25-Minute Roasted Red Pepper Pasta
A creamy, flavorful pasta made with roasted red peppers, garlic, and onion blended into a silky sauce. Tossed with spaghetti and finished with fresh basil, this dish is quick, wholesome, and full of comforting flavors—perfect for busy weeknights.
Equipment
- 1 Baking Sheet (lined with parchment)
- 1 Large Pot (for pasta)
- 1 Blender or Food Processor
- 1 Sharp Knife
- 1 Cutting board
- Measuring Cups & Spoons
Ingredients
- 1 medium onion quartered
- 3 cloves garlic
- 1 tablespoon olive oil
- ½ teaspoon crushed red pepper flakes
- Salt to taste
- 12 ounces spaghetti or pasta of choice
- 1 jar 15 ounces roasted red peppers, drained
- ½ cup milk of choice dairy or non-dairy
- Fresh basil leaves for serving
Instructions
- Preheat and Prepare Ingredients: Start by preheating your oven to 425°F (220°C). While the oven warms, prepare your aromatics. Peel and quarter 1 medium onion and 3 garlic cloves. These will form the base of your sauce, providing natural sweetness and depth. Keep them ready on a cutting board for quick transfer to the baking sheet.
- Roast Aromatics for Maximum Flavor: Place the onion quarters and garlic cloves onto a lined baking sheet. Sprinkle ½ teaspoon crushed red pepper flakes over the top, then drizzle 1 tablespoon olive oil evenly. Toss gently with your hands or a spatula to coat everything with oil and spices. Roast in the preheated oven for 25–30 minutes, or until the onions are tender, golden, and caramelized, and the garlic is soft and fragrant. Roasting intensifies flavors and adds natural sweetness to the sauce.
- Cook Pasta Al Dente: While the vegetables roast, bring a large pot of water to a rolling boil. Add a generous pinch of salt, which seasons the pasta from the inside. Cook 12 ounces of spaghetti according to the package instructions until al dente, meaning tender but still slightly firm to the bite. Reserve 1 cup of pasta water before draining—this starchy water helps adjust the sauce consistency later. Drain the pasta and return it to the pot, keeping it covered to retain warmth.
- Blend Roasted Peppers and Vegetables: Once the onions and garlic are roasted, transfer them carefully into a blender or food processor. Add the drained roasted red peppers (15 ounces) and ½ cup of your chosen milk (dairy or non-dairy). Blend on high speed until the mixture becomes completely smooth, creamy, and well combined. Taste and adjust with a pinch of salt if needed. This sauce should be velvety and rich in flavor, without any lumps.
- Combine Pasta and Sauce: Pour the creamy roasted red pepper sauce over the cooked pasta in the pot. Using a large spoon or tongs, gently toss to coat every strand of pasta evenly. If the sauce feels too thick, gradually add reserved pasta water, a few tablespoons at a time, until it reaches your desired consistency. This creates a silky, clingy sauce that wraps perfectly around the noodles.
- Garnish and Serve: Transfer the coated pasta to serving bowls or a large platter. Tear fresh basil leaves and sprinkle on top for a burst of color, aroma, and flavor. For extra richness, drizzle a tiny bit of olive oil over the pasta before serving. Serve immediately while warm, enjoying the creamy, smoky, and subtly spicy notes of the roasted red pepper sauce.
Notes
- This pasta is highly adaptable and works with any pasta shape, including penne, fusilli, or fettuccine.
- Gluten-free pasta varieties can be used without affecting flavor or texture.
- The roasted red pepper sauce can be prepared in advance and stored in the refrigerator for up to 3 days.
- Roasting the vegetables until golden and caramelized enhances the natural sweetness and depth of the sauce.
- Reserve pasta water to adjust the sauce consistency when tossing with pasta.
- For extra flavor, finish the dish with fresh basil, a drizzle of olive oil, or a sprinkle of vegan parmesan.
