Light and Healthier, Recipes, Veggies and Fruit

Roasted Red Pepper Pasta

We try – and sometimes succeed – to make Monday a meatless Monday when dinner time rolls around.  When I described this meal to my kids they wrinkled their noses – but – they liked it!  you could add in veggies if you like – I kept it simple for the first try.

I roasted my red peppers on my new pellet grill.  They don’t “char” like they do on gas, but they sort of melt into this roast-y gorgeous deep red/brown color that peels wonderfully and tastes amazing.  Once they’re suitably cooked down on the grill and squished, put them in a sealed bowl (cover with plastic wrap) for about 20 minutes – the skin just slides right off.  Cut off the tops and take out the seeds and voila – roasted red peppers.  If you use your grill and they get black, it’s okay – that works too!


Roasted Red Pepper Pasta
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Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Category: Entree

Cuisine: Italian

Yield: 6

Serving Size: 6

Calories per serving: 435.53 kcal

Fat per serving: 13.24 g

Saturated fat per serving: 4.28 g

Carbs per serving: 63.1 g

Protein per serving: 15.44 g

Fiber per serving: 3.2 g

Sugar per serving: 5.67 g

Sodium per serving: 476.89 mg

Cholesterol per serving: 15.06 mg

Roasted Red Pepper Pasta

Tasty vegetarian (if you use vegetable stock) dish that's fast to prepare and meat-free. If you want to up the protein, add some kale and white beans or chicken.


  • 1 lb Pasta, any type - I like Campagnelle or Penne
  • 3 Medium to Large Red Peppers, Roasted, Seeded & Peeled (or 1 jar roasted red peppers ~ 16oz)
  • 1/2 Onion, chopped
  • 2 Cloves Garlic, minced
  • 3 Tbsp Olive Oil
  • 1 Tbsp Red Wine Vinegar
  • 1 C Chicken Broth
  • 1/2 C Half-and-half
  • 1/2 C Parmesan Cheese
  • 1/4 C Fresh Parsley, minced
  • 1 tsp Salt
  • 1/2 tsp Black pepper


  1. Cook Pasta according to package directions to al dente - almost completely cooked
  2. In a small skillet heat 1/2 tsp Olive Oil and saute onion and garlic until translucent, add in red peppers to heat through - don't overcook
  3. Place onion & pepper mixture in your blender with remainder of olive oil, red wine vinegar, salt and pepper. Blend well.
  4. Return pepper puree to frying pan, add chicken stock and heat through
  5. When pasta is done, drain but reserve about 1/4 cup of the pasta water
  6. Add half-and-half, drained pasta & parmesan cheese. Mix well and make sure it's heated through.
  7. Remove from heat, stir through the parsley & ENJOY!
Nutrition label for Roasted Red Pepper Pasta

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