Tuscan Chicken & Roasted Pepper Pasta

In our home, weeknight dinners need to be quick, satisfying, and preferably packed with vegetables. This Tuscan Inspired Roasted Vegetable Pasta has become a true champion in our rotation. The vibrant colors of roasted bell peppers, zucchini, and red onion mingle beautifully with the creamy sauce, infused with the rich flavors of sun-dried tomatoes and garlic. Even my pickiest eater, who usually shies away from anything green, devours this pasta without complaint, declaring it “deliciously colorful!” It’s a dish that brings a little bit of Mediterranean sunshine to our table, no matter the season, and I’m thrilled to share this family-favorite recipe with you.

Ingredients

• Pasta: 1 pound of your favorite pasta shape (penne, fusilli, rigatoni, or farfalle work particularly well). Provides the base of the dish.
• Bell Peppers: 3 large bell peppers (red, yellow, and orange for color variation), cored, seeded, and cut into 1-inch pieces. Adds sweetness and vibrant color when roasted.
• Zucchini: 2 medium zucchini, cut into 1/2-inch thick rounds. Offers a mild flavor and tender texture.
• Red Onion: 1 large red onion, cut into wedges. Roasting brings out its sweetness.
• Cherry Tomatoes: 1 pint cherry tomatoes, halved. Adds bursts of juicy sweetness and acidity.
• Garlic: 6 cloves garlic, minced. Essential for the Tuscan flavor profile.
• Sun-dried Tomatoes: 1/2 cup oil-packed sun-dried tomatoes, drained and roughly chopped. Provides intense, chewy tomato flavor.
• Vegetable Broth: 1 cup vegetable broth. Forms the base of the sauce and helps with deglazing the pan.
• Heavy Cream (or Vegan Cream Alternative): 1 cup heavy cream or plant-based cream (like cashew or oat cream). Adds richness and creaminess to the sauce. For a lighter option, use half-and-half or milk, but the sauce will be less thick.
• Fresh Basil: 1/4 cup fresh basil leaves, chopped. Adds a fresh, aromatic element and classic Italian flavor.
• Dried Oregano: 1 teaspoon dried oregano. Contributes to the Tuscan herb flavor.
• Red Pepper Flakes: 1/4 teaspoon red pepper flakes (or more to taste, optional). Adds a subtle kick of heat.
• Olive Oil: 1/4 cup olive oil, plus more for drizzling. Used for roasting vegetables and sautéing garlic.
• Salt and Black Pepper: To taste. Enhances all the flavors in the dish.
• Parmesan Cheese (Optional, or Vegan Parmesan Alternative): For serving. Adds a salty, savory finish.

Instructions

1. Preheat Oven and Prepare Vegetables: Preheat your oven to 400°F (200°C). While the oven is preheating, prepare your vegetables. Wash and dry the bell peppers, zucchini, red onion, and cherry tomatoes. Core and seed the bell peppers, then cut them into 1-inch pieces. Slice the zucchini into 1/2-inch thick rounds. Cut the red onion into wedges. Halve the cherry tomatoes. Mince the garlic and roughly chop the sun-dried tomatoes.
2. Roast the Vegetables: In a large bowl, toss the bell peppers, zucchini, and red onion with 2 tablespoons of olive oil, salt, and black pepper. Spread the vegetables in a single layer on a large baking sheet. Roast in the preheated oven for 20-25 minutes, or until the vegetables are tender and slightly caramelized, stirring halfway through. Add the halved cherry tomatoes to the baking sheet for the last 10 minutes of roasting. This prevents them from becoming too mushy while still allowing them to soften and sweeten.
3. Cook Pasta According to Package Directions: While the vegetables are roasting, cook the pasta according to package directions in a large pot of salted boiling water until al dente. Reserve about 1 cup of pasta water before draining. Drain the pasta and set aside.
4. Sauté Garlic and Sun-dried Tomatoes: While the pasta is cooking and vegetables are roasting, heat the remaining 2 tablespoons of olive oil in a large skillet or Dutch oven over medium heat. Add the minced garlic and chopped sun-dried tomatoes and sauté for 1-2 minutes, or until the garlic is fragrant and the sun-dried tomatoes have softened and released their flavor into the oil. Be careful not to burn the garlic.
5. Deglaze the Pan and Create the Sauce: Pour in the vegetable broth into the skillet, scraping up any browned bits from the bottom of the pan. This process, called deglazing, adds depth of flavor to the sauce. Bring the broth to a simmer and cook for 2-3 minutes to slightly reduce. Stir in the heavy cream (or vegan alternative), dried oregano, and red pepper flakes (if using). Season with salt and black pepper to taste. Reduce the heat to low and simmer for 5-7 minutes, allowing the sauce to thicken slightly and the flavors to meld together.
6. Combine Pasta, Roasted Vegetables, and Sauce: Add the cooked and drained pasta to the skillet with the creamy sauce. Toss to coat the pasta evenly. Add the roasted vegetables, including the cherry tomatoes, to the pasta and sauce. Gently stir everything together to combine, being careful not to break up the roasted vegetables too much. If the sauce seems too thick, add a little of the reserved pasta water to reach your desired consistency.
7. Stir in Fresh Basil and Serve: Remove the skillet from the heat and stir in the chopped fresh basil. Taste and adjust seasoning with salt and pepper if needed. Serve immediately, garnished with grated Parmesan cheese or vegan Parmesan alternative, if desired. Enjoy your Tuscan Inspired Roasted Vegetable Pasta!

