Tender pasta in a creamy sauce with roasted vegetables — a vibrant dish for a cozy dinner. The sweetness of peppers and tomatoes, the juiciness of zucchini and mushrooms, the silky sauce, and a dusting of Parmesan create a balanced, satisfying flavor with very little fuss.
Ingredients
- Tagliatelle or fettuccine pasta — 320 g (11 1/4 oz)
- Red bell pepper — 1
- Yellow bell pepper — 1
- Red onion — 1
- Zucchini — 1
- Button mushrooms — 250 g (9 oz)
- Cherry tomatoes — 200 g (7 oz)
- Olive oil — 3 tbsp
- Dried Italian herbs — 1 tsp
- Sweet or smoked paprika — 1/2 tsp
- Salt — 3/4 tsp, or to taste
- Ground black pepper — 1/4 tsp
- Heavy cream 20% or vegetable/chicken broth — 200 ml (3/4 cup plus 1 tbsp)
- Parmesan, grated — 50 g (1 3/4 oz)
How to Make It
- Preheat the oven to 220°C (428°F). Line a baking sheet with parchment paper.
- Prepare the vegetables: core and cut the peppers into large wedges, slice the zucchini into half-moons, the onion into half-rings, and the mushrooms into slices. Leave the cherry tomatoes whole.
- Spread the vegetables on the baking sheet, drizzle with olive oil, and sprinkle with herbs, paprika, salt, and pepper. Toss to coat.
- Roast for 20–25 minutes, until tender and lightly caramelized, tossing halfway through.
- About 10 minutes before the vegetables are done, cook the pasta in a large pot of well-salted water until al dente. Drain well.
- Transfer half of the roasted vegetables to a blender, add the cream or broth, and blend until smooth and velvety.
- Pour the sauce into a large skillet and warm over medium heat for 1–2 minutes, just until slightly thickened.
- Add the pasta and the remaining roasted vegetables, toss gently, and heat for 1 more minute.
- Serve immediately, generously finished with grated Parmesan.
Nutrition Facts (per serving)
| Calories | ≈ 580 kcal |
| Protein | ≈ 17 g |
| Fat | ≈ 23 g |
| Carbohydrates | ≈ 65 g |
| Fiber | ≈ 7 g |
| Sodium | ≈ 600 mg |
📹 Watch video recipe in our Telegram channel
Tips and Variations
- No cream: use hot vegetable or chicken broth for a lighter, brighter sauce.
- Vegan version: use vegetable broth and swap the Parmesan for plant-based cheese or nutritional yeast.
- Sauce texture: if you prefer a silkier sauce, add another 30–50 ml (2–3 tbsp) of cream or broth and blend a little longer.
- Vegetable swaps: eggplant, broccoli, or squash all work well — choose what is in season.
- Seasoning: try thyme or rosemary instead of Italian herbs; smoked paprika adds a subtle smoky note.
- For extra body: stir in a little reserved pasta water if the sauce feels too thick; it emulsifies beautifully.
What to Serve It With
- A green salad dressed simply with olive oil and lemon.
- Crusty ciabatta or garlic toast.
- A glass of dry white wine or a chilled lemonade.
FAQ
Can I make the sauce without cream?
Yes. Replace the cream with hot vegetable or chicken broth and blend part of the roasted vegetables — the sauce will be light and aromatic.
What other vegetables are good for roasting?
Eggplant, broccoli, cauliflower, squash, and sweet onions all work beautifully. Cut them into similar-sized pieces so they roast evenly.
How should I store and reheat leftovers?
Store leftovers in the refrigerator for up to 2 days in an airtight container. Reheat in a skillet over low heat with a splash of water or cream.