Roasted Red Pepper Pantry Pasta (Print Version)

Vibrant creamy pasta with sweet roasted red peppers and common pantry staples, ready in 30 minutes.

# What You Need:

→ Pasta

01 - 12 oz dried pasta (penne, rigatoni, or spaghetti)

→ Sauce

02 - 1 (12 oz) jar roasted red peppers, drained
03 - 2 tbsp olive oil
04 - 4 cloves garlic, minced
05 - 1 small yellow onion, chopped
06 - 1/2 tsp crushed red pepper flakes (optional)
07 - 1/2 cup vegetable broth or pasta cooking water
08 - 1/4 cup cream cheese or mascarpone
09 - 1/4 cup grated Parmesan cheese
10 - Salt and black pepper to taste

→ Garnish

11 - Fresh basil or parsley, chopped
12 - Extra Parmesan cheese (optional)

# Directions:

01 - Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Reserve 1 cup of pasta cooking water before draining.
02 - Heat olive oil in a large skillet over medium heat. Sauté onion until translucent, approximately 4 minutes. Add minced garlic and red pepper flakes if using; cook 1 minute until fragrant.
03 - Add drained roasted red peppers to skillet. Cook 2-3 minutes, stirring occasionally to heat through.
04 - Transfer skillet contents to blender or use immersion blender. Add vegetable broth, cream cheese, and Parmesan. Blend until completely smooth and creamy.
05 - Return sauce to skillet over low heat. Taste and adjust seasoning with salt and pepper. If too thick, thin with reserved pasta water until desired consistency.
06 - Add drained pasta to skillet. Toss thoroughly to coat evenly. Heat 1-2 minutes until everything is piping hot.
07 - Serve immediately, topped with chopped fresh basil or parsley and additional Parmesan cheese as desired.

# Expert Tips:

01 -
  • This comes together in under 30 minutes using mostly shelf staples
  • The sauce is impossibly creamy without any heavy cream
  • It transforms basic pasta into something restaurant-worthy
02 -
  • Reserve at least one cup of pasta water. The starch helps bind the sauce to the noodles.
  • Let the sauce cool slightly before blending to avoid hot splatter and pressure buildup.
  • The sauce thickens as it sits, so keep some pasta water handy even after serving.
03 -
  • Use an immersion blender directly in the skillet for fewer dishes to wash
  • Grate your own Parmesan for the smoothest melt into the sauce

Go Back