One-Pot Creamy Roasted Red Pepper Pasta

By AislePrompt Editorial · Published 2026-05-09 · Updated 2026-05-09

This creamy pasta features roasted red peppers blended into a velvety sauce, cooked all in one pot for minimal cleanup and maximum flavor. This Italian-inspired pasta recipe (vegetarian), ready in about 25 minutes, pairs penne pasta, roasted red peppers, garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 12 oz penne pasta
• 1 cup, chopped roasted red peppers
• 3 cloves, minced garlic
• 4 cups vegetable broth
• 1/2 cup heavy cream
• 1/2 cup, grated Parmesan cheese
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp (optional) red pepper flakes

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large deep skillet or pot over medium heat. Add 3 minced garlic cloves and sauté for 1 minute until fragrant.
2. Step 2: Add 1 cup chopped roasted red peppers, 12 oz penne pasta, 4 cups vegetable broth, 1 tsp salt, 1/2 tsp black pepper, and 1/4 tsp red pepper flakes (if using). Stir to combine.
3. Step 3: Bring mixture to a gentle boil, then reduce heat to medium-low. Cover and simmer for 12-15 minutes, stirring occasionally, until pasta is tender and most liquid is absorbed.
4. Step 4: Remove from heat and stir in 1/2 cup heavy cream and 1/2 cup grated Parmesan cheese until the sauce is creamy and coats the pasta evenly.
5. Step 5: Serve immediately with extra Parmesan if desired.