Roasted Red Pepper Pantry Pasta (Print Version)

A vibrant, creamy pasta made with roasted red peppers and everyday pantry staples. Ready in 30 minutes.

# What You Need:

→ Pasta

01 - 12 oz dried pasta (penne, rigatoni, or spaghetti)

→ Sauce

02 - 1 (12 oz) jar roasted red peppers, drained
03 - 2 tbsp olive oil
04 - 4 cloves garlic, minced
05 - 1 small yellow onion, chopped
06 - 1/2 tsp crushed red pepper flakes
07 - 1/2 cup vegetable broth or pasta cooking water
08 - 1/4 cup cream cheese or mascarpone
09 - 1/4 cup grated Parmesan cheese, plus more for serving
10 - Salt and black pepper to taste

→ Garnish

11 - Fresh basil or parsley, chopped
12 - Extra Parmesan cheese

# How-To:

01 - Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1 cup of pasta cooking water before draining.
02 - In a large skillet over medium heat, add olive oil. Sauté the onion until translucent, about 4 minutes. Add the garlic and red pepper flakes and cook for 1 minute.
03 - Add the drained roasted red peppers and cook for 2-3 minutes, stirring occasionally.
04 - Transfer the skillet contents to a blender or use an immersion blender in the pan. Add the vegetable broth, cream cheese, and Parmesan. Blend until smooth and creamy.
05 - Return the blended sauce to the skillet over low heat. Taste and adjust seasoning with salt and pepper. If the sauce is too thick, add reserved pasta water until desired consistency is reached.
06 - Add the drained pasta to the skillet and toss to coat thoroughly in the sauce. Heat for 1-2 minutes until everything is hot.
07 - Serve immediately, garnished with fresh basil or parsley and extra Parmesan as desired.

# Expert Advice:

01 -
  • The sauce comes together faster than pizza delivery and tastes infinitely better
  • Roasted red peppers transform ordinary pasta into something restaurant-worthy
  • Everything needed is probably already sitting in your pantry right now
02 -
  • Reserving that cup of pasta water before draining is absolutely crucial for adjusting sauce consistency
  • Blending hot liquids requires caution either vent your blender or let it cool slightly
  • The sauce continues thickening as it sits, so err on the slightly thinner side when adjusting
03 -
  • Use an immersion blender to save yourself from transferring hot liquid and extra cleanup
  • Grate your own Parmesan instead of buying pre-grated for better melting and flavor

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