Creamy Red Bell Pepper Pasta

The Creamy Red Bell Pepper Pasta is made with roasted red bell peppers, garlic, onion and herbs like dried basil and oregano. The red bell pepper sauce is creamy, savory, delicious and makes a perfect weeknight dinner. This creamy red bell pepper pasta is incredibly delicious and irresistible.

This vibrant red bell pepper pasta sauce is a change from the regular tomato pasta sauce. The roasted bell pepper and onions give the sauce a smoky taste to the pasta. To make the recipe more easy you can skip the oven part by using store bought jarred roasted red bell peppers, the onions and garlic can be quickly pan fried and then can be blended together to make a creamy sauce. I chose to add heavy cream for the richness but milk or broth works as well.

What you’ll need to make Creamy Red Bell Pepper Pasta

• Angel Hair Pasta
• Green Onions
• Veggies (I used frozen Carrots & peas, broccoli, cherry tomato)
• Black Pepper
• Salt
• Water
• Olive Oil
• Butter
• Grated Parmesan Cheese

For Pasta Sauce:

• Red Bell Peppers
• Garlic
• Onion
• Green chili
• Heavy Cream
• Dried Basil
• Dried Oregano

How to make Creamy Red Bell Pepper Pasta with step by step photos & instructions

1. Preheat the oven to 425°F. Cook pasta according to the package instructions until done. Drain the pasta and keep aside.

2. Add chopped Onions, Red bell pepper, garlic and green chili to the baking sheet. Drizzle with olive oil, sprinkle salt, dried basil, dried oregano and black pepper. Combine well.

3. Roast until the onions and bell pepper are tender or the onions turn golden brown. It takes about 25 – 30 minutes. Remove the sheet pan from the oven and let cool for 5 minutes. 

4. Transfer the roasted onion, bell pepper, garlic and half cup heavy cream to a blender. Blend until everything is evenly combined, creamy and smooth. Set aside. 

5. Heat butter in a skillet, add chopped white part of the green onions for a minute. Then add carrot, peas, chopped green bell pepper and salt. Cook for 2 minutes. 

6. Now add the cooked pasta to the veggies and mix well. 

7. Pour in the pasta sauce and toss well until the pasta is well coated with the sauce. 

8. Serve hot with roasted cherry tomatoes, broccoli and grated parmesan cheese.

Notes

• Make it dairy-free by using vegan cheese and substitute the heavy cream with almond milk.
• Make it gluten-free by using gluten-free pasta of your choice.
• You can also substitute grated parmesan cheese with nutritional yeast.
• Leftover bell pepper sauce can be stored in the refrigerator for 3 days.
• You can substitute heavy cream with milk.

Did you make this recipe?

Let me know how it turned out. Leave a comment below and share a picture on Instagram with hashtag #daily_foodhacks.