Roasted Red Pepper Pasta
Smoky, slightly sweet, creamy but light: this roasted red pepper pasta is a dish you’re going to want to make on repeat cause it’s just so, so good!
Disclosure: This post may contain affiliate links. I may earn a small commission for my endorsement, recommendation, testimonial, and/or link to any products or services from this website.
Roasted red pepper pasta is one of my favourite things to make when I want something really, really good but don’t feel like spending too much time in the kitchen.
All you have to do is roast a few vegetables, blend them into a creamy sauce, mix it with the pasta and that’s it! You’ve got yourself a delicious meal ready with barely any effort. You can also blend in some cottage cheese or tofu with the roasted veggies to add protein and make the sauce extra creamy. I usually just air fry everything because it’s the quickest but you can easily bake or pan fry the vegetables too. It’s such a simple recipe but the flavour is amazing and so satisfying.
My Latest YouTube Video
Looking for more pasta recipes? You must try!
Welcome to shivangi kooks! Here I share easy and delicious vegetarian recipes that’ll make you go: this is just so so goood!
More Recipes
Roasted Red Pepper Pasta
servings
2
prep time
10 min
cook time
30 min
Ingredients
Roast
- 1 red bell pepper, chopped
- 1 cup cherry tomato (or 1 regular tomato, sliced)
- 1 red onion, sliced
- 1-2 tbsp garlic confit with it's oil (or 5 cloves garlic + 2 tbsp extra virgin olive oil)
- salt & pepper to taste
Blend With
- 1/2 tbsp oregano
- 1 tbsp chilli flakes
- 1/4 cup pasta water, adjust
- 2 tbsp heavy cream
Mix
- 1 + 1/2 cup cooked pasta (around 3/4 cup uncooked pasta to be boiled)
- 7 basil leaves, sliced
- 1/4 cup cheese of choice, I used processed
Top
- parmesan
Instructions:
- Boil your pasta until al dente or as per package instructions. Reserve some of the salty pasta water for the sauce.
- Roughly chop red bell pepper and add it to a baking dish along with cherry tomatoes and sliced red onion. Add garlic confit and season with salt and pepper.
-
Bake at 200°C for 35-40 minutes
or Airfry at 180°C for 25–30 minutes
or Panfry: Heat oil or garlic confit in a pan and sauté onions and garlic first till golden. Add cherry tomatoes and bell pepper with salt and pepper and cook till the tomatoes are mushy and the bell pepper is soft. Don't be afraid of a little char! - Let the cooked roasted veggies cool slightly before blending into a smooth sauce with a splash of pasta water, fresh cream, oregano and chilli flakes.
- Combine the sauce with cooked pasta, cheese and a few fresh basil leaves. Top with parmesan and enjoyy!
Recipe Video
Leave a Comment
It was so good that all my family has become a fan of it. I don’t use cream so I used Amul’s english cheddar cheese. And well it turned out amazing nonetheless. I also mix in red chilli powder and a drizzle of sugar while mixing and it just balances out everything so well.Show more
so so good! I added some courgette to the roasted veg and gonna try the leftover sauce with fried eggs on toast tommorow
It is a very delicious recipe….I was so tempted to try it as soon as I saw your video and when I made it everyone couldn’t stop licking their fingers…..very tasty recipe…loved it!!
Such a great and detailed recipe ee
Soo nicely yy donee
It is so yum and delicious. I added some greek yoghurt and tofu in the sauce blend along with some zucchinis too. It was very thick and tasty.
It’s yum u guys trust me ✅😋
Jaw droppping delicious. When I tell u it’s smells and tastes so good OMG IT DOES . Shivangis recipes never disappoints
Tasted so creamy and cheesy loved it and everyone in my family did too… Must try!!!!
Loved it! So simple, yet incredibly good. Thanks for sharing such a wholesome recipe!
i substituted the cream with cottage cheese and it turned out perfect!!! shivangi you never fail me, your recipes are perfect EVERY TIME.
