Smoky Roasted Red Pepper and White Bean Penne

Quick Recipe Version (TL;DR)

• Yield: 4 servings
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes

Quick Ingredients

• 12 oz (340 g) penne pasta
• 2 tbsp extra-virgin olive oil, plus more for serving
• 1 small yellow onion, finely chopped
• 3 cloves garlic, minced
• 1 pinch red pepper flakes (optional)
• 2 jars (about 12 oz / 340 g each) roasted red peppers, drained
• 1 can (15 oz / 425 g) cannellini (white) beans, drained and rinsed
• 1/2 cup (120 ml) low-sodium vegetable broth or water
• 1/2 cup (120 ml) whole milk or unsweetened plant milk
• 1/4 cup (15 g) grated Parmesan cheese, plus more for serving
• 1 tsp smoked paprika
• 1/2 tsp dried oregano
• 1 tbsp fresh lemon juice
• 2 tbsp unsalted butter (optional, for extra creaminess)
• 1/2 cup loosely packed fresh basil leaves, sliced, plus extra to garnish
• Fine sea salt and freshly ground black pepper

Do This

• 1) Bring a large pot of well-salted water to a boil and cook penne until al dente. Reserve 1 cup pasta water; drain.
• 2) Meanwhile, sauté onion in olive oil over medium heat until soft, then add garlic and red pepper flakes.
• 3) Add roasted red peppers, white beans, broth, smoked paprika, oregano, salt, and pepper; simmer 5 minutes.
• 4) Blend mixture with milk, Parmesan, and lemon juice until very smooth and creamy.
• 5) Return sauce to the pan, stir in butter (if using), and thin with a splash of pasta water if needed.
• 6) Toss hot penne in the sauce over low heat until well coated; add basil and adjust seasoning.
• 7) Serve topped with extra basil, Parmesan, a drizzle of olive oil, and red pepper flakes if you like heat.

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Why You’ll Love This Recipe

• Creamy and comforting without being heavy, thanks to blended white beans instead of loads of cream.
• Big roasted red pepper flavor with a gentle smokiness from smoked paprika.
• Mostly pantry-friendly ingredients that come together in about 40 minutes.
• Easy to make vegetarian or fully vegan, and simple to scale up for guests.

Grocery List

• Produce: 1 small yellow onion, 3 cloves garlic, 1 lemon, fresh basil
• Dairy: Whole milk (or plant milk), Parmesan cheese, unsalted butter (optional)
• Pantry: Penne pasta, extra-virgin olive oil, roasted red peppers in jars, canned cannellini beans, vegetable broth or stock, smoked paprika, dried oregano, red pepper flakes, fine sea salt, black pepper

Full Ingredients

For the Pasta

• 12 oz (340 g) penne pasta (penne rigate if possible)
• Water, for boiling
• 2 tbsp kosher salt (for the pasta water; it should be well salted)

For the Roasted Red Pepper and White Bean Sauce

• 2 tbsp extra-virgin olive oil
• 1 small yellow onion, finely chopped (about 1 cup / 130 g)
• 3 cloves garlic, minced
• 1/4 tsp red pepper flakes (optional, for gentle heat)
• 2 jars roasted red peppers, drained and roughly chopped (each about 12 oz / 340 g; total about 2 1/2 cups chopped / 350 g)
• 1 can (15 oz / 425 g) cannellini beans (or other white beans), drained and rinsed
• 1/2 cup (120 ml) low-sodium vegetable broth or water
• 1/2 cup (120 ml) whole milk or unsweetened plain plant milk (such as oat or almond)
• 1/4 cup (15 g) finely grated Parmesan cheese (from a block, not pre-shredded)
• 1 tsp smoked paprika
• 1/2 tsp dried oregano
• 1 tbsp fresh lemon juice (about 1/2 lemon)
• 2 tbsp unsalted butter (optional but recommended for extra silkiness)
• 3/4 tsp fine sea salt, plus more to taste
• 1/4 tsp freshly ground black pepper, plus more to taste

For Finishing and Serving

• 1/2 cup loosely packed fresh basil leaves, sliced into thin ribbons (chiffonade), plus extra small leaves for garnish
• 1/4–1/3 cup (25–35 g) freshly grated Parmesan cheese, for serving
• 1–2 tbsp extra-virgin olive oil, for drizzling
• Additional red pepper flakes, for garnish (optional)

Step-by-Step Instructions

Step 1: Prep your ingredients and start the pasta water

Begin by setting yourself up: finely chop the onion, mince the garlic, drain and roughly chop the roasted red peppers, and rinse and drain the cannellini beans. Slice the basil into thin ribbons, and grate the Parmesan if you have not already.

Fill a large pot (at least 5 quarts) with water, cover, and place over high heat. When it comes to a boil, add the 2 tbsp of kosher salt. You want the water to taste pleasantly salty; this is your chance to season the pasta from the inside out.

Step 2: Cook the pasta until al dente

Once the water is boiling and salted, add the 12 oz (340 g) penne. Stir for the first 30 seconds to prevent sticking. Cook according to package directions until al dente, usually 10–11 minutes.

Before draining, scoop out and reserve about 1 cup (240 ml) of the starchy pasta water. This will help loosen and emulsify the sauce later. Drain the pasta but do not rinse it; leave it in the colander while you finish the sauce.

