Creamy Yellow Pepper Pasta

This vibrant Creamy Yellow Pepper Pasta is flavorful and delicious. It is made with pasta, yellow capsicum peppers, yellow tomatoes, garlic and onions. Serve as dinner.

If you love pasta, this dish is perfect for you. It's cooked in a rich, creamy roasted yellow pepper sauce and perfectly seasoned with a few easy-to-find ingredients. Serve this pasta plain or with Shirazi salad, veggies, or Cajun salmon.

You may also enjoy my viral Gigi Hadid Vodka pasta, shrimp pasta, Paccheri Alla Vittorio or red pepper pasta.

Why You Should Try This Recipe

• The sauce is rich, creamy and filled with flavor.
• Adjust the sauce to your taste by adding less or more of each ingredient.
• The smoked pepper, onions and garlic add a depth of flavor to the dish.
• You can double or triple the recipe to feed a crowd.

Ingredients 

See the recipe card for full information on ingredients and quantities.

• Pasta: I used rigatoni for this recipe, but you can use any pasta of your choice, such as penne, fusilli, or tagliatelle.
• Yellow capsicum peppers: Remove the stem from the peppers and roast them in an air fryer or oven to give the sauce a smoky flavor.
• Yellow tomatoes: Select ripe and juicy yellow tomatoes for the sauce.
• Garlic: Roast garlic cloves to add depth of flavor to the dish.
• Onion: The same goes for the onion; roast them until they are smoky.
• Heavy cream/double cream: Use full-fat cream to make the yellow pepper pasta sauce extra creamy. You can omit this to make the pasta vegan.
• Salt: To taste.
• Paprika: To taste.
• Dried oregano: Adds herby flavor to the dish.
• Parmesan: Adds cheesy flavor.
• Butter: To give the pasta a silky consistency.

Tips and Substitutions

• Pasta: You can use any pasta you like for this recipe. Do not overcook the pasta, as this will result in an overly soft dish.
• Seasoning: Adjust the seasoning to suit your taste and add or omit any ingredient that you do not like.

How to Make Creamy Yellow Pepper Pasta

1. Add yellow capsicum peppers, yellow cherry tomatoes, onions and garlic to an air fryer. Drizzle olive oil on top, then add a salt and pepper pinch. Then, roast at 200C/400F for 15 minutes, flipping the ingredients halfway through.
2. Once the ingredients are roasted, add them to a blender.
3. Blend until smooth.
4. Meanwhile, cook the pasta. Boil salted water in a medium-sized saucepan. Once the water is boiling, add the rigatoni and cook on medium heat for 8-10 minutes.

5. As the pasta cooks, heat a splash of oil in a pan.
6. Once the oil is hot, pour the blended mixture into the pan and bring to a boil.
7. Then, lower the heat and pour the double cream into the pan and stir until combined.
8. Next, add salt to taste, paprika to taste, oregano and stir again. Check the pasta, and if it is done, reserve one cup of water and drain out the excess water.

9. Stir until it is evenly mixed with the sauce and let it cook on low for 3-5 minutes. Feel free to add the reserved pasta water at this point to loosen the consistency of the sauce.

10. Finally, add grated parmesan, butter, and pasta to the sauce, then stir again.

11. Plate up and serve this creamy yellow pepper pasta for dinner.

Recipe FAQs

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