Description
A creamy and flavorful roasted red pepper pasta sauce that’s easy to make and perfect for a quick weeknight dinner. This sauce is rich, smooth, and packed with sweet roasted pepper flavor.
Ingredients
Units
Scale
- 2 large red bell peppers, roasted and peeled
- 1 tablespoon olive oil
- 1 small onion, chopped
- 3 cloves garlic, minced
- 1/2 teaspoon red pepper flakes (optional)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon dried oregano
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 1/4 cup vegetable broth or water
- Fresh basil for garnish (optional)
- Pasta of choice, cooked
Instructions
- Roast the red bell peppers over an open flame or under a broiler until charred on all sides. Place in a bowl, cover with a lid or plastic wrap, and let steam for 10 minutes. Peel off the skin, remove seeds, and set aside.
- Heat olive oil in a pan over medium heat. Add chopped onion and sauté until soft, about 5 minutes.
- Add garlic and red pepper flakes (if using) and cook for 1 minute more.
- Transfer sautéed mixture and roasted peppers to a blender. Add salt, pepper, oregano, and vegetable broth. Blend until smooth.
- Return sauce to the pan and heat over medium-low heat. Stir in heavy cream and Parmesan cheese. Simmer for 5-7 minutes until heated through and slightly thickened.
- Toss cooked pasta with the sauce until well coated. Garnish with fresh basil if desired and serve hot.
Notes
- You can substitute cashew cream or coconut milk for a vegan version.
- Use jarred roasted red peppers for a quicker prep time.
- This sauce pairs well with penne, fettuccine, or spaghetti.
Nutrition
- Serving Size: 1 cup with pasta
- Calories: 280
- Sugar: 5g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 35mg