30 Minute Roasted Tomato Sauce Pasta Dinner

This 30 Minute Roasted Tomato Sauce Pasta Dinner is a gluten-free dinner you are going to make on repeat!

It is one of the easiest dinner recipes as it comes together with minimal hands on effort, it is flexible and customizable (skip or add more of the bell red pepper for different flavors), and is so creamy and delicious!

And I should add up front that it is super creamy simply because of the blended roasted vegetables — there is no dairy or nuts in the recipe!

It is simply made with cherry tomatoes, red bell pepper, shallots, garlic, salt and pepper!

Such simple ingredients but roasting them brings out the most robust flavor, and when blended together, it’s divine!

Serve with lots of fresh basil (I may or may not have gone a little overboard in my photo but I loooove fresh basil!) and/ or a hefty sprinkle of Parmesan cheese, or add some crushed red pepper for a spicy kick, and you have a gluten-free dinner that is quick, easy and delicious!

How to make the 30 Minute Roasted Tomato Sauce

This recipe is based on one we used to make often, and recently inspired by my Instagram friend Sarahsdolcevita who shared her recipe with roasted tomatoes and peppers a few months ago… we’ve been making this version the last two months on repeat!

Here’s what you’ll need:

cherry tomatoes

red bell pepper (I tend to use 1/2  a bell pepper but use the entire pepper for a more complex flavor or skip for more tomato-y flavor)

1 large shallot

4-5 garlic cloves

olive oil

kosher salt and pepper.

How to Roast Tomatoes

Roasting vegetables is one of our favorite ways to enjoy vegetables all year round. Aside from being unbelievably simple — just toss with olive oil, salt and seasoning to taste then let the oven to the rest, roasting brings out the best flavor in vegetables.

Especially in the winter months, vegetables like tomatoes just are not as fresh, juicy or flavorful, roasting them is a game changer!

And I should add that while this dish is fabulous all year round – particularly cozy in the colder months, it is particularly flavorful in the summer when tomatoes are at their peak in flavor.

You can roast vegetables at any temperature from 350-425 degrees Fahrenheit, which adds great flexibility if when you are cooking multiple dishes; but my preference is always 400 degrees Fahrenheit for 25- 30 minutes. It works for just about any vegetable.  And if you need to adjust the oven temperature, you just adjust the cooking time

For this recipe, I roast them a 400 degrees, 25 minutes.

Pro tip: whenever you roast vegetables, roasting them on the top shelf will make them crispier and cook faster!

After roasting the vegetables, let cool for just a minute, then transfer the vegetables along with all the liquid in the pan and 1/4 cup of reserved pasta water, to a blender.

We use a Nutribullet blender (amazon affiliate link) which we just keep on our counter because it is so compact, but you can use any blender you have.

Blend for just a minute or two and you have a wonderful, creamy sauce!

Meanwhile, cook the pasta in salted water so that it is done about 5 minutes after the vegetables come out of the oven.

Toss the cooked pasta with the sauce so that all the pasta is well coated and that’s it!

We used Banza Penne (affiliate link) but you can use any gluten-free pasta you love. To see mor of our favorite gluten-free pasta brands , click here.

Simple, quick and insanely delicious, this is a gluten-free pasta recipe we make on repeat!

We love this gluten-free dinner recipe because:

• it is  customizable and the flavor changes if you use more or less red bell pepper
• it could be a little spicy if you add some crushed red pepper, and
• it is tasty all year round…
• but mostly we love that it is so quick and easy to make and requires very little hands on effort!

For more gluten-free pasta recipes, click here.

For more gluten-free dinner ideas click here.

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