Roasted Red Pepper Pasta – Its creamy, silky, savory, and delicately sweet flavor complements the vegan parmesan and fresh herbs in this 10-ingredient vegan and gluten-free Rigatoni. It’s going to blow your mind! It’s a creamy, rich, and soothing sauce that goes great with any pasta. The greatest thing is that it is completely vegan, with no cream used at all. It’s the ideal balance of sweet and salty, and a refreshing break from marinara! with the most EPIC red pepper cream sauce imaginable.
It’s seductive and highly addicting! You may also use canned roasted red peppers, which cuts prep time in half and makes this a quick 30-minute supper. Easy Roasted Red Pepper Pasta-made with primarily cupboard items, this easy pasta dish features a creamy red pepper sauce. It’s the ideal weeknight dinner! It doesn’t contain a lot of ingredients.
Roasted Red Pepper Pasta:
The magic begins with sautéed shallot and garlic, which provide a strong and delicately sweet basis for the sauce. Meanwhile, roast some red peppers until they’re tender, roasted, and wonderful. This will give your sauce a beautiful orange color and a creamy texture.
To make this gluten-free pasta, I used gluten-free spaghetti noodle and cornstarch as a thickening instead of a conventional flour roux. The end product was a rich, creamy sauce that begged to be mixed over wonderfully al dente noodles.
The sauce’s taste is derived from three sources:
- Sautéed shallot and garlic
- Red pepper, roasted
- Season with salt, pepper, and red pepper flakes
This combination delivers the ideal mix of salty, sweet, and spicy, with fresh parsley adding a touch of freshness.
Recipe For Creamy Vegan Red Pepper Pasta Sauce:
I love how quick and simple this recipe is to prepare, and it’s so creamy that you’d never realize it’s vegan! In this recipe, you can use your favorite plant-based milk, such as:
If you are not vegan, you may substitute dairy milk.
This is a fantastic pantry recipe. Because the ingredients store so well, it’s ideal for the end of the week!
- Rigatoni (or any other type of pasta!)
- Extra virgin olive oil
- Onion, yellow
- roasted red peppers in a jar (the star of the recipe)
- Black pepper with salt
- Heavy cream
- Fresh basil, Parmesan cheese, and red pepper flakes for garnish! Optional, but oh very delicious!
How To Make Roasted Red Pepper Pasta?
- To begin, roast an onion and a couple garlic cloves. You may leave the garlic skin on. However, I recommend peeling and halving the onion.
- Then drizzle with olive oil and season with salt and pepper to taste. Red peppers can also be roasted. But I like the convenience (and low cost) of prepackaged roasted red peppers.
- Once the onions and garlic are roasted, combine them with the drained roasted red peppers in a blender. And those three components constitute the sauce.
- Then blend, mix, blend until it’s as smooth as it can be without any chunky bits.
- Put the roasted red pepper sauce in a skillet. Once it begins to bubble, you may add any milk of your choosing. I attempted to keep this dish vegan by using plant-based milk, but any milk will do.
- When you mix the milk into the roasted red pepper sauce, it will become a lovely orange color and have a creamy texture. That’s all there is to it! Simply toss in the pasta and it’s ready to serve!
How To Make Roasted Red Pepper Sauce?
Jarred roasted red peppers are a flavor-giving powerhouse that are smoky, sweet, and somewhat acidic. This pantry staple is used to make a basic homemade rigatoni pasta sauce seem restaurant-worthy. This roasted red pepper sauce is so quick and simple to make (approximately 10 minutes from start to finish) that it seems like a cheat. You can create this creamy roasted red pepper pasta sauce if you can open a jar and a carton. This is what you do:
- Bring a saucepan of salted water to a boil.
- Boil your pasta until it is al dente. After six minutes, we generally start tasting for doneness.
- While the pasta is cooking, in a blender, mix heavy cream, stock, the jar of drained roasted red peppers, basil, salt, and red pepper flakes, and blend until smooth.
- The spaghetti should be drained.
- Bring the red pepper cream sauce to a moderate boil in the now-empty pasta saucepan over medium heat.
