Upgrade pasta night with this flavorful 30-minute roasted red pepper pasta. A silky cream sauce made from roasted red peppers is brightened with fresh basil and spinach for an easy yet special meatless meal.
This post is sponsored by DeLallo. I only work with brands I trust; opinions are my own.
Why you’ll love it
Using high quality pantry staples makes a simple, impressive pasta like this roasted red pepper bucatini a reality at home. Roasted red peppers bring a smoky-sweet depth that pairs beautifully with cream, and using jarred roasted peppers saves time while still delivering vibrant flavor. The result is an elegant, tomato-free sauce that comes together in about 30 minutes.
What you’ll need
- Pasta – bucatini or another long pasta work well.
- Roasted red peppers – drained, the star of the sauce.
- Garlic and onion – for the aromatic base.
- Italian seasoning – for concentrated dried herb flavor.
- Olive oil and butter – olive oil for blending, butter for sautéing.
- Heavy cream – gives the sauce a rich, stable texture.
- Dijon mustard – enhances and balances the flavors.
- Spinach and basil – add freshness and color.
- Salt, pepper, and freshly grated Parmesan – to finish.
How to make roasted red pepper pasta
Overview — full ingredient amounts and step-by-step instructions follow in the recipe card below.
1. Cook pasta in well-salted boiling water until al dente.
2. While the pasta cooks, blend drained roasted red peppers with garlic, Italian seasoning, and olive oil until smooth.
3. In a skillet, melt butter over medium heat and sauté chopped onion until softened, about 4–5 minutes.
4. Add the blended pepper mixture, heavy cream, and Dijon mustard. Simmer 7–8 minutes, stirring occasionally, until the sauce thickens slightly. Season with salt and pepper to taste.
5. Stir in spinach and basil, then toss in the drained pasta until the spinach wilts and everything is evenly coated. Add a splash of hot pasta water if you need to thin the sauce.
6. Serve immediately with freshly grated Parmesan.
Pro tip
- If you can’t find a specific brand locally, most specialty pantry items can be ordered directly from the producer’s website and shipped nationwide.
Helpful tips
- Use heavy cream — lower-fat dairy can separate or curdle and won’t thicken the same way.
- Season generously. Cream-based sauces need good salt to let the flavors shine; taste and adjust before serving.
Substitutions and variations
- Add 1/4–1/2 teaspoon crushed red pepper flakes for heat.
- Swap in a different long pasta shape if preferred.
- Omit the spinach if you don’t like it, or add more greens like arugula at the end.
- To add protein, top with sliced roasted chicken or stir in shrimp during the last few minutes of cooking.
What to serve with this pasta
- Serve with crusty bread and a dipping bowl of olive oil and a splash of balsamic vinegar.
- A light salad, such as an arugula and Parmesan salad, complements the creamy sauce well.
Leftovers and storage
- Refrigerate leftovers in an airtight container for up to a few days. The pasta will continue to soften over time.
- For best texture, store sauce and pasta separately; reheat the sauce gently and boil fresh pasta when ready to serve.
- Freezing cream-based sauces is not recommended as texture and separation issues can occur.
If you have questions, leave a comment or a review. I hope you enjoy this creamy roasted red pepper bucatini—tag your photos if you share them!
Creamy Roasted Red Pepper Pasta
Upgrade pasta night with this flavorful 30-minute roasted red pepper pasta. The cream sauce is paired with fresh basil and spinach for an easy, special meal.
Ingredients
- 8 ounces bucatini or other long pasta
- 1 (12-ounce) jar roasted red peppers, drained
- 2–3 cloves garlic, minced
- 1/4 teaspoon Italian seasoning
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1/2 medium onion, chopped
- 3/4 cup heavy cream
- 1/2 teaspoon Dijon mustard
- 2 cups packed baby spinach
- 1 small handful fresh basil
- Salt and pepper, to taste
- Freshly grated Parmesan, to taste
Instructions
- Boil a large pot of salted water and cook the pasta al dente according to package directions.
- While the pasta cooks, combine drained roasted red peppers, garlic, Italian seasoning, and olive oil in a food processor and blend until smooth.
- Melt butter in a skillet over medium heat and cook the chopped onion 4–5 minutes, until softened and lightly browned.
- Add the blended pepper mixture, heavy cream, and Dijon mustard to the skillet. Cook about 7–8 minutes, stirring occasionally, until the sauce thickens slightly. Season with salt and pepper.
- Stir in spinach and basil, then add the drained pasta and toss until the spinach wilts. Use a splash of reserved hot pasta water to thin the sauce if needed.
- Serve immediately topped with freshly grated Parmesan.
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