A simple, flavorful weeknight dinner: Creamy Roasted Red Pepper and Tomato Pasta. Roasted red chilis and in-season heirloom tomatoes are tossed on one tray, blended with basil and cream, then finished with butter and Parmesan.
If you want more pasta ideas, try Simple Anchovy Pasta with Lemon and Capers or Spicy Sausage Cherry Tomato Pasta.
Why You’ll Love This Recipe
This pasta comes together quickly and is full of smoky-sweet flavor from roasted peppers and tomatoes. Everything roasts on a single pan and then blends into a silky sauce. A touch of red chili adds a pleasant heat that makes the dish memorable.
- Preps in about 10 minutes and roasts on one pan for minimal cleanup
- Easy to customize—add chicken, shrimp, or another favorite protein
- Bright, smoky flavor with a kick from red jalapeño or similar chilis
- Tastes great hot or cold, making it versatile for leftovers or picnics
Recipe Ingredients
These are the main components and helpful notes for the recipe.
The Vegetable Base: Roast heirloom tomatoes, red bell peppers, and red chilis with onion and garlic, tossed in extra-virgin olive oil, kosher salt, and freshly ground black pepper.
Pasta: Short-cut pasta works best for catching the sauce—mezzi rigatoni, penne, lumache, or bow-tie. Spaghetti or linguine also work if you prefer long pasta.
Herbs: Fresh basil brightens the sauce and adds aroma; reserve a few leaves for serving.
Dairy: Blend the roasted vegetables with heavy cream, then toss the cooked pasta with butter and Parmesan for a glossy finish.
Exact ingredient quantities and the full recipe card appear below.
Tips and Substitutions
- Reserve about 1/2 cup of pasta cooking water before draining—starchy water helps the sauce cling to the pasta.
- Make it gluten-free by using your preferred gluten-free pasta.
- If you can’t find red jalapeño, substitute crushed red pepper flakes to add heat.
- Store the sauce separately for up to 3 days, or keep the finished pasta in an airtight container in the refrigerator for up to 3 days.
- Reheat gently in a skillet over low heat or briefly in the microwave.
- Short on time? Use store-bought roasted red peppers instead of roasting your own.
How to Make Creamy Roasted Red Pepper and Tomato Pasta
Step 1: Preheat oven to 400°F (200°C). In a baking dish, toss quartered heirloom tomatoes, sliced red bell peppers, halved red chilis, chopped onion, and garlic cloves with olive oil, salt, and pepper. Roast for 30–35 minutes, until softened and slightly charred.
Step 2: While the vegetables roast, bring a large pot of salted water to a boil and cook the pasta until just under al dente (check package directions). Reserve about 1/2 cup of the pasta water, then drain and return the pasta to the pot.
Step 3: Transfer the roasted vegetables and any pan juices to a blender with basil leaves. Blend until smooth. Stir in heavy cream and adjust seasoning with salt and pepper.
Step 4: Pour the sauce over the pasta in the pot over low heat. Stir in butter, grated Parmesan, and a splash of reserved pasta water to reach the desired consistency. Taste and season with salt and pepper. Serve topped with extra Parmesan, fresh basil, and cracked black pepper.
Full step-by-step instructions and exact measurements are included in the recipe card below.
Serving Recommendations
Serve this roasted red pepper pasta with simple sides for a complete meal.
- Light salads such as endive Caesar or citrus avocado with chili crisp pair nicely.
- Consider an elegant appetizer like roasted bone marrow or a fresh crudo for dinner parties.
- Grilled or roasted vegetables, like lemon-garlic artichokes, complement the pasta at a summer gathering.
Creamy Roasted Red Pepper Pasta FAQs
Yes. Use vegan butter, omit the Parmesan, and substitute coconut milk or a cashew cream to make the sauce dairy-free and vegan.
Shrimp, grilled chicken, or seared steak are all excellent additions if you want to add protein.
Coconut milk works well as a dairy-free substitute. Blended soaked cashews or almond cream also create a rich, creamy texture.
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Creamy Roasted Red Pepper and Tomato Pasta
Print Recipe
Equipment
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Chef’s knife
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Baking dish or sheet pan
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Blender
Ingredients
- 3 to 4 medium red heirloom tomatoes (about 1 1/2 pounds), quartered
- 2 small red bell peppers, cored and roughly sliced
- 2 red chilis, stems removed and halved
- 1 small yellow onion, roughly chopped
- 4 large garlic cloves
- 2 tablespoons extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- 1 pound short-cut pasta (rigatoni or similar)
- 1/4 cup heavy cream
- 4 to 5 sprigs fresh basil, plus more for serving
- 2 tablespoons unsalted butter
- 1/4 cup shredded Parmesan Reggiano, plus more for serving
Instructions
- Preheat oven to 400°F. Toss tomatoes, bell peppers, chilis, onion, and garlic with olive oil, salt, and pepper in a baking dish.
- Roast for 30–35 minutes until the vegetables are soft and have some char.
- Meanwhile, bring a large pot of water to a boil. Salt the water and cook pasta 1–2 minutes under package al dente time. Reserve 1/2 cup pasta water, then drain and return pasta to the pot.
- Transfer roasted vegetables and any pan juices to a blender with basil. Blend until smooth, then stir in heavy cream and season to taste with salt and pepper.
- Pour the sauce over the pasta in the pot over low heat. Add butter and Parmesan, tossing to combine. Add reserved pasta water as needed to loosen the sauce. Adjust seasoning.
- Serve in bowls topped with extra Parmesan, fresh basil leaves, and cracked black pepper.
Notes
- Make this gluten-free by using your preferred gluten-free pasta.
- Substitute crushed red pepper flakes if red jalapeños aren’t available.
- Store the sauce separately for up to 3 days, or keep finished pasta refrigerated in an airtight container for up to 3 days.
- Reheat gently in a skillet over low heat or briefly in the microwave.
Nutrition
, Carbohydrates: 3 g
, Protein: 1 g
, Fat: 18 g
Nutrition information is automatically calculated and should be used as an approximation.