This roasted pepper and tomato pasta is the ultimate vegetarian comfort dish. It’s filled with flavors of roasted vegetables, garlic, olive oil, and fresh herbs.

Roasted Pepper and Tomato Pasta - Daisybeet

A delicious vegetarian pasta recipe

You’re looking at your new favorite pasta recipe. This dish is garlicky, cheesy, herby, lemony, and fresh. The flavors come from simple ingredients like roasted vegetables, chopped herbs, and olive oil.

This pasta comes together easily in under 30 minutes. You can eat it warm or cold, so it’s great as leftovers as well as fresh!

Ingredients in roasted pepper and tomato pasta

Here’s what you need to make this recipe. If you don’t have bowtie pasta on hand, you can use another type, such as penne or fusilli.

  • Bowtie pasta (I used chickpea pasta).
  • Cherry tomatoes
  • Red bell pepper
  • Arugula
  • Feta cheese
  • Fresh herbs (I used parsley and basil).
  • Extra virgin olive oil
  • Lemon
  • Garlic
  • Salt and pepper
Roasted Pepper and Tomato Pasta Ingredients - Daisybeet

How to make roasted pepper and tomato pasta

  • Roast cherry tomatoes, garlic, and bell pepper in the oven.
  • Prepare pasta according to package instructions, reserving some pasta water.
  • Heat oil in pan with chopped herbs.
  • Add roasted vegetables, pasta, feta cheese, arugula, and lemon juice to the pan with pasta water.
  • Mix well until everything is combined. Serve immediately.
Roasted Pepper and Tomato Pasta - Daisybeet

Why add reserved pasta water to this recipe?

When pasta cooks in boiling salted water, it releases some of the starch into the water. This starchy water makes a great thickener and adds salty flavor for pasta sauces.

The added pasta water helps all the ingredients meld together in this recipe, so the flavors coat each piece of pasta. It’s so good!

More pasta recipes to try

Let me know if you love this recipe by leaving a comment or rating below, and check out Instagram and Pinterest for more healthy lifestyle inspiration. Thanks for stopping by!

Roasted Pepper and Tomato Pasta - Daisybeet
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Roasted Pepper and Tomato Pasta

This roasted pepper and tomato pasta is the ultimate vegetarian comfort dish. It’s filled with flavors of roasted vegetables, garlic, olive oil, and fresh herbs.

  • Author: Alex
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: serves 34 1x
  • Category: main dish
Scale

Ingredients

  • 1 pint cherry tomatoes
  • 1 red bell pepper, chopped
  • 5 cloves garlic, sliced
  • 5 tbsp olive oil, divided
  • Salt
  • Pepper
  • 8 oz bowtie pasta
  • 1/2 cup chopped fresh herbs – I used basil and parsley
  • 3 cups arugula
  • 1/2 cup crumbled feta cheese
  • Juice of half a lemon

Instructions

  1. Preheat oven to 420F. Line a baking sheet with parchment paper.
  2. Spread out tomatoes, chopped bell pepper, and garlic on the baking sheet, and toss in 1 tbsp olive oil. Add a generous shake of salt and pepper. Roast for 15-20 minutes, until some of the tomatoes have burst and are starting to brown.
  3. While the vegetables are roasting, prepare pasta according to package instructions. Reserve 1 cup of pasta cooking water.
  4. After you drain the pasta, heat the remaining olive oil in the same pot over medium heat. Add chopped fresh herbs and a generous shake of salt. Cook for 1-2 minutes, stirring occasionally, until you can start to smell the herbs.
  5. Add the roasted vegetables, cooked pasta, arugula, feta cheese, lemon juice, and 1/2 cup of reserved pasta water. Gently stir ingredients together for 1-2 minutes, until there is no water pooled at the bottom and ingredients are evenly distributed.
  6. Serve immediately.

Notes

  • Store in the fridge in an airtight container for up to 5 days.

Keywords: roasted pepper and tomato pasta, pasta, vegetarian

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Roasted Pepper and Tomato Pasta - Daisybeet
Roasted Pepper and Tomato Pasta - Daisybeet