Can I make this dish vegan?

Yes, substitute heavy cream with plant-based cream and replace Parmesan with nutritional yeast or a vegan cheese alternative.

What pasta types work best?

Penne or spaghetti are ideal as they hold the creamy sauce well, but feel free to use your favorite dried pasta shapes.

Add reserved pasta water little by little to loosen the sauce if it becomes too thick, achieving a silky texture.

Smoked paprika adds subtle warmth and complexity, but can be omitted or replaced with sweet paprika if preferred.

Fresh basil leaves and extra Parmesan elevate the dish, adding aromatic and savory notes that complement the creamy sauce.

A vibrant, quick pasta dish featuring a silky roasted red pepper sauce with garlic, cream, and Parmesan—perfect for busy weeknights.

This creamy red pepper pasta quickly became a favorite on busy weeknights when I needed something comforting yet simple to make.

Pasta: 200 g (7 oz) dried penne or spaghetti
Sauce: 1 tablespoon olive oil, 2 cloves garlic, minced, 1 small onion, finely chopped, 1 (340 g / 12 oz) jar roasted red peppers, drained and roughly chopped, 100 ml (⅓ cup + 1 tbsp) heavy cream, 40 g (¼ cup) grated Parmesan cheese, ½ teaspoon smoked paprika, Salt and black pepper, to taste
Garnish: Fresh basil leaves, torn (optional), Extra Parmesan cheese, for serving

Step 1:: Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve ½ cup of pasta water, then drain the pasta.
Step 2:: Meanwhile, heat olive oil in a large skillet over medium heat. Add minced garlic and chopped onion, sauté for 2–3 minutes until softened and fragrant.
Step 3:: Add the chopped roasted red peppers and smoked paprika to the skillet. Cook for 2 minutes, stirring frequently.
Step 4:: Transfer the red pepper mixture to a blender or use an immersion blender to purée until smooth.
Step 5:: Return the purée to the skillet over low heat. Stir in the heavy cream and grated Parmesan. Season with salt and black pepper. Simmer for 2–3 minutes until the sauce is creamy and heated through.
Step 6:: Add the drained pasta to the skillet, tossing to coat evenly. If the sauce is too thick, add a splash of reserved pasta water.
Step 7:: Serve immediately, garnished with fresh basil and extra Parmesan if desired.

This recipe always brings my family together around the table with smiles and seconds.

Large pot, large skillet, blender or immersion blender, measuring cups and spoons, knife and chopping board

Contains dairy (cream, Parmesan) and wheat (pasta). For gluten-free, use gluten-free pasta and verify all labels.

Per serving: 540 calories, 19 g total fat, 73 g carbohydrates, 17 g protein.

Enjoy this creamy, flavorful dish any night of the week. It's simple to make yet impressive to serve.

→ Can I make this dish vegan?: Yes, substitute heavy cream with plant-based cream and replace Parmesan with nutritional yeast or a vegan cheese alternative.
→ What pasta types work best?: Penne or spaghetti are ideal as they hold the creamy sauce well, but feel free to use your favorite dried pasta shapes.
→ How can I adjust the sauce thickness?: Add reserved pasta water little by little to loosen the sauce if it becomes too thick, achieving a silky texture.
→ Is smoked paprika necessary?: Smoked paprika adds subtle warmth and complexity, but can be omitted or replaced with sweet paprika if preferred.
→ What garnishes enhance the flavor?: Fresh basil leaves and extra Parmesan elevate the dish, adding aromatic and savory notes that complement the creamy sauce.