Creamy Pepper & Egg Rice Bowl with Buttered Bread
25 min
Creamy Tomato Spaghetti with Roasted Vegetables
A simple Italian-inspired pasta dish combining tender spaghetti with a smooth tomato sauce, topped with creamy sour cream and roasted green peppers and potatoes. This beginner-friendly recipe comes together in under 30 minutes with minimal effort.
28 min
Easy
4 servings
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Taste Profile
Sweet3/10
Salty5/10
Sour4/10
Umami5/10
Spicy0/10
🥄 Texture
Creamy and smoothly coated pasta from the sour cream-tomato mixture, with pockets of tender spaghetti. Roasted potatoes provide soft, slightly fluffy interiors with lightly crisped edges, and the green pepper adds occasional crunchy bites for contrast.
👃 Aroma
Warm tomato and olive oil dominate the aroma, joined by a subtle roasted potato scent and fresh green pepper top notes. A gentle dairy tang from the sour cream rounds out the nose, giving a mild savory-creamy impression.
🍷 Pairs Well With
A crisp, unoaked white like Sauvignon Blanc or a light-bodied Italian red such as Chianti; alternatively sparkling water with lemon for a nonalcoholic option.
🥗 Side Dishes
Garlic bread or bruschetta, a simple mixed green salad with a lemon vinaigrette, or roasted seasonal vegetables (e.g., zucchini, eggplant) to complement the meal.
Ingredients(7 items)
- 112 ounces spaghetti
- 21.5 cups tomato sauce (store-bought)
- 31 large green pepper (chopped into bite-sized pieces)
- 42 medium potatoes (diced into small cubes)
- 50.5 cup sour cream
- 62 tablespoons olive oil
- 7Salt and pepper to taste
Nutrition Information(per serving)
485
Calories
14.2g
Protein
78.3g
Carbs
12.5g
Fat
Instructions
- 1
Bring a large pot of salted water to boil. Add spaghetti and cook according to package directions (usually 8-10 minutes). Drain and set aside.
- 2
While the pasta cooks, heat olive oil in a large pan over medium-high heat. Add diced potatoes and cook for 5-7 minutes, stirring occasionally, until they start to soften and turn golden.
- 3
Add chopped green pepper to the pan with potatoes. Cook for another 3-4 minutes until the pepper is slightly tender but still has a little crunch.
- 4
Pour tomato sauce into the pan with the vegetables. Stir well and let it heat through for 2 minutes. Remove from heat and stir in sour cream until smooth. Season with salt and pepper to taste.
- 5
Add the cooked spaghetti to the pan and toss everything together until well combined. Serve immediately while hot.
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