This Creamy Roasted Red Pepper Pasta is the kind of meal that instantly satisfies — rich, silky, and bursting with roasted pepper flavor in every bite.
Creamy Roasted Red Pepper Pasta: Comfort Food with a Roasted Pepper Glow
This Creamy Roasted Red Pepper Pasta kind of came to me. I was browsing restaurants around San Diego, where I’m currently living, and saw a red pepper pasta on a menu that looked amazing—it totally planted the idea. A few days later, my local market had red peppers on sale, four for five dollars, so I figured it was the perfect time to test it out. I had planned to add spinach, but during testing I only had fresh basil on hand and used that instead. The sweetness from the roasted peppers, the fresh bite of basil, and that creamy sauce with a little kick just worked. I’m honestly obsessed with how this one turned out—and if I can say anything, roasting the peppers from scratch makes all the difference.
Why You’ll Love This Recipe
It’s creamy without the dairy. The sauce gets its luscious texture from plant-based cream, giving you that rich comfort without feeling heavy.
Roasted flavor that shines. Fresh red peppers, onion, and garlic caramelize beautifully in the oven for deep, smoky sweetness.
Quick and satisfying. Simple ingredients, minimal prep, and ready in under an hour—perfect for busy weeknights.
Restaurant-worthy, made easy. The vibrant color and silky finish make this one feel special enough to serve guests (even though it’s secretly so easy).
Ingredient Highlight: Red Bell Peppers
Red bell peppers are naturally sweet and full of depth, especially when roasted. They’re rich in antioxidants like vitamin C and beta-carotene and bring a subtle smokiness that transforms a simple sauce into something layered and flavorful. Roasting them until the edges blister is key—it coaxes out their natural sugars and gives that signature mellow warmth.
Madly Delicious Must-Know Tips and Questions
Roast for maximum flavor: Give your peppers time in the oven—about 25–30 minutes—so they get soft and slightly charred. That caramelization builds the base of your sauce.
Make it your own: Add extra heat with a pinch more chili flakes, or toss in other veggies like zucchini or cherry tomatoes for a little twist.
Can I make this ahead?
Absolutely! Roast and blend the sauce a day or two ahead, then reheat gently on the stovetop when ready to toss with pasta.
What can I serve this with?
It’s delicious on its own or paired with a simple side salad, garlic bread, or roasted vegetables.
Let’s Dish: Did You Know?
In Italy, there’s a pasta known as pasta con crema di peperoni—literally “pasta with cream of peppers.” It’s especially popular in central and southern regions, where sweet red bell peppers (or Italian peperoni rossi dolci) are roasted until soft, then blended with olive oil, garlic, and sometimes a little ricotta or cream for that silky texture. Some variations even use long, thinner red Italian peppers that are slightly sweeter and more aromatic than the standard bell pepper. The result is a smooth, vibrant sauce that’s naturally sweet and perfectly coats every strand of pasta. My Creamy Roasted Red Pepper Pasta takes inspiration from that classic but swaps the dairy for a plant-based twist that’s just as rich and full of roasted flavor. 🇮🇹✨
Love a creamy, flavor-packed pasta? Then try my Creamy Roasted Red Pepper Pasta!
Sweet roasted peppers and a silky, plant-based sauce make this one a total weeknight winner. Give it a try and tag me on Instagram @madly__delicious with #MadlyDelicious to share your take!
More Pasta Recipes
Classic Meatless Meat Sauce Pasta
Vegan Pumpkin Mac and Cheese with Harissa Breadcrumbs
Creamy Roasted Red Pepper Pasta (Vegan)
Equipment
- Large baking sheet
- Blender
- Medium to large pot
- Large skillet or sauté pan
Ingredients
- 12 ounces dry short pasta such as penne, rotini or cavatappi
- 3 red bell peppers
- 1 medium to large yellow onion
- 4 garlic cloves
- 2 tbsp olive oil
- 1 cup plant-based half-and-half (if using plant-based cream, start with ¾ cup and add more as needed)
- Juice of 1 lemon
- ¼ cup water
- ½ tsp dried basil
- ¾ tsp salt, divided, adjust to taste
- ¼-1 tsp chili flakes
- ¼ tsp black pepper, adjust to taste
- ½ cup plant-based Parmesan
- ½ cup fresh basil, tightly packed (or sub a few handfuls of baby spinach)
Instructions
- Preheat the oven: Set your oven to 425°F (220°C).
- Prepare the vegetables: Cut 3 red bell peppers in half lengthwise, remove the stems and seeds, then cut each half in two.Peel 1 yellow onion and cut into large chunks. Peel 4 garlic cloves.
- Roast the vegetables: Place the peppers, onion, and garlic on a baking sheet. Drizzle with 2 tbsp olive oil, season with ¼ tsp salt and ¼ tsp black pepper, and toss to coat. Roast for 25–30 minutes, turning halfway through, until the peppers are lightly charred and the onions are tender.
- Cook the pasta: While the vegetables roast, bring a large pot of salted water to a boil. Add 12 oz short pasta and cook until al dente. Drain and set aside.
- Blend the sauce: Once roasted, transfer the vegetables to a blender with the juice of 1 lemon and ¼ cup water. Blend until smooth and creamy.
- Make it creamy: Pour the sauce into a large skillet over medium heat. Stir in 1 cup plant-based half-and-half, ½ tsp dried basil, the remaining ½ tsp salt and ¼–1 tsp chili flakes. Simmer for 3–5 minutes to thicken slightly.
- Toss it all together: Add the cooked pasta and ½ cup plant-based Parmesan to the skillet, tossing to coat. Stir in ½ cup fresh basil (or baby spinach) just before serving. Adjust seasoning to taste.
- Serve: Garnish with extra Parmesan, basil, or chili flakes if desired. Serve warm and enjoy!