Pasta with Creamy Red Roasted Pepper Sauce

"I got this from a magazine while waiting for the eye doctor too see me. Made it for dinner that night---Super easy and quick recipe"
photo by  Pamela photo by  Pamela
photo by Pamela
photo by jrusk photo by jrusk
photo by Midwest Maven photo by Midwest Maven
Ready In:


  • 12 ounces pasta, i used rotelle
  • 1 (12 ounce) jar roasted red peppers (drained)
  • 1 container garlic & herb spreadable cheese


  • Cook pasta according to package directions.
  • Meawhile puree red peppers in blender or food processor.
  • Add peppers and cheese spread to drained pasta and over low heat stir until cheese is melted.

Questions & Replies

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  1. Loved it!! It was delicious - the pasta was still boiling and I couldn't stop eating the sauce w/a spoon. This will become a staple of mine .... for pasta, for dips, w/more ingredients .... the possibilities are endless.
  2. I made this for dinner tonight and the kids and I all liked it. I also wish I had a little more direction with the ingredients. I used an 8 ounce container of chive and onion cream cheese, a 12 ounce jar of roasted red peppers. I processed the two together in the blender and then added just a little of the oil that the peppers were packed in to give it more of the red pepper flavor. I added some cooked, diced chicken that I seasoned with italian seasoning and some mushrooms. It made a nice main dish. Thanks for the recipe.
  3. I thought this was really good. I used a 12oz jar of Mezzetta roasted bell peppers and a 6.5oz container of Philadelphia Parmesan with Garlic & Herb Cracker Spreads.
  4. Very good! I used 16oz of red peppers and used 1/2 of a spreadable cheese and a container of Philadelphia cooking cream (Italian herb), added come chicken and green peppers strips for extra veggies and protein. This will be making it's way into our regular dinner rotation.
  5. Very tasty for a two ingredient sauce! I used regular cream cheese because it was more economical and I used garlic powder, black pepper and a bit of sea salt for spunk - you could add whatever you feel like to it. I prefer the chunkiness so just cut up the red pepper instead of putting it in the blender. I agree that you could use this as a dip for a multitude of things. Thanks for posting such a simple and delicious recipe, Richard-NYC.


  1. While I originally thought I would branch out and try this with roasted red peppers like the recipe called for, I just could not be so brave. So, I substituted a can of roasted tomatoes for the peppers. This was so yummy - and very easy! (I know this totally defeats the whole title of the recipe, so I will try it again with the red peppers.)
  2. I love this recipe. I actually used goat cheese instead of the garlic and herb spreadable cheese and it came out fantastic. Thank you soooo much!
  3. This recipe is delicious. I wasn't quite sure of how big of a container was supposed to be used for the garlic & herb spreadable cheese so I just picked up a 12 oz one. We ended up using 16 ounces of rotelle pasta instead of 12 ounces but about 2/3 of a Tablespoon of black pepper helped make up for the lower sauce:pasta ratio. I definitely plan to make this delicious yet inexpensive and simple dish again.



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