Roasted Red Pepper Pesto Pasta

A fork picking up some spaghetti with a roasted red pepper pesto sauce

5 from 7 votes

Pesto pasta for dinner just got a little bit more exciting with this roasted red pepper pesto pasta recipe. Still super easy to bring together, so you will have dinner on the table in no time, but with a fun twist of flavor from the addition of roasted red peppers to make an indulgent pasta sauce. The red pepper pesto can be made up ahead of time and simply added to some freshly cooked pasta when it comes time to serve dinner.

Prep Time10

Cook Time10

Total Time20

Course: Dinner

Cuisine: Vegetarian

Keyword: pesto pasta, red pepper pesto, red pepper pesto pasta, roasted red pepper pesto

Servings: serves

Calories: 610kcal

Ingredients

12 ounces (340g) spaghetti fresh or dried
1 jar roasted red peppers drained (see notes below)
½ cup basil pesto
⅓ cup extra virgin olive oil
½ teaspoon kosher salt (optional depending on how salty your pesto is)
¼ teaspoon freshly cracked black pepper
shaved parmesan for serving (optional)

Instructions

Cook the spaghetti according to the package instructions. This will differ depending on whether you are using fresh or dried pasta. Once cooked drain the pasta, reserving ½ cup of the starchy pasta water.
12 ounces (340g) spaghetti
Add the drained roasted red peppers and pesto to a food processor. Close the lid and blend it on low speed. While the processor is on, slowly drizzle in the olive oil until it is all blended together into a smooth sauce.
1 jar roasted red peppers, ½ cup basil pesto, ⅓ cup extra virgin olive oil
Add the red pepper pesto to a large skillet on low heat. Add the cooked and drained pasta to the skillet and begin to toss it in the sauce. While tossing, slowly add in the starchy water. It will begin to emulsify and create a creamy sauce. Turn off the heat and season with salt and pepper.
½ teaspoon kosher salt, ¼ teaspoon freshly cracked black pepper
Serve warm with shaved parmesan (optional) and fresh crusty bread.
shaved parmesan

Notes

Roasted red peppers

When you drain the roasted red peppers save the oil you drain off and use as a salad dressing, or for roasting vegetables like in this Sheet Pan Greek Chicken and Vegetables recipe.

Storing Leftovers

Leftovers can be stored in an airtight container in the fridge for up to 3 days.

Leftovers can be eaten hot or cold. You may have to add some extra eater to the sauce to loosen up the dish before serving.

Meal Prepping Tip

The red pepper pesto can be made ahead of time and stored in the fridge or freezer.

Make a double batch and freeze the extra roasted pepper pesto in ice cube trays and use in soups, in casseroles, or for sautéeing vegetables in future recipes.

Nutrition