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!
Why you’ll love this easy pasta recipe
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 tips
- Ideal pasta choices include rigatoni, penne, fusilli, linguine, spaghetti, or pappardelle.
- For convenience, jarred roasted peppers are a great option.
- For a creamy texture, use whole milk, though half-and-half can be substituted. Just make sure not to use skimmed milk, otherwise the sauce could turn out too watery.
- You can make the sauce 1 day ahead of time and combine with the pasta just before serving.
- Pair with a big side salad drizzled with balsamic dressing.
- For a different twist, try topping with crispy bacon or toasted pine nuts.
Storage tips
- Leftovers will keep for up to 3 days in the fridge when stored in an airtight container.
- The dish can also be frozen for up to 3 months in airtight containers.
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Creamy roasted red pepper and sun dried tomato pasta
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.
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 - diced
- 2 garlic cloves - minced
- 1 tbsp tomato paste
- salt - to taste
- black pepper - to taste
- ½ tsp chili flakes - more or less to taste
- fresh thyme - for serving, optional
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. Dice the shallot and mince the garlic cloves.
- Bring a large pot of salted water to a boil. Boil the pasta until al dente, reserve 1 cup of the pasta cooking water, 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, tomato paste and Parmesan. Pour in milk, ¼ cup oil from the sun-dried tomatoes and ½ cup cooking water, season with salt, pepper ad chili flakes. Bring to a simmer.
- 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 needed.
- Toss with pasta. Add crushed chili, adjust salt and black pepper to your own taste and serve immediately with Parmesan and thyme. Enjoy!
Nutrition
Calories: 682kcalCarbohydrates: 121gProtein: 31gFat: 12gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gCholesterol: 25mgSodium: 628mgPotassium: 2489mgFiber: 14gSugar: 31gVitamin A: 6391IUVitamin C: 253mgCalcium: 352mgIron: 7mg
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