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A close up of creamy roasted red pasta in a blue floral bowl sitting on a wooden board.
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5 from 2 votes

Creamy Roasted Red Pepper Pasta

Use the camera icon to toggle the step by step photos on and off. Spaghetti pasta served with a creamy and delicious roasted red pepper sauce. This recipe is so easy to prep and has a rich and intense flavour from roasted peppers, tomatoes and onion.
Prep Time10 minutes
Cook Time45 minutes
Total Time55 minutes
Course: pasta
Cuisine: Italian
Servings: 4 people
Author: Emily Wyper

Ingredients

  • 14 oz spaghetti or pasta of choice (400g)
  • 2 red bell peppers
  • 14 oz cherry tomatoes (400g)
  • 1 red onion
  • 1 teaspoon dried oregano
  • 3 garlic cloves skins on
  • 1-2 tablespoons olive oil
  • 1 heaped tablespoon mascarpone (can also use a splash of heavy (double) cream)
  • Pecorino Romano for serving
  • salt and pepper

Instructions

  • Preheat the oven to 180℃/350℉.
  • Cut the red peppers into medium sized pieces, roughly chop the onion and cut the cherry tomatoes in half. Put them all in a large baking tray with the garlic cloves (skins on), oregano, and a good pinch of salt and pepper (photo 1).
    Two photos showing before and after of roasted red peppers, tomatoes and onions in a tray.
  • Drizzle the veg with olive oil and toss so it's all coated. Roast in the oven for 30-35 minutes until soft and slightly charred (photo 2).
  • When the veg is done, bring a large pot of water to a boil and salt it well. Add the pasta and cook until al dente.
  • Meanwhile, remove the garlic from their skins and add everything to a food processor or blender. Add 1 heaped tablespoon of mascarpone and blitz until smooth (photos 3 and 4).
    Two photos showing the before and after of blitzing a roasted red pepper cream sauce in a food processor.
  • Tip: for an extra smooth consistency, you can pass the sauce through a sieve (photos 5 and 6).
    Two photos showing the before and after of passing the roasted red pepper sauce through a sauce for a smooth consistency.
  • Transfer the sauce to a large pan and turn the heat on low. Add the cooked pasta and toss until thoroughly coated. Transfer to bowl and top with a generous amount of grated pecorino romano and serve.

Notes

  • Emulsify the sauce with pasta water - if your sauce is a little thick, just use some reserved pasta water to emulsify the sauce until it coats the pasta evenly.
  • Leftover - leftovers will keep well in the fridge for 1-2 days. 

Nutrition

Calories: 457kcal | Carbohydrates: 86g | Protein: 15g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 2mg | Sodium: 36mg | Potassium: 623mg | Fiber: 6g | Sugar: 9g | Vitamin A: 2370IU | Vitamin C: 102mg | Calcium: 68mg | Iron: 3mg
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