Description
A creamy, flavorful, and easy-to-make roasted red pepper pasta sauce that’s perfect for a quick weeknight dinner. It blends sweet roasted red peppers with garlic, onion, and cream for a luscious, velvety texture.
Ingredients
Units
Scale
- 2 large roasted red bell peppers (jarred or homemade)
- 2 tablespoons 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 (or coconut cream for dairy-free)
- 1/4 cup grated Parmesan cheese (optional)
- 1/2 cup vegetable or chicken broth
- 12 oz cooked pasta of choice
- Fresh basil, for garnish
Instructions
- Heat olive oil in a pan over medium heat. Add chopped onion and sauté until soft, about 5 minutes.
- Add minced garlic and red pepper flakes, cook for 1 minute.
- Add roasted red peppers, salt, black pepper, and oregano. Cook for another 2-3 minutes.
- Transfer the mixture to a blender or use an immersion blender to purée until smooth.
- Return the sauce to the pan and stir in the cream and broth. Simmer for 5-7 minutes until slightly thickened.
- Stir in Parmesan cheese if using, and cook until melted and incorporated.
- Toss the sauce with cooked pasta and garnish with fresh basil.
- Serve immediately and enjoy!
Notes
- For a vegan version, use coconut cream and skip the Parmesan or use a vegan alternative.
- Store leftovers in an airtight container in the fridge for up to 4 days.
- This sauce also works great as a dip or pizza base.
Nutrition
- Serving Size: 1 serving
- Calories: 310
- Sugar: 5g
- Sodium: 420mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 35mg