Creamy Roasted Red Pepper & Spinach Pasta

Last updated: June 4th, 2024

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You can make this super creamy roasted red pepper and spinach pasta in just 15 minutes and 4 simple steps. It’s the perfect lazy dinner!

A creamy roasted red pepper and spinach pasta.

Picture this: linguine coated in a warm and creamy pasta sauce with roasted red pepper, garlic, and spinach… and you made it in only 15 minutes using store bought ingredients. Sounds amazing? Almost too good to be true? Well guess what, this creamy roasted red pepper and spinach pasta is just that, a delicious and easy to make dinner perfect for any night after a long day, or a change-of-pace alternative to a basic pasta with jarred sauce.

One of the reasons we love experimenting with pasta recipes so much is all of the unique ingredients that can be used in the sauce. Pasta is a relatively blank canvas that can take on whatever flavors you give it. In this recipe, we had fun using one of our favorite dips as the main ingredient in our sauce (yes, dip!). 

While this pasta is far from traditional, it gets you a delicious vegetarian (and vegan) dinner with basically zero effort. What more can you ask for?

Pasta with spinach and roasted red peppers.

Creamy Roasted Red Pepper Pasta Ingredients

We have a secret ingredient for making this simple creamy roasted red pepper pasta – and no, it’s not cream! It’s one of our favorite healthy store-bought snacks: Cedar’s Roasted Red Pepper Hommus. With this flavorful pre-made hummus hack, you can make a super delicious and creamy hummus pasta sauce in no time.

And since this pasta is made without cream, it’s entirely vegan.

Here’s the full list of ingredients you’ll need for our creamy roasted red pepper and spinach pasta recipe:

  • Linguine
  • Olive oil
  • Minced garlic
  • Baby spinach
  • Salt
  • Cedar’s Roasted Red Pepper Hommus
  • Pasta water

Since you are relying on a store-bought ingredient here, make sure you buy a high-quality roasted red pepper hummus like Cedar’s. If you can’t find Cedar’s at the store, look for one that has a roasted red pepper topping – you’ll want these veggies since they add some nice texture to this pasta.

Pasta on a plate.

How To Make Creamy Roasted Red Pepper & Spinach Pasta

You can make this simple creamy roasted red pepper pasta in just 4 steps:

  1. First, bring a large pot of salted water to a boil and cook the pasta until it’s al dente.
  2. In the meantime, heat the olive oil and garlic in a large frying pan over medium heat until fragrant, then add the spinach in batches, sautéeing until all of the spinach has wilted. Season with a pinch of salt, then turn the heat to low.
  3. Next, reserve some of the pasta water, then drain the pasta and add it to the frying pan.
  4. Then, add the hummus and pasta water and stir to combine. Serve hot.

Since you can cook the spinach while the pasta boils, it only takes about 15 minutes to throw this dinner together! 

Storing & Reheating Leftovers

Leftover roasted red pepper pasta can be stored in the fridge for up to 4 days. Reheat in a frying pan over medium-low heat until warm, or in the microwave for about 2 minutes per serving, stirring halfway through.

Why You’ll Love This Roasted Red Pepper Hummus Pasta

Pasta is always a great dinner that’s fairly easy to make, but just using a jarred pasta sauce can get boring or repetitive. This recipe is a unique alternative to an easy pasta-and-jarred-sauce dinner, while being just a small amount of more work. 

Our roasted red pepper hummus pasta only takes 15 minutes to make, so cooking dinner is as easy as possible for you! And not only is this recipe quick and easy, it also provides additional nutrition and flavor thanks to the creamy hummus pasta sauce and spinach. 

A plate of pasta with Italian bread.

Overall, this simple creamy roasted red pepper hummus pasta is one of our new go-to recipes for an easy dinner at home, and soon it will be one of yours too. Let us know what you think in the comments below, and don’t forget to rate and share!


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5 from 2 votes

Creamy Roasted Red Pepper & Spinach Pasta

You can make this super creamy roasted red pepper and spinach pasta in just 15 minutes and 4 simple steps. It's the perfect lazy dinner!
Servings 2 servings
Cook Time 15 minutes
Total Time 15 minutes

Ingredients

  • 2 servings linguine
  • 1 tablespoon extra virgin olive oil
  • ½ teaspoon minced garlic
  • 5 ounces baby spinach
  • 1 pinch salt
  • 5 ounces Cedar's roasted red pepper hummus
  • ¼ cup pasta water

Instructions

  • First, bring a large pot of salted water to a boil and cook the pasta until it's al dente, about 10 to 12 minutes.
  • In the meantime, heat olive oil and garlic in a large frying pan over medium heat until fragrant, about 30 seconds to 1 minute. Then, add the spinach in batches, sautéeing until all of the spinach has wilted, about 3 to 5 minutes total. Season with a pinch of salt, then turn the heat to low to keep the spinach warm until the pasta is ready.
  • Next, reserve some of the pasta water, then strain the pasta and add it to the frying pan.
  • Finally, add the hummus and pasta water to the frying pan and stir to combine, making sure the pasta is completely coated in the sauce and the spinach is evenly distributed. Serve immediately.

Notes

Roasted red pepper hummus: Since you’re using a store-bought ingredient for most of the flavor in the sauce, make sure to pick up a high quality hummus for this recipe! That’s why we recommend Cedar’s. If you can’t find Cedar’s at the store, look for one that has a roasted red pepper topping – you’ll want these veggies since they add some nice texture to this pasta.
Storing & reheating: Leftover roasted red pepper pasta can be stored in the fridge for up to 4 days. Reheat in a frying pan over medium-low heat until warm, or in the microwave for about 2 minutes per serving, stirring halfway through.
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Author: Nicole & Alex
Calories: 809kcal
Course: Dinner, Lunch, Main, Main Course
Cuisine: American, Fusion, Italian
Keyword: extra virgin olive oil, fettuccine, garlic, pasta, roasted red pepper hummus, spinach

Nutrition

Calories: 809kcal | Carbohydrates: 110g | Protein: 30g | Fat: 30g | Saturated Fat: 4g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 16g | Sodium: 659mg | Potassium: 1370mg | Fiber: 15g | Sugar: 4g | Vitamin A: 13334IU | Vitamin C: 40mg | Calcium: 222mg | Iron: 9mg

If you have any questions regarding the information presented in this post, please refer to our Nutrition Disclaimer here.

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5 from 2 votes (2 ratings without comment)

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