My Roasted Bell Pepper Pasta is a flavorful pasta dish featuring al dente farfalle coated in a creamy roasted red pepper sauce made with garlic, sweet white onion, and parmesan cheese. Infused with fresh basil, it’s quick, simple, and perfect for weeknight dinners or special gatherings. Pair it with crusty bread for a comforting and satisfying meal!
This Roasted Bell Pepper Pasta holds a special place in my heart because it’s a delicious, tomato-free alternative to traditional pasta sauces. The roasted red pepper sauce gets its creamy texture from blending sweet peppers with sautéed garlic, onion, and parmesan cheese, creating a silky, rich base without the need for heavy cream or tomatoes. It’s the perfect choice when you’re craving something light yet full of flavor, and it’s so versatile you can easily make it vegan by swapping in nutritional yeast and oat or almond milk. A true favorite for weeknight dinners or whenever you want something a little different!
Looking for more? Try my Chicken & Vodka Pasta, Spaghetti Aglio Olio e Peperoncino, Baked Bolognese, Chicken Orzo Pasta Bake, and Pasta al Forno.
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🌟 Why You'll Love this Recipe
- Silky, Creamy Sauce: The roasted red pepper sauce is the star of the show, blending sweet white onion, garlic, and parmesan cheese for a creamy texture that clings perfectly to al dente pasta.
- Tomato-Free Favorite: This roasted red pepper pasta sauce is a delicious, tomato-free alternative that still delivers bold, vibrant flavors with roasted red peppers as the base.
- Quick and Customizable: Made in a large skillet in just a couple of minutes, this recipe is an easy way to create a flavorful pasta dish. Add a splash of heavy cream or top it with fresh basil to make it your own.
🥘 Ingredients
- Olive Oil: A drizzle of olive oil forms the foundation of this roasted red pepper pasta, helping the sweet white onion and garlic sauté to perfection. It adds richness and enhances the flavor of the roasted red pepper sauce.
- Farfalle Pasta: This butterfly-shaped pasta is the perfect pasta of choice for creamy sauces. It holds onto the roasted red pepper sauce beautifully, and when cooked al dente, it provides the ideal texture in every bite.
- Roasted Red Bell Peppers: The star of the show, roasted red peppers bring smoky sweetness and vibrant flavor to the sauce. Whether you use jarred or freshly charred peppers, they’re what make this dish truly shine.
- Sweet White Onion: Sautéed with garlic, sweet white onion adds depth and balance to the sauce, complementing the natural sweetness of the roasted peppers.
- Garlic: Fresh garlic is essential for building bold, savory flavor in the roasted red pepper sauce. Sautéing it until fragrant unlocks its full potential.
- Parmesan Cheese: Freshly grated parmesan cheese adds a nutty, salty richness to the sauce, giving it that creamy texture without the need for heavy cream.
- Milk: A cup of milk helps create the creamy texture that makes this sauce so irresistible. You can use oat milk or almond milk for a vegan option.
- Fresh Basil: Fresh basil leaves add a bright, herby finish to the dish, making it feel light and refreshing while balancing the richness of the sauce.
- Kosher Salt: Proper seasoning is key. Adding kosher salt to the large pot of salted water ensures your pasta is perfectly seasoned from the inside out, while a pinch in the sauce enhances every flavor.
- Black Pepper: A touch of black pepper adds warmth and depth, perfectly complementing the sweet and smoky flavors of the roasted red peppers.
- Italian Seasoning: This blend of dried herbs enhances the overall flavor of the sauce and adds a subtle earthy note that ties everything together.
- Reserved Pasta Water: A cup of pasta water is like liquid gold, helping to loosen the sauce and make it cling to the farfalle without thinning out its creamy texture.
- Optional Add-Ins: A pinch of red pepper flakes for a spicy kick or a splash of vegetable broth to enhance the depth of the sauce. These simple ingredients can take this pasta dish to the next level.
See recipe card for quantities.
🔪 Step by Step Instructions
Cook the Pasta: Bring a large pot of salted water to a boil. Add the farfalle pasta and cook according to the package instructions for al dente pasta. Reserve ½ cup of the pasta water before draining, then set the cooked pasta aside.
