This Roasted Red Pepper Pasta is a vibrant, flavor-packed dish that’s as quick as it is delicious. Creamy, smoky roasted red peppers blend seamlessly with garlic and herbs, creating a sauce that’s both rich and velvety. Tossed with al dente pasta, every bite offers a perfect balance of sweet, savory, and tangy notes. Ready in just 30 minutes, it’s a lifesaver for busy weeknights yet feels indulgent enough for a special dinner.
The dish’s luscious texture and bold flavors are complemented by a hint of spice, making it irresistibly satisfying. Topped with a sprinkle of Parmesan and fresh basil, it’s a feast for the senses that’s sure to become a favorite. Simple, elegant, and utterly comforting—this pasta is a celebration of effortless cooking at its best.
Ingredients for Roasted Red Pepper Pasta
- 16-ounce jar roasted red peppers, drained (about 7 peppers or 2 cups sliced)
- 1 cup unsweetened almond milk (can substitute with regular milk or oat milk)
- ¾ cup fresh basil leaves, plus extra for garnish
- 6 oil-packed sun-dried tomatoes, chopped (about 3 tablespoons)
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon fresh lemon juice, plus more to taste
- 2 garlic cloves
- ½ teaspoon smoked paprika
- ¼ teaspoon sea salt, plus more to taste
- 12 ounces rigatoni pasta (can substitute with penne or fusilli)
- ¼ cup grated Parmesan cheese, plus shavings for serving
- Pine nuts, for serving (optional)
- Red pepper flakes, for serving (optional)
Step-by-Step Instructions
- Prepare the sauce: In a blender, combine the roasted red peppers, almond milk, basil, sun-dried tomatoes, olive oil, lemon juice, garlic, smoked paprika, and salt. Blend until smooth and creamy. Set aside.
- Cook the pasta: Bring a large pot of salted water to a boil. Add the rigatoni and cook for about 10 minutes, or until it’s 3 to 5 minutes shy of al dente. The pasta will finish cooking in the sauce. Drain and set aside.
- Heat the sauce: Place a large, deep skillet over medium heat. Add the blended sauce and let it warm through, stirring occasionally.
- Combine pasta and sauce: Add the cooked pasta to the skillet with the sauce. Stir well to coat the pasta. Cook over low heat for 3 to 5 minutes, stirring occasionally, until the sauce thickens and the pasta reaches al dente.
- Add Parmesan: Stir in the grated Parmesan cheese until it melts into the sauce. Remove the skillet from the heat.
- Season and serve: Taste and adjust seasoning with additional salt or lemon juice if needed. Garnish with fresh basil, Parmesan shavings, pine nuts, and red pepper flakes. Serve immediately and enjoy!
Perfect Pairings: Serving Suggestions
This Roasted Red Pepper Pasta is a star on its own, but pairing it with a fresh side can elevate your meal. Try a crisp arugula salad with a light lemon vinaigrette or garlic bread for a comforting touch. For a heartier option, grilled chicken or shrimp complements the creamy sauce beautifully.
Make It Your Own: Recipe Variations
Customize this dish to suit your taste! Swap almond milk for coconut milk for a richer flavor, or use cashew cream for extra creaminess. Add spinach or kale for a veggie boost, or toss in grilled zucchini for a smoky twist. For a vegan version, skip the Parmesan or use a plant-based alternative.
Quick Tips for Time-Saving Success
To save time, prep your ingredients while the pasta water boils. Use pre-roasted red peppers from a jar for convenience, and consider doubling the sauce to freeze for future meals. If you’re in a rush, cook the pasta fully and skip the simmering step—just toss it with the sauce and serve!
Storage and Reheating Made Easy
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, add a splash of almond milk or water to loosen the sauce, then warm it in a skillet over medium heat. Avoid microwaving, as it can dry out the pasta. This dish doesn’t freeze well due to the creamy sauce, so enjoy it fresh!
Essential Equipment for Smooth Cooking
A high-speed blender is key for achieving that silky-smooth sauce. Use a large, deep skillet to comfortably toss the pasta and sauce together. A sturdy pasta pot with a colander will make draining easy, and a microplane grater is perfect for finely grating Parmesan.
Roasted Red Pepper Pasta
Ingredients
- 16 ounce jar roasted red peppers*, drained (about 7 peppers, 2 cups sliced)
- 1 cup unsweetened almond milk
- ¾ cup fresh basil leaves, plus more for garnish
- 6 oil-packed sun-dried tomatoes, about 3 tablespoons chopped
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon fresh lemon juice, plus more to taste
- 2 garlic cloves
- ½ teaspoon smoked paprika
- ¼ teaspoon sea salt, plus more to taste
- 12 ounces rigatoni pasta
- ¼ cup grated Parmesan cheese, plus shavings for serving
- Pine nuts, for serving
- Red pepper flakes, for serving
Instructions
- In a blender, place the red peppers, almond milk, basil, sun-dried tomatoes, olive oil, lemon juice, garlic, paprika, and salt. Blend until creamy.
- Bring a large pot of salted water to a boil. Cook the pasta for 10 minutes, approximately 3 to 5 minutes shy of al dente. It will finish cooking in the sauce.
- Heat a large, deep skillet over medium heat and add the sauce. Stir in the pasta. Cook, stirring, over low heat for 3 to 5 minutes, or until the sauce thickens and the pasta is al dente. Add the grated Parmesan and stir until it melts into the sauce. Remove from the heat.
- Season to taste with more salt and lemon juice as desired. Top with basil, Parmesan shavings, pine nuts, and red pepper flakes and serve.