Description
A creamy, flavorful roasted red pepper pasta sauce that’s easy to make and perfect for weeknight dinners. This sauce blends sweet roasted red peppers with garlic, onions, and a touch of cream for a rich and satisfying dish.
Ingredients
Units
Scale
- 2 large red bell peppers
- 1 tablespoon olive oil
- 1 small onion, chopped
- 3 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon red pepper flakes (optional)
- 1/2 cup vegetable broth
- 1/2 cup heavy cream or coconut cream
- 1/4 cup grated Parmesan cheese (optional)
- Fresh basil or parsley for garnish (optional)
- Cooked pasta of choice (for serving)
Instructions
- Preheat the oven to 450°F (230°C). Cut the red bell peppers in half, remove seeds, and place them cut side down on a baking sheet. Roast for 20-25 minutes until the skins are charred.
- Transfer the roasted peppers to a bowl and cover with a plate or plastic wrap. Let them steam for 10 minutes, then peel off the skins.
- Heat olive oil in a skillet over medium heat. Add chopped onion and sauté until translucent, about 5 minutes. Add garlic and cook for another minute.
- In a blender, combine peeled roasted peppers, sautéed onions and garlic, salt, pepper, smoked paprika, red pepper flakes, and vegetable broth. Blend until smooth.
- Pour the blended sauce back into the skillet and bring to a simmer over medium heat.
- Stir in heavy cream and Parmesan cheese (if using). Simmer for 5 more minutes, stirring occasionally.
- Toss with cooked pasta and garnish with fresh herbs if desired. Serve warm.
Notes
- Use jarred roasted red peppers to save time.
- For a vegan version, use coconut cream and skip the Parmesan cheese.
- Pairs well with penne, fettuccine, or rigatoni pasta.
Nutrition
- Serving Size: 1 cup sauce
- Calories: 180
- Sugar: 5g
- Sodium: 420mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 25mg