This creamy roasted red pepper pasta is a bold, slightly smoky pasta recipe that's incredibly easy to make. It uses my roasted red pepper sauce for an incredible depth of flavor.
If you need easy vegetarian pasta recipes, check out my creamy tomato pasta and cherry tomato pasta, or my Mediterranean stuffed peppers.
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⭐️ Why this recipe works
- Balanced Flavors: The sweet and smoky flavor of roasted red peppers perfectly complements the creamy sauce, creating a balanced taste profile that's not too rich.
- Aesthetically Pleasing: The vibrant red sauce paired with the green of the spinach makes this dish visually appealing, perfect for impressing guests or brightening up a dinner table.
- Health Benefits: Red bell peppers are high in vitamins A and C, while spinach adds iron and fiber, making this dish a healthier pasta option.
🧾 Ingredients overview
- Red bell peppers: Provide a sweet, slightly charred base for the sauce.
- Banana shallots: Milder than onions, adding depth without overpowering.
- Garlic: Enhances the overall flavor complexity of the sauce.
- Brown sugar and balsamic vinegar: Create a caramelized, richly flavored glaze.
- Thyme: Adds a subtle earthy note.
- Pasta (penne or fusilli): Ideal for holding the creamy sauce.
- Heavy cream: Gives the sauce a rich, silky texture.
- Baby spinach: Adds color and a nutritional boost.
- Almonds: Provide a crunchy contrast to the soft pasta.
- Olive oil: Used for sautéing, adding a mild fruity flavor.
For precise measurements and additional ingredients, refer to the recipe card at the bottom of the page.
👩🏻🍳 Here's how to make it
Creamy Roasted Red Pepper Pasta With Spinach recipe step-by-step
- Prepare the Roasted Red Pepper Sauce: Roast red peppers, shallots, and garlic with brown sugar, balsamic vinegar, and thyme in the oven until caramelized. Blend to a smooth puree using an immersion stick blender or regular blender.
- Toast the Almonds: Lightly toast almonds in a pan until golden and fragrant.
- Cook the Spinach: Sauté spinach in olive oil until just wilted.
- Prepare the Pasta Sauce: Simmer half of the roasted red pepper sauce with heavy cream in a skillet.
- Cook the Pasta: Boil the pasta to al dente, then drain.
- Assemble the Dish: Toss the cooked pasta with the creamy pepper sauce, top with wilted spinach, and sprinkle with toasted almonds.
📖 Substitutions and variations
For a fresh take on this recipe, try these easy tweaks. They add new flavors and bringing variety without having to learn a whole new meal.
- Vegan: Use coconut cream instead of heavy cream and substitute almonds with vegan parmesan.
- Gluten-Free: Opt for gluten-free pasta varieties.
- Spicy Version: Add crushed red pepper flakes to the sauce for a kick.
- Protein Addition: Stir in grilled chicken strips or chickpeas for added protein.
💡 Chef's Guide: Expert Tips
Drawing from a decade in Michelin-starred kitchens and Cordon Bleu training, here are my top tips for recipe success.
- Sauce Consistency: Adjust the thickness of the sauce with more or less cream to suit your preference.
- Roasting Vegetables: For a deeper flavor, allow the edges of the vegetables to char slightly.
- Pasta Choice: Use pasta that catches the sauce well, such as rigatoni or rotini.
🍯 Storing and reheating leftovers
- Fridge: Store in an airtight container for up to 3 days.
- Freezer: Freeze the sauce separately for up to 3 months; avoid freezing the complete pasta dish.
- Reheat: Warm the pasta over low heat, adding a splash of cream if the sauce has thickened too much.
❓Recipe FAQ's
Yes, prepare the sauce and store it in the fridge or freezer.
Nope. Not necessary at all. Once the peppers are roasted the skins get very soft and blend really easily.
Absolutely, it scales up easily and can be prepped in advance.
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Creamy Roasted Red Pepper Pasta With Spinach
Ingredients
For the Roasted Red Pepper Sauce:
- 4 medium red bell peppers, cut into large chunks
- 4 small banana shallots, peeled and sliced
- 3 cloves of garlic, sliced
- 2 tablespoons brown sugar
- 2 tablespoons balsamic vinegar
- 8 sprigs of thyme
- Salt and freshly ground black pepper, to taste
For the Pasta:
- 1 pound 450g dried pasta (such as penne or fusilli)
- 1 cup heavy cream
- 3 cups baby spinach, or substitute with Swiss chard if preferred
- ¼ cup almonds, toasted
- 1 tablespoon olive oil
Instructions
Make the Roasted Red Pepper Sauce:
- Preheat the oven to 350ºF (175ºC).
- In a large roasting tray, combine the red peppers, shallots, and garlic. Sprinkle with brown sugar and balsamic vinegar, then scatter the thyme leaves over. Season with salt and pepper.
- Roast for 20-25 minutes until the vegetables are charred and caramelized. Transfer to a blender and puree until smooth. Set aside half of the sauce for the pasta (store the remainder as noted below).
Prepare the Toasted Almonds:
- In a dry frying pan over medium heat, toast the almonds until browned and fragrant. Transfer to a bowl and set aside.
Cook the Spinach:
- In the same pan, heat olive oil over medium heat. Add the spinach and sauté until just wilted, about 1-2 minutes. Set aside.
Prepare the Pasta Sauce:
- In a skillet or deep frying pan, combine half of the roasted red pepper sauce with the heavy cream. Whisk together and bring to a boil, then reduce heat to simmer.
Cook the Pasta:
- Cook the pasta according to package instructions until al dente. Drain and return to the pot.
Assemble the Dish:
- Pour the creamy pepper sauce over the cooked pasta, tossing to coat evenly. Transfer to a serving bowl or distribute among plates.
- Top with wilted spinach and sprinkle with toasted almonds.
Notes
- Storage: Extra roasted red pepper sauce can be stored in an airtight container in the refrigerator for up to a week or frozen for up to 3 months.
- Variations: When mixing the pasta with the sauce, consider adding in grilled chicken strips or sautéed prawns for added protein.
- Serving Suggestion: This dish pairs beautifully with a simple green salad and crusty bread for a complete meal.
Nutrition
Meet the Chef!
Hi, I'm Debs. Cordon Bleu trained chef and recipe developer. I help you get incredible dinners on the table fast with fool-proof recipes and step-by-step instructions along with tips and tricks that I've learned over a 10-year career in professional kitchens.
Misrii - Homemade Food says
Pasta We love Pasta, and your pasta post looks incredibly delicious!! yammmmm!!
xoxo
http://www.misrii.com/
Misrii - Homemade Food says
Pasta We love Pasta, and your pasta post looks incredibly delicious!!
Order Food Online from Misrii
Kasey Goins says
Your photos are stunning! And this looks incredibly delicious!!
Natasha @ Salt & Lavender says
So gorgeous!!!
Mary Ann | The Beach House Kitchen says
Roasted red peppers are my favorite Debs! I know I'd love this dish! It looks delicious!
Debs says
Thanks so much Mary Ann! Love that this dish is so quick to make.
Albert Bevia says
This pasta dish not only looks beautiful, but it sounds delicious! simple ingredients and full of flavor, I love that you used tagliatelle noodles 🙂
Debs says
Thanks so much Albert! It's a new favourite at our house. 🙂