Sauté the Aromatics: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the sweet white onion and sauté for about 3 minutes, until softened. Stir in the minced garlic and cook for 1 minute, until fragrant.
Blend the Sauce: Add the roasted red bell peppers to the skillet and cook for a couple of minutes to let the flavors combine. Remove the skillet from the heat and use an immersion blender to blend the mixture into a smooth, creamy sauce. Stir in the parmesan cheese and milk, blending briefly until fully incorporated. If needed, add a splash of reserved pasta water to adjust the consistency.
Combine Pasta and Sauce: Return the skillet to medium heat and add the cooked farfalle pasta to the creamy roasted red pepper sauce. Toss the pasta until it’s evenly coated, adding more reserved pasta water as needed to create a silky sauce.
Season the Dish: Sprinkle in kosher salt, black pepper, and Italian seasoning to taste. Stir in fresh basil leaves for a bright, herby finish.
Serve: Serve the pasta hot, garnished with additional parmesan cheese and fresh basil if desired. Pair it with crusty bread for the perfect meal!
👩🏼🍳 Chef's Tips
- For an extra depth of flavor (if using whole peppers,) lightly char the red bell peppers over an open flame or on a sheet pan under the broiler before blending. This adds a subtle smokiness to the roasted red pepper sauce that takes the dish to the next level!
💭 Recipe FAQs
Absolutely! To make this pasta vegan, substitute the parmesan cheese with nutritional yeast for a nutty flavor, and replace the milk with a plant-based option like almond milk or oat milk. Be sure to check that your pasta is egg-free as well. The roasted red pepper sauce will still have that creamy texture and bold flavor without any dairy!
🥣 Storage & Reheating
Store leftover roasted bell pepper pasta in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over medium heat, adding a splash of reserved pasta water or vegetable broth to restore the creamy texture.
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🥗 Pairing Recommendations
Did you make this recipe? Please leave a 5-star ⭐️⭐️⭐️⭐️⭐️ rating & comment below to let me know how it came out. Thanks for visiting!
📋 Recipe
Roasted Bell Pepper Pasta
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Equipment
- Large pot
- Frying pan
- Cutting board
- Sharp knife
- Wooden spoon or spatula
- Immersion blender
- Measuring cups and spoons
Ingredients
- 1 16 ounce jar red bell peppers , drained and sliced thick (or 2 roasted red bell peppers)
- ½ shallot chopped into chunks
- 3 cloves garlic minced
- 1 tablespoon olive oil
- 2 tablespoons parmesan cheese plus more for serving
- 1 cup milk
- ½ pound farfalle pasta
- Fresh thyme or basil leaves to taste
- Salt and black pepper to taste
- Italian seasoning to taste
Instructions
- Cook pasta: Bring a large pot of salted water to a boil. Add farfalle pasta and cook according to package directions. Reserve ¼ cup of pasta water, then drain and set aside.
- Sauté aromatics: Heat olive oil in a frying pan over medium heat. Add chopped onion and minced garlic. Sauté for 2-3 minutes, until softened and fragrant. Add the roasted red bell peppers to the pan and cook for 1-2 minutes.
- Blend the sauce: Remove the frying pan from heat. Use an immersion blender to blend the onion, garlic, and roasted red bell peppers directly in the pan until smooth. Stir in the parmesan cheese and milk, then blend briefly again until creamy.
- Combine pasta and sauce: Return the pan to medium heat. Add the cooked pasta to the sauce and toss well to coat. Add reserved pasta water as needed to thin the sauce to your desired consistency.
- Season the dish: Season with salt, black pepper, and Italian seasoning to taste. Mix in fresh thyme or basil leaves for extra flavor.
- Serve: Serve the pasta hot, garnished with additional parmesan cheese, if desired.
Notes
- Using a Regular Blender: If you don’t have an immersion blender, transfer the sautéed onion, garlic, and roasted red bell peppers to a blender. Add the parmesan cheese and milk, then blend until smooth. Return the sauce to the frying pan to finish the dish as directed.
🌡️ Food safety
- Chicken - Cook to a minimum temperature of 165 °F (74 °C)
- Pork - Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
Laura
Such a great recipe! Loved used jarred red peppers.