A creamy and flavorful roasted red pepper pasta sauce that brings a smoky sweetness and rich creaminess to your pasta dishes.

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Heat olive oil and butter in a pan over medium heat. Add the minced garlic and cook until fragrant, about 1-2 minutes.
Add the roasted red peppers, basil, and oregano. Cook for another 3-4 minutes, stirring occasionally.
Transfer the mixture to a blender and blend until smooth.
Return the sauce to the pan and add the heavy cream and vegetable broth or pasta water. Stir well to combine.
Let the sauce simmer for 5-7 minutes until it thickens slightly. Stir in the Parmesan cheese and season with salt and pepper to taste.
Serve over your favorite pasta and enjoy!

If using jarred roasted red peppers, make sure to drain them well before using.
For a spicier version, you can add a pinch of red pepper flakes when cooking the garlic.
If you prefer a dairy-free version, substitute the heavy cream with coconut cream and use a dairy-free cheese alternative.