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4.75 from 4 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!
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Sauce
Servings: 4
Calories: 607kcal
Author: Good Dinner Mom


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


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


  • 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 the 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, garlic, olive oil, and 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 the 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 the parsley and serve at once.


Calories: 607kcal | Carbohydrates: 91g | Protein: 16g | Fat: 20g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Sodium: 594mg | Potassium: 462mg | Fiber: 6g | Sugar: 7g | Vitamin A: 2963IU | Vitamin C: 118mg | Calcium: 37mg | Iron: 2mg