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Roasted red pepper pasta with wilted greens in a white dish with a fork and spoon.

Tuscan Roasted Red Pepper Pasta

This Tuscan pasta feast is a quick way to get extra veggies. Rich roasted red pepper pasta with bitter wilted Italian green and toasted almonds.
Course Dinner
Cuisine Italian
Keyword Roasted Red Pepper Pasta
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 Servings
Calories 684kcal
Author Salted Mint


  • 1/2 quantity of really useful roasted red pepper sauce
  • 1 cup 250ml heavy whipping cream
  • 1 pound 450g tagliatelle or other long noodle
  • 1/2 bunch swiss chard or 2 cups of spinach or kale.
  • 1/4 cup toasted almonds


  • Make the roasted red pepper sauce according to the recipe.
  • In a small dry frying pan toast the almonds until they are just starting to brown and smell fragrant. Place them in a small bowl and set aside until you’re ready to serve.
  • In the same pan, heat the tablespoon of olive oil and toss with the swiss chard. Heat until the chard is just wilted and set aside.
  • Put half the amount of pepper sauce in a skillet or deep frying pan and add the cream. Whisk well and bring to the boil.
  • Cook the pasta according to the package directions and drain. Toss with the sauce to ensure all the pasta is well coated. Place the pasta in a serving bowl and top with the wilted greens and the toasted almonds.


Notes: This pasta would be perfect for adding chicken or prawns.