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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Calories Per Serving: 576 kcalCreamy roasted red pepper and sun dried tomato pasta
Ingredients
Instructions
Notes
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.