Easy Creamy Roasted Red Pepper Pasta Recipe | 30-Minute Weeknight Dinner

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Introduction

Oh, the comfort of a warm bowl of pasta! Remember those nights when you just craved something delicious, something that felt like a hug in a bowl, but you were too tired to whip up something complicated? I’ve got you covered with this incredibly easy and utterly delightful Creamy Roasted Red Pepper Pasta. It’s a recipe that’s become a staple in my kitchen, and I just know it’s going to be a favorite in yours too!

Why You’ll Love This Recipe

  • Fast: From start to finish, this comes together in under 30 minutes! Perfect for busy weeknights.
  • Easy: Seriously, minimal chopping and simple steps make this a breeze, even for beginner cooks.
  • Giftable: Imagine gifting a jar of this sauce to a friend! (More on that later!)
  • Crowd-pleasing: Even the pickiest eaters in my family devour this. The creamy, slightly sweet flavor is universally loved.

Ingredients

Gathering your ingredients is half the fun! Here’s what you’ll need for this luscious pasta:

  • 1/2 cup roasted red peppers (jarred, drained): These little gems are the star! Jarred ones are super convenient and already have that sweet, roasted flavor. Just make sure to drain them well.
  • 3/4 cup water: To help us get that perfect sauce consistency.
  • 1/2 teaspoon chicken or vegetable broth base: This adds a little savory depth without being overpowering. You can find these little cubes or powders in most grocery stores.
  • 2 tablespoons butter: For sautéing our shallots and adding richness.
  • 1 large shallot, thinly sliced: Shallots are milder and sweeter than onions, and they melt into the sauce beautifully.
  • 3/4 cup heavy cream: The key to that luxurious, creamy texture we all adore!
  • 8 ounces pasta: Your favorite kind! Linguine, penne, rotini – whatever makes your heart sing.
  • 1/2 cup reserved pasta water (optional): This is my secret weapon for achieving the perfect sauce consistency. Don’t skip this step!

For Topping It All Off:

  • 1/4 cup grated Parmesan cheese: Because cheese makes everything better, right?
  • Fresh basil leaves: For a pop of color and fresh, aromatic flavor.
  • Red pepper flakes: If you like a little kick!

How to Make It

Alright, let’s get cooking! Follow these simple steps, and you’ll have a beautiful bowl of pasta ready in no time.

  1. Cook the Pasta: First things first, get your pasta cooking according to the package directions. While it’s bubbling away, make sure to scoop out about 1/2 cup of that starchy pasta water before you drain it. Trust me, this water is liquid gold for your sauce!
  2. Make the Red Pepper Puree: While your pasta is doing its thing, grab your blender. Toss in the drained roasted red peppers, the 3/4 cup of water, and the broth base. Blend until it’s wonderfully smooth. It should look like a vibrant, velvety sauce base.
  3. Sauté the Shallots: Now, in a nice big skillet (big enough to hold your pasta later!), melt the butter over medium heat. Add your thinly sliced shallot and let it cook until it’s soft and a little translucent, which usually takes about 3-5 minutes. You want it to be tender, not browned.
  4. Combine and Simmer: Pour that beautiful blended red pepper mixture into the skillet with the softened shallots. Give it a good stir to meld those flavors together.
  5. Add the Cream: Now for the magic! Pour in the heavy cream and stir it all up. Let the sauce come to a gentle simmer. You’ll see it start to thicken slightly.
  6. Bring It All Together: Add your cooked and drained pasta directly into the skillet with the sauce. Use a spatula or tongs to gently toss everything together, making sure every single strand of pasta is coated in that gorgeous, creamy red pepper sauce.
  7. Adjust Consistency: If the sauce seems a little too thick for your liking, this is where that reserved pasta water comes in handy! Add it a tablespoon at a time, stirring as you go, until you reach your desired silky-smooth consistency.
  8. Serve and Enjoy! Ladle this deliciousness into bowls. Top generously with grated Parmesan cheese, a few fresh basil leaves for a touch of green, and a sprinkle of red pepper flakes if you’re feeling a bit adventurous. Dig in and savor every bite!

Substitutions & Additions

This recipe is wonderfully adaptable! Feel free to play around with it.

