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Easy Roasted Red Pepper Pasta
This 30-minute dinner of roasted red pepper pasta recipe is a quick and delicious dinner that you can whip up fast with minimal work!
Prep Time
5 mins
Cook Time
5 mins
Total Time
30 mins
Servings: 4
Calories: 439 kcal
Course:
Dinner
Cuisine:
Italian
Ingredients
- 3 red bell peppers seeded and sliced in half*
- 2 small shallots peeled
- 3 cloves garlic peeled
- 2 tablespoons olive oil
- 12 oz pasta
- ½ cup Half & Half or dairy-free equivalent
- ½ teaspoon Italian seasoning
- ¼ teaspoon salt
- ¼ teaspoon pepper
- ½ cup reserved pasta water
Instructions
Prep the oven:
- Preheat the oven to 400F and line a baking sheet with parchment paper.
Cup of Yum
Roast the red peppers:
- Place the sliced bell peppers (round side up), shallots, and garlic cloves on the lined pan. Drizzle with olive oil and season with salt and pepper.
- Bake in the preheated oven for 25 minutes, until the red peppers are charred on the outside.
- Remove the sheet pan from the oven and allow the peppers to cool down enough to touch and peel off the skin.
Cook the pasta:
- Cook pasta according to package directions. Once cooked, reserve pasta water, drain, and bring pasta back to the pot. I always reserve a little extra pasta water in case I need to thin out the sauce.
Make the sauce:
- In the jar of your blender, place the peeled peppers, the roasted shallots, and garlic cloves, half and half (or coconut milk), Italian seasoning, salt, and pepper. Pulse a few times to combine ingredients and slowly add the pasta water until the sauce is smooth and the thickness/consistency you like.
Combine:
- Pour the sauce into the pot with the pasta and toss to coat. If needed, turn the heat to low and heat the sauce through while stirring.
- Serve with a little parmesan cheese, and enjoy.
Notes
- Skip the roasting of the red bell peppers by buying a 12 oz jar of roasted red peppers (drain the liquid first), and sauteeing the garlic and onions in a pan with a little olive oil, until the onions have softened about 3 minutes, and then placing those in the blender with the bell peppers.
Nutrition Information
Serving
1 serving
Calories
439kcal
(22%)
Carbohydrates
73g
(24%)
Protein
13g
(26%)
Fat
10g
(15%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
1g
Monounsaturated Fat
5g
Cholesterol
5mg
(2%)
Sodium
172mg
(7%)
Potassium
434mg
(12%)
Fiber
5g
(20%)
Sugar
8g
(16%)
Vitamin A
2830IU
(57%)
Vitamin C
117mg
(130%)
Calcium
38mg
(4%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 439
% Daily Value*
| Serving | 1 serving | |
| Calories | 439kcal | 22% |
| Carbohydrates | 73g | 24% |
| Protein | 13g | 26% |
| Fat | 10g | 15% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Cholesterol | 5mg | 2% |
| Sodium | 172mg | 7% |
| Potassium | 434mg | 9% |
| Fiber | 5g | 20% |
| Sugar | 8g | 16% |
| Vitamin A | 2830IU | 57% |
| Vitamin C | 117mg | 130% |
| Calcium | 38mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.