This Roasted Red Pepper Pasta is quick and easy to make. It’s the perfect meatless pasta recipe for any occasion!
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.
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
- Easy Spicy Lasagna
- Skillet Lasagna
- Farmers Market Pasta Salad
- Angel Hair Pasta with Shallots, Garlic, Broccoli and Lemon
Places to stalk Cravings of a Lunatic
This Roasted Red Pepper Pasta is quick and easy to make. It's the perfect meatless pasta recipe for any occasion!
- 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
Cook your pasta in salted water according to the directions, minus one minute.
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.
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
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.
Add the heavy cream in, more or less depending on your moo-d. <see what I did there
Stir until the cream combines and feel free to add any more spices that suit your fancy.
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.
Toss the dried sweet basil over top and it's pasta party time.
Serve with a big old peppery smile!
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