Creamy Roasted Red Pepper Pasta with Kale

This Creamy Roasted Red Pepper Pasta blends roasted peppers, onion, and a whole head of garlic into a silky parmesan sauce, tossed with kale. Veggie-packed with nearly 20g of protein per serving.

Packed with roasted veggies and fresh parmesan cheese, this Creamy Roasted Red Pepper Pasta is so full of flavor.

This might be my new favorite way to eat pasta!

This Creamy Roasted Red Pepper Pasta dish has so many components that make it full of flavor.

First, you’ll roast red bell pepper, onion, and a head of garlic. The veggies get perfectly caramelized and sweet, adding the most delicious flavor to the final sauce.

And if you’ve ever roasted a whole head of garlic, not only is it delicious, but squeezing out the roasted garlic cloves is oddly satisfying.

Next, the sauce is mixed with vegetable broth, heavy cream, and parmesan cheese to make it deliciously creamy and salty. It takes the flavor to the next level.

I love adding kale to this Creamy Roasted Red Pepper Pasta dish because of the depth and texture it adds. Kale cooks down pretty quickly, so once you mix it in with the warm pasta, it’s ready to go.

There’s something so fun about a pasta dish that’s loaded with veggies and flavor. After all, eating vegetables does not need to be boring.

If you want to add more protein to this meal, try adding a simple seared salmon, blackened chicken, or grilled shrimp. The pasta itself has so much flavor that the protein add-on doesn’t need much.

But, did you know that whole grains – like pasta – are a good source of protein? This recipe on its own is filled with enough protein, fiber, and flavor to be perfectly balanced, filling, and satisfying.

Don’t be afraid of pasta, friends. It’s delicious and nutritious – especially when made like this.

Why You’ll Love This Creamy Roasted Red Pepper Pasta

If you’re looking for an easy and delicious make ahead meal, this is it.

This Roasted Red Pepper Pasta is not only full of nutrients like protein, fiber, and antioxidants, it’s also packed with flavor.

The recipe makes a lot at once, so that you can serve a group or meal prep. It tastes great as leftovers!

And while the recipe as-is is already high in protein, there are easy ways to add even more protein if preferred. You can add a little Greek yogurt to the sauce and/or serve the pasta with a simple grilled chicken or seared salmon on top.

This flavorful dish is such a crowdpleaser.

How to Make Creamy Roasted Red Pepper Pasta with Kale

Prep ingredients

Prepare your ingredients to make this Creamy Roasted Red Pepper Pasta with Kale. Preheat the oven to 400 F. Line a baking sheet with parchment paper.

Chop the veggies

Roughly chop the bell peppers, discarding the inner membranes and seeds. Peel and roughly chop the onion. Place on the baking sheet.

Slice the top off of the garlic and remove the thin outer papery layer. Loosely wrap in foil and add to the baking sheet.

Roast for 30 min

Drizzle the peppers, onion, and garlic with the olive oil, salt, and pepper. Place in the oven to roast for 30 minutes, gently tossing the pepper and onion halfway through.

Blend the sauce

Once roasted, add the vegetables to a powerful blender. With your hands, squeeze the garlic until the roasted garlic cloves come out of the skin (they should be soft and come out easily). Add 1/3 cup of broth and blend until smooth.

Add mixture to saucepan

Add the mixture to a large saucepan over medium heat. Add the remaining 1/3 cup vegetable broth, heavy cream, and grated Parmesan cheese. Stir frequently until blended and smooth.

Turn the heat down to low and add in the kale.

Stir

Add the pasta and stir gently until all of the pasta is combined with sauce and the kale cooks down slightly.

Serve & enjoy!

Sprinkle Creamy Roasted Red Pepper Pasta with extra parmesan. Serve warm.

