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  • The Main Dish
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Red Pepper Pasta and Vegetable Sauce

6 Comments

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Red pepper pasta and vegetable sauce is easy to put together and full of healthy benefits. Red bell peppers, garlic and olive oil combine for a fresh taste.

Red Pepper Pasta and Vegetable Sauce in a white bowl with fork and spoon on the side

Here’s a super fresh, super simple, super tasty sauce that whips up in your food processor in no time. Roasted red pepper pasta and vegetable sauce is great hot or cold. Toss with any favorite pasta or sauteed vegetables.

The only part of this recipe that requires a bit of work, and it’s only a bit, is charring the peppers and then removing the skins. My tip here is to let them get as black and bubbly as possible. The more the skin bubbles, the less work you have to do to peel them. While they’re under the broiler, just when you think they’re black enough to take out, leave them in the oven for a few minutes more.

Roasted Red Pepper

After the skins have been peeled and sliced, they’re ready for the food processor or blender. I like to leave a little of the char on before processing for added flavor.

Sliced roasted red peppers

Pureed with garlic and a healthy dose of olive oil, this is one super fresh, versatile sauce. Don’t let the simple list of ingredients fool you, this baby is full of complex flavor. Great with any kind of pasta, or toss with your favorite steamed or roasted vegetables. The sauce even doubles as a nice dip for crudites. Serve hot or cold. If serving cold, add one celery stalk before processing for a nice difference. That’s it! Enjoy.

Red Pepper Pasta and Vegetable Sauce in a white bowl

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4.84 from 6 votes

Red Pepper Pasta and Vegetable Sauce

This sauce is more of a puree and it works well with any pasta or even over vegetables (or even as a vegetable dip). Serve hot or cold. If serving cold, try adding one celery rib before processing it all together. Delicious and good for you too!
Course Sauce
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4
Calories 607
Author Good Dinner Mom

Ingredients 

  • 3 large red bell peppers, capsicums
  • 3-4 large garlic cloves
  • ⅓ cup extra-virgin olive oil, regular or flavored
  • 1 teaspoon sea salt
  • 2 Tablespoons fresh flat-leaf Italian parsley, chopped
  • 1 pound dried spaghetti, or any favorite pasta

Optional:

  • If you prefer this can be served over any vegetables, especially steamed broccoli, cauliflower or zucchini

Instructions

  • Bring a large pot three-fourths full of salted water to a boil.
  • Preheat the broiler on High and move rack to 6 inches under heating element. Cut 3 bell peppers in half lengthwise and remove the stems, seeds and ribs. Arrange cut sides down on a baking sheet, flattening the peppers so the entire outside is exposed to the broiler heat.
  • Broil until the skins blacken and blister, about 10-15 minutes. The more black char and blistering that covers the surface, the easier the peppers are going to be to peel.
  • Transfer peppers to a paper bag and let stand until the peppers cool and the skins loosen, about 15 minutes. (If you don't have a paper bag, place the peppers in a glass bowl and cover with a plate.)
  • Using your fingers or a small knife, peel off the skins (If the entire skin won't come easily off, don't worry, just do your best). Cut the peppers lengthwise into strips. Set aside.
  • In a blender or food processor, combine the roasted bell pepper strips, 3-4 garlic, ⅓ cup olive oil, and 1 teaspoon salt. Process until smooth.

Cook's Note:

  • My Blendtec blender is a powerhouse and can process this puree completely smooth. My food processor yields a less smooth mixture and that is the consistency I prefer. (Photos are shown with the food processor-processed sauce.)
  • Add 1 pound pasta to the boiling water and cook until al dente, according to instructions. Drain and transfer to a warmed serving bowl. Immediately pour the puree over the top and toss well. Sprinkle with 2 Tablespoons parsley and serve at once.
Nutrition Facts
Red Pepper Pasta and Vegetable Sauce
Amount Per Serving
Calories 607 Calories from Fat 180
% Daily Value*
Fat 20g31%
Saturated Fat 3g19%
Polyunsaturated Fat 3g
Monounsaturated Fat 13g
Sodium 594mg26%
Potassium 462mg13%
Carbohydrates 91g30%
Fiber 6g25%
Sugar 7g8%
Protein 16g32%
Vitamin A 2963IU59%
Vitamin C 118mg143%
Calcium 37mg4%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

 

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Published on January 6, 2015

Comments

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    Recipe Rating




  1. Ava Spencer says

    January 25, 2023 at 6:18 AM

    5 stars
    Making this for dinner tonight! I love roasted peppers and I cant wait!

    Reply
  2. shannon p says

    January 25, 2023 at 6:15 AM

    5 stars
    This recipe is so so easy and SO delicious. It was a hit with even the pickiest eaters in the house and the sauce is to die for!

    Reply
  3. trisha says

    November 4, 2022 at 6:07 AM

    4 stars
    In my opinion it needed some heat. My husband like that it was more thick than an original pasta sauce so I’ll try it again soon. Thanks for sharing Sally!

    Reply
  4. kerri eve says

    June 11, 2022 at 8:38 AM

    5 stars
    Made this as a pasta salad for a party just as written. Guests raved and clearly enjoyed it, since there were no leftovers! Thanks GDM!

    Reply
  5. sara says

    June 9, 2022 at 6:07 AM

    5 stars
    Yum! made this last night and it was so creamy and wonderful. Paired it with a kale blueberry salad and the family loved it!

    Reply
  6. jill harland says

    June 9, 2022 at 6:05 AM

    5 stars
    wow, what a yummy and delicious pasta. The puree sauce is amazing and I can see this going on my baked ziti too! Thank you for sharing with us Sally I am making this again next week šŸ™‚

    Reply
About Sally - Good Dinner Mom.

About Good Dinner Mom

My name is Sally and I love to be in the kitchen. Making fresh, unique dishes is my way of showing love for family and friends and I hope that here you’ll find recipes of both healthy and indulgent dishes that will inspire you to cook more at home while sharing some love of your own. more about me

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