Roasted Red Pepper Pasta Sauce

A creamy, veggie-based sauce that's easy and healthy.

Course Condiment

Cuisine Italian

Prep Time 5 minutes

Cook Time 40 minutes

Total Time 45 minutes

Servings servings

Calories 69kcal

Author Lizzie Streit, MS, RDN

Ingredients

2 red bell peppers sliced in half, tops and seeds removed
1 onion peeled, trimmed, and sliced in half
1 tbsp olive oil
3 cloves garlic minced; more to taste
1/2 cup almond milk
2 tbsp fresh basil chopped
2 tbsp fresh parsley chopped
1/4 tsp sea salt more to taste
1/4 tsp black pepper
Pasta for serving

Instructions

Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper or foil.
Place the pepper halves cut side down on the sheet. Put the sliced onion on there too. Drizzle the olive oil over the onion, but not the peppers. Roast for 25-30 minutes, or until the peppers are charred and tender. Remove from oven and let cool.
If you are making pasta to go with this recipe, boil your pot of water now.
Once the peppers are cool enough for you to touch them (should only take a few minutes), run them under cold water and remove the charred skin. Transfer them to a blender, and add the onion and garlic. Blend for ~30 seconds or until smooth.
Add the pasta to your boiling water. Transfer the blended sauce to a large skillet over low heat and add the almond milk, basil and parsley, salt and pepper. Stir and heat until the pasta is finished. Taste and adjust seasonings as desired.
Add the cooked pasta to the skillet and stir until it's coated in the sauce. If you are making the sauce for later, let it cool and then transfer to an airtight container for the fridge or freezer.

Notes

This recipe makes enough sauce to cover about 8 oz dry pasta. You can mix up the ingredients by using different herbs, jarred red peppers (instead of roasting them yourselves), and cow's milk or cream. The nutrition facts do not include the pasta, as this will vary depending on what type/how much you eat.

Nutrition