Roasted red pepper pasta to razzle your taste buds

By August 3, 2015Recipes

Tomato sauce pasta? BORING. Red pepper pasta? RAZZLE. This roasted red pepper pasta is creamy, velvety, savory and subtly sweet. Anyone feeling like spicing it up this week? This pasta can also bring the heat! But for those of you who are a bit more mild, this recipe can be tamed- it’s easy to leave out the spice. Another perk to this recipe is that it can easily be made vegan! The vegan ingredient changes are noted. 


  • 2 red bell peppers
  • 2-3 Tbsp olive oil
  • 2 shallots, finely chopped
  • 4 cloves garlic, finely chopped
  • Sea salt and ground black pepper
  • 1 cup fat free half & half (Vegan: 1.5 cups Unsweetened Almond Milk)
  • 4 oz. garlic & herb goat cheese (Vegan: 2 Tbsp nutritional yeast)
  • 1.5 Tbsp cornstarch (or other thickener of choice)
  • Pinch red pepper flakes (optional, for heat)
  • 12 ounces noodle of choice
  • Parmesan cheese (Vegan: vegan Parmesan cheese)
  • Finely chopped fresh parsley or basil


  1. Heat oven to 500 degrees F and roast red peppers on a baking sheet until charred – about 25-30 minutes. Cover in foil for 10 minutes to steam, then remove (peel away) charred skin, seeds and stems. Set aside.
  2. Cook pasta according to package instructions; drain, toss in a touch of olive oil, cover with a towel and set aside.
  3. While the red peppers are roasting, bring a large skillet over medium heat and sautee onion and garlic in 2-3 Tbsp olive oil until golden brown and soft – about 4-5 minutes. Season with a generous pinch of salt and pepper and stir. Remove from heat and set aside.
  4. Transfer sautéed shallot and garlic to blender with roasted peppers, half and half, red pepper flake, goat cheese and cornstarch. Season with desired amount of salt, pepper and red pepper flake.
  5. Blend until creamy and smooth, taste and adjust seasonings as needed, adding more salt and pepper or cheese for flavor. You want the flavor to be pretty robust and strong since the noodles don’t have much flavor – so be generous with your seasonings.
  6. Once blended, place sauce back in the skillet over medium heat to thicken. Once it reaches a simmer, reduce heat to low and continue simmering.
  7. Once sauce is thickened to desired consistency (see photo), add noodles. However, before tossing add a touch more olive oil, salt and pepper to the un-tossed noodles for added flavor. Then, toss to coat.
  8. Serve with (generous amounts of) parmesan, red pepper flakes and fresh chopped parsley or basil.

Recipe adapted from: The Minimalist Baker