Description
A creamy, flavorful roasted red pepper pasta sauce that’s easy to make and perfect for weeknight dinners. This sauce blends roasted red peppers, garlic, and cream for a rich and savory topping ideal for pasta.
Ingredients
Units
Scale
- 2 large red bell peppers, roasted and peeled
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1 small onion, chopped
- 1/2 teaspoon red pepper flakes (optional)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 1/4 cup vegetable broth or pasta water
- 1 tablespoon tomato paste
- Fresh basil for garnish (optional)
- Cooked pasta of choice, for serving
Instructions
- Roast the red peppers over an open flame or in the oven until the skin is charred. Let them cool, then peel and remove seeds.
- Heat olive oil in a pan over medium heat. Add chopped onion and cook until soft, about 5 minutes.
- Add minced garlic and red pepper flakes. Cook for another minute until fragrant.
- Add roasted red peppers, salt, black pepper, and tomato paste. Cook for 2-3 minutes, stirring occasionally.
- Transfer mixture to a blender and blend until smooth.
- Return the blended sauce to the pan over low heat. Stir in heavy cream, vegetable broth, and Parmesan cheese.
- Simmer for 5-7 minutes, stirring occasionally, until sauce thickens.
- Toss with cooked pasta and garnish with fresh basil if desired. Serve warm.
Notes
- Use jarred roasted red peppers for a quicker version.
- Add grilled chicken or shrimp for extra protein.
- For a vegan version, use coconut cream and vegan Parmesan.
Nutrition
- Serving Size: 1 cup
- Calories: 210
- Sugar: 5g
- Sodium: 280mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 25mg