This roasted red pepper pasta relies heavily on pantry ingredients to create a comforting meal that’s both simple and utterly delicious. The creamy red pepper sauce can be made in the time it takes to boil your pasta — the perfect solution to a busy day!
During the winter months we’re all about slow-cooked soups and stews, but sometimes we just need to get something on the table quickly. When these days roll around, we tend to lean heavily on shelf-stable products in our cupboard such as canned veggies and, of course, pasta. This roasted red pepper pasta combines a few of our favorite pantry ingredients to create a warming and easy dinner option for a busy evening.
easy pantry pasta
To create the base for this pasta sauce you’ll need just a jar of roasted red peppers and a can of fire roasted diced tomatoes. Process the tomatoes and peppers in a blender until smooth and you’re already halfway finished with this recipe! Next you’ll need to saute a few cloves of garlic in olive oil (or skip this step and just add garlic powder later – you’re busy!) and then add the rest of the ingredients. First, pour in your pureed pepper mixture and heat until it’s warmed through. Then stir in the ricotta and some parmesan and your sauce is complete!
I know ricotta isn’t really a pantry item, but there are a lot of ingredients that would make great substitutions. Heavy cream, cream cheese and goat cheese would all be pretty sound options. If you’re using something with a bit more flavor (like goat cheese) just make sure to start with a smaller amount and then increase to taste.
This recipe makes enough sauce for a 16 oz (450 g) box of pasta, but you could use ¾ of the box if you want it really saucy. And if you prefer your sauce to be a bit thinner, I recommend adding a bit of pasta water. A few tablespoons to ¼ cup should be just the right amount.
make it your own
The best thing about pantry pasta is that you can really make it your own with whatever you’ve got in your kitchen. If we have fresh herbs on hand (especially basil, thyme or oregano), you can be sure they’re going in our pasta! And extra veggies in your fridge like kale and spinach make excellent mix-ins.
To add some protein to the dish, you can also scour your cupboards and freezer. Chicken and shrimp would be great additions to this pasta. And a can of white beans or chickpeas would make for an excellent vegetarian option!
And lastly, try topping off your pasta with a little crunch. Little additions like pine nuts or crispy breadcrumbs would take this dish to the next level!
And don’t forget to check out some of our other favorite pasta dishes!
- chipotle pumpkin mac and cheese
- pasta with mushrooms and artichokes + pesto cream sauce
- penne alla vodka
- rotini pasta (16 oz) 450 g
- (or your favorite short-cut pasta)
- roasted red peppers 16 oz (450 g) jar
- fire roasted tomatoes 14 oz (400 g)
- olive oil 1 tbsp
- minced garlic 2 cloves
- red pepper flakes ¼ tsp
- ricotta ¾ c (180 g)
- grated parmesan ⅓ c (30 g)
- salt to taste
- Cook the pasta according to package instructions.
- While the pasta is cooking, make the sauce. Drain the roasted red peppers. Add the peppers and tomatoes to a blender and puree until smooth.
- Heat the olive oil in a saucepan over medium heat. Add the garlic and cook for two minutes or until aromatic.
- Reduce heat to medium-low and stir in the pureed peppers and tomatoes along with the red pepper flakes. Cook until heated through.
- Mix in the ricotta until smooth.
- Remove from heat and stir in the parmesan.
- Add salt to taste and stir in the cooked pasta.
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