The short version
Short pasta in a creamy roasted-pepper sauce with spinach. Serves 2 · estimated 23 minutes including prep. The five ingredients include oil and cream cheese; only cooking water is extra.
Why you’ll love this 5-ingredient roasted pepper pasta
- A complete methodMeasured ingredients, practical equipment and clear cooking cues.
- 5-Ingredient DinnersShort pasta in a creamy roasted-pepper sauce with spinach.
- Know before you startThe five ingredients include oil and cream cheese; only cooking water is extra.
Ingredient notes
Exact amounts are in the recipe card below. Here’s what matters when you shop:
Before you shop. The five ingredients include oil and cream cheese; only cooking water is extra.
The ingredient count. Exactly five purchased ingredients in the base recipe. Oil, condiments and garnishes count; only water is excluded. Optional variations and side dishes change the list.
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- Prep
- 5 min
- Cook
- 18 min
- Total
- 23 min
- Serves
- 2
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Equipment
- 6-quart pasta pot with strainer lidSee our pick →
- BlenderSee our pick →
Instructions
-
Cook pasta
Bring a pot of water to a boil and cook pasta according to its packet. No extra salt is included in the base recipe.
-
Blend
Blend drained peppers, cream cheese, oil and 80 ml hot pasta water until smooth. Use a vented blender suitable for warm liquids, or let the water lose its heat first.
-
Combine
Reserve another 120 ml pasta water, then drain. Return pasta to the pot with pepper sauce and spinach.
-
Warm
Cook over low heat for 2–3 minutes until sauce is hot and spinach wilts. Loosen with reserved water as needed.
Recipe notes
- Timing: The five ingredients include oil and cream cheese; only cooking water is extra. Preparation, preheating and any rest explicitly stated in this method are included in the total estimate. Follow doneness and package directions if they require longer.
- Recipe status: Newly authored for this collection and not yet kitchen-tested. Cooking times are estimates.
- Recipe-page cover: A text recipe card. The Pinterest pin uses an AI-generated editorial food illustration in the style of the earlier collection, not a photograph of a kitchen-tested dish.
- Nutrition: Not calculated for this recipe.
Nutrition has not been calculated for this recipe.
Equipment for this recipe
Check the equipment list before starting. Appliance size and power can affect cooking time.
Easy variations
- Tomato sauce: Replace roasted peppers with 200 g passata and simmer the sauce for 5 minutes.
- Larger batches: Scale ingredient quantities with the serving controls. Use sufficient pan or basket space and allow more time for extra batches; instruction text describes the base batch.
How to store and reheat
- For this recipe: Refrigerate for up to 3 days; add water when reheating.
- Chill promptly: Refrigerate perishable food in shallow covered containers at 40°F / 4°C or below within 2 hours, or 1 hour above 90°F / 32°C. Follow the shorter storage period stated above or on an opened ingredient; previously cooked ingredients keep their original storage deadline.
- Reheating: If reheating cooked leftovers, heat the portion thoroughly to 165°F / 74°C. Keep cold toppings separate. Follow any stricter package directions.
Frequently asked questions
What should I know before making 5-ingredient roasted pepper pasta?
The five ingredients include oil and cream cheese; only cooking water is extra.
Can I make it ahead?
Refrigerate for up to 3 days; add water when reheating.
Has this recipe been kitchen-tested?
Not yet. This is a newly authored recipe with estimated timing. Check the stated doneness, safe internal temperatures where given, and ingredient package instructions.