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Roasted Red Pepper Pasta

A deliciously creamy roasted red pepper pasta. Add your favourite pasta type.
Cook Time1 hr
Course: Main Course
Cuisine: Italian
Keyword: Cheese, Healthy, Pasta
Servings: 2 people
Author: diningwithali


  • 200 g pasta I like to use tagliatelle or penne but you can use whatever you like
  • 1 red bell pepper
  • 1 chicken stock cube
  • 150 ml low fat creme fraiche
  • 50 ml water
  • 1 large chicken breast
  • 1-2 cloves of garlic
  • 1/2 red onion
  • 200 g mushrooms thinly sliced
  • 50 g spinach optional
  • 15 g Pecorino Romano


  • Roast the red pepper for 40-50 minutes until the skin is nicely browned.
  • To blender, add roasted pepper, stock cube, creme fraiche and water. Blend until smooth.
  • To a large frying pan, add olive oil and chopped garlic. Turn to a medium heat, before adding the chicken breast. Season with preferred seasoning. I like to use sea salt, cracked black pepper, chilli flakes and smoked paprika.
  • Once the chicken is cooked, add red onion and mushrooms.
  • Once the mushrooms have softened, add blender red pepper sauce alongside the spinach. Simmer for 5-10 minutes.
  • In the meantime, cook your pasta. Don't forget to reserve some pasta water before draining.
  • Add the pasta to the sauce along with a cup of pasta water. Continue adding pasta water until the sauce is at your desired consistency.
  • Add grated Pecorino Romano, mix and serve. Top with a little extra Pecorino Romano and parsley (optional).