Pasta with Roasted Peppers and Asparagus
By Emma
Certified Culinary Professional
•
Recipe tested & approved
A vibrant pasta dish mixing roasted peppers and asparagus with a spicy harissa twist. Uses less oil and swaps onions for shallots to soften sweetness. Adds cherry tomatoes for acidity and fresh basil for brightness. Cooking steps emphasize sensory cues like the sizzle of peppers, translucence of shallots, and tender snap of asparagus—no timers blindly followed. Parmesan replaced with pecorino for sharper bite. Water saved from pasta cooking helps sauce cling, creating silky texture. Vegetarian, dairy-friendly with optional vegan cheese swap. Simple but full of depth through layering flavors and textures with minimal fuss.
Prep:
20 min
Cook:
25 min
Total:
45 min
Servings:
4 servings
#Mediterranean
#vegetarian
#pasta
#harissa
#pecorino
#asparagus
#roasted peppers
Ever tried roasting peppers low and slow, letting them sweat until nearly sweet? That’s how you get this pasta working. Swapped onions for delicate shallots here—less harsh, more subtle, adding gentler sweetness. Harissa’s heat is spiked up but contained, not overwhelming the green snap of asparagus that comes in late to keep things lively. Cherry tomatoes explode freshness, bright counterpoint—found that out last week when I added them on a whim; never looked back. Pecorino steps in instead of parmesan—sharper edge, richer savor. All tossed in reserved pasta water to build silk, no glue. Timing’s about watching, smelling, feeling the veggies, not staring at the clock. This mix hits balance—smooth heat, fresh bursts, umami richness, that bit of herb brightness at the end you can’t resist.
Ingredients
- 3 red bell peppers, seeded and diced
- 2 shallots, finely chopped
- 3 cloves garlic, minced
- 60 ml (1/4 cup) olive oil
- 5 ml (1 tsp) spicy harissa paste
- 375 g (approx 13 oz) short pasta like penne or rigatoni
- 400 g (14 oz) asparagus, trimmed and cut into 2.5 cm segments
- 150 g (1 cup) cherry tomatoes, halved
- 80 g (cup) grated pecorino romano cheese
- Fresh basil leaves, torn (optional)
- Salt and freshly ground black pepper
About the ingredients
Diced red peppers not grilled but slowly sweated in oil—trust the slow caramelization for natural sweetness instead of char. Shallots take over onions because they’re sweeter and less punchy, helping mellow the base without losing depth. Adding cherry tomatoes is a twist that cuts through the dish’s richness, surprising freshness popping in each bite. Harissa paste: adjust to tolerance, can swap with smoked paprika for less heat. Pecorino romano brings sharp saltiness, but parmesan can replace for milder flavor; vegan cheese or nutritional yeast works if avoiding dairy. Olive oil amount dialed down slightly to let peppers soak flavor without greasiness. Asparagus trimmed just above woody ends to keep crunch alive. Fresh basil optional but elevates aroma immediately before serving.
Method
- Heat a large nonstick skillet over medium heat. Pour in olive oil. Once it shimmers, add the diced bell peppers and shallots. The pan will start to whisper soft sizzling sounds—cook gently for about 12 minutes, stirring often. Look for the shallots to turn translucent and peppers to soften and begin caramelizing at edges. Do not rush—this builds a deep, sweet base.
- Add minced garlic and cook for another 2-3 minutes until fragrant but not burnt. Sprinkle salt and pepper here. Spoon in the harissa; stir well to combine. The aroma will intensify, spicy and smoky. Lower heat slightly to prevent any bitter burnt notes.
- Meanwhile, bring a large pot of well-salted water to a rolling boil. Add pasta and cook until just shy of al dente—taste frequently after 7 minutes. When about 2 minutes remain, toss asparagus pieces and cherry tomatoes into the pot. The asparagus should stay vibrant green and snappy, tomatoes slightly softened but not mushy.
- Reserve 180 ml (3/4 cup) pasta water just before draining. Drain pasta, asparagus, and tomatoes together. Immediately return everything to the pot to keep heat.
