Creamy Roasted Red Pepper Pasta

Name: Creamy Roasted Red Pepper Pasta
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 6 servings
Ingredients: 1 lb. (16 oz.) linguini, or pasta of choice; 20 oz. cherry tomatoes; 2 large red bell peppers, seeded & chopped; 4 Tbsp. extra virgin olive oil, divided; 1 shallot, diced; 1 cup heavy cream; Salt, to taste; black pepper, to taste; red pepper chili flakes, to taste; Parmesan cheese, (optional); Fresh basil, for garnish (optional)

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4.7

111 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings
6 servings
Calories
537 kcal
Course
Main Course
Cuisine
Italian, American

Creamy Roasted Red Pepper Pasta

Ulric Williams

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This Roasted Tomato and Bell Pepper Pasta is an easy weeknight meal full of fresh and vibrant flavors that is sure to impress! Made with red bell peppers, cherry tomatoes, shallots, cream, and fresh basil.

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Ingredients

Servings

1 lb. (16 oz.) linguini, or pasta of choice
20 oz. cherry tomatoes
2 large red bell peppers, seeded & chopped
4 Tbsp. extra virgin olive oil, divided
1 shallot, diced
1 cup heavy cream
Salt, to taste
black pepper, to taste
red pepper chili flakes, to taste
Parmesan cheese, (optional)
Fresh basil, for garnish (optional)

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Instructions

Preheat the oven to 400° F. Line a baking sheet with foil or parchment paper. Toss the cherry tomatoes (no need to cut the tomatoes) and the diced bell peppers onto the sheet pan. Toss veggies with 1-2 Tbsp. olive oil and some salt and pepper. Bake for 20-25 minutes Start Timer or until the veggies become tender.
Meanwhile, boil water for the linguini in a large stockpot and add a nice large pinch of salt to the water. Cook the pasta according to package directions, drain and set aside.
Add the shallot and remaining olive oil in a deep pan or skillet. Cook over medium heat for about 3-5 minutes Start Timer. stirring occasionally.
By this time, the tomatoes and veggies should be finished. Pulse the shallots, tomatoes, and bell peppers in a food processor until they become a "sauce."
Pour this sauce back into the skillet and add in the heavy cream. Let it come to a simmer.
Optional: if you feel the sauce is too chunky at this point, you can blend again with an immersion blender or high-powered blender to make it smoother.
Add the cooked linguine into the sauce and toss to coat. Season to taste with salt, pepper, and red pepper chili flakes.
Garnish with lots of Parmesan and fresh basil, if using! Enjoy.

Equipments used:

Notes

If you don't have any shallots on hand, you can use a small yellow onion instead.
Add in chicken, ground turkey or ground beef, if desired.

Nutrition Information

Show Details

Serving 1serving Calories 537kcal (27%) Carbohydrates 65g (22%) Protein 13g (26%) Fat 26g (40%) Saturated Fat 11g (55%) Polyunsaturated Fat 2g Monounsaturated Fat 11g Cholesterol 45mg (15%) Sodium 29mg (1%) Potassium 542mg (15%) Fiber 4g (16%) Sugar 8g (16%) Vitamin A 2757IU (55%) Vitamin C 92mg (102%) Calcium 58mg (6%) Iron 2mg (11%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 537 kcal

% Daily Value*

Serving	1serving
Calories	537kcal	27%
Carbohydrates	65g	22%
Protein	13g	26%
Fat	26g	40%
Saturated Fat	11g	55%
Polyunsaturated Fat	2g	12%
Monounsaturated Fat	11g	55%
Cholesterol	45mg	15%
Sodium	29mg	1%
Potassium	542mg	12%
Fiber	4g	16%
Sugar	8g	16%
Vitamin A	2757IU	55%
Vitamin C	92mg	102%
Calcium	58mg	6%
Iron	2mg	11%