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Roasted red pepper pasta on a plate with candles and table setting in the background
Stephanie Longstreth

Roasted Red Pepper Pasta

This roasted red pepper pasta is a creamy, weeknight-easy dinner made with one jar of roasted red peppers blended into a silky sauce with heavy cream, spinach, and Kinder's Garlic and Herb seasoning. Ready in 30 minutes and on the regular rotation.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6
Course: Main Course
Cuisine: Italian
Ingredients Method Video Notes

Ingredients
  

  • 16 oz spaghetti or tortellini
  • 3 tablespoons butter
  • 1 small onion chopped
  • 3 cloves garlic minced
  • 1 jar 12 oz roasted red peppers, drained
  • 1 cup chicken broth
  • Salt and pepper to taste
  • Kinder's Garlic & Herb seasoning to taste
  • ½ cup heavy cream
  • 2 cups fresh spinach
  • ½ cup grated Parmesan or mozzarella
  • 2 –3 tablespoons fresh parsley or 1 tablespoon dried

Method
 

  1. Cook pasta according to package directions. Drain, rinse with cold water, and set aside.
  2. Melt butter in a large skillet over medium heat. Add onion and garlic and sauté 2–3 minutes until softened.
  3. Transfer onion and garlic to a blender. Add drained roasted red peppers and purée until smooth.
  4. Pour mixture back into skillet. Add chicken broth and stir to combine.
  5. Season with salt, pepper, and Kinder's Garlic & Herb seasoning.
  6. Stir in heavy cream. Add spinach and cook 2–3 minutes until wilted.
  7. Add cooked pasta and toss until fully coated.
  8. Stir in most of the Parmesan, reserving a little for garnish. Top with parsley and serve.

Video

Notes

To add protein: stir in 1 lb cooked chicken or Italian sausage just before the spinach so it heats through as the spinach wilts. Tortellini works beautifully in place of spaghetti.