If you know me, you know I love a sneaky hidden veggie sauce. Like, truly obsessed. And this Roasted Red Pepper and Bacon Penne? Total winner. Inspired by @gemmab.slimming, it’s cozy, creamy, and honestly, the peppers make it sing. Bonus you just need a food processor (or anything that blitzes). No fancy tools. Just good food, blended beautifully.
Method
1.Start with Flavor
Begin by prepping your red onion and celery finely chop both so they cook evenly and quickly. Heat a non-stick pan over medium heat and add a few sprays of Frylight (or any low-calorie cooking spray). Toss in the chopped onion and celery, and let them sauté for about 5 minutes until they soften and become fragrant. Stir occasionally so they don’t brown too much you want them soft, not crispy.
2.Build the Base
Once the onion and celery are soft, it’s time to layer in more flavor. Add the sliced mushrooms, minced garlic clove, roasted red peppers (drained if they’re packed in vinegar), the tablespoon of mixed herbs, and 300g of passata. Finally, stir in the light cream cheese. Let the mixture cook together for about 5 more minutes. This step helps everything blend into a rich, creamy base while softening the roasted peppers and melting the cream cheese into the sauce.
3.Blend It Up
Carefully remove the pan from the heat and pour the sauce mixture into your food processor or blender. Blend everything until the sauce is silky smooth. This is the moment the magic happens the veggies transform into a creamy, flavorful sauce that coats pasta like a dream. Set the sauce aside for now.
4.Get That Bacon Crispy
Return your pan to the stove and turn the heat back to medium. Add ½ tablespoon of olive oil and toss in the chopped bacon medallions. Cook the bacon until it’s golden, crisp, and just slightly caramelized around the edges. Don’t rush this crispy bacon adds a smoky bite that balances the sweetness of the red peppers beautifully. Stir occasionally to make sure the pieces cook evenly.
5.Boil Your Pasta
While the bacon is sizzling away, bring a large pot of salted water to a boil. Add the penne (or your favorite pasta) and cook until al dente, usually around 10 minutes. Give it a stir every now and then to stop it from sticking together. Once cooked, drain the pasta and save a splash of pasta water in case you need to loosen the sauce later.
6.Time to Mix
Now it’s time to bring everything together. Add the blended sauce to the pan with the crispy bacon and stir to combine. Let it warm through for a minute. Then, toss in your cooked penne and mix everything together until the pasta is completely coated in that creamy, dreamy sauce. If the sauce feels too thick, add a tablespoon or two of the reserved pasta water to smooth it out.
7.Serve and Swoon
Spoon the pasta into bowls, maybe give it a twist of black pepper or a pinch of chili flakes, and serve it up hot. That rich, velvety roasted red pepper sauce with the crispy bacon bits tucked into every bite? Absolute perfection.
Necessary Tools
- A food processor or blender
- 2 pans (one for sauce, one for pasta)
- Knife and chopping board
- Stirring spoon
- Measuring spoons
Roasted Red Pepper & Bacon Penne – Creamy, Dreamy, and Packed with Hidden Veggies
Cuisine: AmericanDifficulty: Easy3
servings10
minutes20
minutes30
minutesIngredients
1 red onion
1 celery stalk
80g mushrooms
150g roasted red peppers in vinegar
1 garlic clove
1 tbsp mixed herbs
300g passata
50g light cream cheese
½ tbsp olive oil
4 bacon medallions, chopped
300g penne (or your fave pasta shape)
Frylight or any low-cal cooking spray
Directions
- Start with flavor Add a few sprays of frylight to a pan. Cook your chopped red onion and celery until soft (about 5 minutes).
- Build the base Toss in your mushrooms, garlic, roasted red peppers, mixed herbs, passata, and cream cheese. Let it bubble together for another few minutes.
- Blend it up Carefully pour the mixture into your food processor and blitz until smooth. That’s your dreamy sauce.
- Get that bacon crispy In the same pan, heat the olive oil and fry your chopped bacon medallions until golden and crispy.
- Boil your pasta While the bacon cooks, boil your penne until it’s al dente.
- Time to mix Drain the pasta and add it to the pan with the crispy bacon. Pour the blended sauce on top, stir everything together, and let it heat for another minute.
Notes
- Don’t skip blending the sauce it’s what gives this dish that smooth, creamy magic.
- Make sure your bacon is crispy before adding the sauce. Soft bacon = sad pasta.Make sure your bacon is crispy before adding the sauce. Soft bacon = sad pasta.
- Go easy on the salt roasted red peppers and bacon already add flavor.
- Don’t overcook the pasta. Mushy penne won’t hold the sauce well.
Serving Suggestions
- Top with a little parmesan or a sprinkle of chili flakes for a kick.
- Serve with a side of garlic bread (because why not?).
- Pair it with a crisp green salad for freshness.
- Leftovers? Stuff them into a wrap for a fun lunch twist.
Fun Fact
Roasted red peppers aren’t just pretty they’re loaded with vitamin C. In fact, they have more vitamin C than oranges. Who knew pasta night could be so nutritious?
Conclusion
This Roasted Red Pepper & Bacon Penne is my go-to when I want something quick but still impressive. It’s creamy without being heavy, full of veggies without being obvious, and has that smoky bacon finish that makes everything better. It’s the kind of pasta that feels like a treat but secretly does your body some good. And the best part? It all comes together in under 30 minutes. Try it once and I bet it’ll earn a permanent spot in your pasta rotation.
