Roasted Red Peppers Pasta
Indulge in a vibrant pasta dish that bursts with flavor! Our Roasted Red Peppers Pasta combines the sweetness of caramelized shallots and the juiciness of cherry tomatoes, all baked to perfection. Toss it all together for an easy weeknight dinner that’s both comforting and delicious!
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(6)
- Fresh basil (240 ml)
- Red bell peppers
- Garlic
- Dried oregano, salt, pepper
- Shallots
- Cherry tomatoes
🥛Dairy & Eggs(2)
- Ricotta or cream cheese (240 ml)optional
- Parmesan (120 ml)
🫙Pantry Staples(3)
- Olive oil (45 ml)
- Spaghetti (454 g)
- Vegetable broth (480 ml)
👨🍳 Instructions
- 1
Put everything in the oven and wait for the magic to happen.
- 2
Add parmesan and fresh basil at the end and enjoy!
💡 Pro Tips
- ✓Roast red peppers at 425°F until skin blisters and chars (15-20 minutes), then steam in a covered bowl for 10 minutes - the steam loosens the skin's cellular structure for effortless peeling.technique425°F, 15-20 minutes
- ✓Reserve 1 cup of starchy pasta water before draining because the starch concentration (6-8%) acts as a natural emulsifier to bind the roasted pepper sauce to pasta.technique6-8% starch concentration
- ✓Blend roasted peppers with 2-3 tablespoons of their roasting juices to create a silky sauce - the concentrated sugars (up to 12% after roasting) provide natural sweetness and body.ingredient12% sugar concentration
- ✓Add Parmesan off heat and toss vigorously for 30-45 seconds because temperatures above 160°F cause the proteins to seize and create a grainy texture instead of creamy emulsion.timing160°F threshold, 30-45 seconds
- ✓Use a cast iron or heavy sheet pan for roasting peppers because the thermal mass maintains consistent 400°F+ surface temperature needed for proper Maillard browning and caramelization.equipment400°F+ surface temperature
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
Share this recipe
Roasted Red Peppers Pasta
Indulge in a vibrant pasta dish that bursts with flavor! Our Roasted Red Peppers Pasta combines the sweetness of caramelized shallots and the juiciness of cherry tomatoes, all baked to perfection. Toss it all together for an easy weeknight dinner that’s both comforting and delicious!
📝 Ingredients
Serves 4🥬Fresh Produce(6)
- Fresh basil (240 ml)
- Red bell peppers
- Garlic
- Dried oregano, salt, pepper
- Shallots
- Cherry tomatoes
🥛Dairy & Eggs(2)
- Ricotta or cream cheese (240 ml)optional
- Parmesan (120 ml)
🫙Pantry Staples(3)
- Olive oil (45 ml)
- Spaghetti (454 g)
- Vegetable broth (480 ml)
👨🍳 Instructions
- 1
Put everything in the oven and wait for the magic to happen.
- 2
Add parmesan and fresh basil at the end and enjoy!
💡 Pro Tips
- ✓Roast red peppers at 425°F until skin blisters and chars (15-20 minutes), then steam in a covered bowl for 10 minutes - the steam loosens the skin's cellular structure for effortless peeling.technique425°F, 15-20 minutes
- ✓Reserve 1 cup of starchy pasta water before draining because the starch concentration (6-8%) acts as a natural emulsifier to bind the roasted pepper sauce to pasta.technique6-8% starch concentration
- ✓Blend roasted peppers with 2-3 tablespoons of their roasting juices to create a silky sauce - the concentrated sugars (up to 12% after roasting) provide natural sweetness and body.ingredient12% sugar concentration
- ✓Add Parmesan off heat and toss vigorously for 30-45 seconds because temperatures above 160°F cause the proteins to seize and create a grainy texture instead of creamy emulsion.timing160°F threshold, 30-45 seconds
- ✓Use a cast iron or heavy sheet pan for roasting peppers because the thermal mass maintains consistent 400°F+ surface temperature needed for proper Maillard browning and caramelization.equipment400°F+ surface temperature