Roasted Red Pepper Pasta Sauce

Roasted Red Pepper Pasta Sauce

Recipe Rating: 3.23538
Makes about 3 cups
This simple pasta sauce packs a subtle kick of heat and will generously coat a pound of your favorite type of pasta.
  • 3 cups chopped roasted red bell peppers
  • 3 tablespoons pine nuts, toasted
  • 1/2 large onion, diced
  • 1/4 teaspoon crushed red pepper flakes
  • 3 cloves garlic, minced
  • 1/4 cup low-sodium vegetable broth
  • 1/2 cup unsweetened soymilk, almondmilk, or oatmilk
  • 1/4 cup chopped fresh flat-leaf parsley
  • Ground black pepper, to taste
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In a blender, purée roasted red peppers and pine nuts. Set aside.

Heat a large skillet over medium heat until hot. Add onion and crushed red pepper; cook about 5 minutes or until beginning to brown and stick to the skillet. Stir in garlic and broth; cook 1 minute or until liquid has evaporated.

Stir in puréed red pepper mixture and soymilk, whisking until evenly combined. Simmer 3 to 4 minutes or until heated through, stirring frequently. Remove from heat and stir in parsley and black pepper.

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Nutritional Info: 
Per Serving: 300 calories (110 from fat), 12g total fat, 2g saturated fat, 250mg sodium, 42g carbohydrates, (5 g dietary fiber, 6g sugar), 9g protein.
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.