Summer Roasted Red Pepper Penne Pasta Recipe
This Summer Roasted Red Pepper Penne Pasta is a creamy, vibrant, and easy-to-make dish loaded with summer vegetables and rich roasted pepper flavor. Perfect for busy weeknights or light family dinners, this pasta recipe is made with simple ingredients and can be made vegetarian or vegan. Serve warm or cold – it’s a must-try seasonal favorite!
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
- Diet: Gluten Free
Ingredients
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12 oz penne pasta
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2 large roasted red bell peppers (jarred or homemade)
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1/4 cup olive oil
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3 garlic cloves, minced
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1/2 small onion, chopped
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1/2 cup heavy cream or coconut cream (for vegan option)
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1/4 cup grated Parmesan cheese (or nutritional yeast for vegan)
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Salt and pepper to taste
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1/4 tsp crushed red pepper flakes (optional)
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Fresh basil, for garnish
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Optional: sautéed zucchini, cherry tomatoes, or spinach
Instructions
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Cook penne pasta according to package directions; drain and set aside.
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In a blender, combine roasted red peppers, olive oil, garlic, and onion. Blend until smooth.
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Transfer the mixture to a saucepan over medium heat. Add cream and bring to a simmer.
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Stir in Parmesan cheese, salt, pepper, and red pepper flakes. Simmer for 5–7 minutes until thickened.
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Toss the cooked pasta in the sauce until fully coated.
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Garnish with fresh basil and serve immediately.
Notes
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Make it vegan by using coconut cream and nutritional yeast.
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Add sautéed veggies for extra nutrition.
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Can be served warm or as a cold pasta salad.
Nutrition
- Serving Size: 1 bowl
- Calories: 430 kcal
- Sugar: 5 g
- Sodium: 420 mg