Nutrition Facts

(Estimated per serving, based on 6 servings, using heavy cream and penne pasta. Nutritional values can vary based on specific ingredients and portion sizes.)

• Serving Size: Approximately 1.5 cups
• Calories: 450-550 kcal
• Protein: 12-15g

Preparation Time

This Tuscan Inspired Roasted Vegetable Pasta is wonderfully efficient for a flavorful and satisfying meal. Active preparation time, including chopping vegetables and prepping ingredients, takes approximately 25-30 minutes. The roasting process takes another 20-25 minutes, and the pasta cooking and sauce preparation happen concurrently, making the total cooking time around 45-55 minutes. This makes it a perfect weeknight dinner option when you crave something delicious without spending hours in the kitchen.

How to Serve

This versatile pasta dish can be enjoyed in numerous ways:

• As a Main Course: Serve generous portions as a satisfying and complete vegetarian meal. It’s hearty enough to stand alone and makes a wonderful dinner.
• With a Side Salad: Pair it with a simple green salad or a Caprese salad (tomato, mozzarella, and basil) for a balanced and refreshing meal. The acidity of the salad complements the richness of the pasta.
• Alongside Garlic Bread: Serve with warm, crusty garlic bread or focaccia to soak up the delicious sauce.
• Topped with Fresh Herbs: Garnish with extra fresh basil, parsley, or oregano for an added burst of freshness and visual appeal.
• With a Sprinkle of Cheese: Offer grated Parmesan cheese or a vegan Parmesan alternative at the table for those who enjoy a cheesy finish.
• As Leftovers: This pasta is delicious reheated the next day, making it perfect for meal prepping or lunch. The flavors often meld together even more overnight.
• For Gatherings: It’s a great dish to bring to potlucks or casual gatherings as it’s crowd-pleasing and can be served warm or at room temperature.
• Seasonal Variations: Adapt the vegetables based on the season. In the fall, add roasted butternut squash or sweet potatoes. In the spring, incorporate asparagus or peas.

