Quick and Easy Creamy Roasted Red Pepper & Tomato Pasta {Recipe ReDux}

Get a nutrient-rich, flavor-packed dinner on the table in less than an hour with this Creamy Roasted Red Pepper and Tomato Pasta. Your family will thank you (and ask for more)!

Quick & Easy Creamy Roasted Pepper and Tomato Pasta | Sweet roasted red peppers, savory sun-dried tomatoes, protein and fiber-rich chickpeas, and ricotta cheese come together to make this creamy sauce that perfectly coats your favorite pasta. A dish the whole family - kids included - will love! Get this vegetarian recipe @jlevinsonrd.

One of my goals with my weekly menu plans is to inspire people to make home cooked meals on a regular basis, give them ideas of what to make, and empower them to actually do it by showing them it’s not so difficult.

It always helps when the meals I can put on the menus are quick (take less than an hour, preferably 30-45 minutes), easy (don’t require advanced knife skills and techniques), and don’t contain a laundry list of ingredients (ideal are recipes with 10 ingredients or less). I don’t always succeed at this task, but I make a valiant effort every week – I mean it’s not like I want to spend hours in the kitchen during the week any more than you do!

When I saw the theme for The Recipe ReDux this month, I was super excited because it was the perfect way for me to commit to making the type of recipe I want to include on the weekly menu plans, plus I would now have all of my fellow ReDux member recipes to include in future menu plans!

You see, the theme this month is 7-Ingredient (Or Less) Recipes – it doesn’t get better than that!

It’s Income Tax Season, so our brains could use some easy arithmetic; as in seven-ingredient-or-less recipes. Show us the healthy, no-brainer dish you fix for breakfast, lunch or dinner. (And for those of you living in countries where it’s not Tax Season – we’re pretty sure you and your readers would still love doing the math for seven-ingredient-recipes!)

Ingredients & Preparation

This Quick and Easy Creamy Roasted Red Pepper and Tomato Pasta is a recipe I have been making since 2011, but with some modifications along the way. I actually shared a version of this recipe on the blog back when I first made it (and took some not so great food pics!). As I mentioned in that old post, the recipe was inspired and adapted from one of (fellow dietitian) Ellie Krieger’s recipes that I found in her first cookbook, The Food You Crave. Over the years the recipe has evolved to what it is today – a combination of roasted red peppers and sun-dried tomatoes, ricotta cheese in place of feta, and the addition of chickpeas for an added protein and fiber boost.

Sweet roasted red peppers, savory sun-dried tomatoes, protein and fiber-rich chickpeas, and ricotta cheese come together to make this creamy roasted red pepper and tomato pasta sauce, perfect to coat your favorite pasta or to spread on a pizza. @jlevinsonrd

To make the sauce, I sauté onions, garlic, sun-dried tomatoes, jarred roasted peppers, and freshly chopped rosemary, and then add it all to a food processor or blender with chickpeas and part-skim ricotta cheese. Since I use sun-dried tomatoes packed in oil, I don’t need to add any oil to the pan when cooking the veggies, but if you use dried tomatoes not in oil, you will want to heat oil in the pan and then sauté the onions and garlic before adding the sun-dried tomatoes and peppers.

Recipe Notes

A few other notes about this recipe to make your life easier.

  • If you want to save even more time, skip the onions and garlic and go straight to the blender with the sun-dried tomatoes, roasted peppers, garlic, rosemary, chickpeas, and ricotta. Personally, I love the flavor boost from sauteeing the veggies, but if you are really pressed for time, it will still come out delicious. Plus you’ll have one less pan to wash!
  • If you are on a gluten-free diet, sub chickpea pasta or any other gluten-free pasta of your choice for the whole wheat pasta. I love how this comes out when I have used Banza chickpea pasta in the past.
  • Forgot to pick up ricotta at the store, but have cottage cheese on hand? You have the perfect substitute – pureed cottage cheese has the same consistency as ricotta. No one will know the difference.
  • I usually mix the sauce with the pasta directly in the pasta pot and served it straight from there. But, if you want to serve this to company or make it a little cheesier, you can also transfer the coated pasta to an oil-coated casserole dish, top with some low-fat shredded mozzarella cheese, and bake for 10-15 minutes at 350 degrees F. You may want to turn on the broiler for a couple of minutes at the end to brown the cheese a little. Mmmmm…
  • Last but not least, if you want to add some spice, I recommend adding some red pepper chili flakes to the sauce. Or if you’re serving to kids and adults, sprinkle some of the spice on the adult portions only.

