This one pot roasted red pepper pasta comes together in 20 minutes and is full of comforting cream cheese and the smoky flavour of the red peppers.
Ahh one pot pastas. What an excellent invention. As much as I love cooking there are some evenings when I just feel like I have so much to do and not enough time to do it.
It's those evenings when I need something for dinner which takes less than half an hour to come together. Obviously it still needs to be delicious and if it's blog worthy then even better!
I'm always excited by a big bowl of cheesy pasta. Cheese is pretty perfect in most meals to be honest.
It tastes great with Mexican food like this cheesy Mexican rice and vegetable tortilla stew, on top of baked meatball sandwiches and of course in veggie loaded gnocchi bakes. This cheesy roasted red pepper one pot pasta is one of my faves though.
Ingredients
Pasta: I used farfalle but you can use any short cut pasta you like
Stock: In the recipe i suggest you use chicken stock but if you'd prefer then you can use vegetable stock instead
Garlic and Onion
Roasted Red Peppers: To keep this recipe as easy as possible then go with jarred peppers although if you want to you could roast your own!
Chopped Tomatoes
Mixed Herbs: I buy pots of dried mixed Italian herbs from the supermarket but if you don't want to then you can use a mixture of dried oregano and thyme for a similar flavour
Chilli Flakes
Cream Cheese
Cream: This helps to make the pasta extra indulgent but you can leave it out and it will still be delicious
Basil: For a bit of green to serve!
You need roasted peppers for this recipe. I roasted some before I made this which does add a bit of time to the recipe but you could easily use jarred ones.
Throw them in a pot with the pasta, some onion, garlic, chicken stock and chopped tomatoes and let it simmer away for 12 minutes.
Stir in some cream cheese and a little double cream and you'll have a gorgeous creamy cheesy sauce. Make sure you top the whole thing with lots of black pepper (and I mean lots) and plenty of chopped fresh basil. Heaven!
Tips for making this recipe
- Get all your ingredients chopped and ready then pop the pasta, chicken stock (switch to vegetable to make it vegetarian!), garlic, onion, roasted peppers, tomatoes, herbs and chilli flakes in a heavy based pot and bring to the boil.
- Once the pasta is cooked just stir through the cream cheese and cream and once it's all melted and gooey then serve with plenty of black pepper and basil.
- Keep an eye on the liquid levels while the pasta is cooking and add a little extra stock if it's looking too dry before the pasta is fully cooked.
- You could add cooked shredded chicken or stir through some spinach into the pasta before serving for a little extra protein or veg content
Do roasted red peppers need to be stored in the fridge?
An unopened jar of peppers can be stored at room temperature but they should be stored in the fridge once they're open.
Can you prepare this recipe ahead of time?
This recipe is great for meal prep as leftovers store really well in the fridge for up to 4 days.
Want more? Try these other pasta recipes!
- Caramelised Onion Pasta with Gruyere
- Cherry Tomato Pasta with Kale
- Spicy Pasta with Harissa and Aubergine
- Creamy Tagliatelle with Squash and Sausage
- Mushroom Orzo with Beetroot & Feta
- Orecchiette Pasta with Sausage and Broccolini
Recipe
One Pot Roasted Red Pepper Pasta
Ingredients
- 500 g Pasta
- 1 litre Chicken Stock
- 5 cloves Garlic crushed
- 1 Onion chopped
- 1 200g jar Roasted Red Peppers chopped
- 1 400g tin Chopped Tomatoes
- 1 teaspoon Dried Italian Mixed Herbs
- ½ teaspoon Chilli Flakes
- 200 g Cream Cheese
- 50 ml Double Cream (optional)
To Serve
- Black Pepper
- Fresh Basil Leaves sliced
Instructions
- Place the pasta, chicken stock, garlic, onion, roasted peppers, tomatoes, mixed herbs and chilli flakes in a large pot over a medium heat. Stir everything together and make sure the pasta is covered by the liquid.
- Cover the pot and bring to the boil. Simmer for about 12 minutes, stirring occasionally. Once the pasta is cooked to your liking then take the pot off the heat and stir through the cream cheese and double cream if using.
- Season with black pepper and top with fresh basil to serve.
Notes
Like the look of this recipe? Make sure you pin it for later!
Lesley says
I made this tonight & it was delicious. I didn’t have enough roasted red peppers, so made up the amount with chopped fresh red pepper. I also didn’t have any cream cheese or heavy (whipping/35%) cream, but used crumbled feta for the cream cheese & substituted half & half for the heavy cream. The result was great - nice & creamy & with lots of flavour. I’ve never made a one-pot pasta dish. How convenient & quick. Have added this to my recipe file & will definitely make again. I might add some chopped spinach or Swiss chard - I’m always trying to get in extra veggies. Thanks for this great recipe.
Amy says
Thanks so much Lesley, I'm so glad you enjoyed the recipe and your additions sound delicious!
Heather Shanks says
Hi Amy, what kind of pot do you use for your one pot dishes? I have a Le Creuset ceramic casserole dish but I understand you can’t use them on gas hobs. What would you suggest?
Thanks!
Heather
Amy says
Hi Heather!
Hmm, I have a gas hob and I use a big ceramic casserole dish on there with no problems but it's not a Le Creuset, there may be different guidelines for them.
Otherwise, I have used a big metal saucepan for them and they work just as well.
Hope that helps 🙂
Tara says
Love your addition of roasted red peppers here. Such a great way to add that smokey flavor without all the work. This looks like a wonderful weeknight meal.
Calleigh - TheForkBite says
I love One pot meals! I don't think I could ever get sick of this cheesy roasted pasta, looks so flavorful.
Monica | Nourish & Fete says
I'm with you, lady - one pot pasta meals are my jam! This one looks delicious - I'm loving those roasted red peppers, and bet they add a ton of great flavor! Glad to know the cream isn't really necessary, too. Might as well save a calorie or two where possible! 🙂
Tricia @ Saving Room for Dessert says
Wow - I am absolutely drooling over this lovely pot of deliciousness! What a great dinner - my family would love this. Thanks for sharing!
Jagruti says
We love pasta and we love roasted red pepper, so this dish is more than welcome on our table:)
Rachel says
What size jar of roasted red peppers did you use? Somehow I think my massive bulk jar may be too many (if there is such a thing as too many roasted red peppers haha). Can't wait to try, looks great!
Amy says
Hi Rachel, I think the one I used was 350g which was plenty!
Rachel says
Thanks! Went ahead and made it in the meantime and just guessed the amount, turned out great! Thanks for the recipe 🙂
Caitlyn says
Where did the double cream come from? How much is in the dish?
Amy says
Hi Caitlin,
Sorry about that! The double cream was in the original recipe but I edited it out of the ingredients when I made it a second time because I decided it wasn't completely necessary. I've added it back into the ingredients as optional.
Teri says
Am I missing something? The directions mention double cream but the ingredients dont mention it. Regardless, I am going to make this tonight because it looks awesome and I have the cream. I will figure out how much to put in.
Thanks for a great one-pot meal!
Amy says
Hi Teri,
Sorry about that! The double cream was in the original recipe but I edited it out of the ingredients when I made it a second time because I decided it wasn't completely necessary.
I've added it back into the ingredients as optional. I hope you enjoyed the recipe!