roasted red pepper pasta
Prep time
Cook time
Total time
Recipe type: Vegetarian
Cuisine: Italian
Serves: 4
  • 2 red bell peppers, washed and dried
  • ½ white onion, chopped
  • 4 cloves garlic, peeled and smashed
  • 2 tbsp olive oil
  • ¼ cup heavy cream
  • ¼ cup parmesan cheese
  • 1 tsp garlic powder
  • 1 tsp dried parsley
  • ¼ tsp smoked paprika
  • 1-2 tsp salt (to taste)
  • 1 lb pasta of choice
  • *NOTE: for a vegan option, substitute the heavy cream with coconut milk or nondairy milk, and parmesan with nutritional yeast*
  1. First, roast the peppers. Turn on the broiler to 450F, place the peppers (whole) on a baking sheet covered with aluminum foil, and place right under the broiler. Cook, turning every few minutes, until peppers are soft and skins are blackened and blistered.
  2. When ready, remove from oven and close the foil up tightly. This will create some steam and that will help peel the peppers more easily.
  3. Meanwhile, prep the rest of the veggies. In a small pot, heat the olive oil over medium heat. Add in the onion and garlic, and season with the garlic powder, parsley, paprika, and salt. Cook, stirring often, until vegetables are soft and slightly caramelized.
  4. When peppers are cool enough to handle, carefully remove the skins and discard the seeds and green core.
  5. Add the peppers to a food processor, along with the prepared veggies, parmesan, and cream. Blend until smooth and creamy.
  6. Cook pasta according to package directions, toss with the prepared sauce, and enjoy!
Recipe by The Baking Fairy at