Creamy roasted red pepper pasta
Creamy roasted red pepper pasta has a silky, sweet sauce made by blending charred peppers, tomatoes, onion and roasted garlic with cream and parmesan. It is vegetarian and full of flavor. It takes 30 minutes. It is an easy way to turn simple vegetables into a creamy sauce that tastes slow-cooked and rich.
- 30 minTotal time
- 2Servings
- 700kcal / serving
- 20 gProtein
The science: why this works
Roasting builds sweetness
High oven heat drives off water and browns the vegetables' natural sugars. Peppers, tomatoes and onions turn sweet and smoky at the charred edges. Roasted garlic mellows into a soft, nutty paste. Charred edges add a smoky note that raw vegetables simply cannot give.
Learn: Roasted salsa: let it char →Blending makes a creamy sauce
Cream adds fat, and blending breaks the vegetables into tiny pieces that mix with it. The result is a smooth sauce that coats the pasta without needing flour. An emulsion is simply fat and water held together in a smooth mixture.
Learn: How emulsions work →Pasta water loosens the sauce
Starchy pasta water helps the sauce cling and turn glossy. Adding it a splash at a time lets you control the thickness without watering down the flavor. Finishing the pasta in the pan helps the sauce and noodles become one dish.
Learn: Finishing pasta in the sauce →Creamy roasted red pepper pasta
30 minutes · 2 servings · Italian · Main course
Ingredients
Makes 2 servings
- 200 grigatoni
- 2 lwater, for boiling
- 2red bell peppers, cut into strips
- 200 gcherry tomatoes
- 1onion, cut into wedges
- 3 clovesgarlic, unpeeled
- 100 mlheavy cream
- 30 gparmesan, grated
- 1 pinchchili flakes
- 1 handfulbasil
- 2 tbspolive oil
- Salt
Method
Tips for the best result
- Spread the vegetables in one layer so they roast, not steam.
- Squeeze the soft garlic out of its skins before blending.
- Blend while warm, taking care with hot liquid and a lid.
Swaps
- Swap heavy cream for coconut milk or cashew cream for a dairy-free sauce.
- Swap rigatoni for penne or any short pasta.
- Swap parmesan for pecorino for a sharper taste.
Storing and reheating
Keeps in the fridge for 3 to 4 days in a sealed container. The sauce alone freezes well for up to 3 months. Reheat gently with a splash of water until steaming, 165°F (74°C).
Creamy roasted red pepper pasta: questions
Can I use jarred roasted red peppers?
Yes, jarred roasted peppers are a fine shortcut. Drain them well and blend them with the cream. You still get a sweet, smoky sauce.
How do I make the sauce smoother?
Blend it longer and while the vegetables are still warm. A high-speed blender gives the silkiest result. Add a splash of pasta water if it is thick.
Is this pasta spicy?
It has a mild warmth from the chili flakes. Add more for heat or leave them out for a kid-friendly sauce. Taste before serving.
