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Pasta with tomatoes and bell peppers in a white bowl
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Roasted Tomato and Bell Pepper Pasta

Try this easy weeknight roasted tomato and bell pepper pasta dish for your next dinner in. You'll love the fresh flavors in this light, creamy sauce!
Course Main Course
Cuisine American, Italian
Keyword pasta
Prep Time 25 minutes
Cook Time 10 minutes
Total Time 35 minutes
Servings 4 people
Calories 506kcal

Ingredients

  • 1 lb (16 oz.) linguini or pasta of choice
  • 10.5 oz. cherry tomatoes
  • 1 medium red bell pepper , roughly chopped
  • 4 Tbsp. extra virgin olive oil (divided)
  • 1 shallot* , chopped finely
  • 1 cup heavy cream
  • salt , to taste
  • pepper , to taste
  • red pepper chili flakes , to taste

Instructions

  • Preheat oven to 400° F. Line a baking sheet with foil. Toss cherry tomatoes onto sheet pan (no need to cut them). Add bell peppers to the pan and toss veggies with 2 Tbsp. olive oil. Bake for 20-25 minute, or until veggies become tender.
  • Meanwhile, boil water for linguini in a large stockpot and add a dash of salt to the water. Cook pasta according to package directions.
  • In a deep pan or skillet, add shallot and remaining olive oil and cook over medium heat for about 3 minutes, stirring occasionally. By this time, the tomatoes and veggies should be finished. Pulse them in a food processor until it becomes a "sauce." Pour this sauce into the shallots and add in heavy cream. Let it come to a simmer.
  • Add in cooked noodles and season with salt, pepper and red pepper chili flakes. Garnish with parsley and Parmesan if desired. 

Video

Notes

  • *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

Serving: 1serving | Calories: 506kcal