Spicy Roasted Red Pepper Pasta

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Spicy Roasted Red Pepper Pasta: A Flavorful & Easy Weeknight Meal

Craving a vibrant and flavorful pasta dish that’s both easy to make and packed with a satisfying kick? Look no further than Spicy Roasted Red Pepper Pasta! This recipe combines the sweetness of roasted red peppers with the fiery heat of chili flakes, creating a delightful dance of flavors on your palate.

Our Spicy Roasted Red Pepper Pasta starts with roasting fresh red bell peppers until they’re beautifully charred and tender. This process unlocks their natural sweetness and adds a subtle smoky depth. Once roasted, the peppers are blended into a creamy and luscious sauce, brightened with garlic, olive oil, and a touch of lemon juice.

The star of the show, however, is the spice! We use red pepper flakes (adjust to your spice preference!) to infuse the sauce with a pleasant warmth that lingers. You can also add a pinch of cayenne pepper for an extra punch.

Toss the flavorful roasted red pepper sauce with your favorite pasta shape – penne, fusilli, or farfalle work particularly well. Garnish with fresh basil leaves and a sprinkle of Parmesan cheese for a final touch of elegance. For a vegan option, simply omit the Parmesan or use a vegan cheese alternative.

This Spicy Roasted Red Pepper Pasta is perfect for a quick and easy weeknight dinner, a flavorful lunch, or even a potluck gathering. It’s naturally vegetarian and can easily be adapted to be vegan or gluten-free. So, ditch the boring pasta dishes and embrace the vibrant flavors of this simple yet satisfying recipe. Prepare to be amazed by how much flavor you can pack into a single bowl! Enjoy!

Spicy Roasted Red Pepper Pasta Ingredients

3 large red bell peppers3 tbsp olive oil (divided)1 medium onion (diced)5 cloves garlic (minced)1 tsp cayenne, paprika or chilli flakes (to taste)1 cup cream or milk of choice (regular or plant based)1/2 tsp salt (to taste)1/4 tsp freshly ground black pepper (to taste)2 tbsp parmesan or nutritional yeast (grated, plus more for garnishing)1 tbsp cornstarch450 g dried pasta of choice (cooked till al dente, according to instructions on packaging)

Steps

Place whole bell peppers onto a lined baking tray, drizzle with 1 tbsp of olive oil & roast for 30 mins at 200 deg C (flipping halfway for even cooking) or use heatproof tongs to hold them over the flame of a gas grill, until skin is charred & blackened.Transfer into a bowl, covered for 10 mins (to let them steam) before removing blackened skins, stems & seeds when cool enough to handle.While peppers are roasting, bring a pan over medium heat, add remaining oil then sauté onion & garlic for 5 mins or until golden brown.Transfer into a blender or food processor along with roasted peppers & rest of the ingredients (except pasta), blend until creamy & smooth, pour back into the pan over medium heat until it reaches a simmer.Reduce heat to low, taste to adjust seasoning & continue simmering until sauce reaches desired consistency.Turn off the heat, add pasta & toss well to coat.Serve with more cheese, black pepper or chilli flakes & fresh herbs of choice.