Creamy roasted red pepper and sun dried tomato pasta.
Looking for an easy pasta dish that doesn’t skimp on flavor? This easy 20 minute pasta with roasted red peppers and sun-dried tomatoes should be on your weekly menu. It’s creamy, tasty and essentially fail proof.
Roasted red peppers blended with tomatoes, milk, some pasta cooking water and Parmesan then tossed with pasta. Boom, dinner is done!
This recipe stands right at the intersection of quick and easy dishes. It’s a winning crowd-pleaser and a total-shocker-delicious dish. No complaints over here, we’ve already reached a solid YUM status. Hope you love this one!
RECIPE NOTES
- Rigatoni, penne, fusilli, linguine, spaghetti or pappardelle work best.
- You can also use jarred roasted peppers.
- You can prepare the sauce beforehand and pair it pasta when you’re ready to eat.
- Serve with a big side salad drizzled with a balsamic dressing
- Storage: Leftovers will keep for 4 days in the fridge.
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Creamy roasted red pepper and sun dried tomato pasta
Ingredients
- 7 ounces pasta
- 3 red bell peppers or 1 jar (280 g/10 oz) roasted red bell peppers
- 3.5 ounces sun-dried tomatoes oil drained but reserved
- 2 ounces grated parmesan more for serving
- ¾ cup whole milk
- 1 shallot finely chopped
- 2 cloves garlic minced
- 1 tsp lemon juice
- 1 tbsp tomato paste
- salt to taste
- black pepper to taste
- ½ tsp crushed dried chili flakes
- fresh thyme for serving
Instructions
- If using fresh bell peppers: Place the bell peppers on a baking sheet lined with parchment paper. Turn on your broiler to 250°C/480°F and place the peppers on the highest rack, close to the heating element. Roast for about 5 minutes or until black spots appear, flip the peppers and continue to roast until all sides have been charred. Place bell peppers in a plastic bag. Seal and let steam for about 5 minutes. Pull off the skins and remove the seeds.
- In the meantime. Bring a large pot of salted water to a boil. Boil the pasta until al dente, reserve 1 cup of the pasta cooking water, and then drain.
- In a medium pot, heat 2 tablespoons oil reserved from sun-dried tomatoes, over medium low. Add garlic and shallot. Cook until soft, for about 5 minutes. Stir in the roasted bell peppers, sun-dried tomatoes, lemon juice, tomato paste and Parmesan. Pour in milk, ¼ cup oil from the sun-dried tomatoes and ½ cup cooking water, season with salt and pepper. Bring to a boil.
- Turn off the heat and mix with an immersion blender until smooth (or use a blender or a food processor). Thin the sauce with more cooking water if desired.
- Toss with pasta. Add crushed chili, adjust salt and black pepper to your own taste and serve immediately with Parmesan and thyme. Enjoy!
Nutrition
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