Dreamy, vibrant, and downright irresistible, Garlic and Roasted Bell Pepper Farfalle is that perfect weeknight pasta that feels extra-special but comes together in just about 25 minutes. With tender bow-tie pasta, sweet roasted peppers, and a creamy, garlicky sauce, each forkful bursts with color and comfort—giving you Italian trattoria vibes from the comfort of your own kitchen!
Why You’ll Love This Recipe
- Gorgeously Colorful: Using a mix of orange, yellow, and green peppers makes Garlic and Roasted Bell Pepper Farfalle as beautiful as it is delicious!
- Easy, Breezy Preparation: Each step is simple and approachable, meaning you get major flavor payoff for minimal effort.
- Creamy Garlicky Goodness: The luscious sauce is bursting with fresh garlic, a hint of cheese, and silky milk—no heavy cream required.
- Kid and Crowd Friendly: You can customize the level of roast on your peppers, making it perfect for picky eaters or festive gatherings alike.
Ingredients You’ll Need
The ingredient lineup for Garlic and Roasted Bell Pepper Farfalle is refreshingly short and sweet. Every component plays a starring role, ensuring a dish that’s vibrant, creamy, and brimming with flavor—no fillers or fuss!
- Bell Peppers (orange, green, yellow): Roasting brings out their natural sweetness and adds a festive pop of color to your pasta bowl.
- Farfalle (bow-tie pasta): This adorable shape isn’t just charming—it’s great at scooping up sauce and roasted peppers.
- Butter: A little butter forms the rich, glossy base of your ultra-silky garlic sauce.
- Fresh Garlic: Mincing fresh garlic makes all the difference, infusing every bite with aromatic warmth.
- Parmesan Cheese: It melts beautifully into the sauce for nutty, salty goodness (plus more for that final sprinkle!).
- Milk or Light Cream: The choice is yours—use milk for a lighter feel, or cream for extra decadence.
- Salt and Pepper: Essential for balancing all the flavors; season as you go for the biggest impact.
- Fresh or Dried Herbs (like basil): Completely optional, but a handful of basil or Italian herbs gives this dish fresh garden notes.
Variations
Garlic and Roasted Bell Pepper Farfalle is wonderfully adaptable, inviting you to get creative with what you have on hand or tailor things to suit your taste or dietary needs. It’s the ultimate canvas for improvising and making it your own!
- Add Grilled Chicken or Shrimp: For some added protein, top your pasta with juicy grilled chicken breast or sautéed shrimp.
- Go Dairy-Free: Swap in olive oil instead of butter and your favorite non-dairy milk and cheese for a creamy vegan twist.
- Try Different Pasta Shapes: Don’t have farfalle? Penne, fusilli, or even spaghetti make great substitutes.
- Spice It Up: Add a pinch of red pepper flakes or a diced chili to the garlic sauce for a gentle kick.
How to Make Garlic and Roasted Bell Pepper Farfalle
Step 1: Roast the Bell Peppers
Begin by preheating your broiler, then slicing your colorful bell peppers in half and removing their seeds and membranes. After a sprinkle of salt and pepper, lay them skin-side up on a foil-lined baking sheet and broil for 5-8 minutes (watch closely!) until they’re charred to your desired level. Roasting deepens their sweetness and softens them to perfection—just don’t worry if you want a lighter roast for kids or milder palates.
Step 2: Cook the Farfalle
While your peppers are roasting, cook the farfalle in generously salted boiling water according to the package’s instructions. Don’t overcook—the firmer “al dente” texture stands up to the creamy sauce and gives the whole dish irresistible chew.
Step 3: Make the Garlicky Sauce
Melt butter in a small saucepan over medium heat, then add the minced garlic and gently cook just until fragrant (it shouldn’t brown). Stir in your Parmesan cheese, give it a quick melt, and then whisk in the milk or light cream. Let it bubble until the sauce thickens slightly. Finish by stirring in salt, pepper, and those fresh or dried herbs—basil is a win!—for extra depth.
Step 4: Assemble Everything
Drain the pasta, toss it in a large bowl, and pour over that gorgeous garlic sauce. Add half of your roasted peppers (save the prettiest strips for garnish!) and gently mix until every bow tie is coated. The aroma alone will make it hard to wait!
Step 5: Serve and Enjoy
Plate up generous portions, topping with remaining roasted peppers, extra Parmesan, and a final flurry of fresh herbs. Serve warm and bask in those “wow, you made this?” compliments. That’s Garlic and Roasted Bell Pepper Farfalle bliss in a bowl!
Pro Tips for Making Garlic and Roasted Bell Pepper Farfalle
- Roasting Method Matters: If you love smoky flavor, really lean into the broiler until the skins blacken. For a milder, sweeter pepper, simply roast them until soft and lightly golden.
- Pasta Water Magic: Reserve a splash of the pasta cooking water before draining—the extra starch can help make your sauce extra luscious if it needs thinning or added silkiness.
- Herb Boost: Don’t skip fresh herbs at the end! A handful of torn basil or parsley instantly freshens up the whole dish and gives it restaurant-worthy flair.
