Discover the irresistible flavors of this Roasted Tomato and Bell Pepper Pasta, a dish that brings vibrant ingredients to life with minimal effort. This recipe transforms simple vegetables into a rich, flavorful sauce through the magic of roasting.
Perfect for busy weeknights, it’s a wholesome and satisfying meal your whole family will love.
Table of Contents
Why You’ll Love This Roasted Tomato and Bell Pepper Pasta
- Simple Ingredients: You’ll find accessible, fresh produce like ripe tomatoes and sweet bell peppers at your local store. These natural flavors are the stars of this easy meal.
- Minimal Hands-On Time: The oven handles most of the work for this Roasted Tomato and Bell Pepper Pasta, freeing you up to relax. Just chop, toss, and let the heat do its job. For another easy option, consider trying a creamy one-pot French onion pasta.
- Rich, Deep Flavor: Roasting intensifies the natural sweetness of the tomatoes and peppers, creating a complex, savory sauce.
Studies in culinary science explain how caramelization enhances the natural sugars and flavors in roasted vegetables.
It builds incredible depth that tastes gourmet. - Customizable: Easily adapt this versatile dish to your preferences or what you have on hand. Swap out cheeses, add different herbs, or boost the protein.
- Hearty & Comforting: This is a satisfying and comforting meal, making it perfect for cozy family dinners. Enjoy the warmth and deliciousness it brings to your table.
Ingredients
Creating this delicious Roasted Tomato and Bell Pepper Pasta starts with fresh, quality ingredients that transform beautifully in the oven.
- 500 g (17 oz) Cherry Tomatoes: These burst with sweet juiciness when roasted.
- 2 large Red Bell Peppers: They caramelize to perfection, adding a sweet depth.
- 1 Red Onion: Peeled and quartered, it adds aromatic flavor to the roast.
- 2 Garlic Bulbs: Halved, the cloves become incredibly soft and sweet after roasting.
- 4 tbsp Olive Oil: Essential for coating vegetables and achieving that golden roast.
- 1 tbsp Dried Oregano: A classic Mediterranean herb that complements the tomatoes.
- 100 mL (1/2 cup) Heavy Cream: Creates a wonderfully rich and silky smooth sauce.
- 500 g (17 oz) Pasta: Choose your favorite shape; creamy garlic chicken penne, rigatoni, or fusilli work great.
- 125 g (4.5 oz) Burrata Cheese: Tear this creamy, luxurious cheese over the finished dish.
- 50 g (1.7 oz) Parmesan Cheese: Freshly grated, it adds a salty, umami finish.
- Fresh Basil: A bright, aromatic garnish that adds a final flourish.
- Salt & Black Pepper: Season generously to perfectly enhance all the flavors.
Notes & Substitutions
- Tomatoes: Feel free to use grape tomatoes or halved Roma tomatoes instead of cherry tomatoes.
- Bell Peppers: Yellow or orange bell peppers are excellent alternatives and will also roast beautifully.
- Onion: Shallots or a small white onion can be used if red onion isn’t available.
- Garlic: For a quicker prep, use 8-10 pre-peeled garlic cloves instead of whole bulbs.
- Herbs: Experiment with dried thyme, rosemary, or a good quality Italian seasoning blend.
- Cream: Full-fat coconut milk or a dairy-free cream alternative works well for a dairy-free option.
- Cheese: Fresh mozzarella, ricotta cheese, or crumbled feta can be delightful substitutes for burrata.
- Pasta: Gluten-free pasta varieties are perfect for dietary needs and will work seamlessly with the sauce.
Instructions For Roasted Tomato and Bell Pepper Pasta
This Roasted Tomato and Bell Pepper Pasta recipe is designed for ease, bringing incredible flavor to your table with simple steps.
- Preheat Oven: Set your oven to 160 C / 320 F. Ensure it’s fully preheated before adding your vegetables.
- Prep Vegetables: Halve the red bell peppers, discarding the seeds and stems. Quarter the peeled red onion. Halve the garlic bulbs crosswise.
