Creamy Roasted Red Pepper and Vegetable Pasta
Creamy Roasted Red Pepper and Vegetable Pasta
Ingredients
For the Roasted Vegetables
- 1 red bell pepper, seeded and sliced into 1/2-inch strips
- 1 yellow bell pepper, seeded and sliced into 1/2-inch strips
- 1 red onion, medium, peeled and sliced into 1/2-inch strips
- 1 zucchini, medium, trimmed and sliced into 1/2-inch half-moons
- 8 ounces button mushrooms, cleaned and halved
- 1 pint cherry tomatoes, whole
- 6 garlic cloves, whole, peeled
- 3 tablespoons olive oil
- 1 1/2 teaspoons Italian seasoning
- 1/2 teaspoon kosher salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
For the Pasta and Sauce
- 12 ounces fettuccine or tagliatelle pasta
- 1/2 cup vegetable broth
- 1/2 cup heavy cream
- 1/4 cup Parmesan cheese, freshly grated, for garnish
- 2 tablespoons fresh basil, chopped, for garnish (optional)
Instructions
- 1
Preheat your oven to 400°F. Line a large baking sheet with parchment paper for easy cleanup.
⏱️ 5 min•🌡️ 400
- 2
On the prepared baking sheet, combine the sliced red bell pepper, yellow bell pepper, red onion, zucchini, halved button mushrooms, whole cherry tomatoes, and peeled garlic cloves. Drizzle with olive oil, then sprinkle with Italian seasoning, kosher salt, and black pepper. Toss gently to ensure all vegetables are evenly coated.
⏱️ 10 min
- 3
Spread the seasoned vegetables in a single layer on the baking sheet. Roast in the preheated oven for 25-30 minutes, or until the vegetables are tender, slightly caramelized, and the bell peppers show some charring. The cherry tomatoes should be burst and juicy.
⏱️ 30 min•🌡️ 400
- 4
While the vegetables are roasting, bring a large pot of salted water to a rolling boil. Add the fettuccine or tagliatelle pasta and cook according to package directions until al dente. Before draining, reserve 1 cup of the pasta cooking water. Drain the pasta and set aside.
⏱️ 15 min
- 5
Carefully transfer the roasted vegetables (including any juices from the baking sheet) to a high-speed blender. Add the vegetable broth and heavy cream. Blend until the mixture is completely smooth and forms a rich, creamy, reddish-orange sauce. Be cautious when blending hot liquids.
⏱️ 5 min
- 6
Pour the smooth roasted vegetable sauce into a large pan or the pot you used for the pasta. Add the cooked and drained pasta. Toss thoroughly to coat every strand of pasta evenly with the creamy sauce. If the sauce appears too thick, add a splash or two of the reserved pasta cooking water until it reaches your desired consistency.
⏱️ 5 min
- 7
Serve the Creamy Roasted Red Pepper and Vegetable Pasta immediately. Garnish generously with freshly grated Parmesan cheese and optional fresh chopped basil.
Kitchen Tools
Nutrition Facts (per serving)
Creamy Roasted Red Pepper and Vegetable Pasta
Ingredients
For the Roasted Vegetables
- 1 red bell pepper, seeded and sliced into 1/2-inch strips
- 1 yellow bell pepper, seeded and sliced into 1/2-inch strips
- 1 red onion, medium, peeled and sliced into 1/2-inch strips
- 1 zucchini, medium, trimmed and sliced into 1/2-inch half-moons
- 8 ounces button mushrooms, cleaned and halved
- 1 pint cherry tomatoes, whole
- 6 garlic cloves, whole, peeled
- 3 tablespoons olive oil
- 1 1/2 teaspoons Italian seasoning
- 1/2 teaspoon kosher salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
For the Pasta and Sauce
- 12 ounces fettuccine or tagliatelle pasta
- 1/2 cup vegetable broth
- 1/2 cup heavy cream
- 1/4 cup Parmesan cheese, freshly grated, for garnish
- 2 tablespoons fresh basil, chopped, for garnish (optional)
Instructions
- 1
Preheat your oven to 400°F. Line a large baking sheet with parchment paper for easy cleanup.
⏱️ 5 min•🌡️ 400 - 2
On the prepared baking sheet, combine the sliced red bell pepper, yellow bell pepper, red onion, zucchini, halved button mushrooms, whole cherry tomatoes, and peeled garlic cloves. Drizzle with olive oil, then sprinkle with Italian seasoning, kosher salt, and black pepper. Toss gently to ensure all vegetables are evenly coated.
⏱️ 10 min - 3
Spread the seasoned vegetables in a single layer on the baking sheet. Roast in the preheated oven for 25-30 minutes, or until the vegetables are tender, slightly caramelized, and the bell peppers show some charring. The cherry tomatoes should be burst and juicy.
⏱️ 30 min•🌡️ 400 - 4
While the vegetables are roasting, bring a large pot of salted water to a rolling boil. Add the fettuccine or tagliatelle pasta and cook according to package directions until al dente. Before draining, reserve 1 cup of the pasta cooking water. Drain the pasta and set aside.
⏱️ 15 min - 5
Carefully transfer the roasted vegetables (including any juices from the baking sheet) to a high-speed blender. Add the vegetable broth and heavy cream. Blend until the mixture is completely smooth and forms a rich, creamy, reddish-orange sauce. Be cautious when blending hot liquids.
⏱️ 5 min - 6
Pour the smooth roasted vegetable sauce into a large pan or the pot you used for the pasta. Add the cooked and drained pasta. Toss thoroughly to coat every strand of pasta evenly with the creamy sauce. If the sauce appears too thick, add a splash or two of the reserved pasta cooking water until it reaches your desired consistency.
⏱️ 5 min - 7
Serve the Creamy Roasted Red Pepper and Vegetable Pasta immediately. Garnish generously with freshly grated Parmesan cheese and optional fresh chopped basil.