Vegetable Pasta with Bell Peppers and Asparagus in a Creamy Sun-Dried Tomato Sauce, with basil and crushed red pepper. Meatless pasta that will make you fall in love with veggies!
This Italian-style vegetable pasta is easy to make, full of flavor and just pure comfort food. Perfect for busy weeknights. What I personally love about this dish is that it's a great way to use asparagus differently than just as a good old side dish.
In this recipe, asparagus and bell peppers are seared in the skillet and then mixed in with the creamy sauce, spices, and pasta. The vegetables taste so good with all the spices, pasta, and the flavorful creamy sauce in this dish! This meatless pasta is a winner!
Cook's tips
- To make the creamy sauce, I usually buy a block of Parmesan cheese and then shred it myself at home. You can also use store-bought pre-shredded Parmesan cheese or shredded Mozzarella cheese.
- You can easily make this vegetable pasta gluten free. Use brown rice gluten free penne pasta to replace the regular pasta.
- Add a little bit more of crushed red pepper flakes, if you like, after you taste the cream sauce. This recipe only wins if you add an extra kick!
- Season with enough salt. There is nothing worse than bland veggie pasta. Salt does help bring all the flavors together.
Recipe notes
- If you use sun-dried tomatoes in oil (in a jar), make sure to drain the sun-dried tomatoes from oil. Also, do reserve 2 tablespoons of this drained oil from sun-dried tomatoes for sautéing the vegetables.
- Reserve some cooked pasta water. You will use it to dilute the cream sauce if it gets too thick.
- If using gluten free pasta, rinse it with cold water after cooking - this will prevent it from getting mushy.
Other meatless pasta recipes
- Creamy Mushroom and Spinach Pasta with Caramelized Onions
- Garlic Mushroom Pasta with Butter and Parmesan
- Homemade Creamy Four Cheese Garlic Spaghetti
Vegetable Pasta with Bell Peppers and Asparagus in a Creamy Sun-Dried Tomato Sauce
Vegetable Pasta with Bell Peppers and Asparagus in a Creamy Sun-Dried Tomato Sauce, with basil and crushed red pepper. Meatless pasta that will make you fall in love with veggies!
Ingredients
- 4 cloves garlic , minced
- 4 oz sun-dried tomatoes in oil, drained of oil
- 2 tablespoons olive oil from the sun-dried tomatoes jar
- 0.5 lb asparagus
- 1 red bell pepper , cleaned and thinly sliced
- 1 yellow bell pepper , cleaned and thinly sliced
- 8 oz penne pasta (for gluten free, use gluten free brown rice pasta)
- 1 cup half and half
- 1 cup Parmesan cheese , shredded
- 1 tablespoon dry basil
- ¼ teaspoon crushed red pepper flakes , at least, add more to taste
- ½ cup reserved cooked pasta water or more
- salt to taste
Instructions
- Note: if using sun-dried tomatoes in oil (in a jar), make sure to drain sun-dried tomatoes from oil, before using them. Reserve 2 tablespoons of this drained oil for sauteing as described below:
- In a large pan, on high heat, sautee garlic and sun-dried tomatoes (drained from oil) in 2 tablespoons of oil (reserved from the sun-dried tomatoes jar - see note above) for 1 minute until garlic is fragrant. Add the rest of vegetables (asparagus, each sprig cut into 3 slices, and thinly sliced bell peppers), sprinkle with a small amount of salt, and cook on medium heat for 2-3 minutes until they soften just a little (you still want them to have a bit of crunch).
- Bring a large pan with water to boil and cook pasta according to package instructions. Reserve some cooked pasta water. Drain and rinse the pasta with cold water (to stop cooking).
- Add half and half to the skillet with vegetables and bring to a gentle boil. Then, add shredded Parmesan cheese, mix it with half and half as it is boiling for only 30 seconds until it melts, then reduce heat immediately. Simmer and cook, constantly stirring, until all cheese melts and creamy sauce forms. If the sauce is too thick - don't worry - you'll be adding some cooked pasta water soon. Add 1 tablespoon of basil, and at least ¼ teaspoon of red pepper flakes. Stir to combine.
- Add cooked pasta to the skillet with the creamy sauce, and stir to combine.
- Add about ½ cup reserved cooked pasta water because the creamy sauce will be too thick (do not add all water at once - you might need less or more of it). This will water down the thickness of the cheese sauce and make it creamier. Immediately, season the pasta with salt and more red pepper flakes, to taste, if needed. Let it simmer for a couple of minutes for flavors to combine.
- Note: Make sure to salt the dish just enough to bring out of the flavors of basil and sun-dried tomatoes.
Nutrition
Nutrition Information
Vegetable Pasta with Bell Peppers and Asparagus in a Creamy Sun-Dried Tomato Sauce
Amount per Serving
Calories
555
% Daily Value*
Fat
22
g
34
%
Saturated Fat
9
g
56
%
Cholesterol
39
mg
13
%
Sodium
505
mg
22
%
Potassium
1452
mg
41
%
Carbohydrates
68
g
23
%
Fiber
7
g
29
%
Sugar
14
g
16
%
Protein
24
g
48
%
Vitamin A
2115
IU
42
%
Vitamin C
108.3
mg
131
%
Calcium
425
mg
43
%
Iron
5
mg
28
%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition Disclaimer:
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.
Tried this recipe?Be sure to leave a comment and provide a Star Rating below - I love your feedback and try to respond to every comment!
I left out the peppers and half the grated cheese, I just used what I had...delicious!!!
So glad you enjoyed this recipe! 🙂
I’m using vegan Parmesan for a nice vegan dish!
Enjoy! 🙂
What does half and half mean? Half Of what?
Half and half is a mixture of heavy cream and milk, you can buy it in the milk section of any store.
To make 1 cup of half and half, combine 1/2 cup of milk with 1/2 cup of heavy cream.
Half and half is the US milk product that combines half milk half cream. To make 1 cup of half and half combine 1/2 cup of milk with 1/2 cup of heavy cream.
Used fresh grated Parmesan. Cheese. . Not good.....cheese clumped. I also doubled the recipe for the sauce and glad I did. I also used a 10 oz box of pasta. The flavor and taste was amazing. Next time I’ll use the grated shaker jar of Parmesan . Great recipe!
Thank you, Diane, I am glad you liked it!
I have made this several times for the family! It's always a big hit! I add extra asparagus and make extra sauce! Actually I double the sauce! And it is perfect! 🙂
Thank you, Erica! I am glad your family has enjoyed this recipe! 🙂
Can this be made ahead and frozen?
I do not recommend freezing creamy cheese-based sauces because they lose their texture after being frozen. But, you can cook the veggies, cook the pasta - and freeze that. Then, when you thaw it, you can make the creamy sauce per recipe instructions.
This recipe is fantastic, but holy cow this page takes forever to load with the plethora of ads!
Is this a copycat recipe of O'Charley's Prime Rib Pasta?
Delicious! I wouldn't reccommend using pre-shredded cheese, it does not really melt down. Will definitely make this again though!
Very tasty! Will be making again maybe with shrimp added.
I was looking around for such recipes to be able to get a little more creative with pasta. This recipe is simply great. Thanks for sharing, Julia.
Simply damn delicious pasta!!!
I just want to bring my plate up to the table and get myself a big portion! I love to serve something delicious like this family-style, maybe with some garlic bread on the side. Looks great!
Just had this amazing pasta in a party last week. And i've been crazy about it ever since. Thank you so much for you recipe. I love you!
Very tasty! Will be making again maybe with shrimp added.
OhyesJulia:)