Roasted Red Pepper & Sun-Dried Tomato Pasta with Basil

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A vibrant, creamy pasta dish featuring roasted peppers and sun-dried tomatoes simmered in a garlic-infused tomato cream sauce, finished with fresh basil. This italian-inspired pasta (vegetarian) ready in about 50 minutes pairs spaghetti, large red bell pepper, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 680 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.

★ 4.4 (13 ratings) Prep: 20 min Cook: 30 min Serves 4 Italian cuisine 680 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 425°F (220°C). Cut red bell pepper into 1-inch pieces, toss with 1 tbsp olive oil, salt, and pepper, and roast for 20 minutes until charred and tender.
  2. Step 2: While 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, reserving 1/2 cup pasta water before draining.
  3. Step 3: In a skillet over medium heat, warm 2 tbsp olive oil. Add 3 minced garlic cloves and 3 tbsp sun-dried tomatoes (drained), sautéing for 2 minutes until fragrant but not browned.
  4. Step 4: Stir in 1 cup heavy cream and 1/2 cup reserved pasta water, simmering for 5 minutes until slightly thickened. Add drained spaghetti and roasted peppers, tossing to coat. Stir in 1/4 cup fresh basil and 2 tbsp pumpkin seeds.
  5. Step 5: Season with salt and black pepper to taste, serving immediately with extra basil for garnish.

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Frequently asked questions

How long does Roasted Red Pepper & Sun-Dried Tomato Pasta with Basil take to make?

Total time is about 50 minutes (20 min prep + 30 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 Roasted Red Pepper & Sun-Dried Tomato Pasta with Basil?

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 Roasted Red Pepper & Sun-Dried Tomato Pasta with Basil?

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 Roasted Red Pepper & Sun-Dried Tomato Pasta with Basil 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 Roasted Red Pepper & Sun-Dried Tomato Pasta with Basil 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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