Name: Roasted Red Pepper Pasta
Prep time: 5 min
Cook time: 35 min
Total time: 40 min
Ingredients: 3 red peppers; 1 onion; 2 small garlic cloves; 30 g parmesan cheese (Grana Pandano); 1-2 tbsp olive oil; 1/2 tsp paprika; 1/2 tsp salt; 300 g tagliatelle pasta

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If you’re after an easy midweek meal that feels a bit special without faffing about in the kitchen, this roasted red pepper pasta is just the ticket. It’s creamy, full of flavour, and comes together faster than you can say “what’s for tea?” Whether you’re cooking for one, feeding the whole household, or just fancy something a bit different from your usual tomato-based sauce, this one’s a winner. Pop the kettle on, grab your favourite pasta, and let’s crack on!

two bowls of roasted red pepper pasta. Image by Jaz Kitchen

I first made this on a chilly Tuesday evening when the fridge looked a bit bare and I couldn’t face another jar of pesto. Safe to say, it’s become a bit of a go-to ever since.

It’s the kind of dish that feels indulgent, but it’s secretly healthy-ish (don’t worry, I won’t tell if you don’t).

Is red pepper pasta healthy?

Red peppers are naturally rich in vitamins A and C, antioxidants, and fibre, making them a great nutrient based sauce. When paired with olive oil and wholewheat or legume-based pasta, you’ve got yourself a dish that’s both satisfying and nourishing. Plus, making the sauce from scratch means you can control the amount of salt, fat, and anything else that goes in.

That said, this version does lean on the cheese for that silky texture, which obviously bumps up the saturated fat. So if you’re after a lighter twist, try swapping in plant-based milk, low-fat crème fraîche, or even a spoonful of Greek yoghurt. You can also boost the goodness by tossing in some extra veg, chickpeas, or grilled chicken for protein. With a few tweaks, or just enjoyed as-is in moderation, this dish can definitely be part of a balanced diet.

roasted red pepper pasta on a fork. Image by Jaz Kitchen

Ingredients for this roasted red pepper pasta

Red Peppers: brings a naturally sweet, smoky, and slightly tangy flavour that gives the sauce its signature depth.
Onion: the roasted onion adds a subtle sweetness and depth that beautifully balances the smoky richness of the red peppers.
Garlic: roasted garlic brings a mellow, caramelised flavour that adds warmth and richness to the red pepper sauce without overpowering it.
Paprika: adds a gentle smokiness and a hint of warmth that enhances the roasted flavours in the red pepper sauce.
Parmesan cheese: We prefer Grana Pandano in this dish as it adds a savoury, nutty finish that melts into the sauce.
Pasta: Tagliatelle is a great choice for this dish because it clings beautifully to the creamy red pepper sauce.

close up shot of bowl of roasted red pepper pasta. Image by Jaz Kitchen

How to make red pepper pasta sauce

Right then, let’s get to the good bit: how to actually make this dreamy roasted red pepper pasta. Don’t worry, there’s no need for fancy equipment or faffy techniques here. Just a handful of simple ingredients, a blender (or stick blender will do), and one big pan of pasta magic.

ingredients for a pasta recipe using red peppers. Image by Jaz Kitchen

Step 1: Preheat your oven to 220°C (200°C fan) / 425°F.

Step 2: Halve and deseed your peppers and half your onion. Place the red pepper halves (cut side down), onion halves on a baking tray. Drizzle with olive oil and roast for 20–25 minutes, or until the peppers are slightly charred and the onion is soft.

Step 3: Once cool enough to handle, peel the skins off the peppers.

red peppers and onions drizzled in olive oil. Image by Jaz Kitchen

roasted red peppers and onions. Image by Jaz Kitchen

Step 4: Add the roasted peppers, onion, garlic, paprika, and salt to a blender or food processor. Blitz until smooth. If it’s too thick, you can add a splash of water or veggie stock to help it along.

red peppers and onions before being pureed. Image by Jaz Kitchen

red peppers and onions after being pureed. Image by Jaz Kitchen

Step 5: Pour the sauce into a pan and place over low heat.

Step 6: Grate the cheese and stir through until it melts. Let it simmer gently for 5–10 minutes to bring everything together.

pureed red peppers in a pan. Image by Jaz Kitchen

red pepper sauce in a pan with added cheese. Image by Jaz Kitchen

Step 7: Meanwhile, cook your pasta according to the packet instructions. Reserve a small cup of the pasta water before draining. I used fresh tagliatelle in this recipe as I felt the sauce would coat the long strands of pasta particularly well.

Step 8: Toss the pasta through the sauce, using a bit of the reserved pasta water to loosen if needed. Top with parmesan, a few torn basil leaves, or whatever else makes you happy.

Does red pepper paste need to be refrigerated

Yes, red pepper paste should be kept in the fridge after opening. Once the jar is unsealed, the paste is exposed to air and can spoil quickly if left at room temperature. Refrigerating it helps preserve its flavour, texture, and colour, while also keeping it safe to eat. As with most condiments, it’s best to use a clean spoon each time to avoid introducing bacteria.

Most red pepper pastes will last around 1–2 weeks in the fridge after opening, though it’s always worth checking the label for exact guidance. If you don’t use it often, you can freeze it in small portions—an ice cube tray works perfectly—so you’ve always got a bit on hand for recipes without worrying about waste.

Troubleshooting

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