Creamy Roasted Tomato Pasta
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- Pot and lid
INGREDIENTS
- Cooked pasta, according to package instructions
- ½ cup/120 milliliters pasta cooking water
Sauce:
- 3 red bell peppers
- 1.1 pounds/500 grams cherry tomatoes
- 5 shallots
- 1 garlic head
- ½ cup/120 milliliters olive oil
- Salt
- ⅓ cup/80 milliliters heavy whipping cream
- Grated Parmesan cheese, to taste
INSTRUCTIONS
- Preheat the oven to 390°F (200°C) with convection mode. On a parchment paper, place the red bell peppers, cherry tomatoes, shallots, and garlic (with the top cut off). Drizzle everything with olive oil and sprinkle with coarse salt. Roast for about 40 minutes. Remove from the oven and let cool.
- Once cooled, peel the peppers and tomatoes. Squeeze the garlic cloves out of their skins. Add everything to a food processor and blend until smooth. Transfer the sauce to a pot. Add the heavy cream, pasta cooking water, and grated Parmesan. Adjust the seasoning to taste. Bring the sauce to a boil, then add the cooked pasta. Mix well and serve.
MY NOTES
FAQ
Can I use different types of peppers for this roasted tomato pasta?
While red bell peppers are commonly used for their sweetness, yellow or orange bell peppers can be a great substitute. They add similar flavors but with a slightly different color and taste. Avoid green peppers, as they have a more bitter flavor that might overpower the dish. For a bit of heat, you can add a roasted chili pepper or poblano. Just be mindful of the balance between sweetness and spice to keep the sauce well-rounded.
How do I peel the roasted peppers and tomatoes easily?
To easily peel roasted peppers and tomatoes, place them in a covered bowl or wrap them in foil immediately after roasting. Let them sit for about 10–15 minutes. The steam helps loosen the skin, making it easier to peel. Once cooled, use your fingers to gently remove the skins. For more stubborn areas, you can scrape with a small knife. This method works best for both peppers and tomatoes, leaving you with soft, flavorful vegetables for your sauce. Avoid rinsing them under water, as this can wash away some of the roasted flavor.
How do I prevent the garlic from burning while roasting?
To prevent garlic from burning while roasting, leave the cloves in their skins or wrap the entire head in aluminum foil. Cut off the top of the garlic head to expose the cloves, then drizzle with olive oil before roasting. The foil or skins protect the garlic from direct heat, allowing it to roast slowly and become soft and caramelized without burning. Roasting at 200°C (390°F) should be safe, but if you’re concerned, you can lower the temperature slightly and roast for a bit longer to ensure everything cooks evenly.
Can I make the sauce ahead of time and store it?
You can make the sauce ahead of time. After blending the roasted vegetables, store the sauce in an airtight container in the fridge for up to 3–4 days. If you want to keep it longer, you can freeze it for up to 3 months. When reheating, add a little water or broth if the sauce has thickened, and stir until smooth. If you’re using cream, it’s best to add it fresh when reheating to avoid any separation. This makes meal prep easier, so you can have the pasta ready quickly.
Can I sauté the vegetables for this roasted tomato pasta?
While roasting enhances the flavor by caramelizing the natural sugars in the vegetables, you can sauté them as a quicker alternative. Sautéing the peppers, tomatoes, shallots, and garlic in olive oil over medium heat will still create a flavorful sauce, but it won’t have the deep, smoky taste that comes from roasting. If you choose to sauté, ensure the vegetables are cooked until soft and slightly browned for the best flavor. You may also want to add a pinch of smoked paprika to mimic the roasted flavor.
What kind of pasta pairs best with this roasted tomato sauce?
The roasted tomato sauce pairs well with a variety of pasta shapes, depending on the texture you prefer. For a classic pairing, long noodles like spaghetti, fettuccine, or linguine work well, as they allow the sauce to coat each strand evenly. If you prefer shorter pasta, options like penne, rigatoni, or fusilli are great because their ridges and curves help capture the sauce in every bite. Whole wheat or gluten-free pasta can also be used if you want a healthier option without sacrificing taste or texture.
Can I make this roasted tomato pasta vegan or dairy-free?
This roasted tomato pasta recipe can easily be made vegan or dairy-free. To do this, simply replace the heavy cream with a plant-based alternative like coconut cream, cashew cream, or an unsweetened almond milk-based cream. Skip the Parmesan cheese or use a dairy-free substitute, such as nutritional yeast or a vegan Parmesan. Ensure that the pasta you’re using is free from eggs if following a vegan diet. The roasted peppers, tomatoes, and garlic are already plant-based, so the flavor of the dish will remain rich and delicious even without the dairy.
How long can the leftover sauce be stored in the fridge?
Leftover roasted tomato sauce can be stored in the fridge for up to 3–4 days. Make sure to transfer the sauce to an airtight container to keep it fresh and prevent it from absorbing other flavors from the fridge. If you want to store it longer, freezing is a great option. Simply portion the sauce into freezer-safe containers or bags, and it will last for up to 3 months. When you’re ready to use it, thaw in the fridge overnight and reheat on the stovetop, adding a little water or broth to reach the desired consistency.
Can I add other vegetables to this roasted tomato pasta?
Adding other vegetables to this roasted tomato pasta can enhance the flavor of the sauce. Vegetables like zucchini, eggplant, or carrots can contribute extra sweetness and depth. Just ensure that the added vegetables roast at the same temperature and time as the peppers and tomatoes. If the vegetables have different cooking times (e.g., carrots may take longer), you can cut them into smaller pieces to help them cook evenly. Adding a few roasted chili peppers can also introduce a bit of heat if you prefer a spicier roasted tomato pasta.
