💡 At a Glance
- The Pasta: A cozy vegetarian dinner featuring a creamy roasted red pepper and feta sauce, sun-dried tomatoes, and toasted pine nuts.
- Total Time: Ready to serve in under 20 minutes from start to finish.
- Easy Method: While your pasta cooks on the stove, your Thermomix® handles the sauce effortlessly.
We’ve all been there: you come home starving after a crazy day, but the last thing you want to do is spend hours standing over the stove. When you need something quick, comforting, and packed with flavor, my Pasta with Roasted Red Pepper & Feta Sauce is my absolute go-to.
The best part? While your pasta boils on the stove, your Thermomix® does all the heavy lifting for the sauce. The combination of savory sun-dried tomatoes, rich heavy cream, and tangy feta makes this dish feel extra special with almost zero effort.
It’s an easy, crowd-pleasing main course that’s perfect for busy weeknights or when last-minute dinner guests drop by!
Why you’re going to love this recipe:
- Ready from start to finish in under 20 minutes
- Ultra-creamy thanks to the luscious cream and feta combination
- Super easy to whip up in your Thermomix®
- Perfect for crazy-busy weeknights when you need dinner fast
- A delicious, satisfying vegetarian main course
- Topped off with fresh basil and toasted pine nuts
- Easy to double if you’re feeding a crowd
- Just plain amazing!
My Top Recipe Tips
Give the sun-dried tomatoes a quick rough chop before tossing them into the mixing bowl. This helps them chop up much more evenly alongside the onion and garlic.
Easy on the salt shaker! Feta is naturally pretty salty and flavorful on its own, so you usually won’t need to add much extra salt to taste.
The pine nuts really take this dish over the top. Don’t skip toasting them in a dry skillet until golden brown—it completely unlocks their rich, nutty flavor!
Cooking for four? You can easily double this recipe! The Thermomix® settings, steps, and cook times stay exactly the same.
Can I make this ahead of time or store leftovers?
Since this sauce comes together so quickly, I love serving it fresh right away. If you happen to have leftovers, though, you can easily store them in an airtight container in the fridge. When you reheat it the next day, the feta melts back down into that wonderfully creamy texture!
Easy Variations & Swaps
Extra toppings: If you love a savory kick, crumble a few extra cubes of feta right on top of your pasta just before serving.
Switch up the pasta: This recipe pairs brilliantly with almost any pasta shape. Just grab whatever you have hiding in your pantry or whatever your family loves best!
Ingredients You’ll Need for Roasted Red Pepper & Feta Pasta
- 1 red onion (peeled and quartered)
- 1 clove garlic (peeled and halved)
- 3 dry-packed sun-dried tomatoes (about 1.7 oz / 50 g (approx. 2 oz))
- 20 g (approx. 0.5 oz) olive oil (about 1.5 tbsp)
- ½ tbsp all-purpose flour
- 100 g (approx. 3.5 oz) vegetable broth
- 100 g (approx. 3.5 oz) heavy cream
- 1 jar roasted red peppers (about 7 oz / 200 g (approx. 7 oz) drained)
- 80 g (approx. 3 oz) feta cheese (cubed)
- Freshly ground black pepper
Plus:
- Pasta of your choice
- Fresh basil
- 2 tbsp pine nuts (dry-roasted in a skillet until golden brown)
- Salt for the pasta water
How to Make Roasted Red Pepper & Feta Pasta
Instructions:
Cook the pasta in a large pot of generously salted water according to the package instructions until al dente. While the pasta is cooking, go ahead and whip up the sauce.
Add the onion, garlic, and sun-dried tomatoes to the mixing bowl (roughly chop the tomatoes first). Chop for 5 sec / speed 5, then scrape down the sides of the bowl with the spatula.
Add the olive oil and sauté for 3 min / 120°C (250°F) / speed 1.
Add the flour and cook for 1 min / 80°C (180°F) / speed 1 to cook off the raw flour taste.
Pour in the vegetable broth and heavy cream, then bring to a simmer for 5 min / 98°C (210°F) / speed 1.
Add the drained roasted red peppers (roughly chopped) to the mixing bowl. Puree the sauce for 10 sec / speed 5.
Now add the cubed feta and black pepper. Blend for 10 sec / gradually increasing to speed 4 until smooth and combined.
Taste the sauce and add a little salt if needed. Toss the cooked pasta directly into the sauce, divide into bowls, and garnish with plenty of fresh basil and toasted pine nuts.
Enjoy!
Alright, now it’s your turn—have so much fun making this quick dinner, and enjoy every single bite!
You might also love this recipe: One-Pot Chicken and Spinach Pasta
Happy cooking,
Christoph
Roasted Red Pepper and Feta Pasta
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Start cookingIngredients
For the sauce
- 1 red onion peeled, quartered
- 1 garlic clove peeled, halved
- 3 sun-dried tomatoes dry-packed (without oil), approx. 50 g (approx. 2 oz)
- 20 g olive oil (approx. 0.5 oz)
- 0.5 tbsp all-purpose flour
- 100 g vegetable broth (approx. 3.5 oz)
- 100 g heavy cream (approx. 3.5 oz)
- 1 Glas jarred roasted red peppers drained weight approx. 200 g (approx. 7 oz)
- 80 g feta cheese cubed (approx. 3 oz)
- black pepper
To serve & finish
- 400-500 g pasta of your choice
- fresh basil
- 2 tbsp pine nuts toasted dry in a skillet until golden brown
- salt for the pasta water
Instructions
- 400-500 g (approx. 17.5 oz) pasta, saltCook your pasta in a large pot of generously salted water according to package instructions until al dente. While the pasta cooks, you’ll whip up the sauce!
- 1 red onion, 1 garlic clove, 3 sun-dried tomatoesAdd the red onion, garlic, and sun-dried tomatoes to the mixing bowl (give the tomatoes a quick chop first). Chop for 5 sec / speed 5, then scrape down the sides of the bowl with your spatula.
- 20 g (approx. 0.5 oz) olive oilAdd the olive oil and sauté 3 min / 120°C (250°F) / speed 1.
- 0.5 tbsp all-purpose flourAdd the flour and cook briefly to remove the raw flour taste: 1 min / 80°C (180°F) / speed 1.
- 100 g (approx. 3.5 oz) vegetable broth, 100 g (approx. 3.5 oz) heavy creamPour in the vegetable broth and heavy cream, then bring to a simmer for 5 min / 98°C (210°F) / speed 1.
- 1 Glas jarred roasted red peppersAdd the drained roasted red peppers to the mixing bowl (chop them into bite-sized pieces first). Puree the sauce for 10 sec / speed 5.
- 80 g (approx. 3 oz) feta cheese, black pepperNow add the cubed feta and black pepper. Blend for 10 sec / gradually increasing to speed 4.
- fresh basil, 2 tbsp pine nutsTaste and add a pinch of salt if needed—just go easy on it, as the feta already adds plenty of salty goodness! Toss the pasta with the sauce and serve garnished with fresh basil leaves and toasted pine nuts. Pro tip: sprinkle a few extra feta cubes on top for that perfect bite!
