Description

This creamy roasted red pepper pasta sauce is rich, flavorful, and super easy to make. It blends roasted red peppers with garlic, onion, cream, and Parmesan for a velvety smooth sauce that’s perfect over your favorite pasta. Ready in under 30 minutes — perfect for busy weeknights!

Ingredients

2 tablespoons olive oil
1 small yellow onion, chopped
3 garlic cloves, minced
1 (16 oz) jar roasted red peppers, drained
1/2 cup heavy cream
1/4 cup grated Parmesan cheese
1/2 teaspoon salt (or to taste)
1/4 teaspoon black pepper
1/2 teaspoon dried basil (optional)
1/4 teaspoon crushed red pepper flakes (optional, for heat)
12 oz cooked pasta of choice (for serving)

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Instructions

Heat olive oil in a skillet over medium heat. Add chopped onion and sauté until soft, about 5 minutes.
Add minced garlic and cook for 1 more minute, stirring frequently.
Add drained roasted red peppers to the pan and cook for 2-3 minutes, just to heat through.
Transfer everything to a blender or food processor. Add heavy cream, Parmesan, salt, pepper, basil, and red pepper flakes (if using). Blend until smooth and creamy.
Return the sauce to the pan and heat gently over low heat until warm, about 3-5 minutes.
Toss with cooked pasta and serve with extra Parmesan if desired.

Notes

For a vegan version, use unsweetened plant-based cream and dairy-free Parmesan.
Add sautéed spinach or mushrooms for extra veggies.
You can roast your own red peppers if preferred — just blacken them under a broiler and peel off the skins.

Nutrition

Serving Size: 1/4 of recipe
Calories: 360
Sugar: 6g
Sodium: 580mg
Fat: 20g
Saturated Fat: 9g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 3g
Protein: 10g
Cholesterol: 40mg