Creamy Roasted Red Pepper Pasta: Easy Recipe for Comfort Food

This Creamy Roasted Red Pepper Pasta is an easy and comforting dish made with rich flavors, perfect for a weeknight meal.

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Prep Time 10

Cook Time 15

Total Time 25

Servings: 4 servings

Course: PASTA

Cuisine: Italian

Calories: 650

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Sauce

2 tablespoons Unsalted Butter Adds richness and flavor to sautéed vegetables.
1 tablespoon Olive Oil Enhances flavor and helps sauté the onion and bell pepper.
1 medium Onion Provides a savory base; finely diced for even cooking.
1 medium Red Bell Pepper Contributes sweetness and texture; diced for quick cooking.
1/2 cup Roasted Red Pepper Spread Adds an intense roasted flavor; adjust amount based on taste.
1 cup Heavy Cream Creates a rich and creamy texture; can be substituted with oat milk for a dairy-free option.
2 tablespoons All-Purpose Flour Use as a slurry to thicken sauce if too thin.

For the Pasta

8 ounces Brami Pasta Opt for gluten-free pasta if desired.
1/2 cup Freshly Grated Parmesan Cheese Adds depth and saltiness; replace with nutritional yeast for a vegan option.
8 ounces Burrata Cheese The melty topping; substitute with vegan mozzarella if dairy-free.

For Garnish

2 tablespoons Fresh Parsley Adds freshness and color.
1/2 teaspoon Chili Flakes Adds a hint of heat; adjust according to spice preference.
Salt Season to taste.
Freshly Ground Black Pepper Season to taste.

Equipment

Skillet
Pot

Method

Steps

Sauté Veggies: In a large skillet, melt the unsalted butter with olive oil over medium heat. Add the finely diced onion and red bell pepper, cooking until soft (about 5 minutes) and lightly caramelized.
Add Roasted Red Pepper: Stir in the roasted red pepper spread and a splash of pasta water. Allow it to simmer on low heat for 2-3 minutes.
Make Creamy: Pour in the heavy cream, stirring gently until combined. If the sauce appears too thin, add the flour slurry.
Combine with Pasta: Add your cooked pasta to the sauce, tossing to coat evenly. Cook over low heat for about 2 minutes.
Finish & Serve: Stir in the freshly grated Parmesan and chopped parsley for freshness. Serve topped with burrata and chili flakes.

Nutrition

Serving: 1servingCalories: 650kcalCarbohydrates: 70gProtein: 25gFat: 30gSaturated Fat: 15gCholesterol: 90mgSodium: 800mgPotassium: 400mgFiber: 4gSugar: 6gVitamin A: 700IUVitamin C: 25mgCalcium: 250mgIron: 2mg

Notes

You can prepare the sauce in advance and refrigerate. Just reheat when ready, adding fresh burrata last for a melty finish.

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