Easy Roasted Red Pepper Pasta Sauce

Why You’ll Love This Recipe

Easy Roasted Red Pepper Pasta Sauce is creamy, smoky, and packed with vibrant flavor. Made with just a few ingredients and ready in under 30 minutes, this sauce is perfect for busy weeknights or when you want a break from traditional tomato-based sauces. It pairs beautifully with any pasta and can be customized to suit your taste.

ingredients

this Recipe

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

roasted red peppers (jarred or homemade)olive oilgarlicyellow onionunsweetened plant-based milk or heavy creamparmesan cheese or nutritional yeast (optional)lemon juicecrushed red pepper flakes (optional)saltblack pepperpasta of choice (penne, spaghetti, or rigatoni)

directions

Cook pasta according to package instructions. Reserve 1/2 cup of pasta water and set aside.

In a skillet, heat olive oil over medium heat. Sauté chopped onion until soft and translucent, about 5 minutes.

Add minced garlic and cook for 1 minute until fragrant.

Transfer sautéed onion and garlic to a blender along with roasted red peppers, plant milk or cream, parmesan (if using), lemon juice, salt, and pepper.

Blend until smooth and creamy. Add red pepper flakes for heat if desired.

Pour the sauce back into the skillet over low heat and simmer for 5–7 minutes.

Toss in the cooked pasta and reserved pasta water as needed to loosen the sauce.

Serve hot, topped with more parmesan and fresh herbs if desired.

Servings and timing

This recipe yields approximately 4 servings.
Preparation time: 10 minutes
Cooking time: 15 minutes
Total time: 25 minutes

Variations

Add sautéed spinach, mushrooms, or peas for extra veggies.

Use cashew cream instead of dairy for a vegan version.

Stir in grilled chicken, shrimp, or white beans for added protein.

Top with toasted pine nuts or fresh basil for extra flavor.

storage/reheating

Store sauce or pasta in an airtight container in the fridge for up to 4 days.
Reheat gently on the stovetop or microwave, adding a splash of milk or water to loosen the sauce.
Can be frozen for up to 2 months—thaw and stir well before reheating.

FAQs

Can I use fresh red peppers?

Yes, roast them in the oven until charred, peel, and use as directed.

Is this recipe vegan?

Yes, if you use plant-based milk and skip or replace the cheese.

What’s the best pasta for this sauce?

Short shapes like penne or rigatoni hold the sauce well, but any pasta works.

Can I make it spicy?

Yes, just add more crushed red pepper or a pinch of cayenne.

Can I add protein?

Yes, chicken, tofu, shrimp, or white beans all pair well.

How thick is the sauce?

It’s creamy and smooth, but you can thin it with milk or pasta water.

Can I blend it in advance?

Yes, store the blended sauce in the fridge and warm it when ready to serve.

How do I make it nut-free?

Avoid nut-based milks and opt for oat or soy milk.

Can I serve this cold?

It’s best warm but can be enjoyed cold as a pasta salad.

Conclusion

Easy Roasted Red Pepper Pasta Sauce is a quick, creamy, and flavorful alternative to traditional sauces. Whether you’re after a fast weeknight meal or a vibrant pasta for guests, this sauce is a delicious way to elevate your dish with minimal effort.

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