Name: Roasted Red Pepper Pasta Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 1 lb Dry Pasta (I have used spaghetti); 3 large Red pepper (cut into half and seeds removed); 1 medium Red onion (peeled and cut into wedges); 1 medium Tomato (preferably roma or plum, cut into half); 5 cloves Garlic (peeled); 1 tablespoon Olive oil; Salt & Pepper (to taste); ½ teaspoon Red chili flakes; ¼ cup Vegetarian parmesan cheese; 10-12 Basil leaves

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This roasted red pepper pasta recipe is perfect for a delicious weeknight dinner! This healthy red pepper sauce is a simple yet vibrant, silky smooth and luxurious feeling.

Roasted red pepper pasta in the pan garnished with basil leaves.

❤️ You’ll Love This Recipe

Taste: It has a natural sweetness and a punch from roasted red peppers with smokey, savory flavors.
Texture: It is (not creamy yet) velvety, silky, and smooth.

Simple ingredients: This roasted red pepper sauce is easy to make with 6 easy-to-find ingredients only (plus, salt, pepper & oil).

Made with fresh produce: Yes, this recipe doesn’t call for a ready jar of roasted peppers. This roasted red pepper sauce is made with fresh red peppers, red onion, tomato & garlic. All this fresh produce is roasted in the oven.

This makes a tasty vegetarian (meat-free) weeknight dinner.

Customizable: You can customize the recipe as per your dietary preference. You can make it vegan or gluten-free by swapping one or two ingredients only.

Freezer-friendly: make a large batch of this roasted red pepper pasta sauce and freeze it in the portions. Storing this sauce in the freezer will help you get weeknight dinner on the table in a flash!

🧾 Ingredient Notes

Here is the pic of the ingredients you’ll need to make this delicious roasted red pepper pasta recipe.

Roasted red pepper pasta ingredients with labels.

Red peppers: Here I have used the fresh red peppers and those are roasted in the oven along with onion, tomato and garlic cloves. If fresh peppers are not in season then you can use the jar of roasted red peppers. In that case, you need to roast the onion, tomato and garlic only in the oven.
Spaghetti: I have used spaghetti here, you can use other types of pasta like pappardelle, penne, fusilli, linguine, etc.
Parmesan cheese: As being vegetarian, I always use vegetarian parmesan cheese.
Red chili flakes: I prefer a slight kick in my red pepper sauce, so I have added a tiny amount of chili flakes. It is optional though.
Basil leaves: It provides a ton of refreshing, bright flavor. Alternately, you can use fresh parsley.

👩‍🍳 How To Make Roasted Red Pepper Pasta?

Pre-heat the oven to 425°F.

1) Cut the red peppers in the half and discard the seeds. Cut the tomato in half and the onion in thick wedges. Arrange peppers (cut side down), onion, tomato (cut side up) and garlic in a baking pan.

2) Roast in the preheated oven for 30 minutes. The skin of the peppers should look wrinkly and charred.

While it is roasting, bring a large pot of water to a boil. Once it starts boiling add salt and pasta. Cook the pasta until al dente, according to package instructions.

Collage of 2 images showing veggies in a baking tray and roasted in oven.

3) Once peppers are cool to touch, peel the skin and discard. Add all the roasted veggies into the blender along with parmesan cheese, salt, pepper and chili flakes.

4) Blend it until it becomes a smooth sauce.

5) Now the pasta is cooked, drain the pasta water. Add the sauce to the pan.

6) Add cooked spaghetti.

7) Mix and reheat if needed.

8) Lastly, garnish with fresh basil leaves and enjoy.

Collage of 6 images showing puree of roasted veggies, adding into the pan with cooked pasta and adding basil.

💭 Expert Tips

Always add salt once the water comes to a boil. If the salt is added earlier in the water then it takes longer to come to a boil.
Vegan Option: Substitute parmesan cheese with nutritional yeast.
Gluten-free Option: Go for your choice of GF pasta. This red pepper pasta sauce is naturally gluten-free.
To use a jar of roasted red pepper you’ll need 1 (12 oz) jar. Roast other veggies (onion, tomato and garlic cloves) in the oven. Also, don’t forget to drain the peppers before grinding.

🥣 Storage Instructions

In the refrigerator, this red pepper pasta sauce stays good for 3 days in an airtight container.
In the freezer, it stays good for up to 3 months. I freeze them in these silicone molds, and once frozen transfer them into the freezer-safe ziplock bag. Thaw as needed and make dinner in no time.

A plate of roasted red pepper pasta garnished witg basil leaves.

Check Out Other Pasta Recipes

Did you try this recipe? I’d love to hear about it! Leave a review in the comment section below.