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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

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

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.

Find it online: https://yumfoodusa.com/red-pepper-pasta/