Creamy Roasted Red Pepper Pasta

spiraled linguini in a creamy roasted red pepper sauce with white places and 2 copper forks

Creamy Roasted Red Pepper Pasta sauce is a decadent and smooth sauce made with blended roasted red peppers. This sauce is great over pasta or serve on chicken or fish. A creamy versatile red pepper sauce!


1/2 lb thin linguini pasta (this is for 1/2 of a box of linguini)
1 12oz jar of roasted red peppers, drained
1 tablespoon extra virgin olive oil
3 large basil leaves, chopped
4 garlic cloves (2 will go into the blended sauce, and 2 you will grate and saute)
1/2 cup light cream
1/2 teaspoon salt
1/4 teaspoon garlic powder (optional for extra garlic flavor)
1/4 teaspoon pepper
Parmesan or Romano cheese for garnishing 


1. Bring a pot of salted water to boil, when the water boils add your linguini and cook to your liking. I like my cooked a little more than al dente so I cooked mine for 7 minutes.

2. While the water is coming to a boil, in a food processor or blender, add the drained roasted red peppers, 2 of the garlic cloves, the salt, pepper, and garlic powder. Blend until completely smooth.

3. In a medium sauce pan over medium heat, add the extra virgin olive oil and the chopped basil. Cook for 1 minute, then add the grated garlic and cook for an additional 1 minute. Pour in the blended roasted red peppers and the light cream. Stir to combine and heat until a light simmer. Taste and season with more salt and pepper to your liking. Simmer about 10 minutes to enhance flavors, if sauce gets too thick as it’s cooking, add some of the boiling pasta water. I usually add a few tablespoons to keep the sauce light.

4. To serve, add the cooked linguini into the sauce and stir to coat. Top with more black peppers, and Parmesan or Romano cheese.



I found 1/2 of the box of linguini to be enough pasta. You can cook more pasta if you’d like, but add it a little at a time to the finished sauce so you don’t add too much pasta and not have enough sauce to coat it all!

If you don’t want the sauce too garlicky, you can reduce the garlic powder to 1/4 teaspoon…then add more if you want to after tasting.

I recommend light cream or half & half, heavy cream is too dense and will create too much of a “cream” flavor and overpower the roasted red pepper flavors.

Keywords: creamy roasted red pepper pasta