  • Vegetarian Option: If you’re going meatless, ensure you use vegetable broth base and you’re all set!
  • Add Protein: Cooked chicken, shrimp, or even some cannellini beans would be fantastic additions. Toss them in with the pasta in step 6.
  • Spice It Up: For a little more heat, you can add a pinch of cayenne pepper to the sauce mixture or simply use more red pepper flakes at the end.
  • Cheesy Goodness: Want even more cheese? Stir in a handful of shredded mozzarella or a dollop of cream cheese when you add the heavy cream for extra creaminess and tang.
  • Veggies! Sautéed mushrooms, spinach wilted into the sauce, or some roasted cherry tomatoes would be lovely additions.

Tips for Success

A few little tricks can ensure your pasta turns out perfectly every time:

  • Don’t Overcook Your Pasta: Cook it just until al dente (meaning it still has a slight bite). It will finish cooking in the sauce.
  • Reserve Enough Pasta Water: It’s always better to have a little extra pasta water than not enough. You can always let it simmer and reduce if it’s too much, but you can’t add more if you’ve drained it all away!
  • Shallot Slicing: If you find shallots a little tricky to slice, try chilling them for 10-15 minutes beforehand. This can make them firmer and easier to cut.
  • Prep Ahead: You can actually make the red pepper puree (step 2) and store it in the fridge for up to 3 days. Then, on cooking night, all you have to do is sauté the shallots, combine everything, and cook the pasta. So easy!

How to Store It

Leftovers are a good thing, especially with this pasta!

  • Let any leftover pasta cool completely.
  • Store it in an airtight container in the refrigerator for up to 3 days.
  • When reheating, you might find the sauce has thickened a bit. You can add a splash of milk or a little more reserved pasta water (or just plain water) when reheating in a skillet or microwave to loosen it up again.

FAQs

  • Can I make the sauce ahead of time?

    Yes! The red pepper puree can be made up to 3 days in advance and stored in the fridge. You can also cook the entire sauce (steps 2-5) and store it in an airtight container in the fridge for up to 3 days. Then, just reheat the sauce and toss with freshly cooked pasta.

  • Can I freeze this pasta?

    While the sauce itself freezes reasonably well, pasta can sometimes get a little mushy after freezing and thawing. If you want to freeze it, I’d recommend freezing just the sauce, then cooking and tossing it with fresh pasta when you’re ready to eat.

  • What if I don’t have shallots?

    No worries! You can substitute a small, finely minced yellow onion or even 1-2 cloves of garlic, minced, for the shallot. Just cook them until softened.

Easy Creamy Roasted Red Pepper Pasta

An incredibly easy and utterly delightful Creamy Roasted Red Pepper Pasta that comes together in under 30 minutes, perfect for busy weeknights.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Servings 4

Equipment

  • Blender
  • Skillet Large enough to hold the pasta

Ingredients
  

Main Ingredients

  • 0.5 cup roasted red peppers jarred, drained
  • 0.75 cup water
  • 0.5 teaspoon chicken or vegetable broth base
  • 2 tablespoons butter
  • 1 large shallot thinly sliced
  • 0.75 cup heavy cream
  • 8 ounces pasta your favorite kind
  • 0.5 cup reserved pasta water optional, for adjusting consistency

For Topping It All Off

  • 0.25 cup grated Parmesan cheese
  • fresh basil leaves
  • red pepper flakes optional, for a little kick

Instructions
 

  • Cook the pasta according to package directions. Reserve about 1/2 cup of pasta water before draining.
  • While pasta cooks, blend drained roasted red peppers, 3/4 cup water, and broth base until smooth in a blender.
    0.5 cup roasted red peppers
  • Melt butter in a large skillet over medium heat. Sauté thinly sliced shallot until soft and translucent (about 3-5 minutes).
    0.5 cup roasted red peppers
  • Pour the red pepper puree into the skillet with the shallots and stir to combine.
  • Add heavy cream to the skillet and stir. Let the sauce come to a gentle simmer and thicken slightly.
    0.5 cup roasted red peppers
  • Add cooked and drained pasta to the skillet with the sauce. Toss to coat evenly.
    0.5 cup roasted red peppers
  • If the sauce is too thick, add reserved pasta water a tablespoon at a time until desired consistency is reached.
    0.5 cup roasted red peppers
  • Serve pasta topped with grated Parmesan cheese, fresh basil leaves, and red pepper flakes if desired.
    0.5 cup roasted red peppers

Notes

This recipe is wonderfully adaptable! Feel free to play around with substitutions and additions like adding protein, extra spice, more cheese, or vegetables. For best results, don't overcook the pasta and reserve enough pasta water.

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