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Throw Everything On A Sheet Pan And Make This Pasta
In Condiments and Seasonings

Throw Everything On A Sheet Pan And Make This Pasta



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🍝 Creamy Roasted Red Pepper & Tomato Pasta

Ingredients

Vegetables
* 4 large red bell peppers, halved and seeded
* 2 cups cherry tomatoes (about 1 pint)
* 3 shallots, peeled and halved
* 2 whole garlic heads, halved horizontally

Oil + Seasoning
* ⅓ cup olive oil
* 1 tsp kosher salt
* ½ tsp black pepper
* 1 tsp garlic powder
* 1 tsp onion powder
* 1 tsp dried oregano
* ½ tsp dried thyme
* 1 tsp smoked paprika
* ½ tsp red pepper flakes (optional)

Sauce + Pasta
* 4 oz cream cheese
* ½ cup fresh basil leaves
* 12–14 oz mafaldine pasta (or pasta of choice)
* ½–1 cup reserved pasta water

For Topping
* ½ cup grated parmesan cheese
* Fresh basil leaves

Instructions

1. Preheat oven to 425°F. 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, fresh basil, and ½ cup pasta water.
4. Blend until smooth and creamy, adding more pasta water if needed.
5. Pour 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

28 Comments

  1. @thecontrarianmoney

    Ingredients

    Vegetables
    * 4 large red bell peppers, halved and seeded
    * 2 cups cherry tomatoes (about 1 pint)
    * 3 shallots, peeled and halved
    * 2 whole garlic heads, halved horizontally

    Oil + Seasoning
    * ⅓ cup olive oil
    * 1 tsp kosher salt
    * ½ tsp black pepper
    * 1 tsp garlic powder
    * 1 tsp onion powder
    * 1 tsp dried oregano
    * ½ tsp dried thyme
    * 1 tsp smoked paprika
    * ½ tsp red pepper flakes (optional)

    Sauce + Pasta
    * 4 oz cream cheese
    * ½ cup fresh basil leaves
    * 12–14 oz mafaldine pasta (or pasta of choice)
    * ½–1 cup reserved pasta water

    For Topping
    * ½ cup grated parmesan cheese
    * Fresh basil leaves

    Instructions

    1. Preheat oven to 425°F. 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, fresh basil, and ½ cup pasta water.
    4. Blend until smooth and creamy, adding more pasta water if needed.
    5. Pour 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

  6. @ilikestew5719

    I’m allergic to
    – Tomatoes
    – Garlic
    – Peppers
    – Onion
    -Pasta
    – Water
    – Salt
    – Blenders

    Will it still be good if switch out all of those ingredients

  11. @mattb4143

    Super easy dinner that takes no time for a busy weekday? I see so much prep and cleaning. Sure it tastes great

  12. @viceb7

    Protip this type of sauce works great in a Ninjacrispy. I do goat cheese instead – delicious

  15. @ddff2815

    Easy? Easy in my book Does not involve heating the oven getting the blender a sheet pan cutting board pot to cook the pasta and pan to mix it in all dirty. Easy includes easy clean up.

  20. @logantip50

    Super ez that takes no time except all the ingredients you gotta prepare, then roast and blend and pasta to boil . And dont forget the clean up of a baking sheet, blender, pan, any measuring cups and utensils you used. Super ez!!!