Creamy Roasted Pepper & White Bean Pasta
A vibrant one-pan pasta with smoky roasted red peppers, creamy white beans, and fresh herbs, ready in under 30 minutes. This mediterranean-inspired one pot (vegetarian) ready in about 40 minutes pairs penne pasta, large 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.
Ingredients
- 12 oz penne pasta
- 2 large red bell peppers
- 3 tbsp olive oil
- 4 cloves garlic
- 1 can (15 oz), drained cannellini beans
- 1 cup vegetable broth
- 1/2 cup heavy cream
- 1/4 cup, chopped fresh basil
- 1 tsp lemon zest
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Creamy Roasted Pepper & White Bean Pasta take to make?
Total time is about 40 minutes (15 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Creamy Roasted Pepper & White Bean Pasta?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep penne pasta from drying out.
Can I substitute ingredients in Creamy Roasted Pepper & White Bean Pasta?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Creamy Roasted Pepper & White Bean Pasta for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Creamy Roasted Pepper & White Bean Pasta vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★☆
Tasty recipe. I'd add a bit more seasoning next time.
- ★★★★☆
My family liked it. I personally would prefer more depth of flavor.
- ★★★★☆
My family liked it. I personally would prefer more depth of flavor.
