This simple roasted red pepper sauce is perfect for pasta. Made with roasted vegetables like cauliflower and red peppers, it keeps well in the fridge and is vegan-friendly.
This versatile sauce is easy to adapt — swap or change ingredient amounts to create a slightly different flavor every time. It’s rich, creamy, and works beautifully tossed with hot pasta or gently warmed in a skillet with a splash of pasta water to loosen the texture.
Though I usually use this roasted red pepper sauce for pasta, it’s also great spread on toasted bread with avocado, tossed with gnocchi, or added to a warm bowl as part of a veggie-forward meal.
Possible toppings and add-ons
- Vegans – crushed red pepper flakes, chopped olives, fresh parsley.
- Low-carb or non-vegan – grated Parmesan or another hard cheese.
- Other ideas – toasted pine nuts, capers, or a drizzle of olive oil.
How to make the roasted red pepper sauce
Roast the vegetables, then blend them in a food processor until smooth. Taste and adjust the seasoning, and your sauce is ready. It’s quick and forgiving — you can tweak spices, garlic, or oil to suit your taste.
Storage
Stored in an airtight container, this sauce will keep in the refrigerator for 4–5 days. It also freezes well if you want to save extra for later — thaw in the fridge and stir or warm gently before serving.
Tips for the best roasted red pepper pasta sauce
- Adjust ingredient quantities to suit your preferences; different ratios of cauliflower to peppers change the texture and flavor.
- Oven-roasted cauliflower and jarred roasted red peppers form the base. If you like, add roasted eggplant for a smoky depth.
- Follow the recipe for initial seasoning, then taste and add more salt, pepper, or spices at the end.
- This version uses jarred roasted red peppers for convenience; you can roast fresh peppers yourself if preferred.
More pasta recipes you might enjoy are listed in the original post for inspiration.
Roasted Red Pepper Sauce
15 minutes
30 minutes
45 minutes
4 – 5 portions (See note 1)
Julia
Ingredients
- 1 pound Cauliflower (450 grams)
- 3 tablespoons olive oil
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 1.5 teaspoons paprika
- 1 head garlic
- 1 small onion
- 1 cup roasted red peppers from a jar, drained
Instructions
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Preheat the oven to 400°F (200°C).
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Cut the cauliflower into florets and place them in a large bowl. Drizzle with olive oil and season with salt, black pepper, and paprika. Toss to coat evenly.
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Remove any loose outer layers from the garlic and trim the top. Cut the onion into quarters and separate the layers.
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Spread the cauliflower, garlic, and onion on a baking sheet (a 10×15-inch sheet works well) and roast at 400°F (200°C) for about 30 minutes, until tender and lightly browned.
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Let the roasted vegetables cool slightly. Peel the garlic cloves, then transfer the garlic, cauliflower, onion, and drained roasted peppers to a food processor. Blend until smooth. Taste and adjust the seasoning as needed.
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Serve the sauce with spaghetti or your preferred pasta.
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Enjoy!
Notes
- This recipe yields about 2 cups of sauce, enough for 4–5 portions (assuming 2.5–3 ounces of dry pasta per person).
- Quantities are easy to adjust — increase or decrease cauliflower or peppers to change texture and flavor.
- Keep the sauce refrigerated in an airtight container for 4–5 days, or freeze portions for longer storage.
- Additional tips and FAQs are included in the article above the recipe card.
Nutrition
Carbohydrates: 9 g (3%),
Protein: 3 g (6%),
Fat: 9 g (14%)
Nutrition information is an estimate provided by an online calculator and may vary based on ingredient brands, substitutions, and portion sizes.
Leave a comment below and rate the recipe if you made it.