Roasted Red Pepper Pantry Pasta (Print version)

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

# What goes in:

→ 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, 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 instructions 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, about 4 minutes. Add garlic and red pepper flakes (if using) and cook for 1 minute until fragrant.
03 - Add drained roasted red peppers to the skillet. Cook for 2-3 minutes, stirring occasionally to soften.
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 pepper. If sauce is too thick, add reserved pasta water to reach desired consistency.
06 - Add drained pasta to the skillet and toss thoroughly to coat with sauce. Heat for 1-2 minutes until everything is hot. Serve immediately, garnished with fresh basil or parsley and extra Parmesan as desired.

# Tips from flavorandfeast:

01 -
  • Everything comes together in under 30 minutes using ingredients you probably already have stashed away
  • The sauce freezes beautifully, so you can double the batch and save half for those nights when cooking feels impossible
02 -
  • Reserve pasta water before draining, even if you think you won't need it, that liquid gold transforms the sauce from good to restaurant-quality
  • Blend hot sauces carefully, remove the center cap from your blender lid and cover with a kitchen towel to prevent steam explosions
03 -
  • If the sauce looks too thick after blending, add pasta water one tablespoon at a time until it pours easily off a spoon
  • For extra protein without changing the flavor profile, stir in white beans or chickpeas during the final toss

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