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Roasted Red Pepper Pasta


Roasted Red Pepper Pasta is super creamy & delicious. Perfect dinner for a whole family made with just a few simple ingredients.

Here’s what you need to make Roasted Red Pepper Pasta:

  • Pasta – This recipe calls for Tagliatelle pasta, but feel free to use any type of pasta you have at home or even make this dish gluten-free by adding gluten-free pasta.
  • Red Bell Pepper – Roasted red bell pepper is so sweet and flavourful! You will need 3 peppers for this recipe.
  • Onion and garlic – These two ingredients create the perfect flavour base to the sauce.
  • Cream – Double cream makes this sauce extra creamy. Use heavy cream if you’re in the US! Also you can easily make this dish dairy-free by using dairy-free cream or milk.
  • Parmesan – I love parmesan for its bold and salty taste.
  • Fresh parsley – Parsley tastes best with pepper, but feel free to use other herbs if you prefer.
roasted red pepper pasta

The best part about this meal is that it can be easily customised to your preferences. You can add more or less garlic, use gluten-free pasta or diary-free cream.

This recipe makes 2 large servings or 3 smaller ones if you want to serve them as a starter before your main meal.

Please let me know how your Roasted Red Pepper Pasta turn out in the comments! I love hearing from you.

Roasted Red Pepper Pasta

Recipe by Magda | yummytitbitsCourse: Lunch, DinnerDifficulty: Easy


Prep time


Cooking time


Total time




  • 200 g tagliatelle pasta

  • 3 red bell peppers

  • 1 large onion

  • 3 cloves garlic

  • 1 tbsp olive oil

  • 150 ml pasta water

  • 100 ml double/heavy cream

  • salt, black pepper to taste

  • handful fresh parsley, finely chopped

  • 3 tbsp parmesan, grated + 1 tbsp for topping


  • Preheat oven to 2000C. Line baking tray with parchment paper.
  • Start from preparing vegetables. Peel onion and garlic cloves. Cut onion into quarters. Wash peppers, remove stem and seeds, cut into smaller pieces. Place vegetables on a baking tray. Drizzle with olive oil. Bake for 35 minutes (or until tender).
  • Meanwhile, cook pasta in a salted water in a large pot until al dente (about 8 minutes). Drain leaving 150 ml of pasta water and set aside.
  • Once vegetables are ready blend them in the food processor, or using a hand blender, along with pasta water, cream, salt and pepper until smooth.
  • Pour blended mixture into a large pan and bring to a boil. Stir in parsley and parmesan, simmer over low heat until sauce is slightly thickened. Add cooked pasta and toss to coat.
  • Serve immediately topped with grated parmesan. Enjoy!

Recipe Video


  • Creamy pasta does not reheat well. If you would like to make it ahead I recommend to prepare sauce and keep refrigerated for up to 2 days. Then heat on a pan and combine with pasta when you ready to serve.

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