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Roasted Red Pepper Pasta with White Beans and Basil. Pasta tossed with homegrown red bell peppers, fresh basil, lemon, and creamy white beans. It’s a bowl full of harvested summer produce and comfort, and I could not love it more. The best part? It’s SO easy to make, (almost) vegan (I added cheese, but you can omit it..if you must), and so delicious!
Not sure there’s anything better on a Monday than a bowl of pasta.
Thankfully this bowl is not only delicious, but it’s on the healthy…ish side. Yes, there are carbs, but there’s also lots of colorful vegetables, healthy fats, and protein packed beans. You see? Pretty healthy, which means this bowl of pasta is Monday night approved. Cool. Cool. I love it.
Plus, life is all about a good balance isn’t it? It’s Monday, the last Monday of August to be exact, we’re all probably a little tired, a little sad summer is coming to an end, and simply in need of a good meal to look forward to that’s easy, healthy, and comforting.
This is that dinner. Obviously!
{found a little friend on the basil…don’t worry I left him outside}
In all seriousness though, this was actually a recipe that I made a while back and wasn’t really planning to share. You see our garden (greenhouse, whatever you want to call it) is overflowing with bell peppers, tomatoes, and herbs right now. In an effort to use them all up I’ve been throwing random dishes together for dinner. It’s kind of a blessing in disguise because it’s been allowing me to get extra creative with recipes and have fun with what I have on hand.
I made this pasta with the first batch of peppers that turned red and it ended up being so delicious that I had to recreate, photograph, and share with you all.
Every time I use bell peppers, I always say I never use them enough. I’m not sure why it is that I use bell peppers so infrequently, yet I love them so much. I grew up eating them, mostly in my dad’s Friday Night Pasta Dish (cookbook recipe), and I guess that’s just my favorite way to cook with peppers. Today however, I’m changing my tune and sharing a new pasta recipe to use up all those freshly grown baby bell peppers we have.
Here are the details.
As you can see from my photos, I’m using baby bell peppers, as they are extra flavorful and sweet. You can use regular size or whatever you have on hand, but if you do use a regular size bell pepper, you’ll only need two for this recipe.
The first step is to char the peppers. Yes, you guys need to char the bell peppers. Do not stress, this is easy. My preferred way to char peppers is on a gas stove top, over an open flame. Just put the pepper right onto the grate over the flame, keep turning it (using tongs), until it’s charred all over. Then place in a bowl, cover, and let steam. It’s really simple and only takes ten or so minutes. If you don’t have a gas stove-top, no worries, just place the peppers under the broiler and broil for three to five minutes until charred. Both methods work just as well!
Once you have the peppers all charred up, add them to a food processor along with some salty roasted cashews (for creaminess), olive oil, and red wine vinegar, blend, blend, blend and just like that you’ll have a delicious roasted red pepper sauce. I added a little cheese to my sauce, but if you’d like to do a vegan pasta night, the sauce is still delicious minus the cheese…
But you know I’m all about cheese, so cheese for me please!
At this point, you’ll toss the red pepper sauce with your favorite cut of pasta (I’m loving fresh-cut tagliatelle pasta right now), add fresh herbs, beans and DONE.
It’s easy, it’s delicious, it’s pretty, it has veggies, and if you want to be extra healthy, you can even make it with your favorite whole wheat or veggie packed pasta (did you know they make heart of palm pasta now? I have yet to try it, but I am curious…).
The hardest part about this recipe is charring the peppers, and as you read, it’s really not that hard.
So what do you think? Can we make this a regular Monday night pasta? I’m thinking yes.
ALSO. If you’re short on time, feel free to use jarred, roasted red peppers. That will make this even easier. And if you keep a well stocked pantry (you should!), then you can truly make this dish whenever you get the craving!
If you make this roasted red pepper pasta, please be sure to leave a comment and/or give this recipe a rating! I love hearing from you guys and always do my best to respond to each and every one of you. And of course, if you do make this recipe, don’t forget to also tag me on Instagram so I can see! Looking through the photos of recipes you all have made is my favorite!