- Pour the pepper mixture into the pasta. Add the reserved pasta water gradually, stirring to coax a glossy sauce that clings to each piece of pasta. Toss in pecorino cheese and gently fold to combine. Season again with salt and pepper to taste. Toss in fresh basil just before serving for a fragrant lift.
- Serve piping hot. Watch cheese melt slightly, coating pasta in savory richness balanced by bursts of tender asparagus and sweet tomatoes.
Cooking tips
Core concept: low and slow initial cooking to coax sweetness from peppers and shallots—listen for gentle sizzling spreading aroma and watch translucent, softened texture signaling readiness. Garlic added late so it blooms without bitterness. Harissa incorporated last to preserve smoky spice perfume. Pasta cooked just shy of al dente; timing checked by tasting instead of timer—this prevents mush or hardness. Toss last in the asparagus and cherry tomatoes to maintain color and texture contrast. Save pasta water—not whey—rescue for sauce hydration; adds starch that binds sauce and pasta silkier. Mixing hot sauce with warm pasta traps flavor traits, melting cheese perfectly without clumping. Basil torn just before serving: releasing its oils suddenly, brightening dish in final seconds. Avoid overheating to prevent tough, bitter vegetables or grainy cheese. Taste and season throughout; salt late to balance all components.
Chef's notes
- 💡 Diced peppers slow cook in oil till edges caramelize not charred smells sweet and deep. Watch shallots turn translucent hint softness not browned or raw. Stir often but let the pan quiet down between. That gentle sizzle speaking readiness. Garlic added late so it gets alive but never bitter. Timing by smell not clock avoids burnt garlic ruining savory base.
- 💡 Harissa paste added near end keeps smoky spice fragrant not overcooked or bitter. Adjust heat here if sensitive swap smoked paprika or less paste. Use salt carefully late stage so flavors don’t dry out sauce. Pasta water reserved thick with starch, crucial for sauce cling; don’t skip it. Stir in gradually coax glossy shine coating penne not pooling oil or clumps of cheese.
- 💡 Pasta cooked shy of al dente then asparagus with tomatoes added last two minutes keeps snap and color vibrant. The tomatoes soften just enough to burst acidity but never mush. Toss everything hot return to pot quickly after draining retains heat and melds flavors. Avoid overcooking asparagus, no sogginess. Pasta water temp matters here too, residue heat keeps sauce silky.
- 💡 Cheese choice gives character; pecorino sharp and salty edge, parmesan milder. Vegan swaps like nutritional yeast break tradition but work if avoiding dairy. Add cheese slowly fold gently to avoid clumps or graininess, melting best combining warm sauce and pasta together. Basil torn just before serving releases fresh oils instantly, sudden aroma burst lifts entire dish at the finish.
- 💡 Oil amount dialed down to just coat pan, peppers absorb instead of swimming. Slow caramelization avoids greasiness, builds natural sweetness. Asparagus trimmed just above woody ends retains crunch no bitter fibrous bits. Salt late to balance flavors but incremental tasting recommended. Rely on sensory cues: sound, smell, texture, visual hints over timers for best layering of flavors.
Common questions
Can I use onion instead of shallots?
Yes but sharper flavor. Longer softening needed. Shallots bring sweetness less bite. If onions used, cook slow longer till very soft. Changes base flavor but still works.
What if no harissa paste?
Substitute smoked paprika with chili flakes. Or mild chili sauce. Harissa gives smoky heat layering but alternatives keep fire mild. Avoid overpowering or bitter if cooked too long. Add gradually, taste frequently.
How to fix mushy asparagus in pasta?
Overshoot cooking time. Blanch then shock in cold water before adding. Or toss in last minute raw for crunch. Cook with tomatoes briefly only so they soften but asparagus stays vibrant and crunchy, not soggy.
Leftovers store how?
Refrigerate in sealed container up to 3 days. Reheat gently with splash of water or extra oil. Avoid microwave overheat or cheese seize up. Can freeze but texture changes; asparagus softens after thawing.
