This vibrant roasted red pepper pasta delivers restaurant-worthy flavors in just 45 minutes. The luxurious sauce combines sweet charred peppers with rich cream for a dish that’s both indulgent and wholesome.
Packed with 18g of protein and bursting with vitamins A and C, this colorful pasta creation proves that delicious comfort food can also nourish your body. Perfect for busy weeknights when you want something special without spending hours in the kitchen.
Ingredients for Roasted Red Pepper Pasta
- Tortellini: 10 ounces refrigerated cheese or chicken variety
- Butter: 3 tablespoons, unsalted preferred
- Onion: 1 small, finely chopped
- Garlic: 3 cloves, freshly minced
- Red Bell Peppers: 2 large, halved vertically
- Chicken Broth: 1 cup low-sodium variety for better flavor control
- Heavy Cream: 1/2 cup for luxurious texture
- Spinach: 2 cups fresh leaves
- Parmesan: 1/2 cup freshly grated
- Parsley: 2-3 tablespoons fresh or 1 tablespoon dried
Step-by-Step Instructions
- Prepare Pasta: Cook tortellini according to package directions, drain, and rinse with cold water
- Roast Peppers: Broil red peppers skin-side up until charred (about 10 minutes)
- Steam Peppers: Place charred peppers in plastic bag to steam for 10 minutes
- Sauté Base: Cook onions and garlic in butter until fragrant
- Blend Sauce: Process peeled peppers with onion mixture until smooth
- Create Sauce: Return mixture to pan, add broth, seasonings, and cream
- Finish Dish: Add spinach, tortellini, and parmesan, garnish with parsley
Cooking Techniques
Let’s talk about broiling those red peppers! This awesome method brings out amazing sweetness while adding a slight smoky flavor. Don’t worry if the skins turn completely black – that’s exactly what we want!
The steam-in-bag trick after broiling is pure magic – it makes those charred skins slip right off. If you’re new to this method, you’ll be amazed at how simple it is to transform regular bell peppers into something extra special.
Simple Substitutions
This recipe is super flexible! Can’t find tortellini? Regular penne or fettuccine work great too. For a lighter version, swap the heavy cream with half-and-half or whole milk (though the sauce won’t be quite as rich).
Vegetarians can use veggie broth instead of chicken broth. No fresh spinach? Thawed frozen spinach works in a pinch – just squeeze out the extra water first. And if you’re short on fresh parsley, dried Italian herbs make a tasty alternative.
Storage Tips
This creamy pasta keeps well in the fridge for 3-4 days in an airtight container. The sauce might thicken up a bit when cold, but don’t worry! When reheating, add a splash of milk or cream and warm it gently over medium-low heat, stirring often.
The microwave works too – just heat in 30-second bursts, stirring between each one. For the freshest taste, add a sprinkle of fresh parmesan when serving leftovers.
Serving Ideas
This roasted red pepper pasta is a star on its own, but it pairs beautifully with a simple green salad and crusty bread. For extra wow factor, serve it with some extra parmesan shavings and a few fresh basil leaves on top.
Want to add protein? Grilled chicken or sautéed shrimp would be perfect alongside or mixed right in. Don’t forget to warm your serving bowls – it keeps the creamy sauce at just the right consistency!
Roasted Red Pepper Pasta
Equipment
- Blender or food processor
- Large skillet
- Baking sheet
Ingredients
- 10 ounces tortellini (the refrigerated kind), cheese or chicken
- 3 Tablespoons butter
- 1 small onion chopped
- 3 cloves garlic minced
- 2 large red bell peppers stems and seeds removed, cut in half vertically
- 1 cup low-sodium chicken broth
- 1/2 cup heavy whipping cream
- 2 cups fresh spinach leaves
- 1/2 cup freshly grated parmesan cheese
- 2-3 Tablespoons fresh chopped parsley or 1 tablespoon dried
Instructions
- Cook pasta according to package instructions. Drain, rinse with cold water, and set aside.
- Turn oven to HIGH broil. Place the red bell pepper halves, skin side up, on a foil lined baking sheet. Press them flat with your hand.
- Broil on the top rack of your oven for 10 minutes, or until the skins are mostly black. Remove from oven and transfer charred peppers to plastic bag. Close the opening and allow the peppers to steam in the bag for at least 10 minutes.
- In the meantime, melt the butter in a large skillet over medium-high heat. Add the onions and garlic and sauté for 2-3 minutes. Transfer the mixture to your blender or food processor.
- Remove the bell peppers from the bag and peel the outer blackened skins off the tops of the peppers–they should slide off easily. Add the peppers to the blender. Process everything until smooth.
- Pour the mixture back into your skillet over medium heat. Add chicken broth and season with salt, and pepper. Stir in cream. Stir in spinach.
- Add the cooked tortellini noodles and toss to coat. Add most of the parmesan cheese (reserving a little for topping in each individual bowl). Sprinkle parsley on top.
