If you’re looking for a quick and delicious pasta recipe, look no further. This Roast Capsicum and Basil Pesto Pasta takes the humble pesto to new heights by adding the sweetness and smokiness of roasted capsicum. Tossed with cooked pasta, sautéed tomatoes and onions, and finished with extra Parmesan, this dish will have everyone asking for seconds!
What Goes Into the Capsicum Basil Pesto
This isn’t your standard basil pesto—it’s richer, bolder, and full of depth. The roasted capsicum brings a smoky sweetness that blends beautifully with the fresh basil, while the pine nuts add richness.
I love how versatile this pesto is. It’s not just for pasta—spread it on toasted sourdough, use it as a base for pizza, or even drizzle it over roasted vegetables. The key is using fresh basil and good-quality Parmesan to get that perfect balance of flavours. If you like a little heat, add a pinch of chilli flakes or a roasted red chilli to the mix.
Why you’ll love this pasta
Big flavours, minimal effort – Roasting capsicum brings out deep, smoky-sweet notes without requiring much work.
Velvety, vibrant pesto – The blend of basil, Parmesan, and pine nuts is already good, but adding roasted capsicum takes it to the next level.
A balanced meal – With a good mix of carbs, healthy fats, and a dose of vitamins from the capsicum and tomatoes, this pasta ticks all the boxes.
Great for meal prep – The pesto stores well, meaning you can make extra and use it throughout the week.
Tips for the best Roast Capsicum and Basil Pasta
Use high-quality ingredients – Fresh basil, good olive oil, and proper Parmesan (not the pre-grated kind) make a world of difference.
Char the capsicum properly – A little extra roasting time will bring out even more flavour. You can also roast them over an open flame for a smoky effect.
Save your pasta water – It’s the secret to getting a silky, emulsified sauce that clings beautifully to the pasta.
Make it creamy – For an indulgent touch, stir in a splash of ricotta at the end.
Macro Breakdown (Per Serving)
This breakdown assumes a standard serving size with 100g of pasta.
- Calories: 510 kcal
- Protein: 12g
- Carbohydrates: 55g
- Fats: 27g
- Fiber: 4g
Nutritional information is an estimate and may vary based on portion size and ingredients used. For personalised advice, please consult a qualified nutritionist or healthcare professional.
This meal provides a great balance of complex carbs for energy, healthy fats for satiety, and a moderate amount of protein. If you want to boost the protein content, try adding grilled chicken or chickpeas.
Roast Capsicum and Basil Pasta
4
servings10
minutes35
minutesIngredients
3 capsicums (bell peppers), sliced
3 tablespoons olive oil
1/2 teaspoon salt
- For the Basil Pesto:
1/3 cup olive oil
2.5 cups loosely packed basil leaves
1/3 cup pine nuts
1 garlic clove
1/4 cup grated Parmesan cheese, plus extra for garnish
- For the Pan:
1 cup cherry tomatoes, halved
1/2 red onion, chopped
1/2 cup reserved pasta water
- To serve:
gated parmesan cheese
Directions
- Roast Capsicum:
- Preheat your oven to 200°C (fan-forced).
- Line a baking tray with baking paper. Arrange the capsicum slices in a single layer on the tray. Drizzle with 2 tablespoons of olive oil and sprinkle with salt.
- Roast for 20 minutes, or until softened and slightly charred. Once roasted, transfer the capsicum to a blender.
- Basil Pesto:
- Add the basil leaves, pine nuts, Parmesan, olive oil, and garlic to the blender with the roasted capsicum. Blend until smooth and creamy. Set the pesto aside.
- Cook the Pasta:
- Cook the pasta according to the packet directions. Before draining, reserve 1/2 cup of pasta water.
- For the pan:
- While the pasta is cooking, heat the remaining tablespoon of olive oil in a large pan over medium heat.
- Add the chopped onion and sauté until softened, about 4-5 minutes. Add the cherry tomatoes and cook until they soften, about 3-4 minutes.
- Add the capsicum basil pesto to the pan with the onions and tomatoes, stirring to combine. Add the cooked pasta and reserved pasta water, tossing everything together until the pasta is evenly coated and the sauce is heated through
- Divide the pasta among plates and garnish with extra Parmesan cheese. Serve immediately and enjoy!
