Creamy Roasted Red Pepper Pasta
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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!
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Made with red bell peppers, cherry tomatoes, shallots, cream, and fresh basil.
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To make, preheat the oven to 400° F. Line a baking sheet with foil.Toss the cherry tomatoes and the diced bell peppers onto the sheet pan.
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Toss veggies with 1-2 Tbsp. olive oil and some salt and pepper. Bake for 20-25 minutes or until the veggies become tender.
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Meanwhile, cook the pasta according to package directions, drain and set aside.
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Add the shallot and remaining olive oil in a deep pan or skillet. Cook over medium heat for about 3-5 minutes.
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Once tomato and veggies are done, pulse the shallots, tomatoes, and bell peppers in a food processor until they become a "sauce."
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Pour this sauce back into the skillet and add in the heavy cream. Let it come to a simmer.
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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.
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Add the cooked linguine into the sauce.
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Toss to coat.
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Garnish with lots of Parmesan and fresh basil, if using! Enjoy.
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