This pantry pasta with roasted red pepper and cheese sauce proves the best dinners hide in your cabinets — dried pasta blended with jarred roasted peppers, butter, and melty Monterey Jack.
We’ve all had those nights—you’re staring into the pantry, wondering how to turn a few random items into a delicious, comforting meal. This recipe is your answer! We’re taking simple, shelf-stable ingredients and transforming them into a restaurant-worthy pasta dish that’s bursting with the smoky sweetness of roasted red peppers and a cheesy, creamy kick. It’s the ultimate weeknight win, proving that you don’t need a lot of time to create something truly special.
Ingredients
• 8 ounces / 225 g (7.9 oz) dried medium shell, mostaccioli, or cut ziti pasta
• 1 0.9- to 1.25-ounce / 25-35 g (1.23 oz) envelope vegetarian hollandaise sauce mix
• 2 tablespoons / 28 g (0.99 oz) butter
• 1 cup / 200 g roasted red sweet peppers, drained and chopped
• 1/2 cup / 2 ounces / 56 g (1.98 oz) shredded Monterey Jack cheese with jalapeño peppers
Instructions
1. Cook the pasta according to package directions. Once cooked, drain it well and return the pasta to the hot, empty pan to keep it warm.
2. While the pasta is cooking, prepare the sauce. In a separate saucepan, make the hollandaise sauce according to the package directions, but use only the specified 2 tablespoons (30 ml / 1 fl oz) of butter. Once the sauce has thickened, stir in the chopped roasted red peppers and immediately remove the pan from the heat.
3. Slowly stir the shredded cheese into the hot hollandaise sauce. Continue stirring gently until the cheese is completely melted and the sauce is smooth. Pour the creamy sauce over the cooked pasta in the pan and toss gently to coat every piece.
Nutritional Information
• PER SERVING: 384 cal., 13 g (0.46 oz) total fat (8 g / 0.28 oz sat. fat), 36 mg chol., 407 mg sodium, 53 g (1.87 oz) carb., 2 g (0.07 oz) fiber, 13 g (0.46 oz) pro.
Pro Tips
• For an extra boost of greens, stir in a large handful of fresh spinach with the cheese until it just wilts.
• If you prefer a milder dish, substitute the jalapeño Monterey Jack with regular Monterey Jack, white cheddar, or a smoked provolone.
• A sprinkle of smoked paprika when you add the peppers will deepen the smoky flavor and add beautiful color.
• Reserve about 1/4 cup (960 ml) of the starchy pasta water before draining. If your sauce seems too thick, stir in a tablespoon at a time until it reaches your desired consistency.
FAQ
Q: Can I make this roasted red pepper pasta vegan
A: To make this recipe vegan, you’ll need to make a few key substitutions. Use a plant-based butter, a dairy-free shredded cheese, and ensure your hollandaise sauce mix is vegan. Alternatively, you could create a creamy sauce from scratch using a base of soaked cashews, nutritional yeast, and roasted red peppers blended until smooth.
Q: How can I add more protein to this vegetarian dish
A: For a simple protein boost, stir in a can of rinsed chickpeas or white cannellini beans along with the pasta and sauce. Using a chickpea or lentil-based pasta instead of traditional wheat pasta is another excellent way to increase the protein content significantly.
Q: What’s the best way to store and reheat leftovers
A: Store leftover pasta in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm it in a saucepan over low heat. The sauce may thicken, so add a splash of milk (or plant-based milk) or water and stir until it returns to a creamy consistency.
Q: Is hollandaise sauce mix always vegetarian
A: While many powdered hollandaise mixes are vegetarian (relying on egg yolk powder and butter), it’s not guaranteed. Always check the ingredients list on the package to ensure it doesn’t contain any meat-based broths or flavorings like chicken fat.
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Pantry Pasta with Roasted Red Pepper & Cheese Sauce
Ingredients
Method
- Cook the pasta according to package directions.
- Once cooked, drain it well and return the pasta to the hot, empty pan to keep it warm.
- While the pasta is cooking, prepare the sauce.
- In a separate saucepan, make the hollandaise sauce according to the package directions, but use only the specified 2 tablespoons (30 ml / 1 fl oz) of butter.
- Once the sauce has thickened, stir in the chopped roasted red peppers and immediately remove the pan from the heat.
- Slowly stir the shredded cheese into the hot hollandaise sauce.
- Continue stirring gently until the cheese is completely melted and the sauce is smooth.
- Pour the creamy sauce over the cooked pasta in the pan and toss gently to coat every piece.
- Reserve about 1/4 cup (960 ml) of the starchy pasta water before draining. If your sauce seems too thick, stir in a tablespoon at a time until it reaches your desired consistency.
