Roasted Red Pepper Pasta

This Roasted Red Pepper Pasta is an easy 30-minute meal with a gourmet flair! The sauce is so flavorful and creamy with the best blend of Italian seasonings, your family will want this recipe on repeat.

Roasted Red Pepper Pasta

This recipe sounds gourmet and looks gourmet, but it’s actually a 30 minute meal. Does it get any better than that?!

It starts off by blending roasted red peppers and chicken broth for a smooth consistency. The sauce is further enhanced by adding heavy cream, a touch of hot sauce (which doesn’t make it spicy), and a perfect blend of seasonings. 

From there we reduce a little bit of white wine which acts as a flavor enhancer. A roux is then prepared and the roasted red pepper mixture is added to it along with a 2-cheese blend of Parmesan and Asiago. Stir in some linguine and you are ready to eat!

How to Make It

See recipe card below this post for ingredient quantities and full instructions.

Combine the roasted red peppers and chicken broth using a regular blender or immersion blender. Stir in the heavy cream and seasonings. Set aside.

Add white wine to a skillet over medium heat and reduce for 2 minutes. Add the garlic and cook for 1 minute. Melt in the butter and stir in the tomato paste, then the flour.

Add the roasted red pepper mixture in small splashes, stirring continuously. Add the chicken bouillon cube. Bring to a gentle boil, then reduce heat to low and let the base cool. Stir in the Parmesan and Asiago cheese.

Add cooked linguine and use kitchen tongs to stir to combine. Serve with Garlic Bread with Cheese.

Pro Tips

• Grate the cheese from a block as it will melt and taste much better than packaged grated cheese. I used BelGioioso Parmesan and Asiago cheese in this recipe.
• Other brands used in this recipe: Mezzetta Roasted Red Bell Peppers, Better Than Bouillon, Barilla Linguine. 
• Pinot Grigio and Chardonnay are my preferred wines for this recipe. The wine can also be skipped if needed. 
• To make this vegetarian, you can use vegetable broth/bouillon instead of chicken broth.

Storage

• Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. This recipe does freeze/reheat well.

What to Serve It With

• Garlic Bread with Cheese
• Baked Meatballs, Slow Cooker Meatballs, Turkey Meatballs
• Tuscan Chicken
• Roasted Vegetables

Tools For This Recipe

(Amazon affiliate links)- Check out all of my kitchen essentials here.

• Immersion Blender or Regular Blender.
• Box Cheese Grater– Always shred from a block, especially for cheese sauces.
• Pinch Bowls– For measuring out the seasonings ahead of time.
• Pasta Strainer– This is the one I have and love.

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Roasted Red Pepper Pasta

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

5 from 8 ratings

Servings: 6 people

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This Roasted Red Pepper Pasta is an easy 30-minute meal with a gourmet flair! The sauce is so flavorful and creamy with the best blend of Italian seasonings, your family will want this recipe on repeat.

Ingredients

• ▢ 3/4 cup heavy cream
• ▢ 16 oz. roasted red peppers, drained well
• ▢ 1 ¼ cups chicken broth
• ▢ 1 teaspoon hot sauce
• ▢ 1 lb. linguine
• ▢ ¼ cup dry white wine, see notes
• ▢ 3 cloves garlic
• ▢ 2 tablespoons butter
• ▢ 2 tablespoons flour
• ▢ 1 tablespoon tomato paste
• ▢ 1 chicken bouillon cube
• ▢ ½ cup Parmesan cheese, freshly grated
• ▢ ¼ cup Asiago cheese, freshly grated

Seasonings

• ▢ 1 teaspoon mustard powder
• ▢ 1 teaspoon onion powder
• ▢ 1 teaspoon dried oregano
• ▢ 1 teaspoon dried basil
• ▢ ¼ teaspoon salt
• ▢ 1 pinch red pepper flakes

Instructions

• Use an immersion blender or regular blender to blend the chicken broth and roasted red peppers.
• Stir in the heavy cream, hot sauce, and seasonings (mustard powder, onion powder, oregano, basil, salt, red pepper flakes). Transfer to a small pitcher or pourable container and set aside.
• Begin boiling salted pasta water. Once a boil is reached, cook the pasta until al dente according to package instructions, I recommend setting a timer to avoid overcooking. Drain well once cooked. Meanwhile, prepare the sauce.
• Add the wine to a large, deep skillet. Set the heat to medium and let the wine reduce by almost half, about 2 minutes. Add the garlic and cook for 1 more minute. Melt the butter, then stir in the tomato paste. Stir continuously for 1 minute. Add the flour and stir to combine for 1-2 more minutes.
• Add the roasted red pepper mixture in small splashes, stirring continuously. Add the chicken bouillon cube. Bring to a gentle boil, then reduce heat to low.
• Let the base cool slightly, then gradually add the cheese, stirring continuously. Add the drained pasta and use kitchen tongs to combine it into the sauce. Serve!

Notes

Pro Tips:

• Wine: Pinot Grigio and Chardonnay are my preferred wines for this recipe. The wine can also be skipped if needed. Just melt the butter, add the garlic, cook for 1 minute, then add tomato paste and proceed.
• Grate the cheese from a block as it will melt and taste much better than packaged grated cheese. I used BelGioioso Parmesan and Asiago cheese in this recipe.
• Other brands used in this recipe: Mezzetta Roasted Red Bell Peppers, Better Than Bouillon, Barilla Linguine. 
• To make this vegetarian, you can use vegetable broth instead of chicken broth.

Storage:

• Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. This recipe does freeze/reheat well.

Nutrition

Calories: 505kcal, Carbohydrates: 65g, Protein: 16g, Fat: 20g, Saturated Fat: 12g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 0.2g, Cholesterol: 55mg, Sodium: 1768mg, Potassium: 392mg, Fiber: 4g, Sugar: 4g, Vitamin A: 1107IU, Vitamin C: 37mg, Calcium: 210mg, Iron: 2mg

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Course: Main Course

Cuisine: American, Italian

Author: Stephanie