This creamy roasted red pepper pasta is the perfect choice if you want to elevate your pasta night with vibrant flavor and creamy goodness.
This sauce is made by roasting cherry tomatoes and red bell peppers, combining the sweetness of the red bell peppers with the rich, tangy flavors of the tomatoes. At the end, cream is added for a luscious, creamy sauce that creates comforting, crave-worthy pasta.
It’s a recipe that transforms simple ingredients into a restaurant-quality meal, making it an impressive pasta bursting with fresh flavors.
Enjoy on its own with plenty of fresh herbs and parmesan on top, or pair with a protein and veggie. I know you’ll love it!
Ingredient Notes
You can scroll down to the recipe card for the full list of ingredients and measurements.
- Linguini : I like this sauce with pretty much any pasta shape; feel free to use any pasta shape you prefer!
- Cherry tomatoes: I love the slight sweetness and flavor of cherry tomatoes. But any ripe, fresh tomatoes work great for the best flavor.
- Red bell pepper: roasted red bell peppers are a great way to add flavor to the sauce. Roasting intensifies their sweetness and umami factor.
- Heavy cream: Heavy cream provides a rich and creamy texture to the sauce. For a dairy-free alternative, coconut cream can be used; just note that it will add a subtle coconut flavor, but it will complement the roasted vegetables.
- Shallot : It has a milder flavor than white or yellow onions.
- Olive oil: Opt for a good quality extra virgin olive oil for a richer flavor.
- Other ingredients needed: salt and pepper, chili flakes, fresh herbs, Parmesan
Step by Step Directions
You can scroll down to the recipe card for the full recipe.
Roast bell peppers & tomatoes
Add to a sheet pan, toss with olive oil, salt, and pepper. Bake for ~20 minutes.
Blend
Saute shallots and blend with the roasted veggies.
Add cream
Add the heavy cream to make it luscious. Simmer & blend again either with an immersion blender or high powered blender if you’d like it smooth like shown in this photo!
Toss in cooked pasta
Add in the cooked pasta of choice and stir to combine. Add seasonings and adjust as desired.
Garnish & ENJOY!
Add tons of Parmesan and fresh basil, then devour!
Can I add a protein to this pasta?
Of course! This roasted bell pepper pasta is a great base for almost any protein. A few of my favorite add-ins include meatballs, shrimp, chicken sausage, grilled chicken, and diced tofu.
Can I use another type of pasta?
Yes, any pasta will work for this roasted tomato pasta recipe. I like pairing long noodles with the creamy red pepper sauce, but any pasta shape will work.
How to reheat pasta
If not reheated the right way, leftover pasta can become incredibly rubbery. If you have leftover roasted red pepper pasta, I recommend reheating it in a skillet with a little water or cream over low heat. The extra liquid will prevent the pasta from drying out and becoming chewy.
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Creamy Roasted Red Pepper Pasta
Equipment
- Chefs Knife
- Nonstick skillet
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)
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.