Quick & Easy Creamy Roasted Pepper and Tomato Pasta | Sweet roasted red peppers, savory sun-dried tomatoes, protein and fiber-rich chickpeas, and ricotta cheese come together to make this creamy sauce that perfectly coats your favorite pasta. A dish the whole family - kids included - will love! Get this vegetarian recipe @jlevinsonrd.

I have a feeling you’ll like this recipe and so will everyone and anyone you serve it to, including your kids if you have any. How do I know? Well, for one thing my kids, husband, and I devoured it. Luckily there were some leftovers because the next morning at breakfast one of my daughter’s asked if there was any left for lunch!

Second, I posted a teaser of this creamy roasted red pepper and tomato pasta on Instagram last week and received lots of likes and comments with people guessing what it was. (Some good guesses, including vodka sauce. It sort of looks like that, doesn’t it?!)

If you love vodka sauce, this is also going to be a winner – my hubby can attest to that. And score for it being so much better for you!

As a disclaimer, the recipe technically has more than 7 ingredients; however, I took the liberty of deciding that olive oil, salt, pepper, and optional herbs don’t count toward the number of ingredients because these are staple pantry items everyone should have on hand. With that said, let’s get to the recipe!

The Creamy Roasted Red Pepper and Tomato Pasta Recipe

Quick and Easy Creamy Roasted Red Pepper and Tomato Pasta
 
Prep Time
Cook Time
Total Time
 
Sweet roasted red peppers and savory sun-dried tomatoes are the base of this creamy sauce that perfectly coats your favorite pasta. Ricotta cheese and chickpeas add a boost of calcium, protein, and fiber, making this a satiating meal that's quick and easy for those busy weeknights.
Author:
Recipe Type: Main Dish, Entree, Pasta
Cuisine: Vegetarian, Egg-Free, Nut-Free
Serves: 6
Ingredients
  • 1 pound whole wheat pasta
  • ½ cup chopped sun-dried tomatoes in oil
  • ½ cup chopped yellow onion
  • 1 tablespoon minced garlic (~1 large clove)
  • 12 ounce jar roasted red peppers, drained, rinsed, and roughly chopped
  • 1 teaspoon fresh chopped rosemary (or ⅓ teaspoon dried rosemary) (optional)
  • ½ cup no-salt added chickpeas, drained and rinsed
  • 1 cup part-skim ricotta cheese
  • ½ teaspoon Kosher salt
  • Freshly ground pepper
Instructions
  1. Cook pasta according to package directions until al dente. Drain pasta, reserving about ½ cup of pasta water.
  2. While pasta is cooking, heat a small skillet over medium-high heat. Add sun-dried tomatoes with their oil to the pan and stir for about 2 minutes. Add the onions and sauté 2 to 3 minutes until translucent. Add garlic and stir 30 seconds until fragrant. Add roasted peppers and stir together for 2 minutes more. Add chopped rosemary (if using) and stir another 30 seconds. Remove from heat.
  3. Transfer pepper tomato mixture to the bowl of a food processor, add chickpeas and ricotta cheese and puree until mostly smooth. (There may be a few chunks of pepper and tomato.)
  4. Drizzle a bit of olive oil in bottom of pasta pot and return drained pasta to pot over a low flame; toss to coat with oil. Toss pasta with sauce, adding reserved pasta water if necessary to thin out the sauce. Serve hot.

Quick & Easy Creamy Roasted Pepper and Tomato Pasta | Sweet roasted red peppers, savory sun-dried tomatoes, protein and fiber-rich chickpeas, and ricotta cheese come together to make this creamy sauce that perfectly coats your favorite pasta. A dish the whole family - kids included - will love! Get this vegetarian recipe @jlevinsonrd.

Do you have a favorite quick and easy weeknight dinner recipe?

Does it have seven ingredients or less?

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48 Responses to Quick and Easy Creamy Roasted Red Pepper & Tomato Pasta {Recipe ReDux}


  1. oh YUM – I’m definitely making this one! I always have a jar of Trader Joe’s roasted peppers in my pantry – pinnnig.

    • Jessica says:

      So do I! Hope you enjoy it – I am sure Mia will!

  2. This looks great and so creative. I will definitely be trying this one!

    • Jessica says:

      Thanks so much Ann! Hope you and the kids love the recipe – my girls sure did!

