Creamy Roasted Red Pepper and Cherry Tomato Pasta

Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 4 servings
Roasted red peppers, cherry tomatoes and fresh basil, all in a creamy Parmesan and goat cheese sauce.
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  • 9 oz short pasta such as Penne Lisce, penne or rigatoni


  • 1 Tbsp olive oil
  • 1/2 small onion diced
  • 2 cloves garlic sliced
  • 1/2 cup cherry or grape tomatoes halved
  • 1 cup heavy whipping cream or a lighter cream mixed with 1 tsp cornstarch
  • 1/2 cup milk at least 2%
  • 1/2 cup jarred roasted red peppers sliced
  • 1/4 cup goat cheese crumbled
  • 1/4 cup Parmesan cheese freshly grated
  • 1/4 cup fresh basil leaves sliced


  • Bring a large pot of water to a boil. Salt generously and cook the pasta to al dente.
  • Meanwhile, heat olive oil in a large skillet over medium heat. Add the onions and cook, stirring until softened. Add the garlic and cook 1 minute more. Add the cherry tomatoes with a sprinkling of salt and cook stirring, for about 30 seconds, then add the cream, milk and red peppers. Cook a minute or two until sauce warms through, then turn off the heat under the sauce until the pasta is ready.
  • When pasta is ready, drain well. Add to skillet, returning the heat under the skillet to medium. Add 1/2 of the goat cheese, 1/2 of the Parmesan and 1/2 of the basil and cook, stirring, until cheese is melted and everything is warmed through, about 2 minutes. *Don't over-cook here, as you don't want the tomatoes to over-cook and disintegrate into the sauce. Remove from heat and season with salt and freshly ground pepper.
  • Spoon pasta into serving bowls. Garnish with the remaining goat cheese, Parmesan and fresh basil leaves.

Nutrition Information:

Calories: 559kcal | Carbohydrates: 53g | Protein: 15g | Fat: 31g | Saturated Fat: 17g | Cholesterol: 93mg | Sodium: 434mg | Potassium: 310mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1390IU | Vitamin C: 14.1mg | Calcium: 195mg | Iron: 1.5mg