Roasted Red Pepper Sauce

This Roasted Red Pepper Sauce will take pasta night to the next level! It’s irresistibly creamy and cheesy with an incredible smoky, sweet flavor. Ready to serve in just 30 minutes with your favorite noodles or even spaghetti squash for the perfect comfort food feast.

Course Main Course

Cuisine American, Italian

Diet Vegetarian

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 720

Author Kim

Ingredients

2 tablespoons butter
3 shallots or 1 small onion diced
3 cloves garlic minced
24 oz roasted red peppers (2 jars) drained
1 cup chicken stock or vegetable broth
salt & pepper to taste
1/4 teaspoon dried basil
1/2-3/4 cup heavy cream
3/4 cup grated parmesan cheese
16 ounces pasta cooked according to package directions to al dente

Instructions

In a large skillet, melt butter over medium heat. Sauté shallots or onion until tender, about 5 minutes. Stir in the garlic and cook until fragrant, about 1 minute.
Remove from heat. Pour cooked onions and garlic into a high-powered blender. Add in red peppers, chicken stock, salt, pepper and basil. Blend until smooth. You can add in a little cream to get things moving.
Pour back into hot pan and stir in cream. Don't let it boil or the cream will curdle. Cook over low to medium heat.
Meanwhile, boil pasta until al dente.
Once pasta is cooked, pour into the sauce along with parmesan cheese and toss. Taste, adjust salt and pepper and serve!

Notes

Storing leftovers

In the refrigerator: Store cooled leftovers in an airtight container in the fridge for up to 4 to 5 days.
Reheating: When ready to use, reheat sauce over the stove on medium heat until warmed through, stirring occasionally. Pour in some broth, cream, almond milk, regular milk or water as needed to loosen the sauce for desired consistency. You can also reheat small servings in the microwave.
Freezing: This sauce freezes well! Store pasta with sauce in a freezer-safe airtight container in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating.

Nutrition