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Roasted red pepper pasta tossed in a large saute pan
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5 from 112 votes

Creamy Roasted Red Pepper Pasta

This Creamy Roasted Red Pepper Pasta recipe is made with only 6 ingredients. It's vegan, simple-to-make & customizable with any protein for an easy weeknight meal
Course Main Course
Cuisine Italian
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 6 servings
Calories 252kcal
Author Yumna Jawad


  • 1 small onion cut in half
  • 2-3 garlic cloves
  • 1 tablespoon olive oil
  • Salt and pepper to taste
  • 12 ounces spaghetti or pasta or choice
  • 1 15 ounces jar 15.5 oz roasted red peppers drained
  • 1/2 cup milk
  • Fresh chopped parsley for serving


  • Preheat the oven to 425°F. Line a baking sheet with aluminum foil or parchment paper.
  • Place cut onions and garlic cloves on baking sheet. Drizzle with olive oil, sprinkle with salt and pepper. Roast in the preheated oven until tender and cut surface of the onion is golden brown, about 25-30 minutes.
  • When cooked, transfer the onions and garlic to a food processor. Add the drained roasted red peppers and blend until everything is evenly combined and smooth. Set aside.
  • Cook pasta in salted water according to package instructions.
  • Transfer the pureed sauce to a large skillet and cook for a few minutes until the sauce bubbles. Season with salt and pepper to taste, then add milk to the skillet to thin out the pasta sauce. Whisk to combine.
  • Drain the pasta and add it to the skillet. Toss to combine the pasta with the sauce to combine
  • Serve with fresh parsley, if desired.



Storage: Store any leftovers in an airtight container. They will last about 3-4 days in the fridge.
Make Ahead Tips: You can make the roasted red pepper sauce up to 3 days in advance and store it in the fridge. When ready to use, just heat the sauce in a skillet until it bubbles and toss with your favorite pasta.
Substitutes: For best results, follow the recipe as is. However you can use any milk of choice. And you can also use more or less of the onions and garlic, depending on your taste preferences.
Equipment: I use my Kitchen Aid food processor to blend the roasted red peppers with the onions and garlic. You can use any food processor or any blender you'd like.
Nutrition: Please note that the nutrition label provided is an estimate only. It will vary based on the specific ingredients used. This recipe is estimated for 6 servings.


Serving: 1g | Calories: 252kcal | Carbohydrates: 45g | Protein: 8g | Fat: 3g | Cholesterol: 2mg | Sodium: 15mg | Potassium: 180mg | Fiber: 2g | Sugar: 3g | Vitamin A: 35IU | Vitamin C: 1.7mg | Calcium: 41mg | Iron: 0.8mg