basil on pasta in pan

Roasted Red Pepper Pasta

I love red peppers. Raw. Stuffed. Roasted. Sauteed. The list goes on. When they are on sale, I buy a bunch. Roasted red pepper pasta is one of my favorite ways of using them up. Anyone else unable to control themselves when things are on sale?

If your grocery store appears to have been ravaged by the time you shop for peppers, the older ones with their skin starting to wrinkle work perfect for this. The skin gets peeled anyway, so give those misfit peppers new life!

Making the Sauce

While the peppers are roasting they pop, sizzle, and the skin gets toasty. It can be a bit disconcerting. Like things are burning and you’re doing it wrong. Don’t worry, you’re not. You want that skin to char.

You could clean the kitchen or scroll through Pinterest while they roast. Most of the time I make dinner for another night, like Potato Pancakes or Turkey Burgers, while I roast peppers. Then the next night, a quick zip in the blender, and warm up in the skillet with a little cream cheese while the pasta cooks. Too easy. And who can argue with only 7 ingredients?

I can’t say no to a bowl of pasta for dinner, and this way I feel a little better about it. Not that I ever feel super guilty. Carbs are life. But I always feel better if I manage to eat some produce. I’ve never been a big fan of tomato sauce for fulfilling that niche. You could always add more veggies to your red pepper pasta or have a salad with it for a more balanced meal.

The smell of garlic as you reheat this the next day for lunch will make all your coworkers jealous. Which is always a win in my book. Enjoy!

Roasted Red Pepper Pasta

Course Dinner, Main Course
Cuisine American, Italian
Keyword Pasta, Red Pepper
Prep Time 5 minutes
Cook Time 15 minutes
Pepper Roasting & Resting 1 hour
Total Time 20 minutes


  • 2 red peppers
  • 5 medium cloves garlic
  • 2 tbsp cream cheese estimate, add a dollop
  • 1 lbs pasta
  • 1/2 - 1 tsp basil
  • salt to taste
  • parmesan for topping


Roasted Peppers

  1. Seed and cut both peppers into quarters.

  2. Place on greased baking sheet. 

  3. Roast at 375o for 30 minutes. Their skin should be toasty and wrinkly. The wrinklier they are the easier they are to peel.

  4. Immediately place peppers in sealed container to steam. 

  5. Once the container is cooled off (~30 min) peel the skin from the peppers and discard. 

Pasta & Sauce

  1. Place water on to boil, add pasta when ready and cook to desired tenderness.

  2. While water is heating, blend peeled roasted peppers with garlic until smooth.

  3. Dump puree into skillet on low to medium heat.

  4. After sauce has warmed a bit (the heat helps to take a little edge off of the raw garlic), add cream cheese, basil and salt. Stir well.

  5. Add drained pasta to sauce.

  6. Top with parmesan and additional basil. Enjoy!

I absolutely LOVE this skillet! My grandma got it for me for Christmas, and as always she picked a winner! I use it all the time, it cooks evenly, and nothing ever sticks. It’s made of ceramic, so there’s no harmful coating to worry about getting in your food. I seriously cannot recommend it enough!



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