Creamy Roasted Red Pepper Pasta Sauce
This Creamy Roasted Red Pepper Pasta Sauce is a flavor-packed twist on classic pasta night. Smooth, smoky, and naturally sweet, it’s made with roasted red peppers, garlic, and Parmesan for a velvety sauce that’s both comforting and light. Perfect for pasta, chicken, or veggies — ready in under 30 minutes!
Ingredients
- 2 large roasted red bell peppers jarred or freshly roasted
- 2 tbsp olive oil
- 3 cloves garlic minced
- ½ onion or 1 shallot chopped
- ½ cup heavy cream or coconut milk for dairy-free
- ¼ cup grated Parmesan cheese
- ½ tsp salt or to taste
- ¼ tsp black pepper
- ½ tsp Italian seasoning
- Pinch of red pepper flakes optional
- Optional Add-ins:
- Fresh basil or parsley
- 1 tbsp tomato paste
- 1 tsp lemon juice
- Handful of soaked cashews for vegan creaminess
Instructions
- Roast the peppers (if using fresh): Roast whole red bell peppers at 450°F (230°C) until skins are charred. Steam, peel, and deseed. If using jarred peppers, drain and rinse.
- Sauté aromatics: In a skillet, heat olive oil over medium heat. Add onions and garlic; cook until soft and fragrant.
- Blend the sauce: In a blender, combine roasted peppers, sautéed aromatics, cream, Parmesan, and seasonings. Blend until silky smooth.
- Simmer: Return sauce to the skillet. Simmer 5–10 minutes, stirring occasionally, until thickened and flavors meld.
- Adjust and serve: Taste and adjust seasoning. Toss with cooked pasta or serve over grilled chicken, seafood, or veggies.
Notes
- For vegan sauce: substitute coconut milk or cashew cream and use vegan Parmesan.
- For extra depth, add 1 tbsp tomato paste or a splash of lemon juice.
- To thin the sauce, stir in a bit of pasta water or broth while simmering.