If You Like This Creamy Roasted Red Pepper Pasta, Try These

• Creamy Pumpkin Pasta
• Spicy Peanut Noodles
• One Pot Skillet Lasagna
• No-Boil Veggie Baked Ziti
• Spinach and Ricotta Stuffed Shells

Ingredients You’ll Need

• Bell pepper: Red bell pepper works best here! Make sure to optimize every usable piece of bell pepper without the seeds.
• Onion: A little white or yellow onion adds plenty of flavor.
• Garlic: Roasted garlic is sooo good. Don’t skip it!
• Olive oil: Olive oil is always my oil of choice, but you can use another neutral oil too, like avocado oil.
• Vegetable broth: The broth helps tie everything together and adds extra flavor too. If you want a thinner sauce, reserve some pasta sauce to add to the mix or add extra broth.
• Heavy cream: So important for that creaminess! To make this recipe dairy-free, try an unflavored almond milk. You can also use coconut cream, but it will add a little coconut flavor.
• Parmesan cheese: Grate your parmesan cheese yourself with this easy hand grater or use a pre-grated parm if you find that easier. Both work well!
• Kale: Use dino or curly kale. The curly kale is a little softer and will cook more quickly. You can also swap for spinach, or totally omit the greens if you’d prefer.
• Pasta: Any shape works here! I love a big pasta, like rigatoni, but any curly shape would be fun too. Think: rotini, fusilli, or gemelli.

Creamy Roasted Red Pepper Pasta with Kale Tips & Variations 

• Protein: As is, this recipe has nearly 20 grams of protein per serving, making it high in protein. You can add even more protein if you wish by using a protein pasta or adding some Greek yogurt into the sauce. I recommend using about 3/4 cup of plain Greek yogurt and blending it with the vegetables. When you add the sauce to the skillet, make sure to cook it on medium low heat so that the yogurt doesn’t curdle.
• Blending the sauce: I recommend using a powerful blender like this. Let the vegetables cool for a few minutes so that they’re not piping hot when you blend them.
• Storage: Store this pasta in an airtight container in the fridge for 4-5 days. Microwave to reheat. The sauce will thicken as is stored, you can add a little vegetable broth when reheating to give the sauce more of a spread (mix well!).

Frequently Asked Questions

Course: Dinner, Lunch

Creamy Roasted Red Pepper Pasta with Kale

5 from 2 votes

Sammi Brondo

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Prep Time 5 minutes mins

Cook Time 40 minutes mins

This Creamy Roasted Red Pepper Pasta blends roasted peppers, onion, and a whole head of garlic into a silky parmesan sauce, tossed with kale. Veggie-packed with nearly 20g of protein per serving.

Ingredients  

• 2 red bell peppers
• 1 yellow onion
• 1 head garlic
• 3 tablespoons olive oil
• 2/3 cup low sodium vegetable broth divided
• 1/3 cup heavy cream
• 1 cup grated Parmesan cheese
• 1 small bunch of kale de-stemmed and roughly chopped
• 8 ounces dry pasta cooked according to package directions
• Salt
• Pepper
• To garnish: fresh basil more grated Parmesan

Instructions 

• Preheat the oven to 400 F. Line a baking sheet with parchment paper.
• Roughly chop the bell peppers, discarding the inner membranes and seeds. Peel and roughly chop the onion. Place on the baking sheet.
• Slice the top off of the garlic and remove the thin outer papery layer. Loosely wrap in foil and add to the baking sheet.
• Drizzle the peppers, onion, and garlic with the olive oil, salt, and pepper. Place in the oven to roast for 30 minutes, gently tossing the pepper and onion halfway through.
• Once roasted, add the vegetables to a powerful blender or food processor. With your hands, squeeze the garlic until the roasted garlic cloves come out of the skin (they should be soft and come out easily). Add 1/3 cup of broth and blend until smooth.
• Add the mixture to a large saucepan over medium heat. Add the remaining 1/3 cup vegetable broth, heavy cream, and grated Parmesan cheese. Stir frequently until blended and smooth.
• Turn the heat down to low and add in the kale. Stir gently until the kale cooks down slightly. Add the pasta and stir again, until all of the pasta is combined with sauce.
• Sprinkle with extra parmesan. Serve warm.

Video

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