Roasted Red Pepper Pantry Pasta is a vibrant, flavorful dish that transforms simple pantry staples into a gourmet experience. Sweet roasted red peppers, garlic, olive oil, and pasta come together in a creamy, smoky sauce that’s both comforting and elegant.
Perfect for busy weeknights or last-minute meals, this recipe relies on ingredients you likely already have on hand—making it budget-friendly and fuss-free.
Whether you blend the peppers into a velvety sauce or keep it chunky for added texture, it’s a satisfying vegetarian option that doesn’t skimp on flavor. Serve it with fresh herbs and grated cheese for an irresistible finish.
Roasted Red Pepper Pantry Pasta is a quick, creamy, and flavor-packed meal made entirely from shelf-stable and long-lasting ingredients.
Perfect for busy weeknights, unexpected guests, or when your fridge is nearly empty, this dish comes together in under 30 minutes and tastes like something you’d get at a cozy Italian trattoria.
The roasted red peppers bring a smoky-sweet flavor, while garlic and olive oil build a fragrant base. Pantry staples like dried pasta, canned peppers, and seasonings ensure that you can whip this up without a last-minute grocery trip.
Add a splash of cream or non-dairy alternative for richness, and finish with a sprinkle of Parmesan (or nutritional yeast for a vegan version) for a satisfying finish.
Roasted Red Pepper Pantry Pasta
Description
Roasted Red Pepper Pantry Pasta is a quick, flavorful dish made with shelf-stable ingredients and vibrant roasted red peppers. Blended into a creamy sauce with garlic, olive oil, and a touch of cream or cashew cream, the peppers create a rich, smoky flavor that coats the pasta beautifully.
This easy weeknight meal is perfect when fresh produce is low, relying on pantry staples like pasta, jarred peppers, and seasonings.
It’s comforting, colorful, and satisfying with minimal effort. Top with parmesan or nutritional yeast and fresh herbs for added depth.
Ideal for vegetarians and customizable with protein or veggies on hand.
Ingredients
Instructions
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Step 1: Boil the pasta
Bring a large pot of salted water to a boil. Add your choice of pasta and cook according to the package instructions until al dente. Before draining, reserve about 1/2 cup of the starchy pasta water and set aside. -
Step 2: Make the red pepper sauce
While the pasta is cooking, add the drained roasted red peppers to a blender or food processor. Blend until smooth. Set aside. -
Step 3: Sauté the aromatics
In a large skillet, heat olive oil over medium heat. Add the minced garlic and sauté for 30–60 seconds until fragrant (do not let it brown). Stir in the red pepper flakes (if using), oregano, and smoked paprika. Cook for another 30 seconds. -
Step 4: Add the red pepper purée
Pour the blended roasted red pepper purée into the skillet with the garlic and spices. Stir well to combine. Cook for 2–3 minutes until it thickens slightly. Add the reserved pasta water or vegetable broth to loosen the sauce.
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Step 5: Add cream and season
Stir in the cream of your choice to add silkiness and balance the acidity of the peppers. Season with salt and pepper to taste. Let it simmer gently for another 2–3 minutes. -
Step 6: Toss pasta in the sauce
Add the cooked, drained pasta directly into the skillet. Toss everything together until the pasta is well coated in the red pepper sauce. Add a splash more pasta water if needed to achieve your desired consistency. -
Step 7: Finish and serve
Turn off the heat. Stir in Parmesan cheese or nutritional yeast. Garnish with chopped basil or parsley if desired, and serve hot.
Nutrition Facts
Servings 3
- Amount Per Serving
- Calories 480kcal
- % Daily Value *
- Total Fat 24g37%
- Saturated Fat 6g30%
- Sodium 700mg30%
- Total Carbohydrate 60g20%
- Dietary Fiber 6g24%
- Sugars 8g
- Protein 14g29%
- Calcium 200 mg
- Iron 3 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Roasted Red Pepper Pantry Pasta is a comforting, vibrant, and flavorful dish that turns humble pantry ingredients into a gourmet-style meal.
It’s creamy, smoky, slightly sweet, and adaptable to various dietary preferences. Here’s how to elevate your pasta, serve it like a pro, and store it efficiently for later enjoyment.
Tips for the Perfect Roasted Red Pepper Pantry Pasta
- Use Jarred or Homemade Peppers Wisely
Jarred roasted red peppers are incredibly convenient. Drain them well to avoid excess liquid that could water down the sauce. For a deeper flavor, lightly char them again in a pan before blending. If you're making homemade, roast whole red peppers until charred, peel off the skin, and remove the seeds. - Choose the Right Pasta Shape
While any pasta works, short shapes like rigatoni, penne, or fusilli hold sauce well due to their ridges. Long pasta like fettuccine or linguine is great too, especially if you want a silky, elegant presentation. - Balance Flavors with Acidity and Heat
Roasted red peppers are naturally sweet, so balance them with acidity (like lemon juice or a splash of red wine vinegar) and a little heat (crushed red pepper flakes, cayenne, or even smoked paprika) to prevent a flat-tasting sauce. - Creamy, but Not Too Heavy
Blend the peppers with pantry staples like olive oil, garlic, and nutritional yeast or Parmesan for depth. For creaminess, add canned coconut milk, heavy cream, or a scoop of ricotta. Avoid overdoing it — the peppers should still shine. - Cook Pasta Al Dente and Reserve Pasta Water
Always salt your boiling water generously and cook pasta to al dente. Reserve at least ½ cup of the starchy cooking water — it helps emulsify and thicken the sauce while helping it cling to the pasta. - Boost with Pantry Add-Ins
Add chickpeas, canned artichokes, olives, or sun-dried tomatoes for texture and variety. Capers and anchovies add a punch of umami. Stir in spinach or kale at the end for color and nutrients.
