Creamy Roasted Red Pepper Pasta

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.

Course Main Course

Cuisine American, Italian

Keyword pasta

Prep Time 10

Cook Time 30

Total Time 40

Servings servings

Calories 537kcal

Author Tawnie Graham of Kroll's Korner

Equipment

Ingredients

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)

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Instructions

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)

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