Roasted Red Pepper and Cherry Tomato Pasta
A quick, speedy meal that makes the most out of a few tasty ingredients. We've kept this pasta recipe simple to let the flavours shine!
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NutritionPer Serving
- Calories327
- Carbs60g
- Protein11g
- Fat2.5g
- Saturates0.4g
- Sugars10g
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For the full list of ingredients and comprehensive instructions, please see the recipe card below. Before you scroll, there’s important stuff in the blurb!
Pasta is one of our go-to quick and easy dinners as it’s filling and budget friendly! We all have our own favourite sauces and accompaniments, but this Roasted Red Pepper and Cherry Tomato Pasta soon became one of our favourites. By roasting the red pepper, it develops a smooth sweetness that tastes great in pasta sauces and soups.
We’ve used simple ingredients and proved that you don’t need anything fancy to create a delicious dinner in only 20 minutes. If you prefer a little bit more spice, you can turn up the heat by adding dried chilli flakes. You could even add a sprinkle of salty feta cheese on top if you’d like!
It’s flavourful and substantial enough to enjoy on it’s own, or you could serve with a fresh salad to keep the calories low.
What diets is this Roasted Red Pepper and Cherry Tomato Pasta suitable for?
This Roasted Red Pepper and Cherry Tomato Pasta recipe is suitable for vegetarian and vegan diets.
It can be made gluten free as long as you swap out the following ingredients for gluten free versions;
- Pasta
Please make sure to double or triple check all of your ingredients if you’re cooking for people with allergies.
Do you need any special ingredients to make Roasted Red Pepper and Cherry Tomato Pasta?
Nope! We’ve used ingredients that can easily be found in the supermarket. Angel hair pasta can be found alongside the spaghetti. If you can’t find it, spaghetti and linguine work just as well as substitutes.
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‘Pasta perfection! Juicy, tasty and healthy!’
How many calories are in this Roasted Red Pepper and Cherry Tomato Pasta?
There are 327 calories per portion in this Roasted Red Pepper and Cherry Tomato Pasta, which means it falls into our Everyday Light category.
This Roasted Red Pepper and Cherry Tomato Pasta is perfect if you’re following a calorie controlled diet, and fits well with any one of the major diet plans such as Weight Watchers.
As a guide, an average man needs around 2,500kcal (10,500kJ) a day to maintain a healthy body weight. For an average woman, that figure is around 2,000kcal (8,400kJ) a day. Obviously, if your goal is to lose weight then you might want to adjust these slightly! You can read more about these recommendations on the NHS website.
Step 1
Preheat the oven to 200ºC.
Step 2
Place the peppers, cut side down on a baking sheet, scatter on the tomatoes and garlic cloves. Give a good spray with low calorie cooking spray and season with a little salt. Place in the oven and cook for 20 minutes, until soft and the pepper is just beginning to char.
Step 3
While the vegetables are roasting, cook the pasta in a pan of boiling salted water, according to packet instructions. Drain, reserving a little of the cooking water.
Step 4
When the vegetables are cooked, place the pepper, garlic and half of the tomatoes into a blender along with the balsamic vinegar and 3 tbsp of the pasta cooking water.
Step 5
Blitz to a smooth sauce. You can add a little more pasta water if it is too thick.
Step 6
Put the sauce into the saucepan and put over a low heat to warm through.
Step 7
Stir in the basil and the reserved tomatoes, then add the pasta to the pan and stir to coat well.
Step 8
When warmed through, serve with a few fresh basil leaves for garnish.
What could I serve with this Roasted Red Pepper and Cherry Tomato Pasta?
You could try serving with your favourite sides on the table for everyone to share!
How do you know when Roasted Red Pepper and Cherry Tomato Pasta is cooked?
You should cook this Roasted Red Pepper and Cherry Tomato Pasta until the vegetables are tender and the pasta is fully cooked. This will take around 20 minutes.
Standard advice here in the UK is to cook food until it has reached 70°C and stayed at that temperature for 2 minutes. This is to keep your family safe.
How long can you keep Roasted Red Pepper and Cherry Tomato Pasta in the fridge?
Once you’ve put it out, ideally you should eat it within 4 hours.
If you allow any leftovers to cool, make sure to refrigerate in a container with a lid and chill. You can keep leftovers of Roasted Red Pepper and Cherry Tomato Pasta in the fridge for 3 days or so.
Can I freeze Roasted Red Pepper and Cherry Tomato Pasta?
Yes you can! This recipe can be frozen, but please remember to do the following;
- Freeze it as soon as it is cold enough.
- Use a container or bag that is suitable for freezing.
Don’t forget to add a label with what it is, and on what date you put it in the freezer!
How do I reheat Roasted Red Pepper and Cherry Tomato Pasta?
From chilled: Place in a microwave proof container with loosely fitting lid and heat for 4-7 minutes until piping hot. You may need to add a tablespoon of water as pasta can dry out a little when reheated.
From frozen: Allow to defrost, and heat covered in the microwave for 3-5 minutes then stir. Cook for a further 5-7 minutes until piping hot.
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Roasted Red Pepper and Cherry Tomato Pasta
A quick, speedy meal that makes the most out of a few tasty ingredients. We've kept this pasta recipe simple to let the flavours shine!
-
Prep Time
5 MINS
-
Cook Time
20 MINS
- KCals 327
- Carbs 60G
Instructions
- Pre-heat the oven to 200ºC.
- Place the peppers, cut side down on a baking sheet, scatter on the tomatoes and garlic cloves. Give a good spray with low calorie cooking spray and season with a little salt. Place in the oven and cook for 20 minutes, until soft and the pepper is just beginning to char.
- While the vegetables are roasting, cook the pasta in a pan of boiling salted water, according to packet instructions. Drain, reserving a little of the cooking water.
- When the vegetables are cooked, place the pepper, garlic and half of the tomatoes into a blender along with the balsamic vinegar and 3 tbsp of the pasta cooking water.
- Blitz to a smooth sauce. You can add a little more pasta water if it is too thick.
- Put the sauce into the saucepan and put over a low heat to warm through.
- Stir in the basil and the reserved tomatoes, then add the pasta to the pan and stir to coat well.
- When warmed through, serve with a few fresh basil leaves for garnish.
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6 comments
See what others have to say
ElizabethTuesday 3rd October 2023
How would you reheat this after freezing?
SharonFriday 13th October 2023
Hi Elizabeth, if you scroll down the recipe page you will find the detailed instructions freezing and reheating. Hope this helps.
Emma JonesSunday 7th August 2022
This was divine! We made it for 4 people and both kids (4 and 6) loved it. Will 100% make again! We added a good crack of sea salt and black pepper and we didn’t think it needed chilli flakes or anything else. Soooo good.
HollyMonday 8th August 2022
Hey Emma, thanks so much for your message we are so glad to hear you and your family enjoyed this recipe!
JTuesday 21st December 2021
Really delicious pasta sauce unlike any I’ve had from a jar! I did a couple things differently from the recipe. I took roasted red peppers from a jar and canned diced tomatoes and put them in a dish with a couple tsp of minced garlic from a jar and 1 tsp olive oil. I roasted them in my ninja foodie for 15 minutes, stirred once the timer went off (they were just starting to blacken a little), and roasted again for another 15 minutes. They had a lot of char but were not burnt and that’s when I blended them with a splash of balsamic and fresh ground black pepper. After combining with the pasta I tasted it and added an additional small pinch of salt, red pepper flakes, and 1/3 packet stevia to combat some of the acidity. I’ll definitely make this again!
LisaWednesday 5th January 2022
That’s a great idea and sounds delicious!
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