Roasted Red Pepper Pantry Pasta (Print version)

Vibrant creamy pasta with sweet roasted red peppers, garlic, and parmesan. Ready in 30 minutes using simple pantry staples.

# 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)

# Directions:

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

# Expert advice:

01 -
  • It transforms basic pantry staples into something that feels fancy and thoughtful
  • The sauce comes together in one blender blitz, no endless stirring required
  • You probably have everything you need right now, no grocery run required
02 -
  • Reserving pasta water is non-negotiable, it is the difference between sauce that clings and sauce that slides off
  • Blend the sauce long enough to be completely smooth, no chunky surprises
03 -
  • Room temperature cream cheese blends more smoothly than cold straight from the fridge
  • If your sauce tastes too sweet, a splash of vinegar or lemon juice balances it perfectly

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