Roasted Red Pepper Pantry Pasta (Print Version)

Vibrant creamy pasta with sweet roasted red peppers and pantry staples. Ready in 30 minutes.

# What You Need:

→ Pasta

01 - 12 oz dried pasta (penne, rigatoni, or spaghetti)

→ Sauce Components

02 - 1 (12 oz) jar roasted red peppers, drained
03 - 2 tablespoons olive oil
04 - 4 cloves garlic, minced
05 - 1 small yellow onion, chopped
06 - 1/2 teaspoon crushed red pepper flakes
07 - 1/2 cup vegetable broth or pasta cooking water
08 - 1/4 cup cream cheese or mascarpone
09 - 1/4 cup grated Parmesan cheese
10 - Salt and black pepper to taste

→ Garnish

11 - Fresh basil or parsley, chopped
12 - Extra Parmesan cheese

# Directions:

01 - Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1 cup of pasta cooking water before draining.
02 - In a large skillet over medium heat, add olive oil. Sauté the onion until translucent, about 4 minutes. Add the garlic and red pepper flakes, cooking for 1 minute until fragrant.
03 - Add the drained roasted red peppers to the skillet and cook for 2-3 minutes, stirring occasionally to heat through.
04 - Transfer the skillet contents to a blender or use an immersion blender. Add the vegetable broth, cream cheese, and Parmesan. Blend until completely smooth and creamy.
05 - Return the blended sauce to the skillet over low heat. Taste and adjust seasoning with salt and pepper. If sauce is too thick, add reserved pasta water to reach desired consistency.
06 - Add the drained pasta to the skillet and toss to coat thoroughly in the sauce. Heat for 1-2 minutes until everything is hot. Serve immediately, garnished with fresh basil or parsley and extra Parmesan as desired.

# Insider Tips:

01 -
  • It turns basic pantry staples into something that feels like it came from a restaurant
  • The sauce comes together faster than the pasta water takes to boil
  • You can make it entirely from ingredients that keep for weeks in your kitchen
02 -
  • Let the sauce cool slightly before blending—hot liquid expands and can explode out of a tightly sealed blender
  • If your sauce looks too thick, add pasta water one tablespoon at a time until it coats the back of a spoon
  • The sauce continues thickening as it sits, so err on the slightly thin side when you first make it
03 -
  • Use an immersion blender directly in the skillet to save dishes and prevent hot-splash disasters
  • Room temperature cream cheese blends more smoothly than cold straight from the fridge
  • Grate your own Parmesan instead of using pre-grated—it melts better and tastes significantly better

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