If you’re like me, you crave pasta but don’t always want the heavy feeling that comes with it. That’s where this creamy roasted red pepper pasta comes in. It’s one of those low calorie dinner recipes that actually tastes indulgent without sending you into a food coma. The sauce is smooth, smoky, and has just the right amount of richness, but it still fits perfectly into the category of healthy recipes low calorie lovers adore. I like to think of this dish as proof that low calorie recipes can still feel comforting. No, you don’t need to drown your noodles in cream and butter. A jar of roasted red peppers, a splash of broth, and a little clever blending and you’ve got a sauce that could fool even the pickiest eater. It’s one of those low calorie recipes easy enough to pull off on a busy weeknight, yet impressive enough for when friends drop by. And here’s a bonus—if you’re exploring low calorie chicken recipes or maybe something lighter on the side, this pasta is versatile. Pair it with grilled chicken, serve it with a crisp salad (low calorie salad recipes are great here), or finish with a tiny slice of dessert (low calorie cake recipes fans, I see you). It’s a dinner that checks all the boxes: easy, tasty, and guilt-free.

1) Key Takeaways
2) Easy Creamy Roasted Red Pepper Pasta Recipe
3) Ingredients for Creamy Roasted Red Pepper Pasta
4) How to Make Creamy Roasted Red Pepper Pasta
5) Tips for Making Creamy Roasted Red Pepper Pasta
6) Making Creamy Roasted Red Pepper Pasta Ahead of Time
7) Storing Leftover Creamy Roasted Red Pepper Pasta
8) Try these Main Course next!
9) Creamy Roasted Red Pepper Pasta
10) Nutrition

1) Key Takeaways

This recipe gives you a lighter pasta dish without losing comfort.
Roasted red peppers create a smoky and smooth sauce.
Greek yogurt replaces heavy cream for lower calories.
Perfect weeknight dinner, pairs with chicken or salad.

2) Easy Creamy Roasted Red Pepper Pasta Recipe

If I’m honest, pasta is my weak spot. I could eat it every night if I let myself. But when I reach for low calorie dinner recipes, this one always makes the cut. It feels rich without leaving you weighed down. The sauce has that gentle roasted pepper sweetness, softened by yogurt, with a depth that comes from garlic and onions working quietly in the background.

When I cook this, I think about balance. I love recipes that give me flavor but don’t ask me to spend all evening in the kitchen. This dish respects my time and my appetite. It’s creamy, filling, and satisfying, yet it still fits neatly into low calorie recipes that I don’t feel guilty about later.

Pair it with grilled chicken if you want extra protein, or keep it simple with a crisp salad. That’s the beauty of low calorie recipes easy to make—you get to choose your own spin without complicating dinner.

3) Ingredients for Creamy Roasted Red Pepper Pasta

Pasta: Whole wheat pasta is my go-to, but you can choose penne, spaghetti, or even fusilli. Whole wheat holds more bite, which means you’ll stay full longer, and it works well in low calorie recipes.

Roasted Red Peppers: These are the star. Use freshly roasted or grab a jar for convenience. They give the sauce its smoky sweetness and that unmistakable red color.

Onion: A small onion, diced and softened, becomes the quiet flavor builder. It makes the sauce more complex without stealing the show.

Garlic: Three cloves, minced, add just the right bite. Garlic brings depth and keeps the dish from leaning too sweet.

Greek Yogurt: This is where we skip the cream and lighten things up. It still makes the sauce creamy, and it keeps the recipe sitting comfortably among healthy recipes low calorie seekers adore.

Vegetable Broth: One cup gives body to the sauce. I use low sodium broth so the seasoning stays under control.

Olive Oil: A spoonful for cooking the onion and garlic, adding richness without overdoing the calories.

Smoked Paprika: A pinch lifts the sauce and strengthens the roasted notes of the peppers.

Salt and Black Pepper: The basics, but necessary. They pull everything together.

Parsley and Parmesan: Fresh parsley brightens the plate. Parmesan, though optional, adds that savory bite I can’t resist.

4) How to Make Creamy Roasted Red Pepper Pasta

Step 1. Boil the pasta in salted water until al dente. Drain it but keep a splash of pasta water, just in case the sauce feels too thick later.

Step 2. In a skillet, heat olive oil. Cook the diced onion until soft and lightly golden. Stir in garlic and let it turn fragrant.

Step 3. Transfer onion, garlic, and roasted peppers into a blender with the broth. Blend until the sauce turns smooth and glossy.

Step 4. Pour the blended sauce back into the skillet. Stir in paprika, salt, and pepper. Taste and adjust as needed.

Step 5. Lower the heat and fold in the Greek yogurt. The sauce will thicken and turn creamy. Add pasta water if you like a thinner coating.

Step 6. Toss the pasta into the skillet. Stir until every noodle wears the sauce like a coat.

Step 7. Serve hot. Top with parsley and, if you’re leaning indulgent, a sprinkle of Parmesan.

5) Tips for Making Creamy Roasted Red Pepper Pasta

I’ve made this pasta enough times to know what works and what doesn’t. For starters, don’t skip roasting if you have time. Fresh roasted peppers deepen the flavor in a way jarred peppers can’t fully match. That said, jarred is faster, and I grab them when I’m tired.

Don’t rush the blending. Let it whirl until you see a silky sauce. If it looks grainy, give it another spin. Texture makes a difference when you want something that feels indulgent but still belongs in low calorie chicken recipes.

I always taste the sauce before adding pasta. Some peppers are sweeter than others, and a dash of paprika or a touch more salt balances it out. This is where the dish becomes yours. Cooking at home lets you control flavor and health in equal measure.

6) Making Creamy Roasted Red Pepper Pasta Ahead of Time

This pasta reheats surprisingly well. I often make it on Sunday nights, then pack it for lunch during the week. The sauce clings even after a day or two, and the flavors seem to settle into each other.

If you plan ahead, leave the yogurt out until you reheat. Stir it in right before serving to keep the sauce smooth. When added too early, yogurt can lose its creaminess in the fridge.

I’ve also frozen small portions. They come out fine after a quick stir in the skillet. Low calorie dinner recipes don’t often hold up to freezing, but this one stays steady.

7) Storing Leftover Creamy Roasted Red Pepper Pasta

Leftovers keep for about three days in the fridge. I store mine in glass containers so reheating is easy. A splash of broth or pasta water helps loosen the sauce when it thickens after sitting.

When I know I’ll want it the next day, I save parsley and Parmesan for later. They’re best added fresh. Warm the pasta gently, don’t blast it in the microwave or it dries out.

If you like variety, pair leftovers with a salad the next day. Low calorie salad recipes bring freshness to the table, balancing out the pasta perfectly.

8) Try these Main Course next!

9) Creamy Roasted Red Pepper Pasta