/ / / / /

Creamy Roasted Red Pepper Pasta

This post may contain affiliate links. See site Terms here.   

Creamy Roasted Red Pepper Pasta

I’m getting ready for a trip to Italy next week and I still have a lot to get ready! Haven’t packed a thing. I’ve been to Italy before but not since college – and never Florence and I’m SO excited! Naturally I’ve had pasta on the mind. I love pasta with red sauce but this sauce with roasted red peppers just has a little more flavor – I love it! Hope you’ll love this Creamy Roasted Red Pepper Pasta just as much as I do.

Creamy Roasted Red Pepper Pasta


  • 2 red bell peppers, cut in half and seeds removed
  • 2 tomatoes (small like roma, or can use 1 large), halved
  • 1/2 yellow onion, rough chopped
  • 1/2 c. cream (or coconut milk)
  • salt and pepper, to taste
  • olive oil
  • 8 oz. long cut pasta (fettuccine, linguine, etc.)
  • fresh Parmesan, for topping
  • fresh parsley, chopped


  • Preheat oven to 400 degrees Fahrenheit. On a large roasting pan, arrange onion pieces, tomato halves, and red pepper halves. Drizzle with olive oil, sprinkle with salt, then toss to coat.
  • Roast veggies until browned on edges (red peppers may take longer than other veggies - just remove those from pan and set aside when done). 
  • Once the red peppers are charred, remove from oven. Let cool then remove skins.  While veggies are cooling, cook pasta and drain. Toss with a little olive oil so it doesn't stick once cooked. 
  • In a large blender combine tomatoes, red peppers (skinned), and roasted onion.  Add in 1 clove garlic (minced or grated) and blend until smooth. Add 1/2 c. cream to blender (can use coconut milk if you're not eating dairy), then add salt and pepper to taste. Cream until smooth.
  • Pour sauce over cooked pasta. Top with fresh parsley and Parmesan cheese, and cracked pepper if you'd like.

Also I’d love if you gave me your recommendations ! Specifically looking for: best food, cooking classes, best art, and best day trips from Florence. We have a couple planned but I want to make sure we see it all.


Similar Posts

One Comment

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating