramelize, their sweetness intensifies, and they develop an incredible smoky depth that fills your whole kitchen with the aroma of a cozy Italian trattoria. Today, I’m sharing my absolute favorite creamy roasted red pepper pasta recipe that never fails to impress, whether I’m cooking for myself on a quiet Tuesday evening or hosting friends for dinner.
Why This Roasted Red Pepper Pasta Will Become Your New Obsession
Let me tell you why this creamy roasted red pepper pasta has earned a permanent spot in my weekly rotation. First, it’s completely plant-based, which means you can indulge without any guilt. Second, the combination of roasted vegetables creates this incredibly rich, velvety sauce that rivals any traditional cream-based pasta – but it’s made with wholesome ingredients like fresh basil, vegan ricotta, and perfectly caramelized red bell peppers.
The best part? Most of the work happens in the oven while you’re free to catch up on your favorite show or prep other parts of your meal. It’s the kind of recipe that makes you look like a culinary genius with minimal effort! 😊
The Secret to Perfect Roasted Red Pepper Pasta
The magic of this roasted red pepper pasta lies in the roasting process. When you roast red bell peppers alongside cherry tomatoes, onions, and a whole head of garlic, something beautiful happens. The natural sugars caramelize, creating deep, complex flavors that you simply can’t achieve with raw ingredients.
I always use about 3-4 red bell peppers for this recipe because they’re the star of the show. The cherry tomatoes (about 2 cups) add a lovely brightness that balances the sweetness of the peppers, while the onions provide that savory depth we all crave in comfort food.
Ingredients That Make All the Difference
For this creamy roasted red pepper pasta, you’ll need:
Pasta (8 oz) – I love using penne or rigatoni because the sauce clings beautifully to the ridges, but any shape works wonderfully. The red bell peppers are the star – choose peppers that feel heavy for their size and have glossy, unblemished skin. Those cherry tomatoes should be firm and bright red, while your onions or shallots (1-2, depending on size) should feel solid without any soft spots.
The fresh basil is non-negotiable – it adds that perfect herbal note that makes this dish sing. For the creamy element, vegan ricotta or cream cheese (½ cup) creates that luscious texture we’re after, while vegan Parmesan (¼ cup) adds a lovely nutty finish.
Don’t forget the aromatics: a whole garlic head roasted until golden and sweet, olive oil for roasting, dried oregano, and vegetable broth (½ cup) to help blend everything into silky perfection. Season with salt and black pepper, or chili flakes to taste.
Step-by-Step to Roasted Red Pepper Pasta Perfection
Getting Started Preheat your oven to 200°C (400°F) – this temperature is perfect for caramelizing our vegetables without burning them.
The Roasting Magic Chop your red bell peppers into chunky pieces and quarter those onions or shallots. Toss everything with olive oil, dried oregano, salt, and a generous crack of black pepper. Don’t be shy with the seasoning – these vegetables need to be well-seasoned before they hit the oven.
Here’s a pro tip: cut the top off your whole garlic head to expose the cloves, then drizzle with olive oil and a pinch of salt. This creates the most incredible roasted garlic that’ll make your sauce irresistible.
Spread everything on your baking sheet and roast for 30-40 minutes. You’ll know it’s ready when the red bell peppers have slightly charred edges and everything looks beautifully caramelized.
Creating the Creamy Sauce Once your vegetables have cooled slightly, squeeze those golden roasted garlic cloves right out of their papery skins – they should pop out easily and smell divine. Add the roasted vegetables, fresh basil, vegan ricotta, and vegetable broth to your blender.
Blend until smooth, adding more vegetable broth if you prefer a thinner consistency. The sauce should be creamy and luxurious, with a beautiful coral color from those gorgeous red bell peppers.
Bringing It All Together Cook your pasta in well-salted boiling water until al dente – this usually takes about 8-10 minutes, but check your package instructions. Meanwhile, gently heat your roasted red pepper sauce in a large pan.
Add the cooked pasta to the sauce and toss everything together, letting it warm through for 2-3 minutes. This final step helps the pasta absorb some of the sauce, creating that perfect harmony of flavors.
