Creamy Roasted Red Pepper Pasta

Creamy Red Pepper Pasta with a fork and two slices of toasted bread on a round brown plate with another serving and a glass of water behind on a brown surface

Creamy Roasted Red Pepper Pasta

Make creamy roasted red pepper pasta for a quick weeknight meal. It comes together in under 30 minutes with an option to add meat or leave it vegetarian.

Course Main Dish

Cuisine American

Diet Vegetarian

Keyword meatless, pasta, red peppers, roasted red bell peppers, roasted red peppers, vegetarian

Dietary Needs Egg-Free, Nut-Free

Prep Time 5

Cook Time 20

Total Time 25

Servings

Calories 458kcal

Author Stephanie Lynch

Equipment

Ingredients

8 oz elbow noodles about 1 1/2 cups
1 cup milk
4 oz cream cheese
1/2 tsp garlic minced, or 2 cloves of garlic
1 cup parmesan cheese grated
1 tbsp Italian seasoning
4 oz roasted red peppers
2 oz spinach leaves
1 tsp black pepper

Instructions

Cook the pasta in a large pot of salted water according to the package directions until al dente
Meanwhile, while the pasta cooks, in a medium saucepan, heat the milk over medium heat until just warm
Add the cream cheese and garlic to the milk
Cook, stirring constantly, until the cream cheese melts, about 3-5 minutes
Add the parmesan cheese and Italian seasoning, stirring until the cheese is completely melted
Add the roasted red peppers and spinach, stirring until the spinach has wilted, about 5 minutes
Pour the drained pasta into the cheese sauce and gently fold it in
Sprinkle with the pepper and stir
Garnish with extra parmesan cheese and red pepper flakes if desired

Nutrition