Pepper Pasta made with roasted tomato and red pepper pasta sauce, is a one pot pasta recipe which can be made within minutes and with very few ingredients. This bell pepper pasta recipe is sour, spicy, flavorful, creamy with a hint of sweetness from the peppers.
A robust no cook bell pepper pasta sauce made in a blender is definitely my most unique recipe till date. I love a nice pasta with peppers and have tasted pasta peperonata which is a mixed pepper pasta recipe. While pasta with mixed peppers is nice, pasta made with bell pepper sauce is taking it to another level. The best thing about the pepper pasta sauce are the roasted peppers and roasted tomatoes.
Roasting bell peppers and tomatoes, brings a subtle smokiness to the dish which I love. Peppers bring an extra touch of sweetness which is a nice contrast to the sour tomatoes. I have added soaked cashews in this sauce to bring in a bit of creaminess. You can also add cheese in the sauce or in the pasta while serving.
This is by far the easiest pasta recipe ever. Just roast tomatoes and bell peppers. Pop in all the ingredients for the pasta sauce in a blender. Blend into a smooth paste and add it to freshly boiled and drained hot pasta. Serve warm with a nice sprinkling of Parmesan cheese and red chili flakes.
This red pepper pasta recipe is part of my ongoing series on “20+ Weight Gain Foods and Recipes”. If you also worry about your child’s weight then you must read our article, where you will see 20+ weight gain foods and also all the easy recipes made with all those ingredients. Here are some of our other recipes especially made for Weight Gain series:
For more pasta recipes, you can also have a look at
Roasted Red Pepper Pasta With a Unique Blender Sauce
Pepper Pasta made with an easy blender sauce recipe which has charred red bell pepper, charred tomatoes, cashews and herbs.
- 1 Medium Red Bell Pepper
- 3 Small Tomatoes
- 2 tsp Oil
- 1/4 cup Cashews soaked for 30 minutes
- 1 tsp Basil dried or a few fresh leaves of basil
- 1 tsp Oregano dried
- 1/2 tsp Garlic Powder
- Salt to taste
- 1/2 tsp Black Pepper Powder
- 1/2 tsp Paprika
- 2 Garlic Cloves
- 1 tbsp Parsley chopped (optional)
- 2 tbsp Olive oil
- 1 cup Pasta (Penne or Fusilli or Bow Tie or Spaghetti) Cooked as per package instructions
- 1/4 cup Black olives sliced (optional)
- 1 tbsp Parsley finely chopped (optional)
- 1 tsp Red Chili Flakes For Garnish
Wash and wipe dry the bell pepper and tomatoes.
Now coat the outer skin with little oil and spread all over.
Char grill these vegetables on open fire or on gas stove using a wire mesh.
Keep turning these vegetables to get an even char all around.
Once charred, take them out and keep them in a container and cover with a lid. Let it sit for 5 minutes. It will cook in steam and make the skin peeling easier.
Now peel the charred skin off of tomatoes and bell pepper. Using water will make peeling easier.
Once the skin is off, roughly chop all these vegetables. Remember to remove the seeds and excessive water from both the vegetables.
Now in a blender or food processor, add all the sauce ingredients - peppers, tomatoes, cashews, basil, oregano, garlic powder, salt, black pepper powder, paprika, garlic, parsley.
Blend into a smooth paste. Slowly drizzle olive oil while blending everything into a smooth and creamy paste.
In a bowl, add freshly boiled and drained pasta (should be hot). Add black olives and parsley if using.
Now add 3 spoonfuls of the blender sauce and mix well.
Serve Warm or Cold like a Salad. You can add steamed vegetables of your choice while making the pasta for variety.