Roasted Red Pepper Pantry Pasta (Printable Version)

A vibrant, creamy pasta featuring sweet roasted red peppers and pantry staples, ready in 30 minutes.

# What You'll Need:

→ Pasta

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

→ Sauce

02 - 1 jar (12 oz) 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, plus more for serving
10 - Salt and black pepper to taste

→ Garnish

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

# How To Make It:

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

# Expert Suggestions:

01 -
  • You probably have everything in your pantry right now, making it perfect for those nights when you forgot to grocery shop but still want something special
  • The sauce comes together in minutes but tastes like it simmered all afternoon, giving you maximum flavor with minimum effort
02 -
  • The sauce will thicken as it sits, so do not panic if it looks slightly thin in the pan, it will cling perfectly to the pasta once tossed
  • If you are using an immersion blender, be extra careful with hot sauce, it can splatter and burn you if you are not paying attention
03 -
  • Blend the sauce while it is still hot, it emulsifies better and you will not end up with any grainy texture from the cream cheese
  • Do not rinse your pasta after draining, that starch on the surface helps the sauce grab onto every piece

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