Cravings of a Lunatic

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Roasted Red Pepper Pasta

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This Roasted Red Pepper Pasta is quick and easy to make. It’s the perfect meatless pasta recipe for any occasion! 

Roasted Red Pepper Pasta in a blue bowl on a cloth napkin.

If you’re like me, roasted red pepper pasta is a weekly staple in your house. It’s so quick and easy to make plus everyone goes crazy for it.

Basically, I’m just a sucker for pasta recipes. Any time I’m looking for a dinner recipe I know every single family member will love I typically make pasta.

The think I dig about pasta is how you can make it stretch or turn the leftovers into a whole new recipe.

For instance, you could add rotisserie chicken to the leftovers for an incredible meal the next day. You could also keep it meat free and just add tons of roasted veggies. The possibilities are endless.

My daughter is a vegetarian. She grew up not eating meat until she about 15 years old. Then, she started eating meat for about 9 or 10 years. Now she’s back to eating meatless meals again.

More often than not, I make two versions of this on the same night. Generally, I whip up a giant batch then move half of it into another pan with cooked chicken. That way, we have a meatless option and a meaty option for everyone to choose from.

This recipe is a riff on The Pioneer Woman’s Quick and Easy Roasted Red Pepper Pasta. It’s so darn good, as are all her recipes.

I highly recommend making a double batch of this wonderful roasted red pepper pasta. You will thank me later!

Other amazing pasta recipes

Roasted Red Pepper Pasta served in a blue bowl on a multi-coloured napkin.

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Roasted Red Pepper Pasta in a blue bowl on a cloth napkin.
Print
Roasted Red Pepper Pasta
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
 

This Roasted Red Pepper Pasta is quick and easy to make. It's the perfect meatless pasta recipe for any occasion! 

Course: Dinner
Cuisine: American
Keyword: meatless pasta, pasta recipe, roasted red pepper pasta
Servings: 8
Calories: 316 kcal
Ingredients
  • 454 grams Farfalle noodles
  • 4 tbsp butter divided
  • 1/2 medium sweet onion diced
  • 3 cloves garlic chopped finely
  • 300 ml jarred roasted red peppers drained and chopped
  • 1 cup vegetable broth
  • Salt and Pepper to taste
  • 1/2 cup heavy cream
  • dried sweet basil to taste
Instructions
  1. Cook your pasta in salted water according to the directions, minus one minute.
  2. Melt half the butter (2 tablespoons) in a large skillet over medium high heat. Add the onions and saute for about 4 or 5 minutes. Add the garlic and peppers, cook for about 3 to 4 minutes longer.
  3. Remove the skillet from the heat, carefully transfer the ingredients to a food processor. Pulse until mixed but slightly chunky. Be sure the lid was on. Seriously people, common sense prevails here. wipes red pepper off her face
  4. Heat the remaining butter (2 tablespoons) in the same skillet over medium high heat, then transfer the ingredients from the food processor back into the pan. Add the broth, salt and pepper and cook until it all starts to bubble and come together while you stir.
  5. Add the heavy cream in, more or less depending on your moo-d. <see what I did there
  6. Stir until the cream combines and feel free to add any more spices that suit your fancy.
  7. Drain pasta, (reserving about 1/2 cup of pasta water), and pour that cooked pasta into your skillet. Continue to cook until everything combines and become one big happy melting pot of joy. To help it combine a little better, add a little pasta water. Start with about 1/4 cup and cook while it melds the ingredients together. You can add more if needed.
  8. Toss the dried sweet basil over top and it's pasta party time.
  9. Serve with a big old peppery smile!
Recipe Notes

 

 

Nutrition Facts
Roasted Red Pepper Pasta
Amount Per Serving
Calories 316 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 7g44%
Cholesterol 36mg12%
Sodium 694mg30%
Potassium 217mg6%
Carbohydrates 47g16%
Fiber 1g4%
Sugar 1g1%
Protein 9g18%
Vitamin A 654IU13%
Vitamin C 19mg23%
Calcium 56mg6%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

Roasted Red Pepper Pasta in a blue bowl.

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Comments

  1. Terra says

    Awww, how exciting! I see recipes, then honestly want them to be amazing. Most of the time they are, BUT sometimes they are just meh! 🙂 I have a favorite blogger/tv personality that I love following, I am making one of his recipes tomorrow for my first time……cross your fingers! Love this pasta recipe, and your pics look so inviting! Hugs, Terra

    Reply

    • Kim Beaulieu says

      I swear hers always work when I try them. I’ve never had one fail. Some celeb chefs I cannot say the same about. Now I’m all curious who the blogger/chef is you follow.

      Thanks so much Terra. I actually owe you an email. It was a wild summer and this month hasn’t gotten any calmer. Whoever said life slows down when your kids get older was totally lying. Ha!

      Talk soon. xx

      Reply

    • Kim Beaulieu says

      It’s such a simple but amazing recipe. I have thing about sour cream. Growing up my brother loved it but I have some weird aversion to it. Same with mayo, almost allergy like. Get really sick, no idea why. Makes about as much sense as my tomato hives. Lol!

      Reply

    • Kim Beaulieu says

      Thanks so much John. Apart from the almost dying while eating it I really loved it. I swear it’s weird when things like that happen. Luckily mini-me was home. I almost titled the post “PW tried to kill me”, but it seemed overly dramatic.

      Reply

    • Kim Beaulieu says

      I picked up oodles of peppers the other day so I can keep playing around with them. Funny how us cooks go on kicks with certain ingredients. I’m obsessed with jars of peppers right now. It smells so good as it cooks. Very fragrant.

      Reply

  7. Coco says

    Pinterest is very very dangerous. I could spend an entire day doing nothing but drooling over pics.
    Like this pasta of yours! I’m gonna make this tonite! Have a great w/end, doll. oxo

    Reply

    • Kim Beaulieu says

      Me too. I come away feeling really inspired but then it’s the middle of the night and I can’t execute any of it. Ha.

      Reply

  10. Ramona W says

    Mmmm… looks really good!! I would have to add a side of some kind of meat for my men… they are such carnivores. But my little girl and I would devour this beautiful pasta as is! 🙂

    Reply

  14. mjskit says

    I’ve been roasted all kinds of sweet peppers and spicy peppers for weeks now. This is a great recipe for the bells. Thanks for sharing! Can’t wait to make it!

    Reply

    • Kim Beaulieu says

      Yah, I am so happy to hear that. It’s a fabulous recipe. Did you try the newer one with sausage? It’s even better than this one. I am addicted to this stuff.

      Reply

    • Kim Beaulieu says

      Yeah, I love hearing that. So glad you liked it. There’s a similar one with Italian Sausage too that is seriously good.

      Reply

  19. Gaby Patino says

    Is there anything I can use beside heavy cream, something that would be healthy. If not I’ll just sacrifice myself and use heavy cream, lol.

    Reply

    • Kim Beaulieu says

      I’ve not tried it with anything else. The cream is just meant to thicken the sauce. You can try just not thickening it, or you could make a slurrie with water and corn starch and try that to thicken it a bit. I think it would still be good without the thickener. It’s a great pasta.

      Reply

    • Kim Beaulieu says

      I have no idea what Noodles and Company is. The joys of being Canadian, now I need to go google. Lol.

      Reply

    • Kim Beaulieu says

      Hey Morgan. I’m always okay with people linking over to the blog. Thanks for the compliment. I really appreciate it.

      Reply

    • Kim Beaulieu says

      I would totally try that. It’s good if it’s smooth or a bit chunky so you really can’t mess it up. Hope you love it.

      Reply

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