Pasta with Roasted Bell Pepper & Carrot Pesto

Pasta with Roasted Bell Pepper & Carrot Pesto
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Pasta is a versatile dish which can recreated in many versions i.e. as salads and with many different Sauces. Pasta comes in all shapes and sizes depending upon the size we decide what kind of pasta has to be chosen. Always go for durum wheat pasta as its healthy and also tasty to eat.

Normally when we think of pasta there are standard two sauces one is white sauce based on cheese and other is red i.e. arrabiata sauce (Italian), which is garlic, tomato based and red chilli and cooked in olive oil.

Mainly sauces/pesto are made from fresh vegetables like tomatoes, spinach, basil, red bell peppers. Nuts like pine nuts and walnuts. This sauce I had tried a couple of years ago, but in a microwave method this time I am trying stove top method.

Pasta Capsicum Carrots 2.0

This sauce is made of roasted bell peppers i.e. yellow, red peppers and carrots sauteed in olive oil along with garlic and pureed them to smooth paste.

Looking for more Continental Recipes:

  1. Vegan Broccoli Soup
  2. Tomato Soup
  3. Corn and Spinach Sandwich
Pasta Capsicum Carrots
4 from 1 vote

Pasta with Roasted Bell Pepper & Carrot Pesto

Nutrition Value: 411 Calories / Serving: Fat 65 cal Carbs 287 cal Protein 59 cal

Course Main Course
Cuisine Italian
Prep Time 25 minutes
Cook Time 22 minutes
Total Time 47 minutes
Servings 4
Calories 411 kcal
Author Kalyon Subbarao


  • 350 gms Pasta Rotini – spiral shaped
  • 2 nos Bell Peppers
  • 1 nos Carrot Medium Sized
  • 2 tbsp Fresh Parsley Chopped
  • 1 tsp oregano
  • 1 tsp Chilli flakes
  • ½ tsp Mixed Herbs
  • ½ tsp Basil Dried
  • 2 tsp of Olive oil
  • 2 to 3 tbsp Grated Cheese
  • Salt to taste


How to make Pasta with Roasted Bell Pepper & Carrot Pesto ?

  1. Bring a pot of water to boil, with salt and 1 tsp oil. Once the water comes to a boil put the pasta and cook it till al dante (means it should be nearly cooked leave it so it gets cooked while cooling down or when you are baking). Reserve a glass of water while draining the water from pasta.
  2. Meanwhile chop the bell peppers and carrots into small pieces and sauté them in a tsp of oil, at this stage sprinkle some salt. Cover and cook till they are soft.
  3. Put the veggies in blender once they cool down and grind them to smooth paste. Bring the paste back into to pan and sauté it for a while now add the herbs and spices and salt to taste and cook it for a while, except for parsley.
  4. Pour the prepared sauce and mix it with the cooked pasta and toss it nicely. Add chopped parley and toss it again.
  5. Sprinkle grated cheese on it and serve.

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