Roasted Red Pepper Pasta Recipe

Creamy, vibrant, and packed with flavor, this Roasted Red Pepper Pasta has quickly become my go-to dinner for busy weeknights and cozy weekends alike. Silky roasted peppers, cheesy tortellini, and a luscious sauce come together in a dish that’s seriously irresistible – with every forkful, you get a pop of color and a symphony of taste!

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Ingredients You’ll Need

You only need simple, wholesome staples to create Roasted Red Pepper Pasta, but trust me—every ingredient pulls its weight to build layers of flavor, luscious texture, and appetizing color. Here’s what you’ll need (along with some helpful notes!) to make this pasta shine.

• 10 ounces cheese or chicken tortellini: The pillowy, cheesy center gives this dish comforting body—feel free to use your favorite variety!
• 3 tablespoons butter: Butter brings a beautiful richness to the sauce and helps the flavors meld together.
• 1 small onion, chopped: Adds mild sweetness and depth—yellow or white onion works perfectly here.
• 3 cloves garlic, minced: Garlic infuses the dish with that signature Italian aroma we all crave.
• 2 large red bell peppers: Roasting them creates the heart of our sauce—don’t skip this step!
• 1 cup low-sodium chicken broth: This loosens the sauce and boosts savory flavor without overpowering.
• Salt and freshly ground black pepper: Essential for bringing all the flavors into harmony.
• 1/2 cup heavy whipping cream: Cream transforms the pepper sauce into something silken and irresistible.
• 2 cups fresh spinach leaves: Wilted in at the end, spinach adds brightness, nutrients, and a pretty pop of green.
• 1/2 cup freshly grated parmesan cheese: Nutty, salty, and undeniably delicious—use real parmesan if you can!
• 2-3 tablespoons fresh chopped parsley (or 1 tablespoon dried): For a fresh herby finish on every bite.

Variations

The beauty of Roasted Red Pepper Pasta is how easy it is to make your own. Whether you want to sneak in more veggies, swap in a different pasta, or tailor it to your dietary preferences, the possibilities are endless—don’t be afraid to get creative!

• Change Up the Pasta: Sub penne, shells, or even gluten-free noodles if that’s your jam—this sauce works its magic on every shape.
• Pile On the Veggies: Zucchini, mushrooms, or even broccoli can join the party—sauté them with the onions and garlic for an even heartier meal.
• Add Chicken or Protein: Stir in cooked chicken, chickpeas, or tofu for an extra boost of protein and staying power.
• Make It Vegan: Use vegan butter, plant-based cream (like coconut or soy), veggie broth, and swap the cheese for a flavorful vegan alternative or homemade cashew ‘parm’—you’ll still get a velvety sauce and all the flavor.

How to Make Roasted Red Pepper Pasta

Step 1: Roast and Steam the Peppers

Crank your oven to high broil and lay the halved red bell peppers (skin side up) on a foil-lined baking sheet. Press them a bit flat—their skins should be facing up. Broil until they’re charred and blistered, about 10 minutes. Once they’re cool enough to handle, pop them in a plastic bag to steam for at least 10 minutes—this helps the blackened skins slip off easily, leaving just the tender, sweet pepper flesh.

Step 2: Cook the Tortellini

Meanwhile, cook the tortellini according to package instructions. Once they’re plump and floating, drain them and rinse briefly with cool water to stop the cooking process. Set aside while you work your sauce magic!

Step 3: Sauté and Blend

In a large skillet, melt the butter over medium-high heat. Add chopped onions and garlic and sauté for 2–3 minutes until softened and smelling amazing. Toss this mixture into your blender or food processor. Now, peel the skins from your steamed peppers (they should slip right off) and add the soft roasted flesh to the blender. Blend until velvety smooth.

Step 4: Make the Creamy Sauce

Pour the bright, silky mixture back in your skillet over medium heat. Stir in the chicken broth, a generous pinch each of salt and pepper, then let everything simmer gently. Add your cream to the party and watch the sauce transform into a pale, luscious red. Toss in the spinach and let it wilt—just a minute or two.

Step 5: Toss and Finish

Add the cooked tortellini and toss well so every cheesy pillow is coated in the creamy roasted pepper sauce. Sprinkle in most of the parmesan, saving some for a final flourish. Just before serving, scatter over the chopped parsley. Grab a fork, dig in, and prepare for bliss!

How to Serve Roasted Red Pepper Pasta

Garnishes

For the ultimate finishing touch, shower each bowl of Roasted Red Pepper Pasta with extra parmesan and a sprinkle of fresh parsley. A drizzle of good olive oil, a few twists of cracked pepper, or even a pinch of red pepper flakes will turn your simple pasta into a true work of art.

Side Dishes

This pasta comes alive alongside freshly baked garlic bread, a zesty mixed greens salad, or roasted vegetables. If you’re making a cozy dinner party, it’s a wonderful main next to an antipasto platter or marinated olives.

Creative Ways to Present

Serve Roasted Red Pepper Pasta in shallow pasta bowls for peak comfort-food vibes, or pile it up family-style on a large platter and garnish boldly for a dinner party centerpiece. For fun, tuck in whole roasted pepper halves on top or create swirls of sauce around the plate for extra flair.

Make Ahead and Storage

Storing Leftovers

If you have leftovers (lucky you!), let the Roasted Red Pepper Pasta cool completely, then store in an airtight container in the fridge for up to 3 days. The flavors actually deepen, so it makes a wonderful lunch the next day.

Freezing

The sauce freezes beautifully! Cool it, transfer to a freezer-safe bag or container, and freeze for up to 2 months. If possible, freeze the sauce separately and cook the tortellini fresh for the best texture.

Reheating

Gently reheat pasta on the stovetop over medium-low heat, adding a splash of water or cream to loosen the sauce. If microwaving, use 50% power and stir occasionally for even heating—just be sure not to overcook the tortellini.

FAQs

Final Thoughts

If you’ve been craving a pasta that’s as comforting as it is bold and beautiful, this Roasted Red Pepper Pasta is calling your name! Grab a fork, gather your favorite people around the table, and get ready for a dish that’ll have everyone asking for seconds. Enjoy every vibrant, creamy, cheesy bite—you’ve earned it!

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