Roasted Red Pepper Pasta

Roasted Red Pepper Pasta

Who doesn’t love pasta? This super quick and easy meal comes together in less than 20 minutes and can easily be duplicated to feed a crowd. Warm and crusty garlic bread to mop up the extra sauce is optional but very much encouraged.


Roasted Red Pepper Pasta

Delicious creamy pasta sauce made from a simple jar of roasted red peppers – a perfect easy weeknight meal.

Course Main Course
Cuisine Italian
Keyword main dish, pasta, red pepper, roasted red pepper, veggie
Servings 4 people


  • 1 350 jar roasted red peppers roughly chopped
  • 1 tbsp olive oil
  • 1 white onion diced
  • 2 cloves garlic diced
  • 350 grams of your favourite pasta shapes
  • 1 cup chicken or vegetable stock
  • 1/2 cup cream
  • 2 tbsp chopped herbs (I love parsley and basil!)


  1. Heat the olive oil in a saucepan and sauté the onions till they start to soften, about 3-4 minutes

  2. Throw in the garlic and red peppers and cook for another 3-5 minutes, stirring occasionally 

  3. Meanwhile, bring a pot of salted water to boil and cook your pasta according to packet instructions 

  4. Transfer the peppers, onion and garlic to a food processor or blender and blend until smooth before pouring back into the saucepan

  5. Turn the heat to medium and mix in your chosen stock. Stir it up and season to taste with salt and pepper. 

  6. When the sauce is warmed through, lower the heat a little and mix in your cream and chopped herbs. Make sure to taste a (big) spoonful and season again if needed.

  7. Drain your pasta and mix through the sauce.

  8. Serve topped with some generous parmesan shavings.

  9. If you’re not feeding a crowd then the sauce will keep well in the fridge for 2 to 3 days.

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