This Red Pepper Pasta is rich and creamy, made with roasted red peppers, garlic, whole milk, and Parmesan cheese. It’s a light, satisfying, comforting dish that’s perfect for meal prepping and busy weeknight dinners.
A friend gave me a basket full of red bell peppers from her garden. I roasted a big batch and kept the extras refrigerated, so I can quickly make and serve this roasted red pepper pasta on busy weeknights(I also recommend trying this roasted red pepper and tomato soup).
Roasting the red bell peppers brings out a deep, smoky sweetnessand not to mention that these flavors are the highlight in this roasted red pepper pasta recipe(also in this Roasted Red Pepper Gouda Soup).
The smoky notes from the roasted peppers pair beautifully with the sweetness of the peppers, all balanced by the creaminess of Parmesan. If you love flavorful dinner dishesthis recipe is a must-try.
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Why You’ll Love This Recipe
⭐️An effortless recipe with a flavorful finish.
⭐️It’s lighter yet still so satisfying. I’ve used whole milk in this recipe to keep it on the lighter side while still giving it that creamy texture.
⭐️This recipe is naturally vegetarian and family-friendly.
