Roasted red pepper and tomato pasta
A rich and smoky roasted pepper and tomato pasta with a hint of heat and creamy cheese sauce - an easy, flavour-packed dish perfect for any weeknight dinner.
Updated : 14 October, 2025
Easy
About 20 min.
Ingredients
3
Red bell pepper
2
Tomato
4
Garlic
2 teaspoon
Chilli flakes
2 tablespoon
Olive oil
250 grams
Pasta
50 grams
Cream cheese
small handful
Parmesan
to taste
Salt
to taste
Ground black pepper
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Preheat the oven to 220C.
Step 2
Place the roughly chopped peppers (deseeded), halved tomatoes, and garlic cloves in a roasting dish. Sprinkle over half of the chilli flakes, drizzle with olive oil, and season with salt and pepper. Toss everything together to coat evenly. Roast in the oven for 30-35 minutes, until the vegetables are tender and slightly charred at the edges.
Step 3
While the vegetables roast, bring a large saucepan of salted water to the boil. With 10 minutes remaining on the roasting time, cook the pasta according to the packet instructions or until al dente. Reserve a mug of the cooking water, then drain the pasta well.
Step 4
Once the vegetables are ready, squeeze the roasted garlic cloves from their skins. Transfer the garlic and roasted vegetables to a blender, add the remaining chilli flakes, a pinch of salt and pepper, and 2-3 tablespoons of the reserved pasta water. Blend until smooth and thick.
Step 5
Pour the sauce into the same saucepan used for the pasta and stir in the cream cheese over a medium heat until melted and fully combined. Add the pasta, tossing well to coat in the sauce.
Step 6
Taste and adjust the seasoning if needed, then serve in pasta bowls topped generously with grated Parmesan.