Silky Red Pepper Tomato Pasta
Description
This pasta dish combines the sweetness of roasted red bell peppers with the tanginess of ripe tomatoes, all blended into a creamy, silky sauce. Enhanced with garlic, onion, and a touch of cream or cashew (for a vegan option), it’s a rich and comforting dish perfect for weeknights or impressing guests. The sauce coats pasta beautifully and pairs well with fresh basil and Parmesan (or vegan alternatives).
Ingredients (Serves 4)
For the sauce:
2 large red bell peppers, roasted and peeled
4 medium ripe tomatoes (or 1 can of whole peeled tomatoes)
1 small onion, chopped
3 cloves garlic, minced
2 tbsp olive oil
1/4 tsp red pepper flakes (optional, for heat)
1/2 tsp smoked paprika
1/2 tsp dried oregano or Italian herbs
Salt & pepper to taste
1/4 cup heavy cream or 1/3 cup cashews soaked for vegan option
1/4 cup Parmesan cheese (optional, vegan Parmesan if needed)
For the pasta:
300g (10 oz) pasta (fettuccine, linguine, penne, or your favorite)
Salt for pasta water
Garnish:
Fresh basil leaves
More grated Parmesan (optional)
Instructions
1. Roast the Red Peppers (if using fresh)
Preheat the oven to 220°C (425°F).
Halve and deseed the red peppers, place skin-side up on a baking sheet, and roast for 20-25 minutes until skins are charred.
Transfer to a bowl, cover, and let steam for 10 minutes, then peel the skin off.
2. Sauté the Base
Heat olive oil in a pan over medium heat.
Add chopped onion and sauté for 4–5 minutes until translucent.
Add garlic and red pepper flakes; sauté another 1 minute.
3. Blend the Sauce
In a blender, add roasted peppers, sautéed onions and garlic, tomatoes, smoked paprika, oregano, salt, pepper, and cream or soaked cashews.
Blend until completely smooth and silky.
4. Cook the Pasta
Boil water in a large pot, salt it generously, and cook pasta according to package instructions.
Reserve 1/2 cup of pasta water before draining.
5. Heat the Sauce
Pour the blended sauce into the same pan used earlier.
Simmer for 5–7 minutes on low heat. Add Parmesan if using.
If needed, add pasta water a bit at a time to adjust the sauce consistency.
6. Combine & Serve
Add cooked pasta to the sauce and toss to coat evenly.
Serve warm with fresh basil and additional cheese.
Nutritional Information (Per Serving — based on cream & Parmesan)
Nutrient Amount
Calories ~460 kcal
Protein 12–14 g
Carbohydrates 55–60 g
Fat 20–25 g
Saturated Fat 6–8 g
Fiber 5–7 g
Sugar 8–10 g
Sodium 300–500 mg
Using cashews and skipping cheese reduces saturated fat and cholesterol.
Total Time
Prep Time: 10 min
Roasting Time: 25 min (can be done ahead)
Coking Time: 15–20 min
Total: 40–55 min
Frequently Asked Questions (FAQ)
Q: Can I use jarred roasted red peppers?
A: Yes! Use 1 cup of drained jarred roasted peppers to save time.
Q: Is this sauce vegan?
A: It can be! Just substitute cream with blended soaked cashews and use vegan Parmesan.
Q: Can I make it ahead of time?
A: Absolutely. The sauce can be stored in the fridge for 3–4 days or frozen for 2 months.
Q: What’s the best pasta type for this sauce?
A: Any pasta with surface area to catch sauce—fettuccine, penne, rigatoni, or even spaghetti.
Q: How can I make it spicier?
A: Add more red pepper flakes or a bit of chili paste when sautéing the garlic.