This Red Pepper Pasta is proof that you don’t need many ingredients to make something really good. You make it once, eat it, and immediately want to make it again.
When what to make for dinner feels like a chore and the last thing I wanna do is order in, I always turn to easy pasta dishes. It’s kid and family friendly, comes together in a jiffy, is super customisable, and obviously, delicious! And this 20-min red bell pepper pasta checks all of these boxes and has saved one too many nights lately.
If you’ve tried recipes like my tomato basil pasta or white sauce pasta with vegetables, you seriously need to give this easy pasta recipe a try! This red pepper pasta comes together with a few easy-to-follow steps and ingredients I usually always have in my fridge. And the result is a creamy, luscious bowl of comfort that gets wiped clean every single time!
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Ingredients for Red Pepper Pasta
- Red Bell Pepper: The main ingredient of the sauce. Once roasted, it turns soft and sweet and blends into a smooth, creamy pasta sauce.
- Garlic: Sliced garlic adds the depth needed to balance the sweetness of the pepper.
- Pasta: Any pasta works well here. I’ve used cannolichi as short shapes are especially good for holding the sauce nicely.
- Seasoning: Salt, Italian seasoning, and Kashmiri chilli powder add all the flavour needed.
- Milk & Cream: Milk helps blend the pepper into a smooth sauce, while a small amount of cream at the end adds richness and brings everything together.
- Oil: Olive oil for the neutral, authentic flavor.
How to Roast Red Peppers
Roasting red pepper is easier than you’d think! Roast the bell pepper directly over an open flame on the stove, turning it every so often until the skin is evenly charred on all sides. Once done, transfer immediately to an airtight container and let it rest for a few minutes. This resting time allows the residual heat to steam the pepper gently, loosening the charred skin and making it much easier to peel off while keeping the flesh soft and juicy.
Richa’s Top Tips
- Let the red bell pepper skin char well on all sides so the pepper turns soft and sweet. This is what gives the sauce its depth.
- Cover the roasted red pepper for a couple of minutes to make the skin easy to peel and keep the flesh tender.
- Sauté the garlic just until fragrant. Browning it too much can make the sauce taste bitter.
- Reserve a little pasta water. Adding a splash while mixing helps the sauce coat the pasta better and keeps it silky.
Frequently Asked Questions
Yes. The roasted pepper can be prepared a day in advance and stored in the fridge. Blend and use it when you’re ready to cook.
Yes. Replace the milk with a plant-based milk and skip the cream or use a dairy-free alternative like soaked cashew paste. The sauce will still turn out smooth and flavourful.
This usually happens if the garlic is overcooked or the pepper isn’t fully roasted. Keep the garlic lightly sautéed and make sure the pepper is soft and well-charred before blending.
Storage Tips
- In the fridge: You can store the cooked pasta in an airtight container for up to 2 days. The sauce may thicken slightly as it sits.
- Freezing: Freezing is not recommended, as the dairy-based sauce can change texture once thawed.
- Reheating tip: Reheat gently on low heat, adding a splash of milk or water to loosen the sauce. Stir slowly so the pasta stays well coated.
Serving Ideas
Here are a few easy side dish options if you’re cooking for more people.
- With Garlic Bread: Warm, crisp garlic bread is a classic for a reason. It’s perfect for scooping up any extra sauce left on the plate.
- With a Crisp Salad: A simple green salad or something lightly dressed like my three bean salad adds freshness and keeps the meal balanced.
- With Roasted Vegetables: Roasted cauliflower broccoli, zucchini, or carrots make an easy side and pair nicely with the creamy sauce.
- With a Baked Dish: If you’re serving this for guests try adding a small appetiser like french fries or finish with a dessert like with my special easy baileys tiramisu trifle cups.
Customisation Ideas
- Add protein: Stir in grilled paneer, tofu, sautéed mushrooms or even chicken or prawn to make the pasta more filling without changing the base flavour.
- Add herbs: Fresh basil or parsley added at the end works well and brightens up the dish without overpowering the pepper.
- Throw in some cheese: : A little grated parmesan or pecorino on top adds a salty finish and pairs nicely with the roasted pepper sauce.
This pasta is dependable, satisfying, and exactly the kind of recipe you’re glad to have on hand for those nights when you don’t want to think too much. If you do make it, I’d love to see how it turns out, tag me on Instagram @my_foodstory. Seeing these dishes come together in your kitchens never gets old.
Watch Red Pepper Pasta Recipe Video
Red Pepper Pasta
Ingredients
- 1 red bell pepper
- 2 teaspoons olive oil
- 3 garlic cloves sliced
- ⅓ cup cannolichi or any pasta
- 1 + ⅛ teaspoon salt divided
- ¼ cup milk
- ¼ teaspoon italian seasoning
- ¼ teaspoon kashmiri chilli powder
- 1 tablespoon cream
Instructions
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Place the whole red bell pepper over flame and roast on low heat, turning as the pepper blackens and blisters on each side. Once it is charred and tender all over, place in a bowl, cover with a lid and let steam for 2-3 minutes so they soften and their skin loosens. When the peppers are cool enough to handle, peel off the skin and discard seeds & skin.1 red bell pepper
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Boil water in a pot, add 1 teaspoon of salt, pasta and bring to a boil. Cook on low for 7-8 minutes just until it's al dente.⅓ cup cannolichi or any pasta
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Add the peeled pepper to the mixer with milk, Italian seasoning and chilli powder and grind to a smooth sauce.¼ cup milk, ¼ teaspoon italian seasoning, ¼ teaspoon kashmiri chilli powder
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Heat oil in a pan, add garlic & saute for a few seconds till fragrant. Add pepper sauce and ⅛ teaspoon of salt and cook for a few seconds. Add pasta, cream, mix well, simmer for 1-2 minutes till the pasta absorbs all the sauce. Serve immediately.2 teaspoons olive oil, 3 garlic cloves, 1 + ⅛ teaspoon salt, 1 tablespoon cream
Video
Nutrition
This article was researched and written by Harita Odedra.
The post Red Pepper Pasta appeared first on My Food Story.
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