Home › Recipes by Cuisine › Vegetarian Italian › Roasted Red Pepper Pasta with Spinach

Roasted Red Pepper Pasta with Spinach

By Manali Singh

5 from 3 votes

Jul 11, 2016, Updated Jul 28, 2019

Roasted Red Pepper Pasta with Spinach makes a comforting meal!

Jump to Recipe

EFEgg FreeNFNut Free

While I have been compensated for this post by Uncommon Goods, all opinions expressed are my own. Visit Uncommon Goods for some unique, handmade gifts and much more!

Roasted Red Pepper Pasta with Spinach makes a delicious and comforting meal. The sweetness of red pepper makes this pasta sauce really flavorful.

Isn’t chopping like the toughest and the most boring part of cooking? When I first started, I definitely thought so! In Indian cooking, there’s way too much chopping and prep work involved and it would take me forever to get everything ready and then the actual cooking would not even take half of the chopping time! I would wish everyday for a helper, just like we had in India who would do all the chopping for me. Well obviously that never happened and over the years I started liking the whole process of chopping and slicing ingredients for the recipe. With practice, chopping became quicker, easier and no longer felt tiring. And it becomes all the more enjoyable when you get to chop on this stunning personalized cutting board from Uncommon Goods. Isn’t it so pretty guys?

Last week when I made this roasted red pepper pasta with spinach, I was actually more excited about the chopping part because of this board!

Uncommon Goods specializes in stunning handmade products. Their products are made from unusual, reclaimed, or recycled materials, making each product truly uncommon. Check out their awesome gift collections here and here. The folks at uncommon goods were kind enough to send me this gorgeous cutting board which is made of maple wood. This personalized cutting board from their anniversary collection makes such a wonderful gift for anyone who loves cooking. It’s really sturdy, unique and makes chopping a lot more fun!

I made this roasted red pepper pasta for dinner last week and I have been really excited to share the recipe with you guys. There are 2 reasons for it, one I obviously wanted to show you guys my gorgeous cutting board and two the pasta turned out pretty amazing and I am always so excited to share recipes which score A++ in my book! Pepper has always been and will always be my favorite vegetable. Ever since I was little, I was drawn to it’s aroma, all mom had to do was add little bit of it to whatever I was eating and I would happily gulp it down in no time. I was a very non-fussy eater anyway so it was not that mom had to do anything special to make me eat stuff but if ever there was a problem, pepper always came in handy!

This roasted red pepper pasta has so much flavor, the sweetness from the red pepper and spiciness from the red chili flakes. I added a lot of red chill flakes in this recipe because I wanted it to be little hot. The sauce was quite sweet from the pepper, cream and milk so I thought the chill really balanced the flavors. If you don’t want it to be hot at all, you can simply skip the red chili flakes or add a pinch, either way your pasta will be delicious! I added some spinach towards the end, it added more flavor and also a great way to make your kid eat their greens. I see kids eating everything when it’s mixed with pasta! Hope you guys enjoy this recipe!

Method

Cook pasta according to instructions on the package. Drain and add 1 tablespoon of oil to prevent the spaghetti from sticking to each other. Set aside.

Preheat oven to 500 F degrees and line a baking sheet with aluminium foil. Place the peppers on the prepared baking sheet and roast at 500 F for 30 minutes, turning once in between. Once done, the skin of the peppers will be charred. Let them cool down a bit, then remove the charred skin, seeds and the stalk. Set aside.

Heat a pan on medium heat with 2 tablespoons of olive oil. Once oil is hot, add chopped shallots and garlic. Saute till shallots turn soft, around 2 minutes.

Add salt, black pepper and red chili flakes and cook for 1 more minute. Remove pan from heat.

Transfer the garlic-onion mixture to a food processor. Add roasted red pepper, milk, heavy cream, some more salt and pepper.

Pulse till everything is well combined and comes together in form of a smooth sauce.

Transfer the sauce to the pan and put it on medium-low heat. Add chopped basil leaves and mix. You may adjust the consistency and seasoning of the sauce at this time. Let it simmer for couple of minutes. It will thicken up as it simmers, you can add cornstarch if you want a really thick sauce. I did not use it.

Add chopped spinach and cooked spaghetti and mix. Cook for 2 minutes.

Add shredded parmesan cheese and mix.

Serve roasted red pepper pasta with fresh basil!

* Adjust parmesan cheese to taste. You may add more if you love cheese.

* Adjust red chili flakes to taste. I added more because I wanted this pasta to be little hot.

Roasted Red Pepper Pasta with Spinach

5 from 3 votes

By Manali Singh

Prep: 30 minutes mins

Cook: 15 minutes mins

Total: 45 minutes mins

Servings: 4

SaveSaved Pin Print

Roasted Red Pepper Pasta with Spinach makes a comforting meal!

Ingredients 

1x2x3x

• ▢ 2 large red peppers
• ▢ 2 shallots chopped
• ▢ 5-6 garlic cloves chopped
• ▢ 2 tablespoons olive oil
• ▢ 1.25 cups milk
• ▢ 1/4 cup heavy cream
• ▢ 3/4 teaspoon red chili flakes or to taste
• ▢ 1 cup firmly packed baby spinach chopped
• ▢ 10-12 basil leaves chopped
• ▢ 2-3 tablespoons parmesan cheese to taste, I use vegetarian parmesan
• ▢ 12 oz spaghetti
• ▢ salt to taste
• ▢ pepper to taste

Save this recipe!

Get this sent to your inbox, plus get new recipes from us every week!

Please enable JavaScript in your browser to complete this form.

Name *

Email *

Save

Instructions 

• Cook pasta according to instructions on the package. Drain and add 1 tablespoon of oil to prevent the spaghetti from sticking to each other. Set aside.
• Preheat oven to 500 F degrees and line a baking sheet with aluminium foil.
• Place the peppers on the prepared baking sheet and roast at 500 F for 30 minutes, turning once in between. Once done, the skin of the peppers will be charred.
• Let them cool down a bit, then remove the charred skin, seeds and the stalk. Set aside.
• Heat a pan on medium heat with 2 tablespoons of olive oil. Once oil is hot, add chopped shallots and garlic. Saute till shallots turn soft, around 2 minutes.
• Add salt, black pepper and red chili flakes and cook for 1 more minute. Remove pan from heat.
• Transfer the garlic-onion mixture to a food processor. Add roasted red pepper, milk, heavy cream, some more salt and pepper.
• Pulse till everything is well combined and comes together in form of a smooth sauce.
• Transfer the sauce to the pan and put it on medium-low heat. Add chopped basil leaves and mix. You may adjust the consistency and seasoning of the sauce at this time.
• Let it simmer for couple of minutes. It will thicken up as it simmers, you can add cornstarch if you want a really thick sauce. I did not use it.
• Add chopped spinach and cooked spaghetti and mix. Cook for 2 minutes.
• Add shredded parmesan cheese and mix.
• Serve roasted red pepper pasta with fresh basil!

Nutrition

Calories: 521kcal, Carbohydrates: 75g, Protein: 16g, Fat: 17g, Saturated Fat: 6g, Cholesterol: 29mg, Sodium: 100mg, Potassium: 525mg, Fiber: 4g, Sugar: 9g, Vitamin A: 3090IU, Vitamin C: 80.3mg, Calcium: 166mg, Iron: 1.8mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Main Course

Cuisine: Italian

Your feedback is valuable!Please share your comments, ratings, and any suggestions or adaptations below to help us improve and make our recipes more successful.

Roasted Red Pepper Pasta with Spinach