Creamy Roasted Pepper Pasta
- V
- GF
Looking for a dinner recipe that’s quick, easy, and packed with flavor? This Creamy Roasted Pepper Pasta is the perfect blend of smoky roasted peppers, creamy sauce, and tender pasta. It’s vegetarian, incredibly satisfying, and comes together in less than 30 minutes, making it ideal for weeknights or last-minute gatherings. This recipe transforms simple ingredients into a restaurant-worthy meal that will impress both vegans and non-vegans alike. Imagine tender pasta coated in a rich, smoky sauce made from oven-roasted bell peppers, ripe tomatoes, sweet onions, and caramelized garlic. Each bite offers a symphony of deep, complex flavors that seem like they’ve been carefully crafted in a professional kitchen. The best part? You can create this culinary masterpiece with minimal effort and maximum satisfaction.
Perfect for busy weeknights, meal prep, or entertaining guests, this versatile pasta recipe is your ticket to a delicious, nutritious meal that comes together in under an hour. Whether you’re using an air fryer or a traditional oven, this recipe is designed to be foolproof and flexible.
Bonus: It’s completely customizable! Easily make it vegan by swapping in plant-based cream cheese and Parmesan, or keep it traditional – the choice is yours. Get ready to elevate your pasta game with this incredibly delicious Roasted Pepper Pasta!
Why You'll Love This Recipe
- Quick and Easy: Perfect for busy nights.
- Healthy and Flavorful: Packed with vitamins from the roasted peppers and a rich, creamy texture.
- Versatile: Customize with your favorite pasta or add protein like grilled tofu or paneer.

Ingredients:
- Roasted red bell peppers
- Olive oil
- White onion
- Tomatoes sliced
- Tomato paste
- Garlic cloves (minced)
- Heavy cream (or plant-based alternative)
- Parmesan cheese
- Cream cheese
- Salt and pepper to taste
- Seasonings – nutmeg, chili flakes, sugar
- Parsley leaves
- 10-12 oz pasta of choice (penne, fettuccine, or gluten-free options work well)
- Optional: Fresh basil for garnish
How to Make Creamy Roasted Pepper Pasta
1. Roast the Peppers
- Preheat your oven or air fryer to 425°F (220°C).
- Place red bell peppers, garlic loves, onion, tomatoes on a baking tray and drizzle with olive oil, salt, and pepper.
- Roast for 20-35 minutes, turning halfway, until the skin is charred.
- Let cool and peel the skin.
2. Prepare the Sauce
- Once the veggies are rolled, blend it till smooth.
- In a saucepan, heat 1 tbsp olive oil over low-medium heat.
- Add tomato paste and cook for 3-4 minutes.
- Once cooked add the blended veggies and mix.
- Add the seasonings, salt, and pepper and mix.
- Add the cream cheese, some pasta water and half of the parsley leaves. Mix it well till smooth.
- Add parmesan cheese and mix till it melts in,
3. Cook the Pasta
- Cook pasta according to package instructions. Make sure the water is salted well and cook till al-dente.
- Reserve pasta water before draining
4. Combine
- Toss the pasta in the sauce, using reserved pasta water to adjust consistency.
- Cook well till the sauce thickens and coats the pasta well.
5. Garnish and Serve
- Garnish with fresh parsley and additional Parmesan cheese.
- Serve hot and enjoy!
Tips for the Best Creamy Roasted Pepper Pasta
- Use Fresh Peppers: For the best flavor, roast your peppers fresh rather than using jarred ones.
- Adjust Creaminess: If you prefer a lighter sauce, replace heavy cream with light cream, milk or coconut milk.
- Add a Protein Boost: Grilled tofu, paneer, or chickpeas make excellent additions.
Frequently Asked Questions (FAQs)
Can I use jarred roasted peppers?
Yes, jarred roasted peppers work if you’re short on time. Ensure they are drained and patted dry before blending.
How do I make this vegan?
Substitute heavy cream with a plant-based cream, and use nutritional yeast instead of Parmesan cheese.
Can I make this ahead of time?
Absolutely! Prepare the sauce in advance and store it in the refrigerator for up to 3 days.
Creamy Roasted Pepper Pasta: A Flavorful, Easy, and Quick Dinner Recipe
- 10-12 oz pasta- use any pasta shape you like; I like spaghetti for this
- 2 red bell peppers, cut in half and deseeded
- 2 tomatoes sliced in half
- 1/2 medium yellow or white onion cut in half
- 7-8 cloves of garlic
- 2 tbsp olive oil; divided
- 2-3 tbsp tomato paste
- 1 tsp Chili flakes
- 1/4 tsp nutmeg powder
- 2 oz cream cheese, softened
- 1/4 cup fresh parsley chopped
- 1-2 tsp Salt as per taste
- 1/4 tsp Pepper
- 1/4 tsp sugar
- 1/2-2/3 cup pasta water
- 1/2-2/3 cup grated Parmesan Cheese
- Put the oven or air fryer on at 425F. On a lined baking tray or air fryer put tomatoes, peppers, onions, & garlic cloves. Drizzle about 1/2 tbsp of olive oil, salt, and pepper over the veggies.
- Roast till the veggies are well cooked. Cook in the oven for 30-35 mins, air fryer for 20-25 minutes. Be sure to flip the veggies over mid-way.
- Once they are well roasted, let it cool.
- Once cooled puree them in a food processor till smooth. If needed add very little water.
- Put water to boil in a saucepan with salt. Boil pasta of your choice till al dente. Keep aside and reserve pasta water.
- In a saute pan on medium heat, add 1 tbsp olive oil.
- When the oil is warm, add the tomato paste. Cook for 3-4 minutes until the tomato paste is well cooked.
- Add the pureed veggies and mix well till combined.
- Add salt, pepper chili flakes, sugar, nutmeg powder and pepper. Mix it well.
- Add 1/2 of the parsley leaves and cream cheese. Mix well till almost combined.
- Add pasta water and let it cook for 1 minute till well combined and bring it to a low simmer.
- Add half of the parmesan cheese and mix well till it melts in.
- Add the boiled pasta and toss them together. Cook for 3-5 minutes till the pasta is well coated and the sauce thickens. Add more pasta water if needed.
- Garnish with the remaining parsley leaves and grated parmesan and serve!
- Use red bell peppers not green!
- Use fresh herbs if possible because it makes a world of difference.
- You can use pecorino romano instead of parmesan cheese.
- You can use light cream cheese.
- You can use vegan cream cheese & cheese to make it vegan.

Hello,
I’m Pooja.
Dietary Labels
- VVegan
- GFGluten Free
- EFEgg Free
- FFruits
- HPHigh Protein
Recent Recipes
Hungry for more?
Get exclusive vegetarian recipes delivered straight to your inbox.
amazing
rtrtrt