Creamy Roasted Red Pepper Gluten Free Pasta
A rich and vibrant gluten free pasta tossed in a silky roasted red pepper cream sauce with garlic, fresh basil, and Parmesan — a satisfying weeknight main course ready in under 40 minutes at around 480 calories per serving.
10m
4
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Ingredients
- 12 oz gluten free penne or rigatoni (rice or chickpea-based)
- 2 large roasted red peppers (jarred or freshly roasted), roughly chopped
- 4 cloves garlic, minced
- 1 small yellow onion, finely diced
- 3/4 cup heavy cream
- 1/2 cup freshly grated Parmesan cheese, plus more for serving
- 2 tablespoons olive oil
- 1 tablespoon tomato paste
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon crushed red pepper flakes
- Salt and black pepper to taste
- 1/4 cup reserved pasta cooking water
- 1/4 cup fresh basil leaves, torn
- Extra olive oil for drizzling
Instructions
- 1
Cook the Gluten Free Pasta
Bring a large pot of heavily salted water to a boil. Add the gluten free pasta and cook according to the package directions until al dente — typically 8 to 10 minutes for rice-based pasta. Before draining, scoop out 1/4 cup of the starchy pasta cooking water and set aside. Drain the pasta and toss lightly with a drizzle of olive oil to prevent sticking.
- 2
Sauté the Aromatics
While the pasta cooks, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the diced onion and cook, stirring occasionally, for 4 to 5 minutes until softened and translucent. Add the minced garlic and cook for another 1 minute until fragrant. Stir in the tomato paste and smoked paprika, cooking for 1 more minute to deepen the flavors.
- 3
Build the Roasted Red Pepper Sauce
Add the chopped roasted red peppers to the skillet and stir to combine with the aromatics. Transfer the entire skillet mixture to a blender or use an immersion blender directly in the pan. Blend until completely smooth and velvety. Return the sauce to the skillet over medium-low heat.
- 4
Add Cream and Season
Pour the heavy cream into the blended red pepper sauce and stir to combine. Add the crushed red pepper flakes, then season generously with salt and black pepper to taste. Let the sauce simmer gently for 3 to 4 minutes, stirring occasionally, until it thickens slightly and the flavors meld together.
- 5
Combine Pasta and Sauce
Add the drained gluten free pasta directly into the sauce in the skillet. Toss well to coat every piece evenly. If the sauce feels too thick, add the reserved pasta cooking water a splash at a time, stirring until the consistency is creamy and coats the pasta nicely.
- 6
Finish with Parmesan and Basil
Remove the skillet from heat and stir in the freshly grated Parmesan cheese until melted and incorporated into the sauce. Scatter the torn fresh basil leaves over the top and give the pasta one final gentle toss.
- 7
Serve
Divide the creamy roasted red pepper gluten free pasta among four bowls. Top each serving with additional grated Parmesan, a few fresh basil leaves, a light drizzle of olive oil, and an optional pinch of red pepper flakes for heat. Serve immediately.
Chef's Tips
Gluten free pasta can go from al dente to mushy quickly — start checking it 2 minutes before the package says it's done. Rice-based pasta tends to stick together as it cools, so toss it with a little olive oil right after draining and get it into the sauce promptly. For a deeper, more intense flavor, roast your own red peppers directly over a gas flame or under the broiler until charred, then peel. You can also stir in a handful of baby spinach at the end for added greens, or top with grilled chicken for extra protein.
Nutrition Facts
Frequently Asked Questions
Everything you need to know about making this creamy roasted red pepper gluten free pasta
How long does it take to make Creamy Roasted Red Pepper Gluten Free Pasta?
This recipe takes 35 minutes total time, including 10 minutes prep time and 25 minutes cooking time.
How many servings does this Creamy Roasted Red Pepper Gluten Free Pasta recipe make?
This recipe yields 4 servings.
What is the difficulty level of this Creamy Roasted Red Pepper Gluten Free Pasta recipe?
This recipe is rated as Easy difficulty level, making it perfect for beginners.
Can I make substitutions in this Creamy Roasted Red Pepper Gluten Free Pasta recipe?
Yes, you can make substitutions, but they may affect the final result. Common substitutions include using different types of ingredients for dietary restrictions or personal preferences.
Can I make this creamy roasted red pepper gluten free pasta ahead of time?
Yes! You can prepare this creamy roasted red pepper gluten free pasta up to 1 day ahead. Assemble the dish completely, cover with foil, and refrigerate. When ready to serve, bring to room temperature for 30 minutes, then bake as directed, adding an extra 10-15 minutes to the cooking time if needed.
How do I store leftover creamy roasted red pepper gluten free pasta?
Store leftover creamy roasted red pepper gluten free pasta covered in the refrigerator for up to 4 days. To reheat, cover with foil and warm in a 350°F oven for 15-20 minutes, or microwave individual portions for 1-2 minutes until heated through.
What side dishes go well with creamy roasted red pepper gluten free pasta?
This creamy roasted red pepper gluten free pasta pairs beautifully with a simple green salad, roasted vegetables like broccoli or Brussels sprouts, or crusty bread. For a complete meal, serve alongside grilled chicken or a protein of your choice.
Can I freeze creamy roasted red pepper gluten free pasta?
Yes, this creamy roasted red pepper gluten free pasta freezes well for up to 3 months. Wrap tightly in plastic wrap and aluminum foil, or store in freezer-safe containers. Thaw overnight in the refrigerator before reheating in the oven at 350°F until warmed through.