Serving Your Masterpiece
Serve your creamy roasted red pepper pasta immediately while it’s hot and at its most luxurious. I love garnishing with fresh basil leaves and an extra sprinkle of vegan Parmesan – it makes the dish look restaurant-worthy and adds that final flavor boost.
This recipe serves 4 generously, making it perfect for family dinners or meal prep. The total time from start to finish is about 50 minutes, but remember that most of that is hands-off roasting time.
Why You’ll Keep Coming Back to This Recipe
This roasted red pepper pasta has everything you want in a weeknight dinner: it’s comforting, satisfying, and surprisingly elegant. The roasted vegetables create such depth of flavor that even the most devoted carnivores won’t miss the meat. Plus, it’s packed with nutrients from all those beautiful vegetables.
The best part? This recipe is incredibly forgiving. If you prefer more garlic, roast two heads instead of one. Want it spicier? Add extra chili flakes. Love herbs? Throw in some fresh oregano or thyme with the basil.
So next time you’re standing in your kitchen wondering what to make for dinner, remember this creamy roasted red pepper pasta. It’s the kind of recipe that turns an ordinary evening into something special, filling your home with incredible aromas and your table with satisfied, happy faces. 🍝✨
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The Ultimate Comfort Food: Creamy Roasted Red Pepper Pasta That’ll Make Your Kitchen Smell Like Heaven 🌶️
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Roasting
- Cuisine: Italian
- Diet: Vegan
Description
Indulge in this creamy roasted red pepper pasta, featuring smoky, caramelized peppers blended into a rich and flavorful vegan sauce with ricotta and basil. This comforting yet light dish is a perfect plant-based dinner for any occasion.
Ingredients
- 8 oz Pasta (225 g)
- 3–4 Red bell peppers, chopped
- 2 cups Cherry tomatoes (300 g)
- 1–2 Onions or shallots, quartered
- 1 whole Garlic head, top cut off to expose cloves
- 1 handful Fresh basil
- ½ cup Vegan ricotta or cream cheese (120 ml)
- ¼ cup Vegan Parmesan (60 ml)
- ½ cup Vegetable broth (120 ml), add more for a thinner sauce
- 2 tbsp Olive oil
- 1 tbsp Dried oregano
- Salt to taste
- Black pepper or chili flakes, optional: to taste
Instructions
- Preheat your oven to 200°C (400°F).
- Toss the chopped red bell peppers, cherry tomatoes, and quartered onions with olive oil, dried oregano, salt, and black pepper or chili flakes (if using).
- Place the whole garlic head (with the top cut off to expose the cloves) on the baking sheet. Drizzle olive oil and sprinkle a pinch of salt over the exposed garlic cloves.
- Arrange everything on the baking sheet and roast for 30-40 minutes, until the vegetables are softened and slightly caramelized.
- Allow the roasted vegetables to cool slightly. Squeeze the roasted garlic cloves out of their skins.
- Add the roasted vegetables, fresh basil, vegan ricotta or cream cheese, and vegetable broth to a blender. Blend until smooth, adjusting the broth to achieve your desired creamy consistency.
- Cook the pasta in a large pot of salted boiling water until al dente, according to package instructions. Drain and set aside.
- Heat the blended sauce in a large pan over medium heat. Add the cooked pasta to the pan and stir to coat it evenly with the sauce.
- Warm through for 2-3 minutes.
- Serve hot, garnished with freshly chopped basil and a sprinkle of vegan Parmesan.
Notes
- Choose red bell peppers that feel heavy for their size and have glossy, unblemished skin
- Cherry tomatoes should be firm and bright red
- Fresh basil is non-negotiable for the best flavor
- You can use penne or rigatoni pasta as the sauce clings beautifully to the ridges
- Add more vegetable broth if you prefer a thinner sauce consistency
- Recipe is very forgiving – adjust garlic, herbs, or spice level to taste
- Perfect for meal prep and serves 4 generously
Nutrition
- Serving Size: 1 serving (1/4 of recipe)
- Calories: 380
- Sugar: 12g
- Sodium: 420mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 0mg
Keywords: creamy roasted red pepper pasta, vegan pasta, roasted red pepper sauce, plant-based dinner, Italian vegan recipe, comfort food, healthy pasta