Smoked Garlic Roasted Pepper Pasta

This smoked garlic roasted pepper pasta is my secret weapon for quick dinners when I want something that tastes gourmet without much fuss. The velvety roasted pepper sauce clings to every pasta curve and the deep aroma of smoked garlic turns this simple sauce into something memorable.

I first whipped this up on a busy weeknight when I realized I was almost out of groceries. Now it is my go to when I have guests and want to impress them with minimal effort.

Ingredients

• Smoked garlic: Brings deep, woodsy aroma and makes the sauce unforgettable. If you only have regular garlic you can oven-roast it briefly for mellower flavor
• Roasted red peppers: Lend sweetness and vibrant color. Choose those in olive oil for extra depth
• Olive oil: Or use the oil straight from your jar of peppers if you want a boost of peppery flavor
• Italian herbs: Add classic earthy perfume. Pick a dried blend with oregano and basil for complexity
• Salt and pepper: Enhance all the flavors. Use flaky salt for best texture
• Tomato puree: Thickens the sauce and brings balanced acidity. Go for a smooth passata if possible
• Nutritional yeast: Optional but it adds savory richness like cheese
• Vegan single cream or half and half: Gives a lusciously silky finish. Choose one with the cleanest label for best texture
• Fresh basil: Chopped just before serving adds a burst of herby lift. Look for bright leaves with no bruises
• Dried pasta of your choice: Holds the sauce best. Short shapes like penne or rigatoni work wonders

Step-by-Step Instructions

Boil the Pasta:

Bring a large pot of water to a rolling boil and salt it generously. Add your dried pasta and cook for around seven minutes or until just al dente. Stir once in a while so it does not stick together

Blend the Sauce:

Place roasted red peppers in a blender along with olive oil, Italian herbs, salt and pepper, nutritional yeast, tomato puree and smoked garlic. Blend until completely smooth and velvety. If it seems extremely thick add a tablespoon of water to help loosen the blend

Simmer the Sauce:

Pour the blended sauce into a large sauté pan and turn on medium heat. Let it come to a gentle simmer while you keep stirring. The goal here is to cook out any raw flavors and start layering in the depth from the garlic and peppers. Take care not to scorch it

Add the Pasta Water and Cream:

Just before your pasta is ready scoop out a ladle full of pasta cooking water. Swirl it into the simmering roasted pepper mix and then pour in the vegan cream or half and half. This brings the sauce together and makes it lush and smooth

Combine Everything:

Test your pasta to be sure it is perfectly al dente then quickly drain the noodles. Add them straight to your simmering sauce, tossing well so each piece gets thoroughly coated

Taste and Finish:

Taste the dish for seasoning. Add another pinch of salt or pepper if it needs it. Scatter over the fresh chopped basil just before serving

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One of my favorite things here is the sweet and smoky backdrop from using smoked garlic. The first batch I made reminded me of wood fire summer barbecues with my dad. Every time I roast garlic for this dish it takes me right back to those weekends around the grill

Storage Tips

This pasta sauce holds beautifully in an airtight container in the fridge for up to three days. You can freeze extra sauce for a month and thaw gently before reheating. If it thickens when reheating stir in a splash of hot water or plant-based milk to bring back its silkiness

Ingredient Substitutions

If you have only regular garlic roast the cloves in foil with a hint of smoked paprika for that signature flavor. Any unsweetened plant cream will work in place of vegan single cream try oat or soy for best texture. Both jarred and freshly roasted peppers work but the jarred kind in olive oil adds extra smoothness

Serving Suggestions

Try spooning this sauce over gnocchi or swirled into baked potatoes for a fresh take. It also makes a fantastic dip for crispy breadsticks. For extra color toss in steamed spinach or baby kale right at the finish

Cultural Context

Pasta with roasted red pepper sauce is a favorite in many Mediterranean kitchens where pantry staples are transformed into deeply flavored comfort food. This vegan adaptation lets everyone enjoy the bold flavors even on plant-based days

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I learned the hard way not to rush the simmering step. When you give the sauce those extra few minutes on the stove all the flavors really bloom and your whole kitchen smells incredible

Frequently Asked Questions

→ Can I use regular garlic instead of smoked?

Yes, regular garlic works well, but for extra flavor, try pan-roasting it first to mimic the smoky notes.

→ What's the best type of roasted peppers to use?

Both jarred and freshly roasted red peppers work. Jarred varieties offer convenience and consistent flavor.

→ Is it necessary to use vegan cream?

Vegan cream creates a rich, silky sauce. If preferred, regular cream or half-and-half can also be used.

→ How do I prevent the sauce from becoming too thick?

Add reserved pasta water gradually to reach your preferred sauce consistency while enhancing flavor.

→ Can other herbs be substituted for basil?

Yes, parsley or oregano add fresh, vibrant notes if basil isn't available.