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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!
Course Main Course
Cuisine American
Keyword asparagus pasta, vegetable pasta
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 4 servings
Calories 555kcal
Author Julia


  • 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


  • 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.


Calories: 555kcal | Carbohydrates: 68g | Protein: 24g | Fat: 22g | Saturated Fat: 9g | Cholesterol: 39mg | Sodium: 505mg | Potassium: 1452mg | Fiber: 7g | Sugar: 14g | Vitamin A: 2115IU | Vitamin C: 108.3mg | Calcium: 425mg | Iron: 5mg