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  1. Roasted Three-Pepper Pasta Primavera

Roasted Three-Pepper Pasta Primavera

00:20:00 4 servings, 1-1/4 cups (300 mL) each
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2 2 Reviews
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4 servings, 1-1/4 cups (300 mL) each

This pasta primavera is a pepper lover’s dream come true! Check out our pepper-roasting tip to see how it’s done - it’s easier than you think (just like this 20-minute pasta dish!).

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Make It

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  • Cook pasta in large saucepan as directed on package, omitting salt. Meanwhile, blend broth, 1 roasted red pepper and cayenne pepper in blender until smooth. Cut remaining roasted peppers into strips.
  • Drain pasta in colander. Meanwhile, cook pepper puree and cream cheese product in same saucepan on medium heat 1 to 2 min. or until cream cheese is melted and sauce is heated through, stirring constantly.
  • Add pasta and pepper strips to sauce; mix lightly. Serve topped with Parmesan.

How to Roast Peppers

Heat broiler. Place whole peppers on foil-covered baking sheet. Broil, 4 inches from heat, 7 to 10 min. or until peppers are evenly blackened, turning occasionally. Place in paper bag; close bag. Let stand 20 min. or until peppers are cooled. Remove peppers from bag. Peel away blackened skins with small knife; discard skins. Cut each pepper lengthwise into 4 pieces; remove and discard seeds. Use as directed.


  • 4 servings, 1-1/4 cups (300 mL) each

Nutritional Information

Serving Size 4 servings, 1-1/4 cups (300 mL) each
Calories 350
% Daily Value
Total fat 11g
Saturated fat 6g
Cholesterol 30mg
Sodium 380mg
Carbohydrate 51g
Dietary fibre 4g
Sugars 7g
Protein 13g
Vitamin A 30 %DV
Vitamin C 260 %DV
Calcium 10 %DV
Iron 20 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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