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Upgrade pasta night with this flavorful 30-minute roasted red pepper pasta recipe! The gorgeous cream sauce is paired with fresh basil and spinach for an easy to make yet special meal.

I think you might also enjoy my Spicy Italian Sausage Gnocchi next.

two bowls of creamy roasted red pepper pasta with delallo products

This post is sponsored by our long-term partner DeLallo – thank you for supporting the brands that keep Salt & Lavender cooking! I only work with brands whose products I love. All opinions are my own.

Why you’ll love it

When everyday ingredients are really good quality, making an impressive meatless pasta dish like this roasted red pepper bucatini is totally simple in your kitchen. If you’re a regular around here, you know how much I enjoy DeLallo’s affordable pantry essentials and Italian specialties. They’re a family-owned company that’s been around since 1950!

Roasted red peppers have that irresistible smoky-sweet flavor, and picking up a jar of DeLallo’s roasted red peppers just makes sense instead of roasting your own from scratch. Opening up a jar is easy peasy, and the vibrant slow-roasted taste of theirs is so good and a very tasty alternative to tomato-based sauces.

What you’ll need

  • Pasta – I chose Bucatini, which looks a lot like spaghetti but is actually a thin straw-like pasta. It’s a fun yet elegant variety.
  • Roasted Red Peppers – the star of the sauce. DeLallo’s are perfectly roasted handpicked red peppers that are packed in water, so they’re sweet and delicately smoky with no bitterness
  • Garlic and onion – our tasty base aromatics. I prefer sweet (Vidalia) onions, but yellow is fine
  • Italian seasoning – it adds in concentrated dried herb flavor and comes in a single jar
  • Olive oil – use a good Italian one like DeLallo’s Private Reserve EVOO.
  • Butter – for sautéing
  • Heavy cream – to give the sauce that luxurious quality
  • Dijon mustard – it’s a classic trick to enhance the flavor of sauces. It doesn’t make it taste of mustard.
  • Spinach and basil – to add a pop of freshness and complement the roasted peppers
ingredients for creamy roasted red pepper pasta on a counter

Pro tip

  • If your grocery store doesn’t carry their products, you can order directly from the DeLallo website anytime since they ship nationwide. Their antipasti, biscotti, and other Italian goodies also make awesome gifts for the foodie in your life.

How to make roasted red pepper pasta

This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.

blending roasted red peppers in a food processor

Cook the pasta according to package directions. Meanwhile, add the roasted red peppers, Italian seasoning, garlic, and olive oil to a food processor, blending until smooth.

sauteing onion in a skillet and making roasted red pepper sauce for pasta

In a skillet, melt the butter. Cook the onion until softened. Pour in the red pepper mixture, followed by the cream and Dijon mustard. Cook for 7-8 minutes until it’s thickened up a bit. Taste, then season with salt & pepper.

tossing pasta in a skillet with spinach and red pepper sauce

Stir in the spinach and basil. Add the drained pasta, and toss until combined and the spinach has wilted. Top with freshly grated parmesan if desired, and enjoy.

Helpful tips

  • Be sure to use heavy cream as the sauce won’t thicken the same and may curdle with lower fat options.
  • It’s important to salt the sauce enough. Cream sauces definitely need a generous amount so that the flavors shine through. Taste and adjust accordingly!

Substitutions and variations

  • For a little kick, add in 1/4 to 1/2 teaspoon of crushed red pepper flakes.
  • Feel free to use another shape of pasta, but I definitely recommend a longer variety.
  • You could leave out the spinach altogether if that’s not your thing.
  • If you’re looking to add in some extra protein, you could try slicing my Baked Chicken Breasts on top, or throw some shrimp into the sauce during the last few minutes of cooking time.
closeup of serving tongs in a skillet with roasted red pepper pasta

What to serve with this pasta

  • I like to serve this easy roasted red pepper pasta with a big slice of fresh crusty bread along with a dipping bowl with olive oil and a splash of balsamic vinegar.
  • You can’t go wrong with a light side salad. Try my Super Simple Parmesan Arugula Salad.

