This pasta is all about the deep flavor of roasted sweet peppers and cherry tomatoes, the softness of cream and the bright, savory finish of Parmesan. The vegetables are roasted until lightly caramelized, then blended into a velvety sauce that coats every strand or shape of pasta beautifully. An easy way to bring a restaurant-quality dish to the table at home.
Ingredients
- Sweet bell pepper — 8.8 oz | 250 g
- Cherry tomatoes — 7 oz | 200 g
- Shallots — 2
- Garlic — 3 cloves
- 15% cream — 3/4 cup | 200 ml
- Olive oil — 2 tbsp
- Dried pasta (penne, fusilli or spaghetti) — 8.8 oz | 250 g
- Parmesan, grated — 1.4 oz | 40 g
- Lemon juice — 1 tsp
- Pasta cooking water — 1/3 cup | 80 ml
- Salt — 1/2 tsp, or to taste
- Black pepper — 1/4 tsp, or to taste
Step-by-step recipe
- Preheat the oven to 392°F | 200°C. Remove the seeds from the pepper and cut it into large pieces. Leave the cherry tomatoes whole or halve them. Slice the shallots into wedges and lightly crush the garlic.
- Spread the vegetables on a baking sheet, drizzle with olive oil, season lightly with salt and toss. Roast for 20 minutes, until lightly browned and tender.
- At the same time, cook the pasta in salted water until al dente. Reserve 1/3 cup | 80 ml of the cooking water, then drain the pasta.
- Transfer the roasted vegetables to a blender, add the cream and blend until completely smooth.
- Pour the sauce into a skillet and warm over medium heat for 1–2 minutes. Add black pepper, lemon juice, Parmesan and some of the pasta water. Stir until silky and smooth.
- Add the pasta to the sauce and toss well, adding a little more cooking water if needed for the perfect creamy consistency. Adjust the seasoning with salt.
- Serve immediately, with extra Parmesan if you like.
Serving
This dish stands beautifully on its own, but it also pairs wonderfully with roasted chicken, fish or seafood. Serve with crusty bread and fresh herbs.
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Tips and variations
- No blender: push the roasted vegetables through a fine sieve or mash them with a potato masher for a more textured sauce.
- You can replace the cream with a mixture of milk and a little soft cream cheese, or use coconut cream for a dairy-free version.
- For heat, add a pinch of chili flakes when warming the sauce.
- Pasta shape: short ridged shapes such as penne, fusilli or rigatoni hold the sauce especially well.
- Roasting peppers on the stove: char a whole pepper in a dry skillet until the skin blackens, cover and cool, then peel and continue with the recipe.
Nutritional value
| Item (per serving) | Amount |
|---|---|
| Calories | ≈ 590 kcal |
| Protein | ≈ 16 g |
| Fat | ≈ 23 g |
| Carbohydrates | ≈ 70 g |
| Fiber | ≈ 5 g |
| Sodium | ≈ 700 mg |
FAQ
Can I replace the shallot with a regular onion?
Yes, use half a medium onion. The flavor will be a little sharper, so roast it with the other vegetables to soften the aroma.
If I don’t have Parmesan, what can I use instead?
Other well-aged hard cheeses with a pronounced flavor work well: Grana Padano, Pecorino, or a good-quality aged Swiss-style or Dutch cheese. Start with a smaller amount and adjust to taste.
The sauce turned out too thick. What should I do?
Add a little more hot pasta cooking water, 1–2 tbsp at a time, and stir until you reach the desired consistency. The starch in the water will make the sauce silky.