Why You’ll Love This Recipe
Easy Roasted Red Pepper Pasta Sauce is a rich, creamy, and flavorful alternative to traditional tomato-based sauces. Made with sweet roasted red peppers, garlic, and a touch of cream, this sauce pairs beautifully with pasta, chicken, or vegetables. It’s quick to prepare and adds a gourmet touch to any meal without much effort.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
roasted red peppers (jarred or homemade)olive oilgarlic clovesonionheavy creamparmesan cheese (freshly grated)salt and pepperred pepper flakes (optional for heat)fresh basil (optional for garnish)pasta of choice
directions
Cook your pasta according to package instructions, reserving some pasta water.
In a large skillet, heat olive oil over medium heat.
Add chopped onion and sauté until translucent.
Add minced garlic and cook for another minute until fragrant.
Blend roasted red peppers into a smooth purée using a blender or food processor.
Add the puréed peppers to the skillet with the onions and garlic.
Stir in heavy cream and parmesan cheese, mixing until smooth and creamy.
Season with salt, pepper, and red pepper flakes to taste.
Toss the cooked pasta in the sauce, adding a little pasta water if needed to thin it out.
Garnish with fresh basil and additional parmesan before serving.
Servings and timing
This recipe yields approximately 4 servings.Preparation time: 10 minutesCooking time: 15 minutesTotal time: 25 minutes
Variations
Add sautéed spinach or mushrooms for extra veggies.
Use coconut milk instead of cream for a dairy-free version.
Blend in a few sun-dried tomatoes for a deeper flavor.
Top with grilled chicken or shrimp for added protein.
Make it vegan by swapping the cream and cheese with plant-based alternatives.
storage/reheating
Store the sauce separately in an airtight container in the refrigerator for up to 4 days.To reheat, warm on the stovetop over low heat, adding a splash of cream or milk to refresh the sauce.You can also freeze the sauce for up to 2 months; thaw in the refrigerator before reheating.
FAQs
Can I use fresh red peppers instead of jarred?
Yes, roast them in the oven until charred, peel, and proceed with the recipe.
Is this sauce spicy?
It’s naturally mild, but you can add red pepper flakes to adjust the heat.
Can I make this sauce ahead of time?
Absolutely, it actually tastes even better after the flavors meld.
What pasta shapes work best?
Fettuccine, penne, or rigatoni are great choices to hold the creamy sauce.
Is it necessary to add parmesan?
Parmesan adds richness but can be omitted or replaced with nutritional yeast for a dairy-free option.
Can I use milk instead of heavy cream?
Yes, though the sauce will be slightly less creamy.
Can I use a hand blender instead of a regular blender?
Yes, a hand blender works perfectly for blending the peppers.
Will kids enjoy this sauce?
Most kids love the sweet, mild flavor of roasted red peppers.
Can I make it gluten-free?
Yes, just use your favorite gluten-free pasta.
Conclusion
Easy Roasted Red Pepper Pasta Sauce is a quick, luxurious sauce that transforms simple pasta into something truly special. Creamy, colorful, and packed with flavor, it’s perfect for busy weeknights or cozy dinners. Give it a try, and enjoy a delicious homemade meal with minimal effort!
Print
Easy Roasted Red Pepper Pasta Sauce (Creamy Recipe)
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Blending, Sautéing
- Cuisine: Italian
- Diet: Vegetarian
Description
A creamy, flavorful roasted red pepper pasta sauce that’s easy to make and perfect for a quick weeknight dinner.
Ingredients
- 2 large red bell peppers, roasted and peeled
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 small onion, diced
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon red pepper flakes (optional)
- 1/4 cup fresh basil leaves
- 1/2 cup vegetable broth or pasta water
- 12 oz pasta of choice, cooked
Instructions
- Roast the red peppers by placing them under a broiler or directly over a flame until charred, then peel and remove seeds.
- Heat olive oil in a skillet over medium heat. Add the onion and cook until softened, about 5 minutes.
- Add garlic and cook for another minute until fragrant.
- In a blender or food processor, combine roasted peppers, sautéed onion and garlic, heavy cream, Parmesan cheese, salt, pepper, red pepper flakes, and basil. Blend until smooth.
- Pour the sauce back into the skillet and heat over low, adding vegetable broth or pasta water to reach desired consistency.
- Simmer for 5 minutes, stirring occasionally.
- Toss the cooked pasta with the sauce until fully coated.
- Serve warm, garnished with extra Parmesan and basil if desired.
Notes
- Use jarred roasted red peppers to save time.
- Add grilled chicken or shrimp for extra protein.
- For a vegan version, use coconut cream and vegan Parmesan.
Nutrition
- Serving Size: 1 plate
- Calories: 350
- Sugar: 5g
- Sodium: 420mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 35mg
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