Pasta Tossed in Roasted Garlic and Bell Pepper Sauce

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A comforting Italian pasta dish featuring a sauce made from oven-roasted garlic and sweet bell peppers blended to silky perfection and tossed with al dente spaghetti. This italian-inspired pasta (vegetarian) ready in about 50 minutes pairs spaghetti, red bell peppers, garlic bulbs for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 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: 10 min Cook: 40 min Serves 4 Italian cuisine 520 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 400°F. Place 3 quartered red bell peppers and 2 halved garlic bulbs on a baking sheet. Drizzle with 1/4 cup olive oil and sprinkle with 3/4 tsp salt. Roast for 30-35 minutes until peppers are soft and garlic cloves are golden and fragrant.
  2. Step 2: While the peppers roast, bring a large pot of salted water to a boil. Add 12 oz spaghetti and cook for 8-10 minutes until al dente. Reserve 1/2 cup pasta water, then drain pasta.
  3. Step 3: Once cooled slightly, squeeze the roasted garlic cloves out of their skins into a blender. Add the roasted peppers, 1/4 cup olive oil, 3/4 tsp salt, 1/2 tsp black pepper, and 1/4 tsp red pepper flakes. Blend until smooth and creamy.
  4. Step 4: Return the drained pasta to the pot. Pour in the pepper-garlic sauce and 1/2 cup grated Parmesan cheese. Toss vigorously, adding reserved pasta water a tablespoon at a time until the sauce coats the pasta evenly.
  5. Step 5: Stir in 1/4 cup chopped fresh basil and serve topped with extra Parmesan cheese.

Frequently asked questions

How long does Pasta Tossed in Roasted Garlic and Bell Pepper Sauce take to make?

Total time is about 50 minutes (10 min prep + 40 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 Pasta Tossed in Roasted Garlic and Bell Pepper Sauce?

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 spaghetti from drying out.

Can I substitute ingredients in Pasta Tossed in Roasted Garlic and Bell Pepper Sauce?

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 Pasta Tossed in Roasted Garlic and Bell Pepper Sauce 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 Pasta Tossed in Roasted Garlic and Bell Pepper Sauce 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.

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