Roasted Red Pepper Pantry Pasta (Print View)

Vibrant creamy pasta with sweet roasted peppers and pantry staples. Quick 30-minute vegetarian meal.

# 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 (optional)
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 (optional)
10 - Salt and black pepper to taste

→ Garnish

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

# How-To Steps:

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 - Meanwhile, 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, if using) 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 Hints:

01 -
  • It comes together in under 30 minutes but tastes like something from a proper Italian restaurant
  • The sauce is velvety and luxurious without needing any heavy cream or complicated techniques
  • Everything can be sourced from basic pantry staples, making it perfect for those what on earth do I cook tonight moments
02 -
  • Reserving pasta water is not optional, it is the key to achieving that perfectly glossy, restaurant-quality sauce consistency
  • The sauce will thicken as it cools, so do not be afraid to add more pasta water than you think you need
  • If you are using a regular blender with hot sauce, remove the center cap of the lid and cover with a kitchen towel to prevent steam buildup explosions
03 -
  • Use room temperature cream cheese to prevent any lumps in your finished sauce
  • Taste the roasted peppers before blending, as jarred brands can vary significantly in saltiness
  • A splash of good balsamic vinegar added to the sauce while it cooks adds a wonderful depth of flavor

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