Description
This creamy roasted red pepper pasta sauce is a quick and easy recipe that’s full of flavor. Perfect for a weeknight dinner, it’s made with simple ingredients and pairs wonderfully with your favorite pasta.
Ingredients
Units
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- 2 large red bell peppers, roasted and peeled
- 1 tablespoon olive oil
- 1 small onion, chopped
- 3 cloves garlic, minced
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
- 1 tablespoon tomato paste
- 1/4 cup vegetable broth or water
- Fresh basil or parsley for garnish (optional)
Instructions
- Roast the red bell peppers over an open flame or in the oven until the skins are blackened. Place them in a bowl, cover, and let them steam for 10 minutes. Peel off the skins, remove seeds, and roughly chop.
- In a skillet, heat olive oil over medium heat. Add chopped onion and cook until translucent, about 5 minutes.
- Add garlic and cook for another minute until fragrant.
- Stir in tomato paste and cook for 2 minutes, then add the chopped roasted peppers and vegetable broth.
- Simmer the mixture for 5 minutes, then transfer it to a blender and blend until smooth.
- Return the sauce to the skillet over low heat. Stir in the heavy cream and Parmesan cheese. Season with salt, pepper, and red pepper flakes.
- Cook for 2-3 more minutes until heated through and slightly thickened.
- Serve over cooked pasta of choice and garnish with fresh herbs if desired.
Notes
- You can use jarred roasted red peppers for convenience.
- For a vegan version, substitute cream with coconut milk and skip the Parmesan or use a vegan alternative.
- Great with penne, fettuccine, or gnocchi.
Nutrition
- Serving Size: 1 cup
- Calories: 210
- Sugar: 5g
- Sodium: 320mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 25mg