If you are looking for a healthy homemade pasta sauce instead of a store-bought sauce, this Roasted Red Pepper Pasta Sauce recipe is for you! An easy sauce that can be whipped in the blender makes it the perfect quick meal prep option.
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Serving Suggestions
Protein
Serve this pasta with your protein of choice. Grilled chicken and prawns work great. However, baked tofu would also work well here if you are vegan/vegetarian. Another option would be to swap the regular pasta for chickpea pasta to get more protein and fibre.
Fibre
As a dietitian, I'm always advocating for balanced meals, which means adding lots of colour and vegetables to your plate where possible.
My favourite way to add more veg to this dish is through the addition of roasted cauliflower. Simply preheat your oven to 400F, add diced cauliflower to a baking tray drizzled with salt, pepper and olive oil and roast for about 30 minutes.
Garnish
Be generous with the parmesan and basil at the end. If you have fresh basil, it will really make a difference to this dish. Add extra black pepper at the end too, like you would in any Italian restaurant 💫.
FAQs
100% yes! I typically make this sauce on a Sunday and eat it during the week for either lunch or dinner, as it tastes great, both hot and cold. Store it in an airtight container, and it will keep nicely in the fridge for 3 to 4 days. You can make the sauce only and then cook the pasta as needed during the week.
This recipe should easily hold nicely in the fridge for 3-4 days. In fact, flavours often develop further when let sit for a few days.
You can freeze this recipe in the freezer for up to 6 months.
Simply chop your bell peppers, removing the seeds. Season with salt, pepper and some olive oil. Roast in a preheated oven at 400F for 20-30 minutes until softened.
Roasted Red Pepper Pasta Sauce
Ingredients
- 2 shallots
- 2 teaspoon easy minced garlic
- 1 tablespoon white miso paste
- 30 g parmesan (grated)
- 2 tablespoon sundried tomato paste
- 2 tablespoon tomato puree
- 2 teaspoon smoked paprika
- 60 g cashews
- 100 g cottage cheese or ricotta
- 2 handfuls fresh basil
- 1 jar (4-500g) roasted red peppers (or 4 large roasted red peppers)
- 1 cup pasta water
- 1 tablespoon olive oil
Instructions
- Cook your pasta in salted water as per packet instructions until al dente and reserve the pasta water. Drain and set to one side.
- Thinly slice the shallot.
- Heat the olive oil in a pan, saute the shallot and garlic with a pinch of salt
- Once softened, add in the cashews to toast lightly for a few minutes. Mix in the smoked paprika, tomato puree, sundried tomato paste and saute for another minute. Then add in the diced roasted peppers. miso and the cup of pasta water.
- Allow the mixture to cool for a few minutes before adding to a blender with the cottage and grated parmesan.
- Blend until smooth. Tip the sauce back into the pan to warm, add some torn basil and the cooked pasta. If the sauce is still very thick add some more pasta water to thin it out until it reaches your desired consistency. Taste and season if needed.
- Serve with more basil and grated parmesan. Enjoy!
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More about the author:
Hi there! My name is Maria, and I am a Registered Dietitian practising in Ireland and Bermuda. I have extensive experience in helping clients improve their health through the power of good nutrition. I hope you enjoyed this recipe. If you have any questions or concerns, please do not hesitate to contact me. Additionally, if there are nutrition topics or recipes you would like me to make in future posts, please let me know. I would be more than happy to help.
Stay happy and healthy 💚
Your Registered Dietitian
Maria xox
Check me out on YouTube!
🎥 Visit my YouTube Channel to learn more about my approach to eating and see many of my healthy recipes.
Maria Lucey RD says
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