  3. Kim says:

    YUM! I love everything about this meal. Sun-dried tomatoes are one of my favorite flavors on earth. Thanks for the recipe Jessica!

    • Jessica says:

      Thanks so much Kim! Hope you enjoy it – let me know if you make it!

  4. EA Stewart says:

    This looks perfect to me! I am the only one in my family that likes bell peppers, BUT, I bet this sauce that has them pureed with other yummy ingredients will be a winner with my family too 🙂 Can’t wait to try this!

    • Jessica says:

      Thanks EA! I can’t imagine the whole family not liking this even if they don’t like bell peppers, but you will definitely have to keep me posted and let me know how it goes!

  5. Such a great idea! The color on this is gorgeous.. need to try it out 🙂

    • Jessica says:

      Thank you! Can’t wait to hear how you like it Liz!

  6. Lauren Grant says:

    I saw this on Instagram and immediately wanted a bowl. It looks so creamy and delicious, I can’t wait to try this! Thanks!

    • Jessica says:

      Thanks so much Lauren! Can’t wait to hear how you like it!

  7. I’ve been WAITING for this recipe since you teased me last week, so thanks for posting it!! I like the theory behind your staple ingredients, I feel that way with spices and hot sauce :)! I love this recipe, it looks so rich and creamy too, like I want to lick the spoon! Nice work girl!

    • Jessica says:

      Haha…I’m such a tease 😉 Oh, sriracha is definitely a staple ingredient in our house – my husband is OBSESSED! This is definitely a lick-the-spoon type of sauce, lol! Enjoy!

  8. Marisa Moore says:

    Looks so good, Jessica! Love how you add protein and fiber with the chickpeas. I’ve pinned it to try soon!

    • Jessica says:

      Thanks so much Marisa! Can’t wait to hear how you like it. Thanks for Pinning!

  9. Oh my gosh yum!! This looks so comforting and so simple. My kind of recipe 🙂

    • Jessica says:

      Thank you! I love making comfort food better for you!

  10. This looks so so good – and the sauce would be jam packed with flavour!

    • Jessica says:

      Thanks Kristy, it definitely is packed with flavor!

  11. Alanna says:

    This sauce looks so creamy and dreamy, I could eat it straight with a spoon! You know I am all for quick and easy these days, thanks to tiny NYC kitchens… 🙂

    • Jessica says:

      Shh, don’t tell — I did eat some straight from the spoon 🙂 Haha..yes, you have to be in NYC apartments!

  12. Pasta perfection! That sauce looks A-MAZ-ING! It reminds me of a sauce I make for Sienna, I call it “Pink Princess Sauce” and she gobbles it up 🙂

    • Jessica says:

      Thanks so much Sonali! I’m all about the sauce when it comes to pasta! That is such a cute name – I should really get creative in titling my recipes for the girls 😉

  13. LOVE the idea of using chickpeas in your sauce – brilliant!

    • Jessica says:

      Thanks so much Anne! I love how it adds a creaminess and a protein and fiber boost!

  14. If I make a big batch of the sauce, how long do you think it will keep for in the refrigerator?

    • Jessica says:

      Hmmm…i’m not 100% sure since we mixed all the sauce with the pasta and ate it all within a couple of days, but I would think maybe 3-4 days? If you want to keep it longer than that I would suggest freezing it. While I haven’t tried that either, I see no reason why it wouldn’t freeze well.

  15. Looks so, so good! I’m all about quick pasta sauces, YUM. Can’t wait to try this!

    • Jessica says:

      Thanks so much Alex! Hope you enjoy it!

  16. So healthy and hearty. I can’t wait to try this!

    • Jessica says:

      Thanks Liz – can’t wait to hear what you think!

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  23. Sarah says:

    I could easily see this being a family favorite! I like that you added in roasted red peppers and so many flavor and chickpeas for protein!

    • Jessica says:

      I hope it becomes one Sarah! Thanks so much 🙂

  24. Kerri Olkjer says:

    This looks great! Love how easy the sauce looks.

    • Jessica says:

      Thanks so much Kerri! It’s definitely an easy one to throw together!

  25. Love that you included gluten free and time saving options in here as well! Looks easy to throw together (great for us moms out there) and delicious!

    • Jessica says:

      So glad that info was helpful Kristina! This is definitely a dish moms will be happy to make – easy and the kids love it! Hope you enjoy it if you give it a try!

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