Creamy Roasted Red Pepper Pasta With Pumpkin Seed Pesto Swirl

Looking for a pasta dish that’s both comforting and bursting with flavor? This Creamy Roasted Red Pepper Pasta with a swirl of vibrant Pumpkin-Seed Pesto is exactly what you need! Roasting the red peppers brings out their natural sweetness, which is perfectly balanced by the rich creaminess of the sauce and the nutty, herbaceous pesto. It’s a surprisingly easy recipe that delivers restaurant-quality results, making it perfect for a weeknight dinner or a special occasion. The bright colors and delicious flavors are sure to impress!

What You’ll Need

• 400g (14oz) Penne Pasta: We’re using penne for its ridges, which beautifully capture the creamy sauce. Feel free to substitute with your favorite pasta shape – rigatoni, fusilli, or even farfalle would work wonderfully.
• 2 Large Red Bell Peppers (about 300g / 10½oz): The star of the show! Roasting these peppers intensifies their sweetness and creates a wonderfully smoky flavor. Choose peppers that are firm and have smooth, shiny skin.
• 200ml (7 fl oz) Heavy Cream: This adds the luxurious creaminess to the sauce. For a dairy-free option, full-fat coconut cream works beautifully, offering a similar richness.
• 1 Cup (150g / 5oz) Roasted Pumpkin Seeds: These aren’t just a garnish! We’re transforming them into a vibrant pesto, adding a delightful nutty flavor and a boost of protein.
• 2 tbsp (30ml) Extra-Virgin Olive Oil: Divided use – one tablespoon for roasting the peppers and another for sautéing the aromatics. Opt for a good quality olive oil for the best flavor.
• 1 Clove Garlic, Minced: A classic aromatic that adds depth and complexity to the sauce. Freshly minced garlic is always best!
• ½ Small Onion, Finely Diced: Provides a subtle sweetness and forms the base of our sauce. Yellow or white onions work well here.
• 250ml (1 cup) Vegetable Broth: Adds moisture and flavor to the sauce. Low-sodium broth allows you to control the saltiness.
• ½ tsp (2g) Smoked Paprika: This adds a subtle smoky depth to the pesto, complementing the roasted red peppers.
• 1 tbsp (15ml) Fresh Lemon Juice: Brightens up the pesto and balances the richness of the sauce.
• 50g (½ cup) Grated Parmesan Cheese: Adds a salty, umami flavor to the sauce. Freshly grated Parmesan is always recommended.
• Salt and Freshly Ground Black Pepper: To taste – essential for seasoning and enhancing all the flavors.
• Fresh Basil Leaves: For garnish – adds a pop of color and a fresh, herbaceous aroma.

Step-by-Step Instructions for Creamy Roasted Red Pepper Pasta

1. Roast the Red Peppers: Preheat your oven to 220°C (425°F). Wash and dry the red bell peppers. Place them whole on a baking sheet, drizzle with 1 tablespoon of olive oil, and roast for 15-18 minutes, turning halfway through, until the skins are blistered and blackened in spots. This charring is key to developing a deep, smoky flavor in the sauce.
2. Steam and Peel the Peppers: Once roasted, immediately transfer the peppers to a bowl and cover tightly with plastic wrap or a lid. Let them steam for 5 minutes. This makes peeling the skins much easier. After steaming, peel off the blackened skin, remove the seeds and stem, and roughly chop the pepper flesh.
3. Toast the Pumpkin Seeds: While the peppers are roasting, toast the pumpkin seeds in a dry skillet over medium heat. Shake the pan frequently to prevent burning. Toast for 4-5 minutes, or until the seeds are golden brown and fragrant. This toasting process brings out their nutty flavor. Let them cool slightly before using.
4. Make the Pumpkin Seed Pesto: In a food processor, combine the toasted pumpkin seeds, 1 tablespoon of olive oil, smoked paprika, lemon juice, a pinch of salt, and pepper. Blend until a coarse, bright-green paste forms. Don’t over-process; a slightly chunky texture is desirable. Set the pesto aside.
5. Sauté the Aromatics: In a large saucepan, heat 1 tablespoon of olive oil over medium heat. Add the finely diced onion and sauté for 3-4 minutes, until translucent. Add the minced garlic and cook for another 30 seconds, until fragrant. Be careful not to burn the garlic.
6. Create the Red Pepper Sauce: Add the chopped roasted red peppers, vegetable broth, and heavy cream to the saucepan. Bring the mixture to a gentle simmer and cook for 8-10 minutes, stirring occasionally, until the sauce has thickened slightly.
7. Finish the Sauce: Stir in the grated Parmesan cheese until melted and smooth. Season the sauce with salt and pepper to taste. Adjust seasoning as needed.
8. Cook the Pasta: While the sauce simmers, cook the penne pasta in a large pot of salted boiling water according to package directions, until al dente (usually 11-12 minutes).
9. Combine Pasta and Sauce: Before draining the pasta, reserve about ½ cup of the pasta water. Drain the pasta and add it to the saucepan with the red pepper sauce. Toss to coat evenly. If the sauce is too thick, add a little of the reserved pasta water, one tablespoon at a time, until it reaches your desired consistency.
10. Plate and Garnish: Plate the pasta in shallow bowls. Drizzle the pumpkin seed pesto in a loose spiral over the top of the pasta, creating a beautiful contrast of colors. Sprinkle with remaining toasted pumpkin seed crumbs, a drizzle of extra-virgin olive oil, and garnish with fresh basil leaves.

