Creamy Red Pepper Pasta

Notes

This one’s a weeknight hero. Smoky roasted red peppers, mellow garlic, and sweet red onion get blitzed into a velvety sauce with cream cheese and stock — the kind of thing that makes pasta feel like a warm hug. I love how simple it is to pull together but still feels restaurant-y, especially if you finish it with a pat of butter and some good cheese.

Ingredients

• 2 large red bell peppers, chopped
• 1 small red onion, sliced
• 3 cloves garlic, peeled
• 2 tbsp olive oil
• ½ cup vegetable or chicken stock
• 1 tbsp tomato paste (or ½ cup canned tomatoes)
• 4 oz cream cheese
• ½ cup grated Parmesan or Pecorino Romano
• 8 oz pasta (rigatoni, penne, or fettuccine)
• Salt & black pepper to taste
• ½ tsp red pepper flakes (optional)
• 1 tbsp butter (for richness)

Instructions

1. Preheat oven to 400°F (200°C). Toss red peppers, onion, and garlic with olive oil, salt, and pepper. Roast on a sheet pan for 30 minutes, flipping halfway.
2. Meanwhile, cook the pasta in salted water until al dente. Reserve ½ cup of the pasta water before draining.
3. In a blender, combine roasted vegetables, cream cheese, stock, and tomato paste. Blend until smooth.
4. Pour sauce into a large pan over medium heat. Stir until warmed through. Add butter, red pepper flakes, and half the cheese.
5. Add drained pasta and a splash of reserved water to help the sauce cling. Toss well, then add remaining cheese.
6. Serve hot, garnished with more cheese or fresh herbs if you like.

Nutrition (per serving, estimated)

• Calories: ~633
• Protein: 19g
• Fat: 35g
• Carbs: 63g

Estimated from the ingredients — amounts and serving size vary, so treat it as a ballpark.

Variations & Adaptations

• Sub goat cheese or mascarpone for a funkier or silkier finish
• Add grilled chicken or sautéed mushrooms for protein
• Swap tomato paste for sun-dried tomatoes for extra umami
• Stir in spinach or kale at the end for a green boost