Description
This Easy Roasted Red Pepper Pasta Sauce is creamy, smoky, and full of flavor with just a handful of ingredients. Blended roasted red peppers, garlic, and olive oil make a delicious, naturally vegan sauce that pairs perfectly with your favorite pasta. It’s ready in under 30 minutes and makes weeknight dinners feel a little fancy.
Ingredients
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2 tbsp olive oil
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1 small yellow onion, chopped
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3 cloves garlic, minced
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1 (16 oz) jar roasted red peppers, drained
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1/4 cup unsweetened plant-based milk or heavy cream
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1 tbsp tomato paste
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1/4 tsp red pepper flakes (optional)
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Salt and black pepper, to taste
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2 tbsp nutritional yeast or grated parmesan (optional, for cheesiness)
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12 oz cooked pasta of choice
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Fresh basil or parsley, for garnish
Instructions
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In a skillet over medium heat, add olive oil and sauté the onion for 4–5 minutes until soft. Add garlic and cook for 1 more minute.
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Add the roasted red peppers and tomato paste. Cook for another 2–3 minutes to blend the flavors.
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Transfer everything to a blender. Add plant milk (or cream), red pepper flakes, salt, pepper, and nutritional yeast or parmesan if using. Blend until smooth.
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Return the sauce to the pan and warm over low heat. Adjust seasoning to taste.
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Toss with cooked pasta and stir until well coated.
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Serve hot, garnished with fresh herbs.
Notes
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Use jarred roasted red peppers for convenience, or roast your own.
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Make it spicy by adding more red pepper flakes or a dash of hot sauce.
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Add cooked chickpeas, spinach, or grilled chicken for extra protein.