Roasted Red Pepper Sauce Recipe
This easy roasted red pepper sauce is made with roasted red bell peppers, garlic, tomato paste, and a splash of cream, coconut milk, or pasta water for a silky, flavorful sauce.
Ingredients
- 3 large red bell peppers seeded and sliced
- 4 garlic cloves
- 2 tablespoons olive oil
- 1 tablespoon tomato paste
- 1 teaspoon kosher salt plus more to taste
- ½ teaspoon black pepper
- ¼ teaspoon red pepper flakes optional
- ½ cup full-fat coconut milk heavy cream, or reserved pasta water
- 1 teaspoon lemon juice or red wine vinegar
- 1 tablespoon nutritional yeast optional for vegan version
Instructions
- Roast the vegetables. Preheat the oven to 400°F. Add the red bell peppers and garlic to a baking sheet. Drizzle with olive oil and season with salt, pepper, and red pepper flakes. Roast for 30–35 minutes, until the peppers are tender and lightly charred around the edges.
- Blend the sauce. Transfer the roasted vegetables to a blender or food processor. Add tomato paste, lemon juice or red wine vinegar, and nutritional yeast if using. Blend until smooth.
- Make it creamy. Add coconut milk, heavy cream, or reserved pasta water and blend again until silky. Add more liquid as needed to reach your desired consistency.
- Season and serve. Taste and adjust with more salt, pepper, or lemon juice. Serve with pasta, spoon over chicken or fish, or use as a vegetable-forward sauce for grain bowls.
Notes
- Add a pinch of sugar for balance if the sauce is tart
- You can add onion, shallot, or carrot to roast with the peppers for natural sweetness
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