- To taste, add the drained rigatoni and parmesan Parmesan.
- Serve with a good stir!
Tips And Tricks:
- If you want to roast the peppers, simply broil them for 3-5 minutes, or until they are browned. You may roast them whole without having to remove the seeds. Then, move them to a glass jar and cover with saran wrap for 15-20 minutes to allow the steam to continue cooking and softening them. This is a fantastic way for roasting your own bell peppers, resulting in an incredible sweet and smokey taste!
- To make this dinner gluten-free or low-carb, mix spiralized veggies like zucchini or even spaghetti squash with the sauce. You’ll get all of the flavor and comfort of this sauce while consuming less carbs and calories.
- If you want to change the flavor of the sauce, you may add crushed red peppers for some spice, Italian seasoning for more savory flavor, or even nuts like cashews for a more nutty and cheesy flavor. Consider the roasted red peppers, onions, and garlic to be the sauce’s foundation. Also, feel free to put your own spin to the sauce and the final meal.
Can You Make This Pasta With Different Color Peppers?
Red peppers are my personal favorite color to use in this recipe, and they are typically the easiest to locate in supermarkets. You may definitely use orange or yellow peppers if you want – roasting them yourself doesn’t take long!
What Is The Perfect Pasta To Use?
I like to make this meal using long pasta, like linguine or spaghetti, but you may use whatever you have on hand. If you want a dish with more fiber and whole grains, try whole wheat pasta.
Is Making Your Own Pasta Sauce Healthier?
Making your own spaghetti sauce is more healthier (and less expensive), plus it takes no time at all! Although canned sauces are handy, they are sometimes high in salt, sugar, and preservatives. Making your own spaghetti sauce is a much healthier alternative for the entire family.
Every time, it’s a ten out of ten lunch for us! You’ll feel great after eating it, too, because the sauce is simply pureed veggies diluted down with milk. We can very much say it’s a salad, can’t we? Just kidding, but you get the idea. It’s a delicious, nutritious sauce that I hope you’ll try and make again and again!
Suggestions For Serving:
In our house, we like an Italian night! I’ll cook one or two of these side dishes whenever I make spaghetti for supper.
- Bread with Garlic
- Salad Caprese
- Simple Green Salad
- Green Beans in a Skillet
- Broccoli Roasted
MORE DELICIOIUS RECIPES HERE:
- 1 pound Rigatoni pasta (or pasta of your choice)
- 1/2 cup stock (chicken or vegetable)
- 1 cup heavy cream
- 8 basil leaves, fresh
- 12 oz. drained roasted red peppers in a jar
- 1/2 teaspoon salt
- 1/2 teaspoon red pepper flakes
- 1/2 cup parmesan cheese, grated
Blend heavy cream, stock, roasted red peppers, basil, salt, and red pepper flakes in a high-speed blender until smooth. Blend until completely smooth.
Cook the pasta until it is al dente (about 6 minutes). Remove from the heat and set aside to drain.
Add the creamy roasted red pepper sauce to the same pot the pasta was cooked in and bring to a slow simmer over medium-low heat. Cook for another 1-2 minutes, stirring frequently, after adding the parmesan cheese and drained pasta. Remove from the heat and serve immediately, topped with more parmesan cheese and fresh basil. Enjoy!
Keep any leftovers in an airtight container. They will keep in the fridge for 3-4 days.
Make Ahead Tip: You can make the roasted red pepper sauce up to 3 days ahead of time and refrigerate it. When ready to use, just heat the sauce in a pan until it begins to boil and mix over your favorite pasta.
Substitutes: For the best results, stick to the recipe as written. You can, however, use any milk of your choosing. You may also add more or fewer onions and garlic, depending on your taste.
Nutrition InformationYield 6 Serving Size 1
Amount Per Serving Calories 360Total Fat 20gSaturated Fat 11gTrans Fat 1gUnsaturated Fat 7gCholesterol 53mgSodium 368mgCarbohydrates 36gFiber 2gSugar 4gProtein 10g