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Vegetarian, Busy evenings

Creamy roasted red pepper pasta

Creamy roasted red pepper pasta is a vegetarian dish for 4 people, ready in 35 minutes, very easy to make, for about €1.50 per person. The key is roasting the peppers until the skin blackens all over, then it peels off easily and the sauce turns smooth and sweet.

A sauce of roasted red peppers blended with a little cream, colorful, sweet, and super smooth over pasta.

Creamy roasted red pepper pasta
Total time
35 min
Difficulty
Very easy
Cost per person
€1.50
Calories per person
540 kcalcalculated by Kiloach, your weight coach
Season
Summer, Fall
The kids
They generally like it

This recipe relies entirely on a sauce of roasted red peppers blended with a bit of heavy cream. The result is a bright orange sauce, naturally sweet, with no sharp acidity, that coats the pasta without weighing it down. Parmesan adds the salt it needs, fresh basil brings a bright finish.

It's the kind of dish that wins over the whole table, even kids who usually turn their noses up at vegetables, because roasted pepper loses its raw edge and turns silky soft. Mon Chou suggests it for a weeknight, it takes few steps but a little patience while the oven does the work.

The ingredients

4 people

Pantry

  • Pastaoften in the pantry 350 g
  • Olive oiloften in the pantry 3 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Fruits and vegetables

  • Red bell peppers 3
  • Garlic 2 cloves
  • Onion 1
  • Basil 1 sprigs

Dairy

  • Heavy cream 15 cl
  • Grated Parmesan 50 g

Allergens Gluten, Lactose

The step by step recipe

  1. Roast the whole peppers at 220°C, then seal them in a bag and peel them. 25 min

    Turn them once, the skin should blacken all over.

  2. Sauté the onion and garlic in the oil, then add the chopped peppers. 5 min

    Don't let them brown.

  3. Blend with the cream, salt, and pepper until the sauce is smooth.

    Add a little pasta cooking water if it's too thick.

  4. Cook the pasta in salted water, then drain it. 10 min

    Save a bit of the cooking water.

  5. Toss the pasta with the sauce, then sprinkle with Parmesan and basil.

    Stir over low heat for a minute so the sauce clings well.

Our tips to get it right

  • Pick firm, meaty peppers, they give more flesh once roasted and a creamier sauce.
  • Blend the sauce while it's still hot, it turns smoother and emulsifies more easily with the cream.
  • Always save a little pasta cooking water before draining, it's handy to loosen the sauce at the right moment.

The variations

  • Swap the heavy cream for soy or oat cream for a dairy free version.
  • Add diced smoked bacon sautéed with the onion for a richer, non vegetarian version.
  • For busy evenings, use store bought peeled roasted peppers and skip the oven step.

What to serve it with

  • A simple green salad
  • Garlic toast
  • A glass of white grape juice

Storage

The sauce and pasta keep 2 to 3 days in the fridge in a sealed container. You can freeze the sauce alone for up to 2 months. Reheat gently in a saucepan with a splash of water or milk to bring back its texture.

Questions about this dish

Can I use jarred roasted peppers instead of fresh ones?

Yes, it's a great time saver. Use about 300 g of drained roasted peppers to replace the 3 fresh ones, the flavor is slightly less sweet but very close.

Can the sauce be made ahead of time?

Yes, you can make it the day before and keep it in the fridge in a sealed container. Reheat it gently before tossing with freshly cooked pasta.

What type of pasta works best for this recipe?

Short pasta like penne or fusilli holds the sauce well in its ridges. Long pasta like tagliatelle also works nicely if you prefer it.

How do you easily remove the skin from roasted peppers?

Place the still warm peppers in a sealed plastic bag for a few minutes. The trapped steam loosens the skin, which then peels off easily with your fingers.

How long does it take to make a creamy roasted red pepper pasta?

Count 35 min in total, prep and cooking included. The recipe is rated “very easy”.

How many calories are in a creamy roasted red pepper pasta?

About 540 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a creamy roasted red pepper pasta cost?

About €1.50 per serving, or €6.00 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, lactose. Always check the labels of the products you buy.

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