Creamy Roasted Pepper & White Bean Pasta

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A vibrant one-pan pasta with smoky roasted red peppers, creamy white beans, and fresh herbs. This Mediterranean-inspired one-pot recipe (vegetarian), ready in about 40 minutes, pairs penne pasta, red bell peppers, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 620 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 25 min Serves 4 Mediterranean cuisine 620 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 400°F (200°C). Cut bell peppers into 1-inch strips, toss with 1 tbsp olive oil, salt, and pepper, then spread on a baking sheet. Roast for 20 minutes until edges are charred and tender.
  2. Step 2: While peppers roast, bring a large pot of salted water to a boil. Add 12 oz penne and cook for 10 minutes until al dente. Reserve 1/2 cup pasta water, then drain.
  3. Step 3: Heat remaining 2 tbsp olive oil in a large skillet over medium heat. Add 4 minced garlic cloves and sauté for 1 minute until fragrant — do not brown.
  4. Step 4: Stir in drained cannellini beans, roasted peppers, 1 cup vegetable broth, and 1/2 cup heavy cream. Simmer for 5 minutes until sauce thickens slightly and coats the back of a spoon.
  5. Step 5: Add drained penne to skillet, tossing to coat. Stir in 1/4 cup chopped basil, 1 tsp lemon zest, salt, and black pepper. Add reserved pasta water 1 tbsp at a time until sauce reaches desired consistency.

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