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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.
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 6
Calories 435.53 kcal
Author Carrie Hill


  • 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!