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Roasted Red Pepper Pasta

pantry friendly recipe
Roasted Red Pepper Pasta

Why is this Roasted Red Pepper Pasta so good?

The peppers have a subtle sweetness when you roast them, then they get a shot of spice from sautéed garlic and the cashews add some texture. In the end, the sweetness of the peppers is balanced out with the salty-brininess of some crumbly feta cheese.

Just 7 ingredients in this Roasted Red Pepper Pasta, most of which you should have in your pantry.

  • Sweet, smoky flavors from the roasted peppers.
  • Cashews, to give the sauce texture and creaminess.
  • Sautéed garlic and red pepper flakes for spice.
  • Crumbled feta cheese for salt.
  • Fresh herbs, whatever you have on hand for the final touch!

That’s it. Another pantry pasta for a last minute meal!

I would love to have this pasta with something green such as: Italian Tricolore Salad

Also, if you have leftover sauce, it is great on sandwiches or vegetables.

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Roasted Red Pepper Pasta

  • Author: Lisa @ My Studio Kitchen
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Diet: Vegetarian


A 5 ingredient pasta recipe. You’d never know.


  • 2 fresh bell peppers or roasted peppers in a jar
  • 3 tablespoons olive oil
  • 3 cloves garlic, sliced
  • 1/2 teaspoon red pepper flakes
  • 1/2 cup raw cashews
  • 1/2 cup water
  • 1 teaspoon salt
  • 1 pound pasta, rigatoni, bow ties, penne
  • 2/3 cup feta cheese
  • A few fresh basil leaves or parsley for garnish


Preparing the peppers from scratch:

  • Place peppers directly on the burner of your stove over high heat. Turn them with tongs as they cook. You want them to be blackened all over.
  • Once they are black, place them in a large piece of foil and wrap them up to contiue to cook for 10 minutes. Remove from foil and rub off all of the black under running water.
  • Slice vertically down the middle, remove the stem and seeds then roughly chop into 2 inch pieces, or chop peppers from a jar.

Make the sauce:

  • Heat a large pan with water and 2 teaspoons salt for the pasta.
  • Heat a large skillet with olive oil, when hot add garlic and red pepper flakes, cook for 1 minute.
  • Add red peppers and cook for 3 more minutes.
  • Add pepper mixture, cashews, water and salt to a blender or food processor and continue to mix until it is a smooth. (you will still see some texture from the nuts)
  • Place the mixture back into the skillet and slowly heat on low flame.
  • Cook pasta, when fully cooked, scoop out the pasta and place into the sauce. Stir then add 1/2 cup of liquid from the pasta water.
  • Add half of feta to pasta and continue to cook for another few minutes.
  • Serve with the remainder of the feta and herbs on top.


Making peppers from scratch will take about 30 minutes.

  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Pasta
  • Method: Stovetop, blender
  • Cuisine: healthy

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Introducing a collaboration between
Culver City Farmers Market
and My Studio Kitchen.
In my weekly visits to the market,
I’ll be checking out the fresh produce
from the farmers as well as the fish,
bread and cheese vendors to see
what’s new and what’s in season.
Then I’ll share my quick and easy
recipes with you. I’m hoping you will
find inspiration to try new recipes
and experiment with
new ingredients as well.







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