Serving Tricks to Impress
- Top with Crunch
Add toasted breadcrumbs, crushed nuts (like almonds or walnuts), or crispy onions for contrast. This texture elevates the mouthfeel and adds complexity. - Garnish for Color and Flavor
A sprinkle of fresh herbs like basil, parsley, or chives brings freshness. For a spicy touch, a dusting of chili flakes or a drizzle of chili oil is perfect. Don’t forget a final grating of cheese or vegan substitute. - Serve with Complementary Sides
Pair it with garlic bread, a leafy green salad with tangy vinaigrette, or roasted vegetables. These sides round out the meal and balance the richness of the pasta. - Make It a Main or Side
Serve in smaller portions as a starter or side for grilled meats, tofu, or roasted mushrooms. For a full meal, increase the protein by stirring in cooked chicken, shrimp, or legumes.
Storage & Reheating
- Refrigeration
Store leftovers in an airtight container in the fridge for up to 4 days. Let the pasta cool before sealing to prevent condensation and sogginess. - Freezing Tips
Roasted red pepper sauce (without pasta) freezes beautifully for up to 2 months. Use freezer-safe containers or silicone trays for portioned storage. If freezing a fully mixed pasta dish, slightly undercook the pasta before freezing to avoid mushiness when reheated. - Reheating
For best results, reheat on the stove over medium-low heat, adding a splash of water or milk to loosen the sauce. If microwaving, cover loosely and stir halfway through to ensure even heating. - Refresh with Garnishes
Pasta can lose some of its luster when reheated. Revive it with fresh toppings — grated cheese, lemon zest, herbs, or even a spoonful of fresh sauce if you reserved any.
Why This Recipe Works
- Pantry-Friendly: Every ingredient—dried pasta, jarred red peppers, olive oil, dried herbs, and even cream or cheese alternatives—has a long shelf life, making this an ideal last-minute meal.
- Fast and Easy: No complicated prep or long cooking times. It comes together in under 30 minutes.
- Customizable: You can adapt it for vegan, gluten-free, or protein-boosted diets with a few simple swaps.
Variations and Add-Ins
- Vegan Version: Use plant-based cream (like oat, soy, or coconut cream) and replace Parmesan with nutritional yeast.
- Spicy Twist: Increase red pepper flakes or add a spoonful of Calabrian chili paste.
- Protein Boost: Stir in cooked chickpeas, white beans, grilled chicken, or sautéed tofu.
- Veggie Additions: Toss in spinach, frozen peas, mushrooms, or olives for extra nutrition.
- Nutty Cream Option: Use 1/4 cup blended soaked cashews in place of cream for a vegan, dairy-free richness.
Storage and Reheating
- Refrigerator: Store leftovers in an airtight container in the fridge for up to 4 days.
- Freezer: The sauce (without pasta) freezes well for up to 3 months.
- To Reheat: Reheat in a skillet with a splash of water or broth to loosen the sauce. Microwave on medium for 1–2 minutes, stirring halfway through.
Serving Suggestions
Pair with:
- A crisp green salad tossed with lemon vinaigrette
- Garlic bread or focaccia
- A chilled glass of white wine or sparkling water with lemon
Final Notes
Roasted Red Pepper Pantry Pasta is proof that comforting, flavorful meals don't require fresh groceries or elaborate prep. With just a few jars and boxes from your pantry, you can have a restaurant-worthy dish that satisfies every craving—from creamy comfort to smoky spice. Whether you’re cooking solo, for family, or entertaining on the fly, this recipe is one you’ll come back to again and again.
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Frequently Asked Questions
What is Roasted Red Pepper Pantry Pasta?
Roasted Red Pepper Pantry Pasta is a quick, flavorful dish made using roasted red peppers (jarred or homemade), pasta, and common pantry staples like garlic, olive oil, and spices.
The sauce is creamy, slightly smoky, and naturally sweet, typically blended with a bit of cream, parmesan, or nutritional yeast for depth. It's an ideal weeknight meal when fresh ingredients are limited.
What kind of pasta works best for this recipe?
Short pasta shapes like penne, rigatoni, fusilli, or orecchiette are ideal because they hold the creamy sauce well. However, spaghetti or linguine also work nicely if you prefer long noodles. Gluten-free or whole wheat options can be used depending on dietary needs.
Can I use fresh red peppers instead of jarred?
Yes, you can roast fresh red bell peppers in the oven, on a stovetop flame, or in an air fryer until charred, then peel and blend. However, jarred roasted red peppers are more convenient and typically packed in oil or brine, enhancing the sauce’s richness and flavor with minimal effort.
What can I add to make it a complete meal?
For extra protein, stir in cooked chickpeas, white beans, grilled chicken, or sautéed shrimp. To boost veggies, add spinach, zucchini, cherry tomatoes, or mushrooms.
A handful of fresh basil or parsley also brightens the dish. Serve with garlic bread or a simple green salad for a balanced, satisfying meal.
