Go Back
Roasted Red Pepper & Spinach Pasta is a delightful dish that beautifully marries vibrant flavors and nutritional benefits. This pasta not only captivates the palate with its rich, creamy sauce and subtle sweetness from the roasted red peppers but also offers a healthy dose of greens from the spinach. The appeal of this recipe lies in its balance; the smokiness of the roasted peppers complements the earthiness of the spinach, creating a satisfying and wholesome meal that can be enjoyed on various occasions.

Roasted Red Pepper & Spinach Pasta

Indulge in the delightful flavors of Roasted Red Pepper & Spinach Pasta! This recipe features a creamy, rich sauce made from smoky roasted red peppers and fresh spinach, enhancing both taste and nutrition. Perfect for quick weeknight meals or special gatherings, this versatile dish can be customized to suit various preferences. With just a handful of simple ingredients, you can create a satisfying, restaurant-quality meal at home that your family and friends will love. Get ready to impress!
Print Recipe Pin Recipe

Ingredients
  

12 oz (340g) pasta of your choice (penne or farfalle work wonderfully)

2 large red bell peppers

2 cups fresh spinach, roughly chopped

3 cloves garlic, minced

1 small onion, finely diced

1/2 cup heavy cream

1/2 cup grated Parmesan cheese, plus extra for serving

1 tablespoon olive oil

1 teaspoon dried oregano

1/2 teaspoon red pepper flakes (optional, for added heat)

Salt and pepper to taste

Fresh basil leaves for garnish

Instructions
 

Roast the Peppers: Preheat your oven to 450°F (230°C). Place the red bell peppers on a baking sheet in a single layer. Roast them for 20-25 minutes, turning occasionally, until the skins are charred and blistered. Once finished, take them out of the oven, transfer to a bowl, and cover tightly with plastic wrap for about 10 minutes. This steaming process will help loosen the skins for easy peeling.

    Cook the Pasta: Meanwhile, in a large pot, bring salted water to a rolling boil. Add your chosen pasta and cook according to the package directions until al dente. Remember to reserve 1 cup of pasta cooking water before draining the pasta. After draining, set the pasta aside.

      Prepare the Sauce: After your roasted peppers have cooled enough to handle, peel off the charred skin, remove the seeds, and chop the flesh into small pieces. In a large skillet over medium heat, add the olive oil. Once heated, sauté the diced onion for 3-4 minutes or until it becomes translucent. Add in the minced garlic, dried oregano, and red pepper flakes (if using), cooking for another minute until fragrant and aromatic.

        Blend and Combine: Stir in the chopped roasted red peppers into the skillet with the onions and garlic. Pour in the heavy cream and let it simmer for about 5 minutes, stirring occasionally. Use an immersion blender to blend the mixture until smooth. (If you don’t have an immersion blender, you can transfer the mixture to a standard blender, purée until smooth, and then return it to the skillet.)

          Add Spinach and Cheese: Add the chopped spinach to the sauce, allowing it to wilt for about 2 minutes. Then, stir in the grated Parmesan cheese. If the sauce appears too thick, gradually add the reserved pasta water until you reach your desired consistency. Season generously with salt and pepper to taste.

            Combine Pasta and Sauce: Toss the drained pasta into the skillet with the sauce, stirring gently until the pasta is evenly coated. Allow everything to heat through for about a minute.

              Serve: Plate your pasta and finish with a generous sprinkle of extra Parmesan cheese and fresh basil leaves for a touch of color and flavor. Enjoy your comforting and flavorful Roasted Red Pepper & Spinach Pasta!

                Prep Time, Total Time, Servings: 15 minutes | 45 minutes | 4 servings