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This flavor packed red pepper pesto pasta is made with fire roasted red peppers, fresh basil, garlic, tomatoes and is ready in under 30 minutes!!
Who doesn’t LOVE pasta? Especially in a slightly spicy, creamy, roasted red bell pepper and tomato sauce with some delicious pesto challah bread.
This creamy roasted red pepper pesto pasta dish is just that. Perfectly creamy, slightly sweet pasta sauce, with just the right amounts of spice. Just enough to make your tongue tingle.
And seriously, cream sauces are just the best. Are they healthy? No. But are the decadently delicious? YES.
You just can’t go wrong with a nice creamy sauce over your pasta, like in this creamy pumpkin pasta.
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Why this roasted red pepper pesto pasta recipe works
- The roasted red pepper pesto is made with just the perfect amount of spice.
- Fire roasted red peppers are slightly sweet and smoky, which is the perfect complement for the creaminess and spice in the pasta.
- Basil adds just the right amount of freshness to the pasta.
- It’s SOOOOO easy to make, ready in about 30 minutes!
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Ingredients
The full list of ingredients and amounts is included in the recipe card at the bottom of the post.
Roasted red peppers are the key to the rep pepper pesto. Using roasted peppers gives the pesto a sweet and smoky flavors that is just incredible. You can roast your own, but for simplicity you can buy jarred roasted peppers as well.
Red wine is used to add some additional flavor and acidity to the pesto. If you prefer to make this with no alcohol, this can be omitted. You can also substitute white wine for a brighter flavor.
Heavy cream is used to add a touch of creaminess to the pasta. If you prefer a lighter version, you can leave the cream out.
Pine nuts add an amazing nutty flavor and are integral to the flavor of the pesto.
Because a pesto is pretty olive oil forward, I always recommend using a good quality cold-pressed olive oil for the best flavor.
Same goes for the Parmesan cheese. Fresh grated Parmigiano Reggiano is the best, but any fresh grated Parmesan cheese will work.
Variations and substitutions
- Add more crushed red pepper for added spice if desired.
- Any kind of cooked pasta can be used in place of the spaghetti.
- This can also be made with basil pesto.
- Add sautéed broccoli, spinach, peas, red peppers or any vegetable to make this a complete one-pot meal.
- Omit the cream and use nutritional yeast in place of the Parmesan to make this recipe a vegan pesto pasta.
Step by step instructions to make this red pesto pasta
- Cook the spaghetti for about 8 minutes and drain, reserving ¼ cup of the pasta cooking water. Pasta will not be fully cooked – it will finish cooking in the sauce and will have an al dente texture.
- Heat the olive oil in a large skillet over medium heat. Add the garlic and sauté until it starts to brown, about 2-3 minutes. Then add the fresh chopped tomatoes and cook for 2 minutes.
- Add the red pesto sauce (see below for cooking instructions) and red wine and bring to a simmer.
- Add the cream, bring to a simmer, reduce heat and simmer for about 5-7 minutes, until sauce has reduced and thickened slightly.
- Add the pasta to the sauce and let cook for about 2 minutes.
- If sauce is too thin, add reserved pasta cooking water and simmer until thickened.
Serve sprinkled with extra Parmesan cheese and fresh basil.
How to make roasted red pepper pesto sauce
- Toast the pine nuts in a skillet over medium low heat until lightly browned.
- Combine all the ingredients in a blend and pulse until fully combined.
Expert tips
- If the sauce is too thin, stir in the reserved pasta water a couple tablespoons at a time while stirring until it thickens up.
- To roast the peppers on your own, place them on a grill heated to medium high and char the outsides. Let them cool, then gently peel the charred skin off. Remove the stem and send and use just like you would jarred red peppers.
Frequently asked questions
This red pepper pesto pasta is great with chicken, shrimp or pork. It can also be great with roasted vegetables like roasted frozen broccoli and roasted parmesan asparagus.
You can make the pesto sauce and pasta ahead of time. Store them separately in the fridge in airtight containers for up to 3 days.
Start with step 3 in instructions. You can also make the cream sauce in advance and mix in the pasta when ready to serve.
I do not recommend freezing this pasta.
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet on medium heat until warmed through. Add additional cream or broth if needed. You can also reheat leftovers in the microwave in 30 second intervals until warmed through.
Note leftovers may take on a slight oiliness. If you think you will have leftovers, don't mix the pasta with the sauce and store the leftovers separately.
Favorite pasta recipes
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Recipe
Red Pepper Pesto Pasta
Ingredients
- 8 ounces spaghetti cooked and drained, pasta water reserved
- 1 tbsp. olive oil
- 3 garlic cloves minced
- 2 tomatoes chopped
- ⅓ cup red wine
- ⅔ cup heavy cream
Red Pepper Pesto:
- 12 ounces jar roasted red peppers
- ¼ cup pine nuts
- ⅓ cup olive oil
- ½ cup basil packed
- 1 teaspoon red chili flakes
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon coconut sugar
- ¼ cup shredded Parmesan cheese
Instructions
- Cook the spaghetti for about 8 minutes and drain, reserving ¼ cup pasta water. Pasta will not be fully cooked - it will finish cooking in the sauce.
- Heat the olive oil in a large skillet over medium heat. Add the garlic and sauté until it starts to brown, about 2-3 minutes.
- Add the fresh chopped tomatoes and cook for 2 minutes.
- Add the pesto sauce (below) and red wine and bring to a simmer.
- Add the cream, bring to a simmer, reduce heat and simmer for about 5-7 minutes, until sauce has reduced and thickened slightly.
- Add the pasta to the sauce and let cook for about 2 minutes.
- Serve sprinkled with additional Parmesan cheese and fresh basil (optional).
Red Pepper Pesto:
- Toast the pine nuts in a skillet over medium low heat until lightly browned.
- Combine all the ingredients in a blender and pulse until fully combined.
Expert Tips:
- If the sauce is too thin, stir in the reserved pasta water a couple tablespoons at a time while stirring until it thickens up.
- To roast red peppers on your own, place them on a grill heated to medium high and char the outsides. Let them cool, then gently peel the charred skin off. Remove the stem and send and use just like you would jarred red peppers.
Nutrition
Traci
Love the savory comfort food vibes in this recipe! The everyday ingredients make is simple and affordable. Thanks for sharing!
Danielle
You're welcome Traci!
Jennifer @ Show Me the Yummy
Yum! Looks delicious!
Danielle
Thanks Jennifer!