Packed with roasted veggies and fresh parmesan cheese, this pasta is so full of flavor.

This might be my new favorite way to eat pasta!

This dish has so many components that make it full of flavor.

First, you’ll roast red bell pepper, onion, and a head of garlic. The veggies get perfectly caramelized and sweet, adding the most delicious flavor to the final sauce.

And if you’ve ever roasted a whole head of garlic, not only is it delicious, but squeezing out the roasted garlic cloves is oddly satisfying.

Next, the sauce is mixed with vegetable broth, heavy cream, and parmesan cheese to make it deliciously creamy and salty. It takes the flavor to the next level.

I love adding kale to this dish because of the depth and texture it adds. Kale cooks down pretty quickly, so once you mix it in with the warm pasta, it’s ready to go.

There’s something so fun about a pasta dish that’s loaded with veggies and flavor. After all, eating vegetables does not need to be boring.

If you want to add more protein to this meal, try adding a simple seared salmon, blackened chicken, or grilled shrimp. The pasta itself has so much flavor that the protein add-on doesn’t need much.

But, did you know that whole grains – like pasta – are a good source of protein? This recipe on its own is filled with enough protein, fiber, and flavor to be perfectly balanced, filling, and satisfying.

Don’t be afraid of pasta, friends. It’s delicious and nutritious – especially when made like this.

Prep ingredients

Preheat the oven to 400 F. Line a baking sheet with parchment paper.

Chop the veggies

Roughly chop the bell peppers, discarding the inner membranes and seeds. Peel and roughly chop the onion. Place on the baking sheet.

Slice the top off of the garlic and remove the thin outer papery layer. Loosely wrap in foil and add to the baking sheet.

Roast for 30 min

Drizzle the peppers, onion, and garlic with the olive oil, salt, and pepper. Place in the oven to roast for 30 minutes, gently tossing the pepper and onion halfway through.

Blend the sauce

Once roasted, add the vegetables to a powerful blender or food processor. With your hands, squeeze the garlic until the roasted garlic cloves come out of the skin (they should be soft and come out easily). Add 1/3 cup of broth and blend until smooth.

Add mixture to saucepan

Add the mixture to a large saucepan over medium heat. Add the remaining 1/3 cup vegetable broth, heavy cream, and grated Parmesan cheese. Stir frequently until blended and smooth.

Turn the heat down to low and add in the kale.

Stir

Add the pasta and stir gently until all of the pasta is combined with sauce and the kale cooks down slightly.

Serve & enjoy!

Sprinkle with extra parmesan. Serve warm.

Notes

Pasta: Any shape works here! I love a big pasta, like rigatoni, but any curly shape would be fun too. Think: rotini, fusilli, or gemelli.
Kale: Use dino or curly kale. The curly kale is a little softer and will cook more quickly. You can also swap for spinach, or totally omit the greens if you’d prefer.
Heavy cream: So important for that creaminess! To make this recipe dairy-free, try an unflavored almond milk. You can also use coconut cream, but it will add a little coconut flavor.
Vegetable broth: The broth helps tie everything together and adds extra flavor too. If you want a thinner sauce, reserve some pasta sauce to add to the mix or add extra broth.
Storage: Store this pasta in an airtight container in the fridge for 4-5 days. Microwave to reheat. The sauce will thicken as is stored, you can add a little vegetable broth when reheating to give the sauce more of a spread (mix well!).

Course: Dinner, Lunch