Why Roasting Red Peppers is Crucial

Roasting the red peppers isn’t just about convenience; it’s the cornerstone of this dish’s flavor profile. The high heat caramelizes the natural sugars in the peppers, creating a sweetness that balances the slight bitterness. The charring adds a smoky depth that elevates the sauce beyond a simple tomato-based flavor. Steaming the peppers after roasting loosens the skin, making them easy to peel, and intensifies their sweetness.

The Power of Pumpkin Seed Pesto

Traditional pesto is made with pine nuts, but pumpkin seeds offer a more affordable and equally delicious alternative. They provide a lovely nutty flavor and a vibrant green color. The smoked paprika adds a subtle smoky note that complements the roasted red peppers beautifully. Using a food processor ensures a smooth, yet slightly textured pesto that adds a burst of flavor to each bite.

Tips for a Perfectly Creamy Sauce

Achieving the perfect creamy texture is all about technique. Using full-fat heavy cream (or coconut cream for a dairy-free option) is essential. Simmering the sauce gently allows it to thicken without scorching. Don’t be afraid to use the reserved pasta water! The starch in the water helps to emulsify the sauce and create a silky-smooth consistency. Adding the Parmesan cheese at the end ensures it melts properly and doesn’t clump.

Variations and Additions

Feel free to customize this dish to your liking! Consider adding some sautéed mushrooms or spinach to the sauce for extra nutrients and flavor. For a spicy kick, add a pinch of red pepper flakes. Grilled chicken or shrimp would also make a delicious protein addition. You can also experiment with different types of pasta, such as fusilli or rotini.

Frequently Asked Questions

Can I make this vegan?

Yes! Simply substitute the heavy cream with full-fat coconut cream and omit the Parmesan cheese. You can also add a tablespoon of nutritional yeast for a cheesy flavor.

Can I roast the peppers ahead of time?

Absolutely! Roasted peppers can be stored in the refrigerator for up to 3 days. This makes the recipe even quicker to prepare on a busy weeknight.

What if I don’t have a food processor?

You can use a blender to make the pesto, but it may not be as coarse. Alternatively, you can finely chop the pumpkin seeds and mix them with the other ingredients by hand.

This Creamy Roasted Red Pepper Pasta with Pumpkin-Seed Pesto Swirl is a delightful and flavorful dish that’s sure to impress. Don’t forget to save this recipe to Pinterest for later!

recipe high protein creamy roasted red pepper pasta

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• Author: Alyssa Bennett
• Total Time: 50 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

This creamy roasted red pepper pasta features a vibrant pumpkin-seed pesto for a comforting and flavorful meal. Roasting the peppers enhances their sweetness, creating a restaurant-quality dish perfect for any occasion.

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Ingredients

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• 400g (14oz) Penne Pasta: Use ridges to capture sauce; rigatoni or fusilli are good substitutes.
• 300g (10½oz) Red Bell Peppers: Roast for smoky sweetness; choose firm, shiny peppers.
• 200ml (7 fl oz) Heavy Cream: For richness; coconut cream is a dairy-free option.
• 150g (5oz) Roasted Pumpkin Seeds: Blend into pesto for nutty flavor and protein.
• 60ml (2oz) Extra-Virgin Olive Oil: Divided for roasting and sautéing.
• 1 Clove Garlic, Minced: Adds depth to the sauce.
• ½ Small Onion, Diced: Forms the base of the sauce.
• 250ml (1 cup) Vegetable Broth: Adds moisture and flavor; use low-sodium.
• 2g (½ tsp) Smoked Paprika: Adds smoky depth to the pesto.
• 15ml (1 tbsp) Lemon Juice: Brightens the pesto.
• 50g (½ cup) Parmesan Cheese: Adds salty, umami flavor.
• Salt and Pepper: To taste.
• Fresh Basil Leaves: For garnish.

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Instructions

1. Roast Peppers: Roast peppers at 220°C (425°F) for 15-18 minutes, turning halfway.
2. Steam & Peel: Steam roasted peppers for 5 minutes, then peel, seed, and chop.
3. Toast Seeds: Toast pumpkin seeds in a dry skillet until golden and fragrant.
4. Make Pesto: Blend toasted seeds, oil, paprika, lemon juice, salt, and pepper.
5. Sauté Aromatics: Sauté onion and garlic in oil until fragrant.
6. Create Sauce: Simmer peppers, broth, and cream for 8-10 minutes.
7. Finish Sauce: Stir in Parmesan cheese and season with salt and pepper.
8. Cook Pasta: Cook pasta al dente according to package directions.
9. Combine: Toss pasta with sauce, adding pasta water if needed.
10. Plate & Garnish: Plate, drizzle with pesto, and garnish with basil.

Notes

For a quicker meal, roast the peppers ahead of time and store them in the refrigerator. Adjust seasoning to your preference.

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Category: Pasta
• Method: Roasting, Simmering
• Cuisine: Italian

Nutrition

• Serving Size: 1 cup
• Calories: 550 kcal
• Sugar: 15 g
• Sodium: 600 mg
• Fat: 25 g
• Saturated Fat: 10 g
• Unsaturated Fat: 12 g
• Trans Fat: 0 g
• Carbohydrates: 60 g
• Fiber: 5 g
• Protein: 20 g
• Cholesterol: 30 mg