FAQs

Creamy Roasted Red Pepper & Tomato Pasta

FAQs

Creamy Roasted Red Pepper & Tomato Pasta

Creamy Roasted Red Pepper & Tomato Pasta

by @thecontrarianmoney

RECIPE NOTES

Prep: 10m|Cook: 30m

Creamy Roasted Red Pepper & Tomato Pasta

Creamy Roasted Red Pepper & Tomato Pasta

by @thecontrarianmoney

Prep: 10m|Cook: 30m

INGREDIENTS

4

servings

Vegetables

4 large red bell peppers, halved and seeded
2 cups cherry tomatoes
3 shallots, peeled and halved
2 whole garlic heads, halved horizontally

Oil + Seasoning

1/3 cup olive oil
1 tsp kosher salt
1/2 tsp black pepper
1 tsp garlic powder
1 tsp onion powder
1 tsp dried oregano
1/2 tsp dried thyme
1 tsp smoked paprika
1/2 tsp red pepper flakes (optional)

Sauce + Pasta

4 oz cream cheese
1/2 cup fresh basil leaves
1/2 cup heavy cream
12 oz pasta
1 cup reserved pasta water

For Topping

Grated parmesan cheese
Fresh basil leaves

INSTRUCTIONS

1
Preheat oven to 425°F (218°C). Add peppers, tomatoes, shallots, and garlic to a sheet pan. Drizzle with olive oil, season with spices, and roast for 30 minutes until soft and slightly charred.
2
Cook pasta in salted water until al dente. Reserve 1 cup pasta water before draining.
3
Squeeze roasted garlic from the skins and add everything from the sheet pan to a blender with cream cheese, basil, heavy cream, and ½ cup pasta water.
4
Blend until smooth and creamy, adding more pasta water if needed.
5
Pour the sauce into a large pan over medium heat, add cooked pasta, and toss until fully coated.
6
Top with parmesan and fresh basil before serving