Roasted Pepper Pasta

This creamy roasted pepper pasta is made with roasted bell peppers, caramelized red onion, garlic, tomato paste, parmesan, and a touch of toasted pistachios — blended into a velvety, rich pasta sauce that’s naturally creamy without any added cream. It’s a quick, make-ahead friendly pasta dinner that tastes gourmet but comes together with simple pantry staples. Learn how to roast red peppers, build deep flavor, and toss with pasta for the ultimate weeknight pasta recipe.

Table of Contents

• The Inspiration Behind This Roasted Pepper Pasta
• Why You’ll Love This Roasted Pepper Pasta Recipe
• Ingredients You’ll Need
• Substitutions & Variations
• How to Make Roasted Pepper Pasta
• How to Store, Freeze, and Make Ahead
• Other Perfect Pasta Recipes
• Final Thoughts
• Connect with Me

The Inspiration Behind This Roasted Pepper Pasta

This recipe came to life during one of those spontaneous grocery trips where I stumbled upon a massive bag of mixed bell peppers (vibrant reds, yellows, and oranges) for a price that was just too good to pass up. I didn’t have a plan, but I knew I needed to create something I could make in a big batch, store or freeze, and enjoy later.

So I started testing. After a few rounds of adjusting the ratio of peppers to onion, adding toasted pistachios for richness, and skipping the peeling step (you won’t miss it), I landed on a pasta sauce that was perfect. It’s smoky, sweet, slightly nutty, and creamy without any actual cream. And best of all? It’s super easy and made with ingredients you probably already have.

Why You’ll Love This Roasted Pepper Pasta Recipe

As a lifestyle expert and recipe developer for food brands, my philosophy is simple: seasonal ingredients, elevated flavors, and approachable methods. This roasted pepper pasta hits all of those notes — it’s comforting, flavorful, and just different enough to feel special.

Here’s what makes this pasta recipe stand out:

• No cream or butter – Naturally creamy from blended pistachios and parmesan.
• Minimal ingredients, big flavor – Sweet roasted peppers, deeply caramelized onions, and just a touch of tomato paste.
• Freezer-friendly & meal prep approved – Make once, enjoy all week.
• Flexible & customizable – Add spice, herbs, or protein as you like.

It’s a dish that feels fancy but comes together with everyday ingredients — and it’s been tested until perfect.

Ingredients You’ll Need

Let’s break down the simple ingredients in this red pepper pasta recipe and why they work so well together:

• Bell peppers – I use red, yellow, or orange bell peppers for natural sweetness. Roasting them brings out their depth. (Tip: You don’t need to peel them after roasting — I tested it both ways and found no difference!)
• Red onion – Caramelizes beautifully and balances the peppers with a touch of sharpness.
• Garlic – Essential in almost every pasta sauce, it adds depth and savoriness.
• Tomato paste – Adds umami and body to the sauce. Be sure to cook it down to mellow the acidity.
• Balsamic vinegar – Just a splash brings brightness and contrast.
• Pistachios – Add subtle nuttiness and natural creaminess. Toasting is optional but highly recommended.
• Finely grated parmesan – Brings everything together with a salty, cheesy finish. (Tip: Use a microplane for the finest texture.)
• Salt and pepper – Season to taste. Add red pepper flakes for heat if you like.
• Pasta – I used rigatoni, but this sauce clings beautifully to penne, fusilli, or spaghetti.

Substitutions & Variations

This roasted red pepper pasta sauce is endlessly customizable:

• Nut-free? Use sunflower seeds or cashews instead of pistachios — or omit them and add a splash of milk or heavy cream for creaminess.
• Vegan? Swap the parmesan with nutritional yeast or a vegan cheese alternative.
• Want it spicy? Add red pepper flakes or a spoonful of Calabrian chili paste.
• Using jarred roasted peppers? Totally fine! Use about 2 cups, drained. Fresh-roasted is more flavorful, but jarred saves time.
• Make it a full meal: Add grilled chicken, shrimp, or sautéed mushrooms for protein.

How to Make Roasted Pepper Pasta

Ingredients

• 4 bell peppers (any mix of red, yellow, or orange)
• 1 red onion, thinly sliced
• 4 garlic cloves, roughly chopped
• 3 tbsp tomato paste
• 1 tsp balsamic vinegar
• ¾ tsp salt
• ⅓ cup pistachios (toasted optional)
• Black pepper to taste
• ½ cup finely grated parmesan
• 1 lb pasta, cooked to al dente (reserve ½ cup pasta water)

Instructions

1. Roast the peppers: Preheat your oven to 450°F (230°C). Place halved bell peppers on a baking sheet and roast for 30–40 minutes, until skins are blistered and soft. Let cool slightly.
2. Sauté onions and garlic: In a pan over medium heat, drizzle olive oil and cook the red onion for about 10 minutes until soft and golden. Add garlic and sauté for 2–3 more minutes.
3. Cook tomato paste: Stir in the tomato paste and cook for another 2–3 minutes to develop a deeper flavor.
4. Blend the sauce: Add roasted peppers (skins on or off), onion-garlic mixture, pistachios, parmesan, balsamic vinegar, salt, and pepper into a food processor or blender. Blend until smooth.
5. Simmer (optional but recommended): Pour the sauce back into the pan and simmer over low heat for 10–15 minutes to deepen the flavor.
6. Combine with pasta: Toss cooked pasta with the sauce, adding reserved pasta water a little at a time to loosen if needed.
7. Serve: Top with extra parmesan, red pepper flakes, or fresh basil.

How to Store, Freeze, and Make Ahead

• Store: Refrigerate any leftovers in an airtight container for up to 5 days.
• Freeze: Cool completely, then freeze in zip-top bags or containers for up to 3 months. Thaw overnight in the fridge.
• Reheat: Warm gently in a pan over low heat with a splash of water or milk.
• Make ahead: You can make the sauce days in advance. Just boil pasta when you’re ready to serve.

Other Perfect Pasta Recipes

• Pumpkin and Sausage Pasta Bake
• Spicy Sausage Pasta (One Pot Recipe)
• Blue Cheese Pasta
• Pink Sauce Pasta Recipe
• Lemon and Garlic Pasta
• Sun-Dried Tomato Pesto Pasta

Final Thoughts

This roasted pepper pasta dish is one of those recipes I keep coming back to — it’s simple, stunningly delicious, and makes the most of a few humble ingredients. Whether you’re making it for a weeknight dinner, meal prep, or freezing for later, it’s the kind of recipe that always delivers.

And while there are plenty of red pepper pasta recipes out there, this one stands out for its depth of flavor, creamy texture without cream, and how easy it is to customize. I hope it becomes a staple in your kitchen the way it has in mine.

If you try it, don’t forget to leave a comment, rate the recipe, or tag me on social. I love seeing your creations!

Connect with Me

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