Roasted Pepper & Tomato Pasta

Totally seeing red this week, look at these red snacks from last weeks Perfectly Imperfect Produce Box. yuuuuuuum. Let’s talk these little tomatoes, shall we? Grape tomatoes are usually my go-to in the winter, when tomatoes aren’t in season and don’t taste like a tomato should. These little guys are not quite sweet yet, which make them perfect for cooking.

Roasting the peppers and tomatoes adds depth of flavor, while bringing out their natural sweetness. You just rough chop the veggies, roast and blend. For richness, I added some cream, but you can add almond milk or leave out cream all together. The sauce is delicious just as a veggie component.

This recipe is also perfect as a pizza sauce, swirled into olive oil for bread dipping or blended with extra stock to make a quick soup! The pasta-bilities are pretty vast, so if you try something different, let me know! Let’s dig in!

Roasted Pepper & Tomato Pasta
Serves 4
2 cups dry pasta
2 red peppers
1 pint grape tomatoes
1/2 cup chicken or veggie stock
1/2 cup heavy cream
1 clove raw garlic
1/4 cup grated parmesan cheese


1. Preheat oven to broil and bring a large pot of water to a boil. Cook pasta to directions on box, strain and set aside.
2. While pasta is cooking, dice bell peppers into large chunks and add them and the grape tomatoes to the baking sheet, broiling for 8-12 minutes, until vegetables are charred and softened. Keep an eye on them, checking every few minutes to ensure they don’t burn.
3. Transfer veggies to a blender or food processor, adding broth and garlic and blending until smooth.
4. Pour sauce into a large skillet and stir in heavy cream, bringing sauce to a light simmer. Add cooked pasta and combine. Sprinkle cheese and stir again.
5. Serve with additional parmesan and herbs, with a side salad and enjoy!

Thanks for hanging friends!


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