Cooking, Baking & Cocktail Shaking

Roasted Red Pepper Pesto Pasta

This roasted red pepper pesto pasta is saucy, robust, and full of seasonal veggies. The best part? It comes together in under 20 minutes for a quick weeknight meal.

Vegetarian Roasted Red Pepper Pesto Pasta |

It’s about to get real saucy up in here, up in here. I like my pasta layered in saucy goodness. If you were to ever join me for an Italian feast, you would probably do a double take at my pasta plate.

I know this gal isn’t about to take down a plate of sauce. 

If you dig deep, you’ll find a small mound of pasta under all of that glorious sauce. Hey, I like-a my sauce.

Roasted Red Pepper Pesto Pasta |

In this case, more sauce is a good thing. I loaded my food processor with roasted red peppers, fresh baby spinach, basil, garlic, lemon juice, and cheese…handful after handful of freshly grated parmesan cheese.

You can’t have pesto without cheese. Well, you could, but it wouldn’t be right.

Vegetarian Roasted Red Pepper Pesto Pasta |

You see those glasses? They’re full of wine. I’m betting your week has been a doozy, so I filled your glass up extra high. None of that glass-half-full junk the professional winos insist upon. Fill her up!

Vegetarian Roasted Red Pepper Pesto Pasta |

Back to the pesto.

After forcing the load of veggies into your food processor, pulse until smooth. Viola, your sauce is made. I forgot to mention the pasta. I used a garlic basil linguine that I picked up from Trader Joe’s. Feel free to use 8 ounces of your favorite pasta. To save time, make your pesto while your pasta is boiling.

Roasted Red Pepper Pesto Pasta |

From start to finish, this dish takes about 12 minutes to make. That’s about as long as it takes for the pasta to cook.

Let’s face it, people, it’s a week night, and don’t nobody have time for that. Am I right?

Roasted Red Pepper Pesto Pasta |

The last thing I want to think about after a long day at the office is cooking. The only thing my mouth is concerned about is eating.

You get all the benefits of a healthy and homemade meal without all the fuss. It’s a win-win, folks.

Healthy Roasted Red Pepper Pesto Pasta |

Be prepared for some fierce garlic breath after this meal. You’ve been warned.

Roasted Red Pepper Pesto Pasta

Robust red pepper pesto tossed with garlic-basil linguine. This quick meal comes together in under 20 minutes with little effort.

Yield: 4 servings

Total Time: 20 minutes

Prep Time: 10 minutes

Cook Time: 10 minutes


  • 8 ounces dry linguine
  • 1 (12 ounce) jar roasted red peppers, drained
  • 1 clove garlic, roughly chopped
  • 2 cups fresh basil
  • 2 cups fresh baby spinach
  • 1/2 cup grated parmesan cheese
  • 3/4 teaspoon kosher salt
  • 1 teaspoon lemon juice
  • 1/4 cup extra-virgin olive oil
  • chopped parsley for topping, optional



  1. Cook the pasta according to package instructions.
  2. While the pasta is cooking, add roasted red peppers, garlic, basil, spinach, parmesan cheese, salt, and lemon juice to the bowl of a food processor or blender. Pulse until coarsely chopped. Slowly drizzle in the olive oil and continue to process until smooth.
  3. Drain the pasta and add it back to the pot. Pour the pesto over the warm pasta and toss to combine. Serve immediately. Top with grated parmesan cheese and torn basil.
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16 Responses to “Roasted Red Pepper Pesto Pasta”

  1. #
    Renee — July 17, 2014 at 6:54 am

    I’m a sauce gal too. And I’d love to try some of this sauce. Sounds yummy.


    • Jennie replied July 17th, 2014 at 7:32 am

      Thank you so much, Renee!


  2. #
    Ashley — July 17, 2014 at 12:47 pm

    I love that bowl you have the pasta in! It’s so pretty!

    And two – I totally agree – pesto without cheese would be a travesty :) haha This sounds delicious!


  3. #
    Susan — July 17, 2014 at 3:41 pm

    Garlic breath is totally worth it for this meal! Bring on the sauce!


  4. #
    Anna @ Crunchy Creamy Sweet — July 17, 2014 at 4:22 pm

    Jennie, this dish looks fantastic! So many great flavors! I will be on the look out for this pasta! Pinning!


  5. #
    wendyb964 — July 17, 2014 at 7:38 pm

    Just finished making/inhaling this. I used fresh red bell peppers from my garden after fire-roasting, peeling, and de-seeding. Thank goodness I doubled the recipe! Leftovers in the refrig covered with a small layer of EVOO. It will probably get smeared on toasted sourdough or eaten by the spoon. Delicious. Even Mr. Picky had seconds.


    • Jennie replied July 17th, 2014 at 7:41 pm

      Hi Wendy! I’m so happy to hear that you loved the recipe. Fire roasting your own peppers is by far the way to go. That was my original plan until I got lazy, that is. Thank you so much for taking the time to leave a comment. Happy eating!


  6. #
    Choc Chip Uru — July 18, 2014 at 8:13 am

    Yum, I love pesto and roasted red peppers so put them together and BAM! You get a delicious dish like this :D

    Choc Chip Uru


  7. #
    Julie — July 18, 2014 at 12:02 pm

    I’m usually all about the pasta, and less about the sauce…but this pesto might be the exception!


  8. #
    Julia — July 18, 2014 at 12:38 pm

    I want endless twirls of this fettucini on my fork, like whoooooa! Did you know I’ve never had red pepper pesto? I feel like I need to make up for lost time and eat it on eeee’erythang. Roasted red pepper pesto pasta + country music on repeat!


  9. #
    ashley - baker by nature — July 18, 2014 at 4:43 pm

    This is swirly, twirly pesto pasta perfection!!!


  10. #
    Laura @ Laura's Culinary Adventures — July 21, 2014 at 4:51 pm

    This sauce looks amazing! Who would want pesto without cheese?



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