Roasted Red Pepper and Tomato Pasta – A Creamy & Flavorful Delight 🍅
Craving something creamy, comforting, and loaded with flavor—but still veggie-forward? This *Roasted Red Pepper and Tomato Pasta* hits all the right notes. Blended into a velvety sauce, sweet red peppers and ripe tomatoes coat every noodle with irresistible richness. Bonus: it’s weeknight-easy and meal-prep friendly! 🍽️🌿
Why You’ll Love This Recipe 💚
- ✅ Flavor-Packed: Roasted peppers bring smoky-sweet depth to every bite.
- ✅ Velvety Texture: The creamy tomato base feels indulgent—without the heavy cream.
- ✅ Great for Batch Cooking: Stores and reheats like a dream.
🍅 Ingredients
- 12 oz pasta of choice (penne or rigatoni work well)
- 2 large roasted red bell peppers (jarred or homemade)
- 1 can (14.5 oz) diced tomatoes
- 3 cloves garlic, minced
- 1 small onion, chopped
- 2 tbsp olive oil
- ¼ cup grated Parmesan (plus extra for topping)
- Salt & black pepper, to taste
- Red chili flakes (optional)
- Fresh basil, for garnish
👩🍳 Step-by-Step Instructions
- Cook the pasta: Bring salted water to a boil and cook pasta until al dente. Reserve ½ cup of pasta water before draining.
- Sauté the aromatics: In a skillet, heat olive oil over medium. Add chopped onion and garlic and cook until translucent and fragrant, about 4–5 minutes.
- Make the sauce: In a blender, combine sautéed onion/garlic, roasted peppers, diced tomatoes, Parmesan, and seasonings. Blend until smooth and creamy.
- Simmer: Return the sauce to the skillet and simmer for 5–7 minutes. Adjust consistency with pasta water if needed.
- Toss & serve: Mix the cooked pasta into the sauce. Garnish with basil, extra cheese, and a pinch of chili flakes if desired.
💡 Pro Tips & Variations
- ✨ Homemade Roasted Peppers: Roast whole peppers at 450°F until charred, peel and deseed.
- ✨ Dairy-Free? Use nutritional yeast in place of Parmesan for a vegan version.
- ✨ Add Protein: Toss in grilled chicken, shrimp, or chickpeas for extra staying power.
🥗 Nutritional Benefits
Packed with vitamin C and antioxidants from roasted peppers and tomatoes, this dish supports immunity and heart health. Whole grain or legume pasta adds fiber and sustained energy.
🥡 Make-Ahead & Storage Tips
- 🧊 Make-ahead: The sauce can be made 3 days in advance and stored in the fridge.
- 🥡 Storage: Keep leftovers in an airtight container for up to 4 days.
- 🔥 Reheat: Gently reheat in a skillet with a splash of water or broth to loosen the sauce.
❓ FAQ
- Can I use fresh tomatoes instead of canned?
Yes! Just simmer peeled, chopped tomatoes until soft before blending. - How spicy is this dish?
It’s mild unless you add red chili flakes. Adjust heat to your preference. - Can I freeze the sauce?
Absolutely! It freezes well for up to 3 months. Thaw in the fridge overnight before reheating.
Buon Appetito! 🍅🇮🇹
If you made this Roasted Red Pepper and Tomato Pasta, drop a comment or share it on Pinterest! Let’s keep mealtime exciting and colorful. 💚
