Roasted Red Pepper Pantry Pasta (Printable View)

A vibrant and creamy pasta dish made with sweet roasted red peppers and common pantry staples. Ready in 30 minutes for a quick, flavorful vegetarian meal.

# What You’ll Need:

→ Pasta

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

→ Sauce

02 - 1 (12 oz) jar roasted red peppers, drained
03 - 2 tablespoons olive oil
04 - 4 cloves garlic, minced
05 - 1 small yellow onion, chopped
06 - 1/2 teaspoon 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, plus more for serving (optional)
10 - Salt and black pepper to taste

→ Garnish

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

# Cooking Steps:

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 for 1 minute until fragrant.
03 - Add drained roasted red peppers to the skillet. Cook for 2-3 minutes, stirring occasionally to heat through.
04 - Transfer skillet contents to a blender or use an immersion blender directly in the pan. Add vegetable broth, cream cheese, and Parmesan. Blend until completely smooth and creamy.
05 - Return blended sauce to the skillet over low heat. Taste and adjust seasoning with salt and black pepper. If sauce is too thick, add reserved pasta water gradually until desired consistency is achieved.
06 - Add drained pasta to the skillet. Toss thoroughly to coat pasta evenly with sauce. Heat for 1-2 minutes until everything is piping hot.
07 - Serve immediately, garnished with chopped fresh basil or parsley and additional Parmesan cheese as desired.

# Expert Tips:

01 -
  • It comes together in under 30 minutes using stuff you probably already have in your pantry
  • The sauce is velvety and rich without needing any heavy cream or complicated techniques
  • You can make it vegan with one simple swap and nobody will notice the difference
02 -
  • Don't skip reserving the pasta water—its starch helps the sauce cling to every piece of pasta
  • If you're using a regular blender, let the pepper mixture cool slightly first to avoid hot liquid explosions
  • The sauce thickens as it sits, so thin it with a little more pasta water or broth when reheating
03 -
  • Buy jarred peppers packed in water, not oil, for the most authentic flavor and texture
  • Room temperature cream cheese blends more smoothly than cold, so set it out while you prep
  • If the sauce tastes too acidic, a tiny pinch of sugar balances everything out

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