Description

This Easy Roasted Red Pepper Pasta Sauce is rich, creamy, and bursting with flavor. Made with jarred or homemade roasted red peppers, garlic, onion, and a splash of cream or plant-based milk, it’s a quick sauce that tastes like it simmered all day. Perfect for weeknight meals, and it pairs beautifully with pasta, gnocchi, or even zoodles!

Ingredients

Units Scale

1 tbsp olive oil

1/2 yellow onion, chopped

3 garlic cloves, minced

1 (12 oz) jar roasted red peppers, drained

1/4 cup vegetable broth or water

1/2 tsp salt

1/4 tsp black pepper

1/2 tsp smoked paprika (optional for depth)

1/4 cup heavy cream or full-fat coconut milk (use more if you want it creamier)

1 tbsp nutritional yeast or parmesan (optional, for extra flavor)

Fresh basil or parsley, for garnish (optional)

Cook Mode Prevent your screen from going dark

Instructions

Sauté aromatics: Heat olive oil in a skillet over medium heat. Add onion and cook until soft, about 5 minutes. Stir in garlic and cook for 1 more minute.
Blend the sauce: In a blender or food processor, combine the sautéed onion and garlic, roasted red peppers, broth, salt, pepper, smoked paprika, and nutritional yeast or parmesan (if using). Blend until smooth.
Simmer the sauce: Pour the blended sauce back into the skillet. Stir in cream or coconut milk and let simmer over medium-low heat for 5–7 minutes, until heated through and slightly thickened.
Serve: Toss with your favorite cooked pasta. Garnish with fresh herbs and a sprinkle of cheese or vegan parm, if desired.

Notes

To make it vegan, use coconut milk and nutritional yeast instead of cream and cheese.
Add red pepper flakes for a spicy version.
Pairs well with penne, fettuccine, or stuffed pastas like ravioli.