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5 from 1 vote

Roasted Red Pepper Pasta

Delicious creamy pasta sauce made from a simple jar of roasted red peppers - a perfect easy weeknight meal.
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Main Course
Cuisine: Italian
Keyword: main dish, pasta, red pepper, roasted red pepper, veggie
Servings: 6 servings
Calories: 512kcal
Author: Carrie Carvalho


  • 1 350 jar roasted red peppers roughly chopped
  • 1 tbsp olive oil
  • 1 white onion diced
  • 2 cloves garlic diced
  • 500 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!)


  • Heat the olive oil in a saucepan and sauté the onions till they start to soften, about 3-4 minutes
  • Throw in the garlic and red peppers and cook for another 3-5 minutes, stirring occasionally 
  • Meanwhile, bring a pot of salted water to boil and cook your pasta according to packet instructions 
  • Transfer the peppers, onion and garlic to a food processor or blender and blend until smooth before pouring back into the saucepan
  • Turn the heat to medium and mix in your chosen stock. Stir it up and season to taste with salt and pepper. 
  • 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.
  • Drain your pasta and mix through the sauce.
  • Serve topped with some generous parmesan shavings.
  • If you're not feeding a crowd then the sauce will keep well in the fridge for 2 days.


Calories: 512kcal | Carbohydrates: 72g | Protein: 18g | Fat: 16g | Saturated Fat: 6g | Cholesterol: 32mg | Sodium: 9430mg | Potassium: 349mg | Fiber: 3g | Sugar: 10g | Vitamin A: 292IU | Vitamin C: 2mg | Calcium: 110mg | Iron: 2mg