Leftovers and storage

  • Store leftovers of this roasted red pepper pasta for a few days in the fridge in an airtight container. Keep in mind the pasta will soften up the longer you leave it.
  • If you’re planning for leftovers, I recommend only using some of the sauce and not tossing all the pasta with it at once. Simply boil more pasta when you’re ready, and reheat the sauce over a low heat in a saucepan.
  • I don’t recommend freezing this one or cream-based sauces in general.
a bowl of roasted red pepper bucatini next to a cloth napkin

If the post didn’t answer your questions, talk to me in the comments below or leave a review! I hope you enjoy this delicious bucatini recipe. Tag me #saltandlavender on Instagram if you made it.

two bowls of creamy roasted red pepper pasta with delallo products
5 from 4 votes

Creamy Roasted Red Pepper Pasta

Upgrade pasta night with this flavorful 30-minute roasted red pepper pasta recipe! The gorgeous cream sauce is paired with fresh basil and spinach for an easy to make yet special meal.
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
Servings: 4


  • 8 ounces DeLallo Bucatini Pasta
  • 1 (12 ounce) jar DeLallo Roasted Red Peppers drained
  • 2-3 cloves garlic minced
  • 1/4 teaspoon Italian seasoning
  • 1 tablespoon DeLallo Extra Virgin Olive Oil
  • 1 tablespoon butter
  • 1/2 medium onion chopped
  • 3/4 cup heavy/whipping cream
  • 1/2 teaspoon Dijon mustard
  • 2 cups (packed) fresh baby spinach
  • 1 small handful fresh basil
  • Salt & pepper to taste
  • Freshly grated parmesan cheese to taste


  • Boil a salted pot of water for the pasta and cook it al dente according to package directions.
  • Meanwhile, add the drained roasted red peppers, garlic, Italian seasoning, and olive oil to a food processor and blend until smooth.
  • To a skillet, melt the butter over medium heat and cook the onion for 4-5 minutes or until softened and lightly browned.
  • Add the roasted red pepper mixture, cream, and Dijon mustard to the skillet and cook until it's thickened up a bit (about 7-8 minutes), stirring occasionally. This is not meant to be a super thick sauce. Give it a taste and season with salt & pepper (I am generous with both).
  • Stir in the spinach and basil, then add in the drained pasta and toss until the spinach has wilted (add a splash of the hot pasta water prior to draining the pasta if desired, especially if you want to thin the sauce more).
  • Serve immediately with freshly grated parmesan cheese.

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Hi! Iā€™m Natasha.

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  1. Lisa says:

    5 stars
    Made this last month and loved it! Excellent recipe and a great alternative to a tomato sauce. Added hot italian sausage as a protein and it was delicious! Just made it today and for some reason the sauce came out super bitter and I cannot understand why! I’m wondering if I should have removed any seeds from the roasted red peppers. I bought whole ones, drained the jar and then just tossed em in my blender. šŸ¤·šŸ¼ā€ā™€ļø

    1. Natasha says:

      I’m thrilled you liked it! Hmmm that’s strange re: the peppers.. I wonder if it was just a bad batch?

  2. Erin Bice says:

    5 stars
    My family loved this recipe! I added chorizo sausage when cooking the onions. Made a double batch so I have another meal ready to go in the freezer.

    1. Natasha says:

      Fantastic!! šŸ˜€ Love the chorizo idea! Thanks for your review, Erin!

  3. Althea says:

    5 stars
    I give ths 10 out of 5!!! Sooooo simple both in terms of ingredients and prep work, yet over the top delish. Roasted Red Pepper Jars in Canada are 16 3/4 oz or very tiny 4 oz. gourmet ones. so I added more pasta. Plus I cook for myself so like to have left-overs. I did not choose bucatini due to a lack of choice since Pandemic, but also because pasta is 44.7% more expensive now, so I buy more of what is available when on Special. It paired very well with Spaghettini. I wonder is 8 oz a realistic measure for 4 ( in case I have company? ) unless paired with appetizers etc.? I added more garlic simply because I like a bit more zing, but it was excellent even without more. This combination adds a lovely velvety texture to the pasta. I heated a piece of frozen baguette to enjoy with this delectable dish. I swear I had a buzz after eating it…lololol. It’s a superb idea for animal protein lovers who want to add more vegetarian dishes to their rotation, yet remain satisfied. It is also very filling!
    Natasha I am wondering about pureeing red pepper and then freezing it for later use.
    Have you ever tried this?

    We can’t do any better than this, over the top delish, healthy, very easy to prepare and affordable!

    1. Natasha says:

      I’m so glad you enjoyed it, Althea!! šŸ˜€ I haven’t personally pureed roasted red peppers and frozen them, but I don’t see why it wouldn’t work.

      1. Althea says:

        5 stars
        I will freeze a bit next time, and let you know the results!