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Roasted Red Pepper Pasta

Seriously Amazing Roasted Red Pepper Pasta

Surprisingly simple, yet crazy delicious, this Roasted Red Pepper Pasta will have your tastebuds singing with joy!
Course Dinner
Cuisine Italian
Keyword Roasted Red Pepper Pasta
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings
Calories 297kcal
Author Lauren Brennan


  • 2 tablespoons butter
  • 1 small onion diced
  • 3 cloves garlic minced
  • 24 oz roasted red peppers 2 jars, drained
  • 1 cup chicken stock or vegetable broth
  • salt & pepper to taste
  • 1/4 teaspoon dried basil
  • 1/2-3/4 cup heavy cream
  • 3/4 cup grated parmesan cheese
  • 1 inch cooked pasta


  • In a large skillet, melt butter over medium heat. Sauté onion until tender, about 5 minutes. Stir in the garlic and cook until fragrant, about 1 minute.
  • Remove from heat. Pour cooked onions and garlic into a high powered blender. Add in red peppers, chicken stock, salt, pepper and basil. Blitz until smooth. Feel free to add in a little cream to get things moving.
  • Pour back into hot pan and stir in cream. Cook over low to medium low heat until your cooked pasta is al dente. {You don't want it to boil! The cream will curdle...ew!}
  • Once pasta is cooked, pour into the sauce along with parmesan cheese and toss. Taste, adjust salt and pepper and serve!


Calories: 297kcal | Carbohydrates: 13g | Protein: 11g | Fat: 23g | Saturated Fat: 14g | Cholesterol: 74mg | Sodium: 2764mg | Potassium: 392mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1659IU | Vitamin C: 81mg | Calcium: 305mg | Iron: 2mg