Roasted Red Pepper Pasta Recipe – Creamy Spinach & Chili Flakes

Last Updated on 2 months by Neha Deshmukh

Roasted Red Pepper Pasta Recipe – Creamy Spinach & Chili Flakes

Hey everyone! I’m so excited to share this Roasted Red Pepper Pasta with you. It’s become a real favorite in my kitchen – the kind of dish I make when I want something comforting, flavorful, and just a little bit special. It’s surprisingly easy to put together, and the creamy, slightly spicy sauce is absolutely addictive. Trust me, you’ll want to make this again and again!

Why You’ll Love This Recipe

This pasta isn’t just delicious; it’s a whole experience. Roasting the red peppers brings out a sweetness you just can’t get any other way. The creamy sauce is rich and satisfying, and the little kick from the red chili flakes keeps things interesting. Plus, it’s a beautiful dish – the vibrant red sauce looks stunning on the plate! It’s perfect for a cozy weeknight dinner or a relaxed weekend meal with friends.

Ingredients

Here’s what you’ll need to create this magic:

• 12 oz (340g) spaghetti
• 2 large red peppers
• 2 shallots, chopped
• 5-6 garlic cloves, chopped
• 2 tablespoons olive oil
• 1.25 cups (300ml) milk
• 0.25 cup (60ml) heavy cream
• 0.75 teaspoon red chili flakes (or more, to taste!)
• 1 cup (packed) baby spinach, chopped
• 10-12 basil leaves, chopped
• 2-3 tablespoons parmesan cheese, grated
• Salt, to taste
• Pepper, to taste

Ingredient Notes

Let’s talk ingredients for a sec! Using good quality ingredients really makes a difference here.

• Roasted Red Peppers: Don’t skip roasting them yourself if you can! It truly elevates the flavor. The charring adds a smoky depth that jarred peppers just can’t match.
• Olive Oil: A good extra virgin olive oil is key. It adds so much flavor to the sauce. I love using an Italian olive oil for this.
• Red Chili Flakes: These add a lovely subtle heat. Feel free to adjust the amount depending on your spice preference. I usually start with ¾ teaspoon and add more if I’m feeling brave!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, get your pasta going. Cook the spaghetti according to the package directions. Once it’s al dente, drain it and toss with a tablespoon of oil to keep it from sticking. Set it aside – we’ll add it to the sauce later.
2. Now for the peppers! Preheat your oven to 500°F (260°C). Line a baking sheet with foil (makes cleanup a breeze!). Roast the red peppers for about 30 minutes, turning them halfway through, until the skin is nicely charred.
3. Once the peppers are cool enough to handle, pop them into a bowl, cover with plastic wrap, and let them steam for about 10 minutes. This makes peeling the skin so much easier. Then, remove the skin, seeds, and stems.
4. Time for the sauce base! Heat 2 tablespoons of olive oil in a pan over medium heat. Add the chopped shallots and garlic and sauté for about 2 minutes, until they’re softened and fragrant.
5. Stir in the red chili flakes, salt, and pepper. Cook for another minute, then remove the pan from the heat.
6. Now for the blending! Add the garlic-shallot mixture, roasted peppers, milk, and cream to a blender. Blend until completely smooth and creamy.
7. Pour the sauce back into the pan and simmer over medium-low heat for about 5-10 minutes, stirring occasionally. This helps the flavors meld together. Add the chopped basil and adjust the seasoning to your liking.
8. Stir in the chopped spinach and cooked pasta. Cook for about 2 minutes, until the spinach is wilted and everything is nicely combined.
9. Finally, stir in the parmesan cheese. Serve immediately, garnished with extra fresh basil. Enjoy!

Expert Tips

• Don’t overcrowd the pan when sautéing the shallots and garlic. Work in batches if necessary to ensure they brown nicely.
• If your sauce is too thick, add a splash of milk or pasta water to thin it out.
• Taste as you go! Adjust the seasoning to your preference.

Variations

This recipe is super versatile! Here are a few ways to customize it:

• Vegan Adaptation: My friend Sarah is vegan and loves this dish! Simply swap the heavy cream for cashew cream or another plant-based alternative, and use a vegan parmesan cheese.
• Gluten-Free Adaptation: Easy peasy! Just use your favorite gluten-free pasta.
• Spice Level: If you like things really spicy, add an extra pinch (or two!) of red chili flakes.
• Quick Weeknight Version: Short on time? Use jarred roasted red peppers! It won’t have quite the same depth of flavor, but it’s a great shortcut.

Serving Suggestions

This pasta is delicious on its own, but it also pairs well with:

• A simple green salad
• Garlic bread
• A glass of crisp white wine

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. You might need to add a splash of milk or water to loosen the sauce.

FAQs

Let’s answer some common questions:

• What type of pasta works best with this sauce? Spaghetti is classic, but penne, fusilli, or even farfalle would also be delicious!
• Can I make the sauce ahead of time? Absolutely! You can make the sauce up to 2 days in advance and store it in the refrigerator.
• How can I adjust the thickness of the sauce? Add milk or pasta water to thin it out, or simmer for a few more minutes to thicken it.
• What’s the best way to roast the red peppers? Roasting them whole until charred is key. Steaming them afterward makes peeling the skin much easier.
• Can I use other types of peppers besides red peppers? You can, but red peppers have the sweetest flavor. Yellow or orange peppers would also work well.