Roasted Red Pepper Pasta is not only super easy but deliciously creamy and decadent. A great tasting dinner to feed a crowd in under 20 minutes!
Easy Vegetarian Pasta Dish
Who doesn’t love an easy weeknight pasta dish? This super quick and simple 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.
I do love to use chicken stock to make this delicious pasta sauce, but you can use vegetable stock without issue and keep it vegetarian. If you follow a vegan diet, you can also easily substitute the heavy cream for a plant-based alternative.
How to Cook Roasted Red Pepper Pasta
This super simple sauce takes only 20 minutes to cook. Start by sautéing some diced onions with olive oil before adding in a couple of diced garlic cloves and a jar of chopped red peppers. Transfer to a food processor or use a stick blender to blend the veggies, then stir in some stock, cream and fresh herbs.
Cook your favourite pasta shapes according to packet instructions while the sauce is on the go, then stir everything together. You could add some diced chorizo or cooked chicken if you fancy, or some fresh diced tomato. Garnish with a sprinkle of parmesan or your favourite cheese.
I like to portion out the sauce when I’m not feeding a group, and keep some in the freezer for a quick and tasty dinner any night of the week.
Yes, it freezes really well. Portion out the sauce (do not mix with pasta) into freezer-safe containers. Defrost in the fridge overnight and reheat on the stove or microwave until piping hot, then mix with freshly cooked pasta.
You can make it suitable for either diet- use vegetable stock to keep it vegetarian and substitute the heavy/double cream for a plant based-alternative to make it vegan.
If kept in a sealed food-safe container the sauce (not mixed with pasta) will keep well for 2 days. Reheat in the microwave or on the stove before mixing in freshly cooked pasta.
I hope you like this recipe as much as I do!
Don’t forget to rate the recipe and leave a comment or tag me on Instagram @carrieskitchen_ if you make it!
Looking for another easy pasta recipe? Try one of these:
- Easy One-Pot Chorizo Pasta with Peppers
- Bacon & Cauliflower Pasta with Parmesan Sauce
- Sausage & Mushroom Pasta with Rocket.
Roasted Red Pepper Pasta
Ingredients
- 350 grams pasta
- 1 450g Jar of Roasted Red Peppers - drained and rinsed
- 2 banana shallots - diced
- 3 cloves garlic - diced
- 2 tbsp tomato paste
- ½ cup cashews - soaked in hot water for 15 minutes
- ⅓ cup double cream
- ¼ cup grated parmesan
- small bunch fresh basil
- 1 tbsp olive oil
Instructions
- Heat the olive oil in a saucepan and sauté the shallots till they start to soften, about 8-10 minutes.
- Stir in the garlic and tomato paste and cook for another 3-4 minutes, stirring occasionally.
- Meanwhile, bring a pot of salted water to boil and cook your pasta according to packet instructions.
- Transfer the onion and garlic to a food processor or blender with the cashews, jarred red peppers, cream and ¼ cup of the pasta cooking water and blend until smooth before pouring back into the saucepan.
- Let it simmer for a few minutes to thicken then turn the heat down and mix in grated parmesan and chopped herbs. Make sure to taste a (big) spoonful and season again if needed.
- Stir in the cooked pasta, adding pasta water as needed to loosen. Serve with extra parmesan on top.
Nutrition
This recipe is linked to CookBlogShare week 40 hosted by Ali at We Made This Vegan
I love this recipe – I actually have a jar of roasted red peppers that I was looking for a use for, this recipe is perfect!
Perfect midweek meal that the whole family will love.