Roasted Red Pepper Pasta Sauce
Roasted Red Pepper Pasta Sauce is a vibrant and flavorful homemade sauce that comes together in just 30 minutes. This recipe is free of tomatoes but loaded with classic Italian herbs and spices, making it perfect for pasta, pizza, or as a delicious dip for garlic bread. Roasting the red bell peppers imparts a smoky sweetness that forms the base of this rich, dairy-free, vegan, and gluten-free sauce.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Sides
- Method: Roasting
- Cuisine: Italian-inspired, dairy-free, vegan
- Diet: Vegan
Ingredients
Scale
Main Ingredients
- 4 red bell peppers
- 1 tablespoon olive oil
- 1 onion, finely chopped
- 1 carrot, finely chopped
- 1 stalk celery, finely chopped
- 2 cloves garlic, minced
- ¼ – ½ teaspoon crushed red pepper flakes (adjust to taste)
- ¼ teaspoon dried oregano
- 1 teaspