Description
A warm, comforting dish featuring sweet roasted peppers and juicy cherry tomatoes in a creamy sauce over pasta.
Ingredients
Scale
- 2 red bell peppers
- 2 cups cherry tomatoes
- 3 tablespoons olive oil
- 3 cloves garlic, minced
- 1 pound pasta (e.g., penne or fusilli)
- 1 cup heavy cream
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- Preheat the Oven: Set your oven to 400°F (200°C) and let it heat up while you prepare the veggies.
- Roast the Vegetables: Place the red bell peppers and cherry tomatoes on a baking sheet. Drizzle with olive oil and toss to coat evenly. Roast for about 20-25 minutes, until softened and slightly charred.
- Cook the Pasta: In a large pot, bring water to a boil, add a pinch of salt, and cook the pasta according to the package instructions until al dente.
- Sauté Garlic: In a large skillet, heat a drizzle of olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1-2 minutes.
- Add Roasted Veggies: Once your peppers and tomatoes are roasted, add them to the skillet with garlic and stir to combine.
- Make It Creamy: Pour in the heavy cream and season with salt and pepper. Mix everything together and let it simmer for a few minutes.
- Combine Pasta and Sauce: Drain the pasta and add it directly to the skillet, tossing until well-coated.
- Serve: Spoon the pasta onto plates and garnish with fresh basil. Enjoy!
Notes
Don’t skip roasting the vegetables for enhanced sweetness. Adjust salt to taste throughout the cooking process.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 40mg
Keywords: pasta, roasted peppers, tomato sauce, vegetarian recipes, quick meals