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Posted on Sep 23, 2011 in Food, Recipes | 17 comments

Roasted Red Pepper Pasta

Yesterday was just one of those days. You know, the kind of day where nothing’s in particular is wrong, but nothing’s really right either. But then again, with sushi the day before, the bar was set pretty high.

I woke up thinking it was Friday, the weather was decidedly dreary, and I was generally in just a hum-drum mood. So after trying (and failing) to lift my spirits with far too much caffeine throughout the day, I came home and knew I had to take action. Time for some kitchen therapy!

Chop chop

Chopping soothes the soul.


As does mincing. And dicing. Gotta keep those knife skills “sharp”! (Badoom-ching!)


I also roasted my first peppers! After only ever buying the pre-roasted kind that comes in a jar, it turns out it is pretty much the easiest thing ever: turn oven onto broil. Put peppers on baking sheet. Broil for 10 minutes, turning twice, until charred.


Let cool (or, if you’re feeling masochistic, make the same mistake I did and don’t, haha), then peel off the skin. Typing out those words may make me feel creepy, but it’s oddly therapeutic!


Slice, dice, and done! Meanwhile…


Let’s make some magic. The result?

Roasted Red Pepper Pasta 2

A pasta dish that ended up being simultaneously hearty and light, and totally hit the spot! Funny how my idea of “kitchen therapy” has evolved from eating my way through an entire box of Thin Mints in one sitting, eh? I think I may be an even better emotional cooker than emotional eater, haha. The only thing I thought was missing was a touch of fresh basil… which I would have gladly added had my basil plant not been vanquished by my black thumb. Oops.

Black Thumb

Regardless, it still turned out great! Just the thing to lift my melancholia (well, finally getting to watch the season premiere of Modern Family might also have been a factor.) Behold:

Roasted Red Pepper Pasta

Roasted Red Pepper Pasta
Print this recipe!

This easy pasta is robust and creamy, tasting far guiltier than it is! I like a little zest, but you can make this as spicy as you like. Pair with shrimp or chicken, or enjoy on its own!

Makes 4 servings


3 cups whole wheat fusilli (or pasta of your choice)
2 cups diced or sliced roasted red peppers, diced or sliced (or both!)
1 tablespoon extra virgin olive oil
1 small white onion, diced
1 clove garlic, minced
1 cup sliced mushrooms (I used baby bella)
1 can stewed tomatoes
1 cup milk or cream of choice (I used unsweetened almond milk)
1 teaspoon dried basil
Sriracha, optional
Salt & pepper to taste

1. Set pasta water to boil. Broil peppers if necessary. Cook pasta to preference/according to instructions on the box.

2. Heat olive oil in a large sauté pan to medium heat. Sauté garlic and onions with seasonings (basil, salt, pepper) until onions are translucent, about 5 minutes. Add mushrooms and cook for an additional 3 minutes, or until mushrooms are soft.

3. Add the roasted red peppers, stewed tomatoes, and sriracha (if using.) Add almond milk and bring sauce to a simmer. Reduce sauce until it is of desired thickness, about 5 – 7 minutes.

4. Combine with pasta, and enjoy!

Take a bite!
Bon appetit!

Have a fantastic weekend!


  1. WOW that looks amazing! I have fresh basil from my csa- wish i could have given you some! Seriously, yum! and i totally approve of this “emotional cooking” vs. “emotional eating”. PROPS! 🙂

    • You can try some this weeeeekend! 😛

  2. Delish! I think I definitely need to try this!

      • Know what I DID try? The white bean and basil hummus from Trader Joe’s. I was a little scared to, because I’m relatively new to the world of hummus and stick with the roasted red pepper (I’m a wuss!) Oh. Em. Gee. It’s AMAZING!!!

  3. This is a really great recipe. Thanks for sharing. I’ve been craving a good pasta dish recently and this sounds perfect.
    I have recently found cooking and chopping to be therapeutic too. I kind of hate living with no counter space and a roommate. I just want to chop and cook in peace after a long day.

    • Yeah, I can understand the countertop space issue. We have a big kitchen but so many appliances on our counter that there’s always some restrictive space issues going on! I loooove to chop. Mushrooms, green onions, and celery are my favs (onions would be too, if it weren’t for the crying factor, haha.)

  4. I don’t know why I seem to forget roasted peppers as an option. What an easy way to add flavor to a dish – how good would these toppings be on a pizza?!

    Hope you get to enjoy more sushi soon!

    • Oh my gosh, this would be the BEST pizza! I’ll have to do that, and soon… do people roast green bell peppers? Cause that’s what I have in my fridge right now, haha.

  5. Yum! That looks great. I will have to try it.

  6. Chopping IS very soothing! I tend to make big elaborate salads when I start feeling a little stressed out. All the prep work just calms things down and allows me to think of nothing but veggies.

  7. Cooking defiantly helps with stress and what a great recipe!

  8. This looks so yummy. I’m like drooling right now. I will have to make it with gluten-free pasta.

    Modern family is AMAZING. Cam is definitely my favorite character on the show. So happy for the new season!

  9. Awww…that poor little basil plant. But oooh…what a great looking dinner! Take care Gretchen!!!!!

  10. Looks excellent!

    If you let the peppers cool in a plastic baggie, the skins will peel off more easily.

    I love your method of “kitchen therapy”–I do the same thing.

    I also have a black thumb. I kill plants by trying to keep them alive. This is why I love the farmer’s market!

    • I’m totally trying that plastic baggie peeling method next time. My poor, poor plants. A gardener I am not.


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