- Sauce Consistency: If the sauce thickens too much as it cools, just stir in a tablespoon or two of warm milk (or reserved pasta water) right before serving for that dreamy, creamy finish.
How to Serve Garlic and Roasted Bell Pepper Farfalle
Garnishes
A generous shower of freshly grated Parmesan is always a good idea here—don’t be shy! For the finishing touch, add a scatter of torn basil or parsley and a grind of fresh black pepper. Roasted whole garlic cloves or a drizzle of fruity olive oil can take it up a notch for dinner parties.
Side Dishes
Keep things light with a crisp green salad tossed in lemony vinaigrette, or serve Garlic and Roasted Bell Pepper Farfalle alongside warm, crusty bread for sopping up every last drop of sauce. Roasted asparagus, broccolini, or a simple caprese salad also pair beautifully for a more colorful spread.
Creative Ways to Present
Serve family-style in a big, shallow platter with all the roasted peppers artfully arranged on top, or pile into individual shallow bowls for a cozy bistro vibe. For a festive summer picnic, pack the cooled pasta in jars layered with extra herbs and roasted peppers—picture-perfect and extra flavorful as it sits!
Make Ahead and Storage
Storing Leftovers
Leftover Garlic and Roasted Bell Pepper Farfalle stores beautifully in an airtight container in the refrigerator for up to 3 days. The flavors deepen, so tomorrow’s lunch might be even better than tonight’s dinner!
Freezing
This pasta dish is generally best fresh, but you can freeze leftovers for up to one month if needed. Just cool completely and freeze in a single layer. The texture of the sauce may soften a bit when thawed, but the flavor is still wonderful.
Reheating
Reheat gently on the stovetop or in the microwave, adding a splash of milk or water to revive the sauce if needed. Stir well as it warms and top with a fresh grating of Parmesan and a sprinkle of herbs before serving.
FAQs
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Can I use jarred roasted peppers instead of roasting my own?
Absolutely! While freshly roasted peppers have a touch more sweetness and char, high-quality jarred roasted bell peppers are a great time-saver and still pack delicious flavor. Drain well and slice them before adding to your Garlic and Roasted Bell Pepper Farfalle.
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Can I make Garlic and Roasted Bell Pepper Farfalle gluten-free?
Yes—you can easily swap traditional farfalle with your favorite gluten-free pasta. Just be sure to check the cooking time on the package and cook the pasta until al dente, as some gluten-free pastas can soften quickly.
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What herbs work best in this dish?
Fresh basil is a classic with roasted peppers and Parmesan, but parsley, oregano, or a sprinkle of thyme are lovely as well. Use what you love or have on hand—this dish is forgiving and loves a bit of herby brightness!
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Can I double the recipe for a party?
Definitely! Garlic and Roasted Bell Pepper Farfalle is perfect for feeding a crowd. Just double (or triple) the ingredients and use a larger pot and sheet pan. It’s a guaranteed hit for potlucks and family gatherings.
Final Thoughts
If you’re craving something that’s quick, vibrant, and utterly comforting, Garlic and Roasted Bell Pepper Farfalle is sure to steal your heart. I hope you give it a try—let your kitchen fill with those savory aromas, and don’t forget to snap a photo before you dig in. Enjoy every last twirl, friend!
Print
Garlic and Roasted Bell Pepper Farfalle Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop, Oven
- Cuisine: Italian
- Diet: Vegetarian
Description
A delightful and flavorful pasta dish featuring Farfalle Bow Tie Pasta tossed in a creamy garlic sauce and topped with roasted bell peppers. This Garlic and Roasted Bell Pepper Farfalle is a simple yet satisfying meal that the whole family will enjoy.
Ingredients
Roasted Bell Peppers
- 3 large bell peppers in a variety of colors (we chose orange, green and yellow)
- Salt and pepper to taste
For the Farfalle
- 8 ounces Farfalle Bow Tie Pasta
For the Garlic Sauce:
- 3 Tablespoons butter
- 2 large garlic cloves minced
- 3 tablespoons parmesan cheese plus extra for serving
- 1 cup milk or light cream
- Salt and pepper to taste, add fresh or dried herbs for more flavor
Instructions
- Roasting the Bell Peppers – Preheat your broiler. Cut bell peppers in half, remove seeds, and slice. Sprinkle with salt and pepper. Broil skin side up until blackened, if desired. Set aside.
- For the Farfalle – Prepare pasta according to package directions.
- For the Garlic Sauce – Melt butter in a saucepan, add garlic, cook, then add Parmesan. Stir in milk/cream until thickened. Season with salt, pepper, and herbs.
- To put it all together – Drain pasta, pour into a bowl, add sauce, toss to coat. Mix in half of the roasted peppers.
- To Serve – Portion onto plates, top with extra bell peppers, Parmesan, and serve.
Notes
- You can customize this dish by adding your favorite vegetables or protein.
- Adjust the garlic and herb quantities to suit your taste preferences.
Nutrition
- Serving Size: 1 serving
- Calories: 375 kcal
- Sugar: 7g
- Sodium: 320mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 11g
- Cholesterol: 35mg
