Roasted Red Pepper and Cherry Tomato Pasta

  • 5MINS
  • 20MINS
  • 327KCAL

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!

  • Batch Cook pinchofnom.com
  • Everyday Light pinchofnom.com
  • Freezable pinchofnom.com

NutritionPer Serving

  • Calories327
  • Carbs60g
  • Protein11g
  • Fat2.5g
  • Saturates0.4g
  • Sugars10g

Roasted Red Pepper and Cherry Tomato Pasta - Pinch of Nom Slimming Recipes

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.

How Weight Watchers friendly is this Roasted Red Pepper and Cherry Tomato Pasta recipe?

  • You need to count 8 Points per portion of this Roasted Red Pepper and Cherry Tomato Pasta recipe if you’re on WW Green. 
  • You need to count 8 Points per portion of this Roasted Red Pepper and Cherry Tomato Pasta recipe if you’re on WW Blue.
  • You need to count 8 Points per portion of this Roasted Red Pepper and Cherry Tomato Pasta recipe if you’re on WW Purple.

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.

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 2 pinchofnom.com

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 3 pinchofnom.com

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 4 pinchofnom.com

Step 5

Blitz to a smooth sauce. You can add a little more pasta water if it is too thick.

Step 5 pinchofnom.com

Step 6

Put the sauce into the saucepan and put over a low heat to warm through.

Step 6 pinchofnom.com

Step 7

Stir in the basil and the reserved tomatoes, then add the pasta to the pan and stir to coat well.

Step 7 pinchofnom.com

Step 8

When warmed through, serve with a few fresh basil leaves for garnish.

Roasted Red Pepper and Cherry Tomato Pasta - Pinch of Nom Slimming Recipes

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!

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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
  • WW Points:
  • 8 Green
  • 8 Blue
  • 8 Purple

Ingredients

  • 150 g angel hair pasta or spaghetti
  • 1 red pepper cut in half and deseeded
  • 200 g cherry tomatoes cut in half
  • 4 cloves garlic peeled and left whole
  • 1 tbsp balsamic vinegar
  • 10 fresh basil leaves finely sliced
  • salt and freshly ground black pepper
  • low calorie cooking spray

We use a fan assisted oven for all of our recipes. Check out our oven temperature conversion guide.

Please do not screenshot this. Recipes are updated often

Instructions

  1. Pre-heat the oven to 200ºC.
  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.
  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.
  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.
  5. Blitz to a smooth sauce. You can add a little more pasta water if it is too thick.
  6. Put the sauce into the saucepan and put over a low heat to warm through.
  7. Stir in the basil and the reserved tomatoes, then add the pasta to the pan and stir to coat well.
  8. When warmed through, serve with a few fresh basil leaves for garnish.

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Recipe notes

Tip: This is delicious as it is but can be livened up even more by adding a few chilli flakes. 
Tip: If you aren't vegan, try crumbling a little feta cheese over the top before serving.

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