A deeply savory vegetable sauce of roasted sweet peppers and tomatoes, rounded out with cream and Parmesan, turns everyday pasta into a restaurant-worthy dinner. Brilliant color, the natural sweetness of the vegetables, and a bright touch of lemon bring balance and comfort to every bite. Serve it as a standalone dish or as a delicate side to meat, fish, or seafood.
Ingredients
- Sweet peppers — 9 oz | 250 g
- Cherry tomatoes — 7 oz | 200 g
- Shallots — 2 pcs.
- Garlic — 3 cloves
- Olive oil — 2 tbsp | 30 ml
- 15% cream — 3/4 cup | 200 ml
- Parmesan cheese, grated — 1 oz | 30 g
- Lemon juice — 1 tbsp | 15 ml
- Pasta, dry — 9 oz | 250 g
- Pasta cooking water — 1/4–3/8 cup | 60–100 ml
- Salt and black pepper — to taste
Step-by-step recipe
- Preheat the oven to 400°F | 200°C. Seed the peppers and cut them into wide strips, leave the cherry tomatoes whole or halve them, cut the shallots in half lengthwise, and lightly crush the garlic cloves.
- Spread the vegetables on a baking sheet, drizzle with olive oil, season with salt, toss, and roast for 20 minutes until tender and lightly caramelized.
- Meanwhile, cook the pasta in plenty of salted water until al dente. Drain, reserving 1/4–3/8 cup | 60–100 ml of the cooking water.
- Transfer the roasted vegetables to a blender, pour in the warm cream, and blend until smooth.
- Pour the sauce into a skillet, bring it to a gentle simmer, then add lemon juice, grated Parmesan, black pepper, and salt if needed. Thin with a little pasta water until the sauce is luxuriously creamy.
- Add the cooked pasta to the sauce and toss over the heat for 1–2 minutes so it absorbs every bit of flavor. Serve at once, finishing with extra Parmesan and fresh herbs if you like.
Nutrition per serving
| Nutrition | Amount |
|---|---|
| Calories | ≈ 555 kcal |
| Protein | ≈ 16 g |
| Fat | ≈ 23 g |
| Carbohydrates | ≈ 70 g |
📹 Watch the video recipe on our Telegram channel: @alwaysyummy
Tips and variations
- Pasta: tubular shapes such as rigatoni or penne, or short spiral pasta, hold the sauce beautifully.
- Without a blender: use an immersion blender directly in the pan, or pass the sauce through a sieve for an even silkier finish.
- Dairy-free version: use plant-based cream and omit the Parmesan, or replace it with a vegan cheese.
- Heat: add a pinch of chili flakes when blending the sauce.
- Aroma: a little smoked paprika will deepen the flavor of the roasted peppers.
FAQ
Can I replace the cream with something lighter?
Yes. Use 2.5–3.2% milk with 1 tbsp olive oil, or replace half the cream with vegetable broth — the sauce will stay delicate but lighter.
Which pasta works best with this sauce?
Tubular and ridged shapes such as rigatoni, penne, or fusilli hold this thick roasted vegetable sauce exceptionally well.
How do I make the sauce more velvety?
After blending, warm the sauce over very low heat for 2–3 minutes, add a little pasta water, and stir in the Parmesan a bit at a time, stirring constantly.