Roasted Red Pepper Pasta with White Beans and Basil
Servings: 6
Calories Per Serving: 632 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 3 red bell peppers, I use homegrown Burpee peppers
- 2 cloves garlic, smashed
- 1/4 cup roasted cashews
- 1/2 cup grated pecorino cheese (omit if vegan)
- 1/4 cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- kosher salt and pepper
- 1 pound long or short cut pasta
- 1 (14 ounce) can white beans or chickpeas, drained and rinsed
- 1 cup fresh basil, roughly chopped, I like to use Burpee Pesto Party Basil
- 2 tablespoons chopped fresh oregano
- juice of 1 lemon
- crushed red pepper flakes
Instructions
- 1. Place the red pepper directly over an open flame on a gas burner. Cook, turning every minute until charred all over. Place the charred peppers in a bowl. Add the garlic cloves and cover with a plate. Let the peppers steam for 10 minutes. Remove the charred skin, stem, and seeds, and discard. 2. Add the charred peppers, garlic, cashews, pecorino, 1/4 cup olive oil, red wine vinegar, and a pinch of salt to a blender and pulse until smooth. 3. Bring a large pot of salted water to a boil. Boil the pasta until al dente, reserve 1 cup of the pasta cooking water and then drain. Add the pasta right back to the hot pot along with the roasted red pepper sauce and about 1/4 cup of the reserved pasta cooking water. Toss to combine. Add the white beans, basil, oregano, lemon juice, and a pinch of red pepper flakes, tossing to combine. Thin the sauce as desired with more pasta cooking water. 4. Serve topped with fresh basil and additional cheese (if desired). Enjoy!
Notes
Calories based on one serving
came out a bit too vinegary, maybe too much basil?
Idk the flavors were a bit off. Maybe b/c I put this on top of spaghetti squash
Hi Ray,
So sorry to hear this recipe was not enjoyed. Please let me know if there is anything that I can help with! xx
Hi Tie, I really want to cook this recipe, unfortunately I have an electric stove. Could you please tell me if is there anyway to roast the peppers at home with that? Thank you.
Hey Laura,
You can roast the peppers under the oven broiler. I hope you love the recipe, please let me know if you have any other questions! xTieghan
This was the BEST dinner! I made a regular and gluten free version for my guests tonight. I have to say I can always assume your recipes will work out and I never need a test run. This was no different. I cannot thank you enough!!
Hey Laura,
Thanks a lot for giving the recipe a try, I am thrilled that the recipe was enjoyed! Have a fantastic weekend! xTieghan
Excellent recipe. Doesn’t need the cheese making it a great plant based recipe.
Hey Isabel,
Thanks so much for giving the recipe a try, I am so glad it was enjoyed! Happy Sunday! xTieghan
Absolutely love this dish! I have made it several times now and turns out delicious each time. Even subbed some gluten free pasta for my sister and she loved it as well! Thank you!
Amazing! I am really glad this turned out so well for you, Sarah! xTieghan
I made this last night and it was fabulous! I had roasted three red bell peppers that were on the wrinkly side, and searched the internet for recipe ideas and happily found your wonderful site. We are eating vegan, so I subbed my home made “rawmesan” in place of the pecorino. I used cannellini bean and topped with Kalamata olives as well as the basil. I will most definitely be making this again!
Thank you so much Kathy! I am really glad this turned out so well for you! xTieghan
Love it! All the flavors make such an interesting, delicious dish. And really easy, even with charring the peppers. I bought more peppers than I needed (aka not reading the instructions well first!) so I just went ahead and charred them all. I kept out some and added them chopped to the finished dish, along with some fresh spinach. More veggies servings then with still great taste.
Thank you so much Cindy! So happy this recipe turned out so well for you! xTieghan
Very Good!
Thank you Rachael! xTieghan
If I were to use jarred roasted red peppers, how much do you think I should use? Can’t wait to try this recipe!
Hi there! I would use 1(12 ounce) jar of roasted red peppers. That will be great! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
Hi! I make your recipes all the time but I really just wanted to tell you that this was exceptional! I felt so fancy making it 😉 What are some of your other best pasta recipes that you would recommend?
Thanks again for all your hard work!
Hey Fay! So happy you love this pasta! This broccoli pesto pasta is my favorite! Link below! Please let me know if you have any other questions. I am so glad you are loving my recipes! Thank you! xTieghan
https://www.halfbakedharvest.com/broccoli-pesto-pasta-with-whipped-ricotta/
Another dinner where I say to myself..I CAN’T believe I made something so delicious!
Yes! I love to hear that! Thank you so much Renee! xTieghan
Made your recipe , served over zucchini noodles. It was yummy! I always turn to your recipes, as they are always delicious. Thanks
Thank you so much Debby!
I made this with jarred roasted peppers and it was delicious! My daughter loved it. Thanks for the vegetarian recipe!
I am so glad you both enjoyed this! Thank you Dana!