- Combine & Roast Vegetables: In a large oven-proof dish, combine the cherry tomatoes, red pepper halves, quartered onion, and halved garlic bulbs. Drizzle with 4 tablespoons of olive oil, sprinkle with 1 tablespoon of dried oregano, and season very generously with salt and black pepper. Toss everything gently to ensure an even coating. Arrange the vegetables in a single layer in the dish. Bake for 50 minutes.
- Steam Bell Peppers: Carefully remove the baking dish from the oven. Using tongs, transfer only the roasted red bell peppers to a separate mixing bowl. Immediately cover the bowl tightly with plastic wrap or a clean tea towel. Let the peppers steam for a minimum of 10 minutes; this step makes peeling the skin incredibly easy.
- Peel Peppers & Squeeze Garlic: Once the bell peppers are cool enough to handle, remove the skin and discard any remaining seeds. Gently squeeze the soft, sweet roasted garlic cloves out of their skins.
- Blend Sauce: Add the peeled red peppers, squeezed garlic cloves, and 100 mL (1/2 cup) heavy cream to the baking dish, which still contains the roasted tomatoes and onion. Using an immersion blender, blend directly in the dish until the sauce is smooth and creamy. If using a regular blender, allow the contents to cool slightly before carefully transferring them to blend.
- Cook Pasta: Bring a large pot of heavily salted water to a rolling boil. Add your chosen pasta and cook according to package directions for al dente, but drain it 1-2 minutes before the suggested cooking time. Reserve up to ½ – 1 cup of the starchy pasta water before draining.
- Combine Pasta & Sauce: Transfer the drained pasta directly into the baking dish with the creamy sauce. Stir gently to ensure every strand is coated.
- Adjust Consistency: Slowly add the reserved pasta water, a little at a time, stirring constantly. This helps create a smooth, silky sauce that clings perfectly to the pasta.
- Serve with Cheese & Herbs: Break the burrata ball into rustic pieces and disperse them generously over the hot pasta. Finish by sprinkling over the freshly grated Parmesan cheese and a handful of fresh basil leaves. Serve immediately and enjoy your delicious Roasted Tomato and Bell Pepper Pasta!
Pro Tips & Troubleshooting
- Deep Flavor Roasting: Ensure you don’t overcrowd the baking dish when roasting. Use two dishes if necessary for proper caramelization and the best flavor.
- Perfectly Cooked Pasta: Always cook your pasta 1-2 minutes shy of al dente for this dish. It will finish cooking slightly in the warm sauce, preventing it from becoming mushy.
- Silky Smooth Sauce: Blend the sauce thoroughly using an immersion or regular blender. A smooth sauce creates a luxurious mouthfeel that coats the pasta beautifully.
- Seasoning is Key: Taste the sauce before adding the pasta and adjust salt and pepper as needed. Roasted vegetables love generous seasoning.
- Avoid Watery Sauce: Add the reserved pasta water gradually. You might not need all of it; stop when the sauce reaches your desired creamy consistency.
- Peeling Bell Peppers: Steaming the roasted bell peppers immediately after they come out of the oven is crucial. It loosens the skin, making it incredibly easy to peel by hand.
Serving Suggestions, Storage, and Variations
Make this Roasted Tomato and Bell Pepper Pasta your own with these tips.
Serving Suggestions
- Serve this delightful pasta dish alongside warm, crusty bread to sop up every last bit of the delicious sauce.
- A simple green salad with a light vinaigrette, such as a strawberry spinach salad, makes a refreshing complement to the richness of the pasta.
- For a heartier meal, pair it with grilled chicken breasts, pan-seared shrimp, or lemon garlic salmon piccata.
Storage Instructions
- Refrigerate: Store any leftover Roasted Tomato and Bell Pepper Pasta in an airtight container in the refrigerator for up to 3-4 days.
- Sauce Separation: For best results, store the sauce separately from the cooked pasta if you plan to eat it later. Reheat the sauce gently and then toss with freshly cooked or reheated pasta.
