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Pasta with Roasted Red Pepper Cream Sauce

Roasted red peppers and cream sauce deliver rich flavor in this quick and easy pasta recipe. Balsamic vinegar helps balance the natural sweetness of the red peppers.
6 Servings -
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Servings:6  | Calories:441 | Total Fat:13g  | Chol:31mg  | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 13g
20 %
Sat Fat 6g
30 %
Total Carb 68g
23 %
Fiber 10g
40 %
Sugars 4g
Cholesterol 31mg
10 %
Sodium 332mg
14 %
Protein 15g
30 %
61% Pasta
18% Parmigiano-Reggiano cheese
11% Half-and-half
9% Others combined
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.


1 pound uncooked gluten-free seashell pasta (such as Tinkyada)
2 teaspoons extra-virgin olive oil
1/2 cup finely chopped onion
1 (12 ounce) bottle roasted red bell peppers, drained and coarsely chopped
2 teaspoons balsamic vinegar
1 cup half-and-half
1 tablespoon tomato paste
1/8 teaspoon ground red pepper
1 cup (4 ounces) grated fresh Parmigiano-Reggiano cheese, divided
Thinly sliced fresh basil (optional)

Directions : View recipe directions on
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