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Roasted Red Pepper Pasta Sauce

Makes about 3 cups
Time 25 min
This simple pasta sauce packs a subtle kick of heat and will generously coat a pound of your favorite type of pasta.
Ingredients
  • 3 cups chopped roasted red bell peppers
  • 3 tablespoons pine nuts, toasted
  • 1/2 large yellow onion, diced
  • 1/4 teaspoon crushed red chile flakes
  • 3 cloves garlic, finely chopped
  • 1/2 cup unsweetened almondmilk or oatmilk
  • 1/4 cup chopped fresh flat-leaf parsley
  • 1/4 teaspoon ground black pepper
  • 1 tablespoon extra-virgin olive oil
  • 1/4 teaspoon kosher salt
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Method

In a blender, purée roasted red peppers and pine nuts. Set aside.

Heat oil in a large skillet over medium heat. Add onion and crushed red chile, and cook until soft and translucent, about 5 minutes.

Stir in garlic and cook for 30 seconds, then add almondmilk, puréed red pepper mixture, salt and pepper, whisking until evenly combined.

Simmer, stirring frequently, until heated through, 3 to 4 minutes. Remove from heat and stir in parsley.

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.
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  • 3 cups chopped roasted red bell peppers
  • 3 tablespoons pine nuts, toasted
  • 1/2 large yellow onion, diced
  • 1/4 teaspoon crushed red chile flakes
  • 3 cloves garlic, finely chopped
  • 1/2 cup unsweetened almondmilk or oatmilk
  • 1/4 cup chopped fresh flat-leaf parsley
  • 1/4 teaspoon ground black pepper
  • 1 tablespoon extra-virgin olive oil
  • 1/4 teaspoon kosher salt
Shop with Prime

Exclusively for Prime members in select ZIP codes.