15-Minute Superb Roasted Pepper Pasta

15-Minute Magical Rich and Creamy Roasted Pepper Pasta is the dish you've been searching for. Without skimping on flavour, this easy-to-make pasta will become a favourite for those days when time is tight but you're craving something delicious.

Looking for a comforting, flavour-packed pasta that’s quick to make and incredibly satisfying? This creamy roasted pepper pasta is your new go-to – ready in just 15 minutes, rich in taste, and easy enough for any home cook to master.

Whether you're feeding a hungry family or just want a cosy solo dinner, this pasta dish delivers big on flavour with minimal effort. Roasted red peppers, cream cheese, and a splash of starchy pasta water come together to create a silky, vibrant sauce that clings to every strand of spaghetti. Let’s get cooking! And if you are looking for more pasta inspiration, why not to try this recipe - Pasta with Leeks and Peas.

Ingredients for Creamy Roasted Pepper Pasta

This pasta dish keeps things simple and flavourful, using everyday ingredients that come together in just minutes. Each component has a clear purpose—either building the sauce, adding depth, or enhancing texture and taste. No fuss, just real food that delivers big on comfort and flavour.

• Spaghetti – the perfect pasta shape to hold and soak up the creamy roasted pepper sauce.
• Jarred roasted red peppers – for deep, smoky-sweet flavour without the prep time of roasting fresh ones.
• Olive oil – used for sautéing the aromatics and building the flavour base of the sauce.
• Red onion – adds natural sweetness and depth to balance the creaminess.
• Garlic – brings bold, aromatic flavour that lifts the entire dish.
• Peeled plum tomatoes or tomato purée – adds a touch of acidity and richness to the sauce.
• Soft cream cheese – creates a velvety, tangy sauce without the heaviness of cream.
• Salt and black pepper – essential for seasoning and enhancing all the other flavours.
• Fresh basil – adds a fragrant, herby finish that brightens the final dish.
• Grated Parmesan – brings a salty, umami boost that complements the creaminess.

How to Make Creamy Roasted Pepper Pasta (Step-by-Step)

Here’s how to whip up this 15-minute creamy roasted pepper pasta in just four simple steps:

FAQ

Why Add Pasta Water to the Sauce?

Pasta water is liquid gold. It's naturally starchy, helping to bind the sauce to the pasta while giving it that luscious, restaurant-quality texture. A splash of this salty, starchy water makes your sauce smoother, silkier, and more cohesive. I always keep a ladle aside—don’t skip it.

Why Use Jarred Roasted Peppers?

Jarred roasted peppers are a fantastic shortcut. They're already charred, peeled, and preserved in oil, saving you time without compromising on flavour. I usually grab the Tesco jar – it’s affordable and full of that smoky-sweet richness. Plus, you can even use the oil from the jar in place of olive oil for extra depth.

Why Add Cream Cheese Instead of Heavy Cream?

Cream cheese is a game-changer here. It’s easier to keep on hand than double cream and, when melted into hot pasta water, it turns into a velvety sauce with a tangy edge. It coats spaghetti beautifully and adds just the right richness without feeling heavy.

✅ Quick Tips:

• Don’t rinse your pasta – the starch helps the sauce cling.
• No cream cheese? Use mascarpone or ricotta for a similar creamy finish.
• Add chilli flakes if you like a bit of heat.

So what are you waiting for? Grab your gear and lets cook!

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Rich and Creamy Roasted Pepper Pasta

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Rich and Creamy Roasted Pepper Pasta - a quick fix for busy nights, this dish features roasted pepper spaghetti in a silky cream sauce – a pleasant blend of bold flavors and comforting creaminess. I suggest to use jarred roasted peppers, so this dish can be ready in just 15 minutes. It's the perfect solution for speedy and satisfying family dinners.

Cook Time 15 minutes

Total Time 15 minutes

Ingredients

• 300 gr spaghetti + reserve spaghetti water
• 1 jar of roasted peppers, drain but reserve 1-2 tablespoon of jar liquids, do no rinse/wash or pat dry the peppers, leave all juices on it. Cut peppers into fork-size bits
• 2-3 tablespoon olive oil
• 1 red onion, finely chopped
• 2-3 garlic cloves, minced or grated
• 2-3 peeled plum tomatoes from jar or 2-3 tablespoon of tomato puree
• 100 gr soft cream cheese
• pinch of salt, pinch of pepper
• for serving: fresh basil, grated parmesan

Instructions

1. Begin with the spaghetti. In a sizeable pot, bring water to a boil, then season with salt. Follow the package instructions to cook the spaghetti, typically around 10 minutes. Once cooked, drain the spaghetti, ensuring you retain 1 cup of the pasta water. This reserved water will be added later to refine our sauce.
2. As the pasta simmers, heat olive oil in a large skillet — choose one large enough to later accommodate both the sauce and spaghetti. Once the oil is hot, add the minced garlic, sautéing for 1-2 minutes until it’s aromatic. Follow this by adding the finely chopped onion, sautéing for an additional 2 minutes while stirring.
3. Add plum tomatoes to the skillet, breaking them apart using a spatula. If using tomato puree, pour it into the skillet, ensuring thorough mixing. Next, add the roasted peppers and cream cheese. Then, pour in a ladle of the water from the cooking spaghetti. To do this, simply dip a ladle into the pot with the simmering spaghetti to get the some starchy pasta water. It would dilute the sauce, making it silky and smooth. Keep it on the stove on medium heat, until spaghetti are ready.
4. Add the drained spaghetti to the skillet with sauce, gradually pour pasta water, constantly stirring. Mix well to ensure the pasta is evenly coated. Add parmesan and fresh basil and serve on warm plates. Enjoy!