Creamy Roasted Red Pepper Pasta
User Reviews
4.7
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Prep Time
10 mins
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Cook Time
30 mins
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Total Time
40 mins
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Servings
6 servings
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Calories
537 kcal
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Course
Main Course
Creamy Roasted Red Pepper Pasta
Description
Creamy Roasted Red Pepper Pasta brings together roasted red peppers and cherry tomatoes to create a vivid sauce. Roasting the vegetables in olive oil concentrates their sweetness and softens their texture. Once roasted, they are blitzed with shallots and combined with heavy cream to form a smooth, velvety sauce.
The sauce coats the linguini pasta evenly, offering a balance of creamy and slightly tangy notes. Seasoned with salt, black pepper, and optional red chili flakes, it delivers gentle heat and depth without overpowering the natural flavors. Parmesan cheese and fresh basil can be added to complement the dish.
This pasta serves well as a vegetarian main course. Its richness pairs nicely with light salads or crisp vegetables on the side.
Adjust the sauce thickness by blending it again if too chunky, and consider substituting the shallot with a small yellow onion if needed. Adding cooked ground meat or chicken is compatible with the base sauce for more protein.
Ingredients
- 1 lb. (16 oz.) linguini or pasta of choice
- 20 oz. cherry tomato
- 2 large red bell peppers seeded and chopped
- 4 Tbsp. olive oil extra virgin, divided
- 1 shallot diced
- 1 cup heavy cream
- salt to taste
- black pepper to taste
- red pepper chili flakes to taste
- Parmesan Cheese optional
- basil fresh, for garnish, optional
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.
Notes
- Use a small yellow onion in place of shallots if unavailable.
- Re-blend the sauce if a smoother consistency is desired.
- Add cooked chicken, ground turkey, or beef to the sauce for a protein boost.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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