Creamy Roasted Red Pepper Pasta

This sauce is the reason I keep a jar of roasted red peppers in the pantry at all times. Blended with cream cheese, garlic, and a little Parmesan, it turns into a silky, rosy sauce that coats every strand of pasta — sweet, smoky, and just a little tangy, with none of the work of roasting peppers yourself. I make this on nights when I want something that tastes slow-cooked but is ready in the time it takes to boil pasta. It is meatless without feeling like a compromise, and it is just as good with a handful of spinach wilted in or some grilled chicken on top. Why You’ll Love This Recipe: A silky, smoky-sweet roasted pepper sauce made from pantry staples; Ready in the time it takes to boil the pasta — about 25 minutes; Meatless but hearty, and easy to make your own with add-ins; The sauce blends smooth and clings beautifully to any pasta shape. Ingredients: 12 oz pasta (penne, rigatoni, or fettuccine); 1 jar (12 oz) roasted red peppers, drained; 4 oz cream cheese, softened; 3 cloves garlic; 1/2 cup heavy cream; 1/2 cup grated Parmesan cheese, plus more for serving; 1 tbsp olive oil; 1/2 tsp Italian seasoning; 1/4 tsp red pepper flakes (optional); Salt & pepper to taste; Fresh basil, for garnish. Instructions: 1. Cook the pasta in salted boiling water until al dente. Reserve 1 cup of the pasta water, then drain. 2. Meanwhile, blend the roasted red peppers, cream cheese, garlic, and heavy cream in a blender or food processor until completely smooth. 3. Heat the olive oil in a large skillet over medium heat. Pour in the pepper sauce and simmer gently for 3 to 4 minutes, stirring, until slightly thickened. 4. Stir in the Parmesan, Italian seasoning, and red pepper flakes (if using). Season with salt and pepper. 5. Add the drained pasta to the skillet with a splash of the reserved pasta water and toss until every piece is coated in a glossy sauce, adding more pasta water as needed to loosen it. 6. Serve immediately, topped with extra Parmesan and fresh basil. Tips & Variations: For a deeper smoky flavor, roast your own peppers under the broiler until charred, then peel and use them. Wilt in a few handfuls of spinach or stir in white beans for extra heartiness. Add grilled chicken or shrimp on top to turn it into a complete protein-packed dinner. Storage: Refrigerate in an airtight container for up to 4 days. Reheat gently in a skillet with a splash of cream or pasta water to bring the sauce back to silky.