Roasted Bell Pepper Pasta

This Roasted Bell Pepper Pasta features a creamy, flavorful sauce blended with garlic, onion, and parmesan, tossed with farfalle and fresh herbs.

Course Pasta

Cuisine Italian American

Prep Time 5

Cook Time 15

Total Time 20

Servings Servings

Calories 293kcal

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

Get Recipe Ingredients

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.

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.