Description
This easy creamy roasted red pepper pasta sauce is a flavorful, smooth, and velvety sauce made with roasted red peppers, garlic, onion, and a touch of cream. Perfect for tossing with pasta for a quick and elegant meal.
Ingredients
Units
Scale
- 2 large roasted red bell peppers (jarred or homemade)
- 1 tbsp olive oil
- 1/2 onion, chopped
- 3 cloves garlic, minced
- 1/2 cup vegetable broth or pasta water
- 1/2 cup heavy cream or full-fat coconut milk (for vegan)
- 1/4 cup grated Parmesan cheese or nutritional yeast (for vegan)
- 1/2 tsp salt, or to taste
- 1/4 tsp black pepper
- 1/4 tsp red pepper flakes (optional)
- 12 oz pasta of choice, cooked according to package instructions
- Fresh basil for garnish (optional)
Instructions
- In a skillet, heat olive oil over medium heat. Add onion and sauté for 5 minutes until softened. Add garlic and cook for another 1–2 minutes.
- Transfer sautéed onion and garlic to a blender. Add roasted red peppers, broth, cream, Parmesan cheese, salt, pepper, and red pepper flakes. Blend until smooth and creamy.
- Return the sauce to the skillet and simmer on low for 5–7 minutes to heat through and slightly thicken.
- Add cooked pasta to the sauce and toss to coat evenly.
- Serve hot, garnished with fresh basil or extra cheese if desired.
Notes
- Use jarred roasted red peppers for convenience or roast your own for deeper flavor.
- To make it vegan, use coconut milk and nutritional yeast instead of cream and cheese.
- Add spinach or sautéed mushrooms for extra veggies.
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 5g
- Sodium: 520mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 30mg