4.73 from 36 reviews

Creamy Roasted Red Pepper Pasta

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This creamy roasted red pepper pasta is the perfect choice if you want to elevate your pasta night with vibrant flavor and creamy goodness.

This sauce is made by roasting cherry tomatoes and red bell peppers, combining the sweetness of the red bell peppers with the rich, tangy flavors of the tomatoes. At the end, cream is added for a luscious, creamy sauce that creates comforting, crave-worthy pasta.

It’s a recipe that transforms simple ingredients into a restaurant-quality meal, making it an impressive pasta bursting with fresh flavors.

Enjoy on its own with plenty of fresh herbs and parmesan on top, or pair with a protein and veggie. I know you’ll love it!

close up image of bell pepper pasta on a gold fork.

Ingredient Notes

You can scroll down to the recipe card for the full list of ingredients and measurements.

ingredients needed to make bell pepper pasta.
  • Linguini: I like this sauce with pretty much any pasta shape; feel free to use any pasta shape you prefer!
  • Cherry tomatoes: I love the slight sweetness and flavor of cherry tomatoes. But any ripe, fresh tomatoes work great for the best flavor.
  • Red bell pepper: roasted red bell peppers are a great way to add flavor to the sauce. Roasting intensifies their sweetness and umami factor.
  • Heavy cream: Heavy cream provides a rich and creamy texture to the sauce. For a dairy-free alternative, coconut cream can be used; just note that it will add a subtle coconut flavor, but it will complement the roasted vegetables.
  • Shallot: It has a milder flavor than white or yellow onions.
  • Olive oil: Opt for a good quality extra virgin olive oil for a richer flavor.
  • Other ingredients needed: salt and pepper, chili flakes, fresh herbs, Parmesan
up close image of pasta with roasted bell peppers, parmesan and basil on top.

Step by Step Directions

You can scroll down to the recipe card for the full recipe.


Can I add a protein to this pasta?

Of course! This roasted bell pepper pasta is a great base for almost any protein. A few of my favorite add-ins include meatballs, shrimp, chicken sausage, grilled chicken, and diced tofu.

Can I use another type of pasta?

Yes, any pasta will work for this roasted tomato pasta recipe. I like pairing long noodles with the creamy red pepper sauce, but any pasta shape will work.

up close image of pasta with roasted bell peppers, parmesan and basil on top.

How to reheat pasta

If not reheated the right way, leftover pasta can become incredibly rubbery. If you have leftover roasted red pepper pasta, I recommend reheating it in a skillet with a little water or cream over low heat. The extra liquid will prevent the pasta from drying out and becoming chewy.

How many nights a week do you have pasta?

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4.73 from 36 reviews

Creamy Roasted Red Pepper Pasta

Prep: 10 minutes
Cook: 30 minutes
Total: 40 minutes
Servings: 6 servings
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.


  • 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)

Last step! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.


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



  • 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

Serving: 1serving, Calories: 537kcal (27%), Carbohydrates: 65g (22%), Protein: 13g (26%), Fat: 26g (40%), Saturated Fat: 11g (69%), Polyunsaturated Fat: 2g, Monounsaturated Fat: 11g, Cholesterol: 45mg (15%), Sodium: 29mg (1%), Potassium: 542mg (15%), Fiber: 4g (17%), Sugar: 8g (9%), Vitamin A: 2757IU (55%), Vitamin C: 92mg (112%), Calcium: 58mg (6%), Iron: 2mg (11%)

Nutritional information is provided as a courtesy and is automatically calculated. It should only be construed as an estimate rather than a guarantee. Ingredients can vary and Kroll’s Korner can’t make any guarantees to the accuracy of this information.

Krolls Korner

Krolls Korner

Welcome to my tiny “korner” on the Internet! I am a Registered Dietitian Nutritionist who loves cookies as much as kale. (OK, maybe I like cookies a little bit more but shh, don’t tell anyone). I am so glad you’re here! Follow along for hassle free, realistic and approachable recipes.

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4.73 from 36 votes (25 ratings without comment)
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This was a very easy recipe. I roasted the tomatoes & peppers in the air fryer bcs it was too hot to turn the oven on. They turned out fine. A very delicious recipe.

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Katherine Barry

Roasted the peppers and tomatoes but added some garlic cloves and a good helping of dried basil (tomatoes, garlic and basil a match made in heaven). Absolutely beautiful recipe, even though I tweaked it a little.

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Lisa Coates

I also made it but omitted the cream and added garlic, chilli peppers and it was amazing


Used a variety of garden peppers and tomatoes! Blended in some jar roasted red peppers and homemade sauce. The end result was smooth, creamy & delicious!

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Babs Freeman

This sauce was very easy to put together! I used some store bought Roma tomatoes and some fresh tomatoes from my garden! I also added a little minced garlic to the onions. It came together nicely and was very creamy and delicious! I think I definitely will make this again!

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I didn’t have shallots so added garlic and basil to the sauce and blended in a 1/4 cup of parmesan it was outstanding!


This was a really delicious and simple recipe. I roasted a head of garlic with the bell pepper and tomatoes, and added a few cloves in the food processor. I also added some fresh herbs from my garden. So yummy!

Chad F

Amazing. I used baby bell peppers, about 15 of mixed colors, mostly red and 1.5 cartons of cherry tomatoes. Was also the first time I tried my food processor, it’s going to be tough to cook Italian without that again.


So good!! I used spicy chili infused olive oil and 4 cloves of garlic with the roasted pepper/heirloom cherry tomato combo. I also added marjoram into the sauce and warmed it in the skillet a bit to unlock the herb flavor. Thanks for sharing!


This recipe was amazing. I used a bunch of peppers from the garden just because I didn’t have enough red bells, a lot of which were hotter, but it turned out well. I think blackened chicken would be perfect with it (following the recipe, not using as many hot peppers as I did).

Nadia Colquiett

easy and satisfying! we used onion in place of the shallot and added mushrooms and habanero pepper 🙂