Creamy Roasted Red Pepper & Tomato Pasta
Creamy Roasted Red Pepper & Tomato Pasta
Ingredients
Vegetables
- 4 red bell peppers, large, halved and seeded
- 2 cups cherry tomatoes
- 3 shallots, peeled and halved
- 2 garlic heads, whole, halved horizontally
Oil and Seasoning
- 1/3 cup olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1 teaspoon smoked paprika
- 1/2 teaspoon red pepper flakes, optional
Sauce and Pasta
- 4 ounces cream cheese
- 1/2 cup fresh basil leaves
- 12 ounces pasta
- 1 cup pasta water, reserved
For Topping
- as needed Parmesan cheese, grated
- as needed fresh basil leaves
Instructions
- 1
Preheat the oven to 425°F. Add the halved and seeded red bell peppers, cherry tomatoes, peeled and halved shallots, and horizontally halved garlic heads to a large sheet pan. Drizzle all the vegetables generously with 1/3 cup olive oil. Season them evenly with 1 teaspoon kosher salt, 1/2 teaspoon black pepper, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon dried oregano, 1/2 teaspoon dried thyme, 1 teaspoon smoked paprika, and 1/2 teaspoon red pepper flakes (if using).
⏱️ 5 min•🌡️ 425
- 2
Roast the seasoned vegetables in the preheated oven for 30 minutes, or until they are soft and slightly charred.
⏱️ 30 min•🌡️ 425
- 3
While the vegetables are roasting, cook 12 ounces of pasta in a large pot of salted boiling water according to package directions until it is al dente. Before draining the pasta, carefully scoop out and reserve 1 cup of the pasta water. Then, drain the cooked pasta.
⏱️ 10 min
- 4
Once the roasted vegetables are done, carefully squeeze the soft, roasted garlic from its skins into a blender. Add all the other roasted vegetables from the sheet pan (red peppers, tomatoes, and shallots) to the blender. Add 4 ounces of cream cheese, 1/2 cup fresh basil leaves, and 1/2 cup of the reserved pasta water to the blender.
⏱️ 5 min
- 5
Blend all the ingredients until the sauce is completely smooth and creamy. If the sauce is too thick, add more of the reserved pasta water, a little at a time, until the desired consistency is reached.
⏱️ 3 min
- 6
Pour the blended sauce into a large pan or the pot you used for the pasta. Place the pan over medium heat. Add the cooked pasta to the pan with the sauce and toss until the pasta is fully coated and heated through.
⏱️ 5 min
- 7
Serve the pasta immediately. Top each serving with grated Parmesan cheese and additional fresh basil leaves, as needed, before enjoying.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Roasted Red Pepper & Tomato Pasta
Vegetables
- 4 red bell peppers, large, halved and seeded
- 2 cups cherry tomatoes
- 3 shallots, peeled and halved
- 2 garlic heads, whole, halved horizontally
Oil and Seasoning
- 1/3 cup olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1 teaspoon smoked paprika
- 1/2 teaspoon red pepper flakes, optional
Sauce and Pasta
- 4 ounces cream cheese
- 1/2 cup fresh basil leaves
- 12 ounces pasta
- 1 cup pasta water, reserved
For Topping
- as needed Parmesan cheese, grated
- as needed fresh basil leaves
Instructions
- 1
Preheat the oven to 425°F. Add the halved and seeded red bell peppers, cherry tomatoes, peeled and halved shallots, and horizontally halved garlic heads to a large sheet pan. Drizzle all the vegetables generously with 1/3 cup olive oil. Season them evenly with 1 teaspoon kosher salt, 1/2 teaspoon black pepper, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon dried oregano, 1/2 teaspoon dried thyme, 1 teaspoon smoked paprika, and 1/2 teaspoon red pepper flakes (if using).
⏱️ 5 min•🌡️ 425 - 2
Roast the seasoned vegetables in the preheated oven for 30 minutes, or until they are soft and slightly charred.
⏱️ 30 min•🌡️ 425 - 3
While the vegetables are roasting, cook 12 ounces of pasta in a large pot of salted boiling water according to package directions until it is al dente. Before draining the pasta, carefully scoop out and reserve 1 cup of the pasta water. Then, drain the cooked pasta.
⏱️ 10 min - 4
Once the roasted vegetables are done, carefully squeeze the soft, roasted garlic from its skins into a blender. Add all the other roasted vegetables from the sheet pan (red peppers, tomatoes, and shallots) to the blender. Add 4 ounces of cream cheese, 1/2 cup fresh basil leaves, and 1/2 cup of the reserved pasta water to the blender.
⏱️ 5 min - 5
Blend all the ingredients until the sauce is completely smooth and creamy. If the sauce is too thick, add more of the reserved pasta water, a little at a time, until the desired consistency is reached.
⏱️ 3 min - 6
Pour the blended sauce into a large pan or the pot you used for the pasta. Place the pan over medium heat. Add the cooked pasta to the pan with the sauce and toss until the pasta is fully coated and heated through.
⏱️ 5 min - 7
Serve the pasta immediately. Top each serving with grated Parmesan cheese and additional fresh basil leaves, as needed, before enjoying.
⏱️ 2 min