Balsamic Roasted Green Pepper & Shallot Pasta


You know how there are just certain foods that can take you back to a specific time period in your life?  Well, this pasta always reminds me of my high school track & field days.  I am not sure if it was because I was constantly carbo-loading, or balsamic vinegar had recently become all the rage, or maybe it was simply a quick dinner for my Mom to cook up after a practice had run late (?) – which happened often.  Either way, I often picture myself standing in our kitchen wearing workout gear and sweaty socks, with a plate of this pasta in hand.

When I made this last week, it had been a while since the last time I’d revisited it – and years upon years since my teenage self had – but it tasted just as good as I’d remembered.  The grown-up me decided that the original recipe would benefit from a drizzle of warm cream at the end – as most things do – and I have to say I was pretty pleased with myself.  I hope you enjoy this dish, and possibly even make some memories with it too!






Balsamic Roasted Green Pepper & Shallot Pasta
Recipe type: Mains
  • 2 Green Peppers, Thinly Sliced
  • 3 Shallots, Thinly Sliced
  • 8 Cloves Garlic, Thinly Sliced
  • Olive Oil
  • Salt & Pepper
  • 1 Pound Pasta (I used Mafaldine because I love the fun shape and texture, but this is the kind of recipe where virtually any shape you have in your pantry, would work)
  • ½ Cup Balsamic Vinegar
  • 2 Teaspoons Brown Sugar
  • ½ Cup Heavy Cream
  1. Preheat your oven to 400 degrees.
  2. Put your pasta water on to boil.
  3. Place the peppers, shallots, and whole garlic cloves on a baking sheet, and pour on just enough olive oil to coat. Season with salt and pepper.
  4. Once your water is boiling, cook the pasta according to package directions. (Ideally you can time the pasta cooking time as closely as possible to the vegetable roasting time.)
  5. Mix the balsamic vinegar and brown sugar together in a small bowl. Set aside.
  6. Gently warm the heavy cream in a saucepan set over low heat.
  7. Roast the vegetables in the oven for approximately 10 minutes, or until they are lightly browned and caramelized on the edges.
  8. Remove the pan from the oven, and immediately pour the vinegar mixture on top of the vegetables. (It's going to sizzle a little bit, so stand back!)
  9. Drop the cooked pasta onto the same pan and toss it all together.
  10. At this point you can pour the warmed cream over the top and stir, or serve the pasta and place the warmed cream alongside it to drizzle to your liking.





15 Responses to Balsamic Roasted Green Pepper & Shallot Pasta

  1. Looks like Sunday dinner. Thanks and peace, John

  2. This looks A-MAAAA-ZING. I am going to make this for Mother Goose one day soon. I skimmed over your blog and love it, so naturally, I’m now a subscriber. Just out of curiosity, what sort of camera and equipment do you use? Your photos are phenomenal

  3. Oh yum. Yum yum yum. (Sorry, not a very eloquent comment!)

  4. Cecile says:

    You know those times when you just wanna jump into the photo and “chow down” – I’m having one of those moments!! This look sooo good !!
    One of my twin sons make a darn good balsamic vinegar & fresh asparagus pasta – I’m gonna have to “turn him on” to this great recipe!

    • jjbegonia says:

      Thanks, Cecile! Your son’s recipe sounds delish!!!

      • Cecile says:

        Carlynn – Here’s the recipe – simple & delicious. As you might know, I have twin sons – this recipe is a favorite of the one who lives outside of Philadelphia.

        ++ ¼ cup plus 2 TBS of balsamic vinegar in a sauce pain, reduce it to about
        2 -3 tbs. Add a pinch of black pepper
        While this is reducing, cook your asparagus. Then combine the balsamic, the asparagus, 1 stick of butter and about a ½ cup of freshly grated Parmesan cheese with a pound of cook penne.
        (Maybe he should start his own blog!)

      • jjbegonia says:

        I think he should start a blog – This sounds delicious! Thanks for passing the recipe along!!!

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