Creamy Roasted Bell Pepper Pasta The Most Underrated Pasta Sauce— Until You Try This

Baked Bell Peppers & Parmesan Cheese Pasta

Ingredients (Serves 2–3)
2 cup pasta (penne, fusilli, or spaghetti)
6-7 baby bell peppers (any color)
2–3 tbsp olive oil
2 tbsp butter
5-6 cloves garlic
1 medium onion
2 medium tomatoes
½ tsp red chili flakes (optional for a mild kick)
Salt to taste
¼ cup grated Parmesan cheese (plus extra for garnish)
1 tsp dried Italian herbs (oregano, basil)

Instructions
1. Roast the Bell Peppers
Preheat your oven to 425°F (220°C).
Toss the chopped bell peppers, onion, tomatoes & garlic cloves with 1 tbsp olive oil, a pinch of salt, and chilly flakes
Spread them evenly on a baking tray.
Roast for 30–35 minutes, until the peppers are soft, tender, and slightly charred. This brings out a sweet, smoky flavor.

Tip: For extra smokiness, broil for 2–3 minutes at the end, keeping a close eye to avoid burning.

2. Cook the Pasta
Bring a large pot of salted water to a boil.
Add the pasta and cook according to the package instructions until tender & firm
Now drain extra water, rinse it with cold water once.

3. Prepare the Sauce
Blend roasted peppers into a paste with cashews which is completely optional (makes the sauce rich)
Heat 1–2 tbsp butter/olive oil in a large pan over medium heat.
Sauté the onion until translucent, about 3–4 minutes.
Add the prepared sauce then add pasta
(Adjust the consistency with reserved pasta water if too thick)
Stir in ¼ cup Parmesan cheese until it melts and coats the pasta beautifully.
5. Serve & Garnish
Sprinkle extra Parmesan on top.

Tips & Variations
Protein add-ons: Add grilled chicken, shrimp, or crispy tofu.
Cheese variations: Swap Parmesan with Pecorino Romano or mozzarella for a creamier texture.
Creamy version: Stir in 2–3 tbsp heavy cream or cream cheese when combining pasta and roasted peppers.
Spicy twist: Add a dash of smoked paprika or cayenne for heat.
Perfect for a cozy weeknight dinner or a quick meal prep option.