Why You’ll Love This Recipe

Easy Roasted Red Pepper Pasta Sauce is a rich, creamy, and flavorful alternative to traditional tomato-based sauces. Blended with sweet roasted red peppers, garlic, and a touch of cream or dairy-free milk, this velvety sauce pairs beautifully with any pasta. It’s quick to prepare, naturally gluten-free, and can be made vegan—perfect for weeknights or when you want something special without the fuss.

ingredients

Easy Roasted Red Pepper Pasta Sauce (Creamy Recipe)

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

roasted red peppers (jarred or homemade)olive oiloniongarliccashews (soaked) or heavy cream (or coconut cream for vegan version)nutritional yeast or parmesan cheese (optional)saltblack peppercrushed red pepper flakes (optional)fresh basil or parsley (for garnish)pasta of choice (gluten-free if needed)

directions

Cook pasta according to package instructions. Reserve 1/2 cup of pasta water before draining.

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

Add minced garlic and cook for another 30 seconds until fragrant.

Transfer sautéed onions and garlic to a blender. Add roasted red peppers, soaked cashews (or cream), nutritional yeast or cheese, salt, pepper, and red pepper flakes if using.

Blend until smooth and creamy. Add a bit of reserved pasta water to reach desired consistency.

Return sauce to the skillet and heat over low heat until warm and thickened slightly.

Add cooked pasta to the skillet and toss to coat.

Serve topped with fresh basil or parsley.

Servings and timing

This recipe serves 4.Preparation time: 10 minutesCooking time: 10 minutesTotal time: 20 minutes

Variations

Use almonds or tofu instead of cashews for a nut-free version.

Add sun-dried tomatoes for a deeper flavor.

Stir in spinach or sautéed mushrooms for extra veggies.

Top with grilled chicken or chickpeas for protein.

Make it spicy with extra chili flakes or hot sauce.

storage/reheating

Store sauce in an airtight container in the fridge for up to 4 days.Reheat gently on the stovetop or microwave, adding a splash of water or milk if needed.The sauce can also be frozen for up to 2 months—thaw overnight in the fridge before using.

FAQs

Can I use jarred roasted red peppers?

Yes, they work perfectly and save time—just drain them well.

Is this sauce vegan?

It can be—use cashews or coconut cream and skip the cheese or use nutritional yeast.

Can I use this on more than pasta?

Yes, try it on pizza, grain bowls, or roasted veggies.

Can I make this nut-free?

Yes, use oat milk or coconut cream instead of cashews.

Is it kid-friendly?

Definitely! It’s creamy, mild, and a great way to sneak in veggies.

What kind of pasta works best?

Fettuccine, penne, or spaghetti are all great options.

Can I make it in advance?

Yes, the sauce keeps well and even tastes better the next day.

Does it need cheese?

No, but adding vegan or regular parmesan gives it extra richness.

Can I add protein?

Absolutely—try tofu, chickpeas, lentils, or grilled chicken.

What makes it creamy without dairy?

Soaked cashews or coconut cream blend into a silky, rich sauce.

Conclusion

Easy Roasted Red Pepper Pasta Sauce is a quick and comforting way to elevate your pasta night with bold flavor and creamy texture. Whether you’re vegan, gluten-free, or just love delicious food, this versatile sauce is a must-try addition to your recipe rotation. Whip it up in minutes, and get ready to fall in love with every creamy bite.