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Close-up of rigatoni pasta coated in creamy red pepper sauce, garnished with freshly grated parmesan cheese and basil leaves.

25-Minute Creamy Roasted Red Pepper Pasta (No Heavy Cream!)

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  • Author: Jess Larson
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Total Time: 25 minutes
  • Yield: serves 4-6 1x
  • Category: Pasta Recipes, Main Dishes
  • Method: Stovetop
  • Cuisine: Italian, American
  • Diet: Vegan

Description

This 25-Minute Creamy Red Pepper Pasta With Rigatoni is wildly creamy (without a drop of heavy cream, cheese, or cashews!).

Instead, the velvety sauce is made with an emulsion of jarred roasted red peppers, garlic, and basil-infused olive oil with a touch of tomato paste.

Toss with rigatoni to capture the glossy, smoky-sweet sauce in all its ridges for a weeknight-friendly pasta dinner that just happens to be vegan.

Ingredients

Scale

Instructions

  1. Boil the pasta: Bring a large pot of water to a boil. Once boiling, generously season with salt. Add the pasta and cook, stirring occasionally to prevent sticking, to al dente according to package directions. Carefully dip a large liquid measuring cup into the pot to reserve about 1 ½ cups of the starchy pasta water, and set aside. Carefully drain the pasta—do not rinse. Learn more! ⇢ How to Cook Pasta Perfectly Every Single Time!Close-up of cooked rigatoni pasta being drained in a metal strainer, with visible ridges and a shiny, yellow surface.
     
  2. Meanwhile, infuse the oil and soften the aromatics: Add the olive oil, shallot, garlic, basil sprigs, Italian seasoning, and red pepper flakes (if using) to a medium saucepan over medium-low heat. Cook, stirring occasionally, until fragrant and infused well, 8-10 minutes—the garlic and shallot should only turn lightly golden, so adjust the heat as needed to avoid browning.Close-up of leftover bits of vegetables, chili flakes, and oil on a yellow-orange plate, showing wilted greens, sliced garlic, and seasonings in an oily residue.
  3. Add the tomato paste to the oil, stirring well to combine. Cook until fragrant and deepened in color, 3-4 minutes longer. Remove from the heat and discard the spent basil sprigs.A close-up of sizzling hot chili oil with red chili flakes, a whole dried chili pepper, and vibrant orange-red oil swirling together.
  4. Blend the roasted red pepper sauce: Transfer the infused oil and cooked aromatics from Steps 2-3 to a high-speed blender with the drained roasted red peppers, lemon juice, and ½ cup of reserved pasta water. Season with 1 teaspoon kosher salt and ground black pepper to taste. Blend 1-2 minutes, stopping to scrape down the sides of the blender as needed, until the sauce is smooth and creamy. Adjust seasoning to taste.

    Close-up of a vibrant red-orange sauce or smoothie swirling in a blender, creating a visible vortex in the center with a smooth, glossy texture and some small air bubbles.

  5. Finish the roasted red pepper pasta: Return the drained rigatoni to the pot it was cooked in and set over medium-low heat. Pour in the roasted red pepper sauce and toss to coat evenly. Adjust as needed: if the sauce needs to loosen up, add a splash of reserved pasta water; if the sauce needs to tighten, increase the heat slightly. Cook 1-2 minutes longer, letting the pasta meld with the sauce, then remove from heat.Close-up of rigatoni pasta coated in a creamy, orange tomato sauce, with a spoon partially visible underneath some of the pasta pieces.
  6. Serve: Portion the red pepper pasta into individual bowls. Finish with a sprinkling of chopped fresh herbs or grated parmesan as desired. Enjoy!A bowl of rigatoni pasta coated in creamy tomato sauce, garnished with fresh basil leaves and grated parmesan cheese, with a fork on the side.

Equipment

Notes

Jess’ Tips and Tricks:

  • Pasta: I suggest serving this roasted red pepper sauce with rigatoni—the sauce gets trapped in the ridges and tunnels, making each bite extra-flavorful. Other tubular and/or twirly pastas (penne, fusilli) work well for the same reasons. If you prefer long pasta, try linguine or fettuccine. 
  • Serving Suggestions: This roasted red pepper pasta is beautifully satisfying on its own (and vegan!). If you’d like to bulk it up a little bit, try pairing it with a Mixed Green Side Salad and Crispy Parmesan Chicken Cutlets, Seared Scallops, or Juicy Chicken Meatballs.

Storage Instructions:

  • Storage and Reheating: Leftover roasted red pepper pasta will keep, stored in an airtight containers in the refrigerator, for 3-4 days. Reheat the pasta on the stovetop or in the microwave, adding an extra splash of water or cooking stock to loosen up the red pepper sauce as needed, until warmed through.

Find it online: https://playswellwithbutter.com/roasted-red-pepper-pasta/