Go Back
+ servings
Overhead shot of cheesy pasta in a white pot

One Pot Roasted Red Pepper Pasta

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.
Course Main Course
Cuisine Italian
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 6 servings
Calories 486kcal


  • 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


  • 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.


Nutrition information is an estimate and will vary depending on the exact ingredients used.


Calories: 486kcal | Carbohydrates: 71g | Protein: 14g | Fat: 16g | Saturated Fat: 8g | Cholesterol: 48mg | Sodium: 1127mg | Potassium: 497mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1045IU | Vitamin C: 39.4mg | Calcium: 112mg | Iron: 2.5mg