Creamy Roasted Red Pepper Pasta

There is something incredibly comforting about a bowl of creamy pasta at the end of a long day. This roasted red pepper pasta was born out of one of those evenings when the fridge felt almost empty, yet somehow full of possibility. A jar of roasted peppers tucked in the corner, a handful of cashews waiting patiently in the pantry, and a lonely shallot on the counter became the foundation of something unexpectedly special.

As the shallots soften in olive oil and the garlic turns fragrant, the kitchen fills with warmth. The smoked paprika adds that gentle, cozy depth, while the miso quietly works in the background, giving the sauce a subtle savory richness that makes you pause after the first bite. Blending everything together transforms simple ingredients into a silky, vibrant sauce that feels far more indulgent than it really is.

What makes this dish truly beautiful is its balance. The sweetness of roasted peppers, the nuttiness of toasted cashews, the sharpness of parmesan, and the freshness of basil all come together in harmony. It feels like something you would order at your favorite little neighborhood Italian spot, yet it is made right in your own kitchen with everyday ingredients.

It is the kind of meal you can serve casually in big bowls for a cozy weeknight dinner or dress up with grilled chicken and extra parmesan when friends come over. Either way, it delivers comfort, flavor, and that quiet satisfaction of creating something truly delicious from what you already had at home.

Step-by-Step Instructions to Creamy Roasted Red Pepper Pasta :

Step 1 :

Bring a large pot of well-salted water to a boil and cook the pasta until al dente. Reserve 1 cup of pasta water before draining. I usually boil mine in the Cuisinart 6 Quart Stockpot, but any large pot you already own works perfectly.

Step 2 :

Heat olive oil in a pan over medium heat. Add sliced shallot and minced garlic with a pinch of salt. Sauté for about 5 minutes until soft and fragrant. I’m using the Lodge Cast Iron Skillet, though any regular frying pan will do the job beautifully.

Step 3 :

Add the cashews and toast them with the shallots and garlic for 2 to 3 minutes until lightly golden and nutty.

Step 4 :

Stir in smoked paprika, sun-dried tomato paste, and tomato purée. Cook for 1 minute, then add roasted red peppers, miso paste, and 2 tablespoons of water. Sauté for another 2 to 3 minutes, then turn off the heat.

Step 5 :

Transfer everything to a blender. Add crème fraîche and nutritional yeast. Blend until completely smooth and silky. I blended mine in the Ninja Professional Countertop Blender, but use whatever blender you have at home.

Step 6 :

Pour the sauce back into the pan over low heat. Add torn basil, cooked pasta, and 2 to 3 tablespoons of reserved pasta water. Toss until evenly coated, loosening with more pasta water if needed.

Step 7 :

Serve in bowls topped with extra basil and grated parmesan. Enjoy immediately while warm and creamy.

Who This Creamy Roasted Red Pepper Pasta Is Perfect For :

Kid-Friendly Appeal :

The sauce is smooth and creamy with no chunky vegetables.
The flavor is gently sweet from roasted peppers.
It feels familiar like classic tomato pasta.
The soft texture makes it easy and enjoyable to eat.

Comfort-Food Lovers Benefits :

The creamy sauce feels rich without being too heavy.
Warm smoked paprika adds a cozy depth.
Each bowl feels soothing after a long day.
The parmesan finish brings a satisfying savory touch.

Busy-Life Adults Advantages :

It comes together in about 30 minutes.
The ingredients are simple and easy to find.
Everything cooks in just one pot and one pan.
Leftovers reheat beautifully for the next day.

Vegetarian / Dietary Friendly Appeal :

It offers satisfying flavor without any meat.
Cashews add natural creaminess and plant-based richness.
The sauce feels hearty and balanced.
It can be adapted easily to suit different needs.

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