Step 3: Sauté the aromatics

While the pasta cooks, start the sauce. In a large, deep skillet or sauté pan, heat 2 tbsp of olive oil over medium heat. Add the chopped onion and a pinch of salt. Cook, stirring occasionally, until the onion is soft and translucent, 5–7 minutes. You are looking for gentle sweetness, not browning.

Add the minced garlic and 1/4 tsp red pepper flakes (if using). Cook for 30–60 seconds, just until fragrant. Keep the heat moderate so the garlic does not brown, which can make it taste bitter.

Step 4: Build and simmer the sauce base

Stir in the chopped roasted red peppers, the rinsed cannellini beans, 1 tsp smoked paprika, 1/2 tsp dried oregano, 1/2 cup (120 ml) vegetable broth or water, 3/4 tsp fine sea salt, and 1/4 tsp black pepper. Mix well so everything is evenly combined.

Bring the mixture to a gentle simmer, then reduce the heat to medium-low. Let it bubble softly for about 5 minutes. This short simmer helps the flavors meld and softens the peppers and beans so they will blend into a silky sauce.

Step 5: Blend the sauce until smoky and creamy

Carefully transfer the hot pepper and bean mixture to a high-speed blender. Add 1/2 cup (120 ml) milk (or plant milk), 1/4 cup (15 g) grated Parmesan, and 1 tbsp fresh lemon juice. Vent the blender lid slightly (cover with a towel to catch any splatters) and blend on high until the sauce is completely smooth and creamy, 1–2 minutes. The color should be a rich, warm orange-red.

Taste the sauce at this point. If it needs more smokiness, you can add another pinch of smoked paprika. If it tastes a bit flat, add a pinch of salt or another squeeze of lemon to brighten it up.

If you prefer, you can use an immersion blender directly in the pan, though you may not get the sauce quite as silky as with a countertop blender.

Step 6: Finish the sauce and toss with the pasta

Pour the blended sauce back into the original skillet and set it over low heat. Stir in the 2 tbsp butter (if using) until melted. If the sauce seems very thick, loosen it with a splash or two of the reserved pasta water, stirring until it is smooth and glossy and coats the back of a spoon.

Add the drained, hot penne directly into the pan. Toss well over low heat for 1–2 minutes, adding a bit more pasta water as needed, until every piece of pasta is nicely coated and the sauce clings to the ridges of the penne. The consistency should be creamy and pourable, not stiff or gloppy.

Turn off the heat and gently fold in the sliced basil, reserving a little for garnish. Taste and adjust seasoning with more salt, pepper, or lemon juice as needed.

Step 7: Serve and garnish

Divide the creamy roasted red pepper and white bean pasta among warm bowls or shallow plates. Top each serving with a generous sprinkle of grated Parmesan, a few extra basil leaves, and a light drizzle of good olive oil. If you enjoy a bit of kick, finish with a pinch of red pepper flakes.

Serve immediately while hot and silky. The sauce will thicken slightly as it cools, so if it sits on the stove for a few minutes, loosen it with a splash of hot water and toss again before serving.

Pro Tips

• Salt your pasta water well. The pasta should be seasoned before it ever meets the sauce. Using enough salt in the water makes the whole dish taste more vibrant.
• Pat the peppers dry. If your roasted red peppers are very wet, pat them with paper towels before cooking. This helps keep the sauce thick and creamy rather than watery.
• Blend thoroughly. For the smoothest, restaurant-style sauce, blend for a full 1–2 minutes. A high-speed blender makes it ultra-silky and helps the beans disappear into the sauce.
• Use the pasta water. Do not skip this. The starchy water helps the sauce cling to the penne and gives it a glossy, emulsified finish.
• Adjust the smokiness and heat. Smoked paprika can vary in intensity. Start with 1 tsp and add more to taste. For more heat, increase red pepper flakes.

Variations

• Vegan version: Use unsweetened plant milk, skip the butter, and replace Parmesan with a few tablespoons of nutritional yeast and a squeeze of extra lemon. Finish with toasted breadcrumbs for extra richness and texture.
• Added protein: Stir in sliced grilled chicken, sautéed Italian sausage, or extra white beans at the end for a heartier meal. Warm through gently in the sauce before serving.
• Herb twist: Swap some or all of the basil for fresh parsley or baby spinach. You can even blend a handful of spinach into the sauce itself for extra color and nutrients.

Storage & Make-Ahead

This sauce is excellent for meal prep. You can make the roasted red pepper and white bean sauce ahead of time (without the pasta or basil), let it cool completely, and refrigerate in an airtight container for up to 3 days. Reheat it gently in a pan over low heat, adding a splash of water or milk to loosen if it has thickened, then toss with freshly cooked pasta and basil right before serving.

Leftover fully assembled pasta will keep in an airtight container in the refrigerator for 3–4 days. Reheat in a skillet over low to medium-low heat with a few tablespoons of water or milk, stirring until the sauce loosens and becomes creamy again. The texture is best when reheated on the stove rather than in the microwave, but either will work. The sauce can also be frozen on its own (without pasta) for up to 2 months; thaw overnight in the refrigerator before reheating.

Nutrition (per serving)

Approximate values for 1 of 4 servings (using whole milk, Parmesan, and butter): about 540 calories, 19 g protein, 18 g fat, 74 g carbohydrates, 8 g fiber, 7 g saturated fat, and 650 mg sodium. Using plant milk and omitting butter and Parmesan will lower the saturated fat and sodium slightly. Actual values will vary based on the specific brands and amounts you use.