Additional Tips for Perfect Tuscan Inspired Roasted Vegetable Pasta

1. Don’t Overcrowd the Baking Sheet: Ensure the vegetables are spread in a single layer on the baking sheet. Overcrowding will cause them to steam instead of roast, resulting in less caramelized and flavorful vegetables. Use two baking sheets if necessary.
2. Roast Vegetables Until Tender and Slightly Charred: Roasting the vegetables until they are tender and slightly charred is key to developing their sweet and smoky flavor. Don’t be afraid to let them get a little color.
3. Use Quality Sun-dried Tomatoes: Opt for oil-packed sun-dried tomatoes for the best flavor and texture. Drain them well before chopping. They add a concentrated burst of umami and sweetness that is essential to the Tuscan flavor profile.
4. Reserve Pasta Water: Pasta water is starchy and helps to create a silky smooth sauce that clings to the pasta. Don’t forget to reserve some before draining the pasta!
5. Adjust Sauce Consistency with Pasta Water: If the sauce becomes too thick after adding the pasta, gradually add reserved pasta water, a tablespoon at a time, until you reach your desired consistency. The pasta water helps to loosen the sauce and create a beautiful emulsion.
6. Taste and Season as You Go: Season each component of the dish – the vegetables before roasting, the sauce while it simmers, and the final pasta dish. Tasting and adjusting seasoning throughout the cooking process ensures balanced and flavorful results. Salt and pepper are your best friends!
7. Fresh Herbs Make a Difference: Fresh basil is a must for this recipe, adding a bright, aromatic finish. Consider adding other fresh herbs like parsley or oregano for extra flavor layers. Add them at the very end to preserve their freshness and aroma.
8. Customize Your Vegetables: Feel free to experiment with other vegetables you enjoy roasting, such as eggplant, mushrooms, artichoke hearts, or fennel. Just be mindful of their cooking times and adjust accordingly. This recipe is very adaptable to your personal preferences and what you have on hand.

FAQ Section

Q1: Can I make this pasta dish vegan?
A: Absolutely! To make this Tuscan Inspired Roasted Vegetable Pasta vegan, simply substitute the heavy cream with a plant-based cream alternative like cashew cream, oat cream, or coconut cream (full-fat coconut milk can also work, but may impart a slight coconut flavor). Also, ensure you use a vegan Parmesan alternative for topping, or simply omit the cheese.

Q2: Can I use different types of pasta?
A: Yes, you can use almost any pasta shape you prefer. Penne, fusilli, rigatoni, farfalle, and shells all work well because their shapes hold the sauce and vegetables nicely. Longer pasta shapes like spaghetti or linguine can also be used, but may not hold the chunkier roasted vegetables as effectively.

Q3: Can I prepare this dish ahead of time?
A: You can prepare components of this dish ahead of time. The roasted vegetables can be roasted a day in advance and stored in the refrigerator. The sauce can also be made ahead of time and reheated gently. However, it’s best to cook the pasta just before serving and combine everything right before eating for the best texture. If you are making it completely ahead, the pasta will absorb some of the sauce, so you may need to add a little extra vegetable broth or pasta water when reheating to loosen it up.

Q4: How do I store leftovers and how long will they last?
A: Store leftover Tuscan Inspired Roasted Vegetable Pasta in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in a skillet over medium-low heat or in the microwave, adding a splash of vegetable broth or water if needed to rehydrate the sauce.

Q5: Can I add protein to this dish?
A: Yes, you can easily add protein to this vegetarian pasta dish. For a vegetarian option, consider adding cannellini beans or chickpeas to the roasted vegetables or to the sauce. Tofu or tempeh (pan-fried or roasted) can also be added. For a non-vegetarian option, grilled chicken or shrimp would also complement the flavors well, though that would deviate from the original vegetable-focused recipe.

Q6: I don’t have sun-dried tomatoes in oil, can I use dry-packed sun-dried tomatoes?
A: Yes, you can use dry-packed sun-dried tomatoes. Rehydrate them by soaking them in hot water for about 15-20 minutes until softened. Drain them well before chopping and adding to the recipe. You may also want to add a little extra olive oil to the skillet when sautéing the garlic to compensate for the oil from the oil-packed tomatoes.

Q7: Can I make this recipe spicier?
A: Absolutely! To increase the spice level, you can add more red pepper flakes to the sauce. You could also add a pinch of cayenne pepper or a finely chopped fresh chili pepper (like a jalapeño or serrano pepper) to the vegetables before roasting or to the sauce while it simmers.

Q8: What if I don’t have heavy cream? Can I use something else?
A: Yes, if you don’t have heavy cream, you can use half-and-half or whole milk for a lighter sauce. The sauce will be less thick and rich, but still flavorful. For a richer alternative to heavy cream (besides vegan cream), you could also try using crème fraîche or mascarpone cheese, stirred into the sauce at the end of cooking.

Print