Roasted Red Pepper Sauce
Roasted Red Pepper Sauce is a flavorful sauce that isn't just for pasta! Jazz up everything from pizza to sandwiches and so much more!
Servings 4
Calories 288kcal
Equipment
Ingredients
- 16 ounces roasted red peppers drained
- ⅔ cup heavy cream (or oat milk for dairy-free)
- ½ cup canned crushed tomatoes
- ¼ cup fresh basil leaves
- ½ cup grated Parmesan cheese (or Violife for dairy-free)
- 2 tablespoons olive oil
- ¼ cup red onion peeled & diced
- 2 cloves garlic minced
- 1 teaspoon Italian seasoning
- ½ teaspoon red pepper flakes
- Salt and pepper to taste
- 1 pound pasta
Instructions
- If serving this sauce with pasta, cook the pasta according to the package directions in a large pot of boiling water until al dente. Drain and set aside.
- While the pasta cooks, add the roasted red peppers, heavy cream, crushed tomatoes, basil, and Parmesan to a food processor and blend until smooth. Set aside.
- In a large skillet, heat the olive oil over medium heat. Once hot, add in the onion and garlic and cook for 2-3 minutes until softened. Add the Italian seasoning and red pepper flakes and cook another 30 seconds before pouring in the blended red pepper sauce.
- Bring the sauce to a gentle simmer for 5 minutes until slightly thickened. Season to taste with salt and pepper.
- Then stir in the cooked pasta. Cook until reheated, about 2-3 minutes. Top with shaved parmesan cheese and fresh basil for garnish, if desired.
Notes
Nutrition does not include pasta, only the sauce.
Nutrition
Calories: 288kcal | Carbohydrates: 11g | Protein: 7g | Fat: 25g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 56mg | Sodium: 1972mg | Potassium: 351mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1508IU | Vitamin C: 57mg | Calcium: 210mg | Iron: 2mg
