Roasted Red Pepper Pesto Pasta – Bright, Creamy, and Weeknight-Friendly
Roasted Red Pepper Pesto Pasta is the kind of dish that tastes like you spent all afternoon in the kitchen, but it comes together fast. It’s creamy without cream, bold without being heavy, and packed with sweet, smoky roasted peppers. This sauce clings to every strand of pasta and brings a pop of color to the table.
Make it on a weeknight or for guests—either way, it feels special. If you love classic basil pesto, this is a fresh twist you’ll make again and again.
Ingredients
Method
- Boil the pasta: Bring a large pot of salted water to a boil. Cook the pasta until just shy of al dente. Before draining, reserve 3/4 cup of pasta water.
- Toast the nuts: In a dry skillet over medium heat, toast the nuts for 3–4 minutes until fragrant. Let them cool slightly. This step boosts flavor and helps the pesto turn silky.
- Make the pesto base: In a food processor, add the roasted red peppers, basil, toasted nuts, garlic, lemon zest, and lemon juice. Pulse until mostly smooth.
- Add cheese and spice: Add Parmesan (if using) and crushed red pepper flakes. Season with a pinch of salt and black pepper. Pulse a few times to combine.
- Stream in olive oil: With the motor running, slowly stream in 1/3–1/2 cup olive oil until the sauce looks creamy and cohesive. Taste and adjust salt, pepper, and lemon.
- Combine with pasta: Return the drained pasta to the warm pot. Add the roasted red pepper pesto and 1/2 cup of reserved pasta water. Toss over low heat for 1–2 minutes until the sauce clings to the noodles. Add more pasta water as needed for a glossy finish.
- Adjust and serve: Stir in a spoonful of ricotta or mascarpone if you want a richer sauce. Finish with extra Parmesan, a drizzle of olive oil, and a crack of black pepper. Serve hot.
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What Makes This Special
This recipe blends the comfort of pasta with the vibrant flavor of roasted red peppers. It’s silky, bright, and gently smoky, with a subtle heat if you want it.
The pesto isn’t weighed down by dairy, but you still get a luscious texture from nuts and olive oil. It’s flexible too—use jarred roasted peppers to keep things quick, or roast your own for deeper flavor. Best of all, the whole dish comes together in the time it takes to boil pasta.
What You’ll Need
- Pasta: 12 ounces of spaghetti, linguine, or short pasta like penne or rigatoni.
- Roasted red peppers: 2 cups, drained (from a jar) or 3 large roasted peppers, skins removed.
- Fresh basil: 1 packed cup.
- Toasted nuts: 1/3 cup (almonds, walnuts, pine nuts, or cashews).
- Garlic: 2–3 cloves.
- Parmesan cheese: 1/2 cup finely grated, plus more for serving (optional for dairy-free).
- Olive oil: 1/3–1/2 cup extra-virgin.
- Lemon: Zest and juice of 1/2 lemon.
- Crushed red pepper flakes: 1/4–1/2 teaspoon, to taste.
- Salt and black pepper: To taste.
- Pasta water: 1/2–3/4 cup reserved for emulsifying the sauce.
- Optional add-ins: 1/2 cup ricotta or mascarpone (for extra creaminess), capers, fresh parsley, or a handful of baby spinach.
Instructions
- Boil the pasta: Bring a large pot of salted water to a boil.
Cook the pasta until just shy of al dente. Before draining, reserve 3/4 cup of pasta water.
- Toast the nuts: In a dry skillet over medium heat, toast the nuts for 3–4 minutes until fragrant. Let them cool slightly.
This step boosts flavor and helps the pesto turn silky.
- Make the pesto base: In a food processor, add the roasted red peppers, basil, toasted nuts, garlic, lemon zest, and lemon juice. Pulse until mostly smooth.
- Add cheese and spice: Add Parmesan (if using) and crushed red pepper flakes. Season with a pinch of salt and black pepper.
Pulse a few times to combine.
- Stream in olive oil: With the motor running, slowly stream in 1/3–1/2 cup olive oil until the sauce looks creamy and cohesive. Taste and adjust salt, pepper, and lemon.
- Combine with pasta: Return the drained pasta to the warm pot. Add the roasted red pepper pesto and 1/2 cup of reserved pasta water.
Toss over low heat for 1–2 minutes until the sauce clings to the noodles. Add more pasta water as needed for a glossy finish.
- Adjust and serve: Stir in a spoonful of ricotta or mascarpone if you want a richer sauce. Finish with extra Parmesan, a drizzle of olive oil, and a crack of black pepper.
Serve hot.
How to Store
- Refrigerator: Store leftover pasta in an airtight container for up to 3 days. Add a splash of water or olive oil when reheating to loosen the sauce.
- Pesto only: The pesto keeps in the fridge for 4–5 days. Press plastic wrap directly onto the surface or top with a thin layer of olive oil to prevent browning.
- Freezer: Freeze the pesto in small containers or ice cube trays for up to 2 months.
Thaw in the fridge, then whisk in a little warm water and olive oil before using.
Benefits of This Recipe
- Weeknight-fast: Uses pantry staples and jarred peppers, and comes together in about 25 minutes.
- Lighter than cream sauces: Nuts and olive oil create a creamy texture without heavy dairy.
- Easy to customize: Works with any pasta shape and adapts to dietary needs.
- Veggie-forward: Roasted red peppers add vitamins A and C, plus natural sweetness.
- Great for meal prep: Make the pesto ahead and cook pasta fresh for quick meals.
Common Mistakes to Avoid
- Skipping pasta water: This starchy liquid binds the sauce to the pasta. Don’t drain the pot without saving some.
- Overcooking pasta: The pasta will finish in the sauce, so aim for just shy of al dente.
- Forgetting to toast the nuts: A quick toast deepens flavor and improves texture.
- Overloading with oil: Start with less and add more as needed. The sauce should be creamy, not greasy.
- Under-seasoning: Taste at each step.
Roasted peppers are sweet, so balance with salt, lemon, and pepper.
Recipe Variations
- Dairy-free: Skip the Parmesan. Add 1–2 tablespoons of nutritional yeast for a savory, cheesy note.
- Nut-free: Use sunflower seeds or pumpkin seeds instead of nuts. Toast them for the best flavor.
- Protein boost: Add grilled chicken, sautéed shrimp, or a can of chickpeas warmed in olive oil and garlic.
- Extra veggies: Toss in roasted zucchini, blistered cherry tomatoes, or wilted spinach.
- Smoky twist: Add 1/4 teaspoon smoked paprika and a few capers for depth and tang.
- Spicy version: Blend in a Calabrian chili or a touch of harissa for heat.
- Creamier style: Finish with ricotta, burrata, or a splash of heavy cream for a plush sauce.
- Gluten-free: Use gluten-free pasta and thin the sauce with pasta water or warm stock as needed.
FAQ
Can I use jarred roasted red peppers?
Yes.
Jarred roasted red peppers save time and work well here. Just drain them well and pat dry to avoid watering down the sauce.
What pasta shape works best?
Long strands like spaghetti or linguine are great, but short shapes like rigatoni, penne, or fusilli catch the sauce in their ridges and are just as good.
Can I make the pesto ahead?
Absolutely. Make it up to 5 days ahead and store it in the fridge with a thin layer of olive oil on top.
You can also freeze it in portions for easy meals.
How do I roast my own peppers?
Broil whole red peppers on a sheet pan, turning until charred on all sides, 8–12 minutes. Transfer to a bowl, cover, steam for 10 minutes, then peel, stem, and seed. Pat dry before blending.
What can I use instead of Parmesan?
Try Pecorino Romano for a sharper bite.
For dairy-free, use nutritional yeast and a pinch of miso for umami.
Why is my sauce too thin?
You may have added too much liquid from the peppers or too much pasta water. Simmer the pasta and sauce together for an extra minute, add a bit more cheese or nuts, and finish with a drizzle of olive oil.
Can I serve this cold?
Yes, it makes a great pasta salad. Rinse the pasta briefly to cool, toss with the pesto, and add extras like arugula, olives, or grilled vegetables.
Is this kid-friendly?
Usually, yes.
Skip or reduce the crushed red pepper. The natural sweetness of the roasted peppers tends to be a hit.
In Conclusion
Roasted Red Pepper Pesto Pasta brings color, comfort, and bold flavor to any meal without much effort. It’s bright, satisfying, and endlessly adaptable to what you have on hand.
Keep a jar of roasted peppers in the pantry and you’re never far from a fast, impressive dinner. Whether you go simple or dress it up, this dish has weeknight ease and weekend flair in one bowl.
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