Roasted red pepper pasta recipe - quick and easy to make pasta recipe. Spaghetti in roasted red bell pepper sauce.
The sauce is made from red capsicum and tomatoes. It is flavored with Italian seasoning. Red peppers are roasted on direct flame. It gives the good charred flavor to the pasta dish. I have roasted them at home, but you use store bought one that comes in the jar.
The red bell pepper has mild sweet taste. And the sourness of tomato balance out the flavors. It makes really smooth, creamy sauce without adding whole lot of cheese or cream.
This is healthy pasta dish if used whole grain or wheat pasta. Also it has mild flavors. So you can pack in kids lunch box as well. I am sure they will love it.
Check out more recipes using red bell pepper
Roasted red pepper soup // Corn capsicum masala // Chilli cheese toast // Corn capsicum sandwich
How to make roasted red pepper pasta (Step by Step Recipe with Photos):
1) Wash the red bell peppers and wipe it dry.
2) Cover each bell pepper separately into aluminum foil.
3) Roast them on direct flame by turning them around every few minutes. Roast till all the sides are roasted and black in color. Covering with aluminium foil is optional. I did it because it is mess free. While roasting the pepper, juice will be leaking. So all the juice is collected in the foil. And no more messy stove.
4) Once roasted, let it cool down to touch, then remove the foil.
5) Peel the black skin.
6) Now remove the stem and seeds. Roughly chop the peppers. Keep it aside.
7) Now we will cook sauce and spaghetti side by side. Cook the pasta or spaghetti as per the package instruction or follow this: bring plenty of water to a boil, add big pinch of salt. Once water starts rolling boil, then add pasta. Keep it whole, do not break it. As it cooks it will settle down in the boiling water. Let it cook for 8-10 minutes or till al dente.
NOTE: Keep all the ingredients for sauce ready. As you add the pasta to the boiling water, start making the sauce on other stove. Both will be ready in same time. At the end, mix both and you are done.
8) Heat the olive oil in a pan. Once hot add onion and garlic. Sprinkle the salt to speed up the process.
9) Cook till onions are translucent and soft.
10) Add chopped tomatoes.
11) Cook till tomatoes are softened. It took me about 4-5 minutes.
12) Then add roasted, chopped red peppers. Mix well.
13) Add crushed black pepper and red chili flakes.
14) Mix well and cook for a minutes. Turn off the stove. Let it cool for 2-3 minutes.
15) Then make smooth puree out of it. You can use grinder or immersion hand blender. Pour it back to the pan.
16) Add italian seasoning, chopped parsley and parmesan cheese. Mix well and bring it to a boil.
17) By this time spaghetti should be cooked. Drain all the water. Add to the sauce. toss the pasta and sauce. So all the sauce it coated well. Turn off the stove.
Remove it to an individual serving bowl. Garnish it with sprinkle of parmesan cheese. Enjoy with your family or loved ones.
Serving suggestion: It is served as main course. Serve soup or salad on side to make it a complete meal.
Roasted red pepper pasta recipe
Ingredients
- 3 medium Red pepper
- 230 grams or ½ pound Spaghetti or any other pasta
- 2 tablespoons Olive oil
- ½ cup Red onion roughly chopped
- 2 cloves Garlic chopped
- 1 cup Tomato roughly chopped
- Black peppercorns Freshly crushed, to taste
- Salt to taste
- ½ teaspoon Red chilli flakes or to taste
- ½ teaspoon Italian seasoning
- ¼ cup Parsley or cilantro, chopped finely
- ¼ cup Vegetarian parmesan cheese
Instructions
Roasting red pepper:
- Wash the red bell peppers and wipe it dry.
- Cover each bell pepper separately into aluminum foil.
- Roast them on direct flame by turning them around every few minutes.
- Roast till all the sides are roasted and black in color. Covering with aluminium foil is optional.
- Once roasted, let it cool down to touch, then remove the foil.
- Peel the black skin. Now remove the stem and seeds.
- Roughly chop the peppers. Keep it aside.
Making roasted red pepper pasta recipe:
- Cook sauce and spaghetti side by side.
- Cook the pasta or spaghetti as per the package instruction or follow this: bring plenty of water to a boil, add big pinch of salt. Once water starts rolling boil, then add pasta. Keep it whole, do not break it. As it cooks it will settle down in the boiling water. Let it cook for 8-10 minutes or till al dente.
- Heat the olive oil in a pan. Once hot add onion and garlic. Sprinkle the salt.
- Cook till onions are translucent and soft.
- Add chopped tomatoes. Cook till tomatoes are softened. It took me about 4-5 minutes.
- Then add roasted, chopped red peppers. Mix well.
- Add crushed black pepper and red chili flakes. Mix well and cook for a minutes.
- Turn off the stove. Let it cool for 2-3 minutes.
- Then make smooth puree out of it. You can use grinder or immersion hand blender.
- Pour it back to the pan.
- Add Italian seasoning, chopped parsley and Parmesan cheese. Mix well and bring it to a boil.
- By this time spaghetti should be cooked. Drain all the water. Add to the sauce. toss the pasta and sauce.
- Turn off the stove.
I have an electric stove, so not sure how I can do the first step. Can I roast them in the oven instead?
yes you can roast them in oven.
cut the red pepper in half, remove stem and seeds.
Line a baking sheet with parchment paper. arrange the peppers cut side down on the sheet.
bake into preheated oven at 450 degree F or 230 degrees C for 25 minutes or till you see charred skin.
THANK YOU SO MUCH for replying! I will try soon 🙂
Hi Kanan,
Can i use yellow bell pepper instead of red or use combination of both?
You can use combination of both. but I would not recommend to use only yellow. Red pepper has slight sweet taste which tastes better after roasting them. You won't get the same taste with yellow.