Description
This easy roasted red pepper pasta sauce is a creamy, flavorful alternative to traditional tomato-based sauces. Made with roasted red peppers, garlic, and a touch of cream, it pairs perfectly with any pasta for a quick and comforting meal.
Ingredients
Units
Scale
- 2 large roasted red bell peppers (jarred or homemade)
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1/2 small onion, chopped
- 1/4 teaspoon red pepper flakes (optional)
- 1/2 cup vegetable broth
- 1/2 cup heavy cream or coconut cream for dairy-free
- 1/4 cup grated Parmesan cheese (optional or vegan alternative)
- Salt and pepper to taste
- Fresh basil or parsley for garnish (optional)
- 12 oz pasta of choice, cooked
Instructions
- Heat olive oil in a skillet over medium heat. Add onion and sauté until softened, about 5 minutes.
- Add garlic and red pepper flakes, and cook for another 1–2 minutes until fragrant.
- Transfer sautéed mixture to a blender along with roasted red peppers and vegetable broth. Blend until smooth and creamy.
- Return the blended sauce to the skillet and stir in heavy cream (or coconut cream) and Parmesan if using. Simmer for 5–7 minutes, stirring occasionally.
- Season with salt and pepper to taste.
- Toss the sauce with cooked pasta and heat for 1–2 minutes to combine flavors.
- Garnish with fresh herbs and serve warm.
Notes
- Use jarred roasted red peppers for convenience or roast your own for deeper flavor.
- For a protein boost, add grilled chicken, tofu, or chickpeas.
- Make it vegan by using coconut cream and vegan Parmesan.
- The sauce can be made ahead and stored in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 5g
- Sodium: 540mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 35mg