Red Pepper Pasta

Red Pepper Pasta features a creamy roasted red pepper sauce tossed with al dente pasta, briny olives, fresh mozzarella, and fragrant basil, creating a bright, bold Mediterranean-inspired dish full of vibrant flavors and comforting textures.

Why You’ll Love This Recipe

This Red Pepper Pasta brings together the sweet smokiness of roasted red peppers with creamy richness and Mediterranean accents like olives, fresh basil, and mozzarella. It is simple to prepare, making it perfect for busy weeknights, while its elegant presentation and bold flavors make it impressive enough for entertaining. Versatile and satisfying, it offers a deliciously fresh twist on classic creamy pasta dishes.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• 300g rotini pasta (or pasta of choice)
• 2 large red bell peppers, roasted and peeled
• 1/2 cup cherry tomatoes, halved
• 1/2 cup green olives, pitted
• 3 tablespoons olive oil
• 2 cloves garlic, minced
• 1/2 cup vegetable broth
• 1/2 cup heavy cream (or coconut cream for dairy-free)
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• 150g fresh mozzarella balls
• 1/4 cup fresh basil leaves, chopped
• 1/4 cup grated Parmesan cheese

Directions

1. Bring a large pot of salted water to a boil and cook the pasta until al dente according to package instructions. Drain and reserve 1/2 cup of pasta water.
2. In a skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant.
3. In a blender, combine roasted red peppers, sautéed garlic, vegetable broth, and smoked paprika. Blend until smooth.
4. Return the sauce to the skillet and stir in the heavy cream. Simmer for 2–3 minutes. Season with salt and pepper to taste.
5. Add the cooked pasta to the sauce, tossing to coat evenly. Use reserved pasta water as needed to achieve a silkier sauce.
6. Stir in the cherry tomatoes and olives.
7. Plate the pasta and top with fresh mozzarella balls.
8. Sprinkle with chopped basil and grated Parmesan before serving.

Servings and Timing

Prep Time: 15 minutes
Cooking Time: 15 minutes
Total Time: 30 minutes
Servings: 4 servings
Calories: 520 kcal per serving

Variations

• Spicy Kick: Add a pinch of red pepper flakes to the sauce for a hint of heat.
• Vegan Option: Use coconut cream instead of heavy cream and omit mozzarella or replace it with a vegan cheese alternative.
• Different Olives: Substitute with Kalamata olives for a deeper, saltier flavor.
• Herb Blend: Add fresh oregano or thyme alongside basil for a more herbaceous profile.
• Protein Boost: Add grilled chicken, shrimp, or chickpeas to make the dish more substantial.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat gently in a skillet over medium-low heat, adding a splash of broth or water to loosen the sauce if necessary.
Freezing is not recommended due to the creamy components, which may separate upon thawing.

FAQs

Can I use jarred roasted red peppers?

Yes, jarred roasted red peppers are a convenient alternative if you do not have time to roast fresh ones.

What type of pasta works best for this dish?

Rotini, penne, rigatoni, or fusilli work well because their shapes hold the sauce beautifully.

Is the heavy cream necessary?

It adds richness, but you can substitute with coconut cream or a plant-based alternative for a lighter or dairy-free version.

Can I prepare the sauce ahead of time?

Yes, the sauce can be made in advance and stored in the refrigerator for up to 2 days.

How do I roast red peppers at home?

Place peppers under a broiler or over an open flame until charred, then peel off the skins once cooled.

Can I make this pasta gluten-free?

Yes, simply use your favorite gluten-free pasta.

What kind of mozzarella should I use?

Fresh mozzarella balls (such as bocconcini) are ideal for their tender, creamy texture.

How do I adjust the sauce consistency?

Use the reserved pasta water a little at a time to create a silkier, more cohesive sauce.

Can I add more vegetables?

Yes, sautéed spinach, zucchini, or roasted eggplant would make excellent additions.

What wine pairs well with this dish?

A crisp Sauvignon Blanc or a fruity Pinot Noir pairs beautifully with the sweet and savory flavors.

Conclusion

Red Pepper Pasta is a vibrant, flavorful dish that blends creamy roasted red pepper sauce with bold Mediterranean ingredients for a satisfying, comforting meal. Quick enough for weeknights yet impressive enough for guests, this pasta is a perfect choice when you want to enjoy fresh, wholesome flavors with minimal effort.

Red Pepper Pasta

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Bright and bold, this Red Pepper Pasta features a creamy roasted red pepper sauce tossed with al dente pasta, briny olives, fresh mozzarella, and fragrant basil — a vibrant Mediterranean-inspired meal perfect for easy weeknight dinners or special gatherings. #redpepperpasta #creamyredpepper

• Author: Asma
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 4 servings
• Category: Main Dish, Pasta
• Method: Blending
• Cuisine: Mediterranean, Italian-Inspired
• Diet: Vegetarian

Ingredients

• 300g rotini pasta (or pasta of choice)

• 2 large red bell peppers, roasted and peeled

• 1/2 cup cherry tomatoes, halved

• 1/2 cup green olives, pitted

• 3 tablespoons olive oil

• 2 cloves garlic, minced

• 1/2 cup vegetable broth

• 1/2 cup heavy cream (or coconut cream for dairy-free option)

• 1 teaspoon smoked paprika

• Salt and pepper, to taste

• 150g fresh mozzarella balls

• 1/4 cup fresh basil leaves, chopped

• 1/4 cup grated Parmesan cheese

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Instructions

1. Bring a large pot of salted water to a boil. Cook pasta until al dente according to package instructions. Drain and reserve 1/2 cup pasta water.

2. Heat olive oil in a skillet over medium heat. Add minced garlic and sauté until fragrant.

3. In a blender, combine roasted red peppers, sautéed garlic, vegetable broth, and smoked paprika. Blend until smooth.

4. Return the sauce to the skillet, stir in the heavy cream, and simmer for 2–3 minutes. Season with salt and pepper.

5. Add the cooked pasta to the skillet, tossing to coat in the sauce. Add reserved pasta water as needed to loosen.

6. Stir in the cherry tomatoes and olives.

7. Plate the pasta and top with fresh mozzarella balls.

8. Garnish with chopped basil and grated Parmesan cheese before serving.

Notes

• For a vegan version, use coconut cream and omit the mozzarella or substitute with vegan cheese.

• Add crushed red pepper flakes if you like a touch of heat.

• Great served warm or at room temperature for gatherings.