Creamy Roasted Red Pepper Penne

If you’re craving a pasta dish that’s bursting with flavor, creamy yet light, and beautifully vibrant, this Creamy Roasted Red Pepper Penne is your new go-to recipe. It combines the sweet smokiness of roasted red peppers with a luscious Parmesan cream sauce, all tossed with perfectly cooked penne pasta. Whether you’re cooking for a weeknight dinner or a special occasion, this dish is simple enough to whip up in under 30 minutes but impressive enough to serve to guests. Plus, it’s packed with fresh ingredients that make every bite truly satisfying.

What Makes This Recipe Special

This Creamy Roasted Red Pepper Penne stands out because of its unique balance of flavors and textures. The roasted red peppers bring a natural sweetness and smoky depth that elevates the creamy sauce beyond the ordinary. Unlike heavy, overpowering cream sauces, this one is smooth and silky, with Parmesan cheese adding a sharp, nutty flavor that complements the peppers perfectly. The garlic adds an aromatic punch, while fresh basil leaves provide a pop of freshness and color.

What really makes this dish special is its versatility and ease. You don’t need any complicated techniques or hard-to-find ingredients, and it comes together quickly, making it ideal for busy nights. You can also easily customize it by adding grilled chicken or vegetables for more protein and nutrition. If you love dishes like the Chicken And Roasted Red Pepper Pasta, this recipe offers a fresh twist that’s perfect for any pasta lover.

What Goes Into Creamy Roasted Red Pepper Penne

• 8 ounces penne pasta – The perfect shape to hold onto the creamy sauce and roasted pepper bits.
• 2 large red bell peppers – Roasted to bring out their natural sweetness and smoky flavor.
• 2 tablespoons olive oil – Used for roasting the peppers and sautéing garlic.
• 3 cloves garlic, minced – Adds a savory depth to the sauce.
• 1 cup heavy cream – Creates the rich and velvety base for the sauce.
• 1 cup grated Parmesan cheese – Adds sharpness and body to the creamy sauce.
• Salt to taste – Enhances all the flavors.
• Black pepper to taste – Adds a little heat and complexity.
• Fresh basil leaves – For garnish and a fresh herbal note.

What You’ll Need (Gear)

• Baking sheet – For roasting the red bell peppers evenly.
• Large pot – To cook the penne pasta to al dente perfection.
• Large skillet or saucepan – To prepare the creamy roasted red pepper sauce.
• Blender or food processor – To puree the roasted peppers into a smooth sauce base.
• Colander – For draining the cooked pasta.
• Wooden spoon or spatula – For stirring the sauce and pasta together.

Creamy Roasted Red Pepper Penne Made Stepwise

Step 1: Roast the Red Peppers

Start by preheating your oven to 450°F (230°C). Slice the red bell peppers in half, remove the seeds, and place them cut side down on a baking sheet lined with parchment paper. Drizzle with 1 tablespoon of olive oil and roast for 20-25 minutes until the skins are charred and blistered. Once roasted, transfer the peppers to a bowl and cover it with plastic wrap for 10 minutes to steam—this will make peeling the skins easier. Peel off the skins and set the peppers aside.

Step 2: Cook the Penne Pasta

While the peppers roast, bring a large pot of salted water to a boil. Add the penne pasta and cook according to package instructions until al dente, usually around 10-12 minutes. Drain the pasta and set aside, reserving about ½ cup of the pasta cooking water for later.

Step 3: Prepare the Roasted Red Pepper Sauce

In a blender or food processor, combine the peeled roasted red peppers and 1 tablespoon olive oil. Blend until smooth. In a large skillet over medium heat, sauté the minced garlic for 1-2 minutes until fragrant but not browned. Pour in the pureed red pepper mixture and stir to combine.

Step 4: Make It Creamy

Lower the heat and pour in the heavy cream, stirring continuously. Let the sauce simmer gently for 3-4 minutes to meld the flavors. Gradually stir in the grated Parmesan cheese until melted and fully incorporated. If the sauce is too thick, add a splash of reserved pasta water to loosen it to your desired consistency.

Step 5: Combine Pasta and Sauce

Add the drained penne to the skillet with the creamy roasted red pepper sauce. Toss gently to coat the pasta evenly. Season with salt and black pepper to taste. Heat through for another 1-2 minutes.

Step 6: Garnish and Serve

Transfer the creamy roasted red pepper penne to serving plates. Garnish with fresh basil leaves for a burst of color and freshness. Serve immediately and enjoy!

Better-for-You Options

• Use half-and-half or whole milk instead of heavy cream for a lighter sauce.
• Swap regular penne for whole wheat or chickpea pasta for added fiber and protein.
• Add sautéed spinach or kale to boost the veggie content.
• Incorporate grilled chicken or shrimp for extra protein and heartiness.
• Reduce the amount of Parmesan or use a lower-fat cheese alternative.

Notes from the Test Kitchen

• Roasting the peppers at a high temperature is key to developing that smoky, sweet flavor; don’t rush the process.
• If you prefer a chunkier sauce, pulse the peppers in the blender instead of pureeing completely.
• Freshly grated Parmesan melts better and imparts a richer flavor than pre-grated varieties.
• The reserved pasta water contains starch that helps the sauce cling to the pasta beautifully, so don’t skip it.
• For an extra kick, add a pinch of red pepper flakes when sautéing the garlic.

Storage Pro Tips

Store any leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of milk or cream to bring back the creaminess and prevent the sauce from drying out. Reheat gently over low heat on the stovetop or in the microwave, stirring occasionally. This dish also freezes well—place in a freezer-safe container for up to 2 months and thaw overnight in the fridge before reheating.

Creamy Roasted Red Pepper Penne FAQs

Can I make this recipe vegan or dairy-free?

Yes! Substitute the heavy cream with coconut cream or a cashew cream, and replace Parmesan with a vegan cheese alternative or nutritional yeast for a cheesy flavor. Keep in mind the texture and taste will differ slightly but it will still be delicious.

What’s the best way to roast red peppers if I don’t have an oven?

You can roast red peppers over an open flame on a gas stovetop burner or under a broiler. Turn the peppers frequently until the skin chars and blisters evenly, then steam and peel as usual.

Can I prepare the sauce ahead of time?

Absolutely! You can roast the peppers and prepare the sauce a day in advance. Refrigerate the sauce separately and reheat gently before tossing with freshly cooked pasta for the best texture.

What can I serve alongside this pasta dish?

A simple green salad with a light vinaigrette pairs beautifully, as does some crusty bread to soak up the creamy sauce. Roasted vegetables or steamed green beans also complement the flavors well.

Explore More

• Creamy Tomato Basil Pasta Bake – Another rich and flavorful pasta recipe with a cheesy twist.
• Chicken And Roasted Red Pepper Pasta – For a heartier meal with protein and the same delicious roasted pepper flavor.

Make It Tonight

There’s no better time than now to dive into this vibrant, creamy, and utterly satisfying Creamy Roasted Red Pepper Penne. With simple ingredients and straightforward steps, you can have a restaurant-quality pasta dish ready in less than half an hour. Whether you’re feeding family or looking to impress guests, this recipe delivers rich flavors and comforting textures that will keep everyone coming back for seconds. Grab your ingredients, start roasting those peppers, and get ready to enjoy a luscious plate of pasta that feels both indulgent and fresh. Bon appétit!

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