- Freezing: The sauce freezes well for up to 3 months. Thaw overnight in the refrigerator before gently reheating and tossing with freshly cooked pasta.
Flavor Variations
- Add Protein: Stir in cooked shredded chicken, browned Italian sausage, or roasted chickpeas for an extra protein boost.
- Spice It Up: A pinch of red pepper flakes added with the vegetables before roasting, or stirred into the sauce, will give it a nice kick.
- Extra Veggies: Wilt a handful of fresh spinach into the warm sauce, or stir in sautéed zucchini or mushrooms.
- Herbaceous: Experiment with other fresh herbs like chopped rosemary or thyme, added after blending the sauce.
- Dairy-Free: Substitute the heavy cream with full-fat coconut milk and use nutritional yeast instead of Parmesan for a cheesy flavor.
Nutrition Information
This Roasted Tomato and Bell Pepper Pasta offers a balanced meal with good sources of vitamins and fiber. Here’s an estimated nutritional breakdown per serving, based on 6 servings.
| Nutrient | Amount (Estimated per serving) |
|---|---|
| Calories | 550-600 kcal |
| Total Fat | 25-30 g |
| Saturated Fat | 10-12 g |
| Cholesterol | 40-50 mg |
| Sodium | 400-500 mg |
| Total Carbohydrates | 65-70 g |
| Dietary Fiber | 5-7 g |
| Sugars | 8-10 g |
| Protein | 18-20 g |
The Academy of Nutrition and Dietetics highlights how bell peppers are rich in Vitamin C, Vitamin A, and antioxidants. This dish is a good source of Vitamin C, Vitamin A, and fiber from the vegetables. You can customize it to fit specific dietary needs by adjusting ingredients, such as choosing whole wheat pasta or reducing cream for lower fat content.
Frequently Asked Questions
Can I make this pasta ahead of time?
Yes, you can roast the vegetables and blend the sauce up to 2 days in advance. Store the sauce in an airtight container in the refrigerator and cook the pasta fresh when ready to serve.
What kind of pasta works best?
Medium-sized pasta shapes like penne, rigatoni, or fusilli are excellent. They have crevices that perfectly capture the creamy sauce.
How do I get the bell pepper skin off easily?
Steaming the roasted bell peppers immediately after removing them from the oven is key. Cover them tightly in a bowl for at least 10 minutes to loosen the skins, making them very easy to peel.
Conclusion
This Roasted Tomato and Bell Pepper Pasta truly redefines weeknight cooking, proving that incredible flavor doesn’t require hours in the kitchen. With its simple steps and vibrant, wholesome ingredients, you’ll discover a rich, comforting meal that’s both easy to make and deeply satisfying.
Encourage your family and friends to gather around and savor every bite of this fresh, roasted goodness. Share your creations online and inspire others to try this fantastic recipe!
Roasted Tomato and Bell Pepper Pasta
This vibrant Roasted Tomato and Bell Pepper Pasta transforms simple vegetables into a rich, flavorful sauce through the magic of roasting. A wholesome, comforting meal for any night.
Ingredients
Equipment
Method
- Preheat oven to 160°C (320°F).
- Prep bell peppers by halving and removing seeds, quarter the onion, and halve the garlic bulbs crosswise.
- In an ovenproof dish, combine tomatoes, bell peppers, onion, and garlic. Drizzle with olive oil, oregano, salt, and pepper. Toss to coat. Roast for 50 minutes.
- Remove only bell peppers to a bowl, cover to steam for 10 minutes. Peel skins once cool.
- Squeeze garlic cloves from skins. Return peeled peppers and garlic to dish with roasted tomatoes and onion. Add cream and blend until smooth.
- Cook pasta in salted boiling water until just before al dente. Reserve ½-1 cup of pasta water, then drain.
- Combine drained pasta with blended sauce in dish. Stir to coat evenly.
- Gradually add reserved pasta water to reach desired sauce consistency.
- Top with torn burrata, grated Parmesan, and fresh basil. Serve immediately.
Nutrition
Notes
- Burrata can be substituted with ricotta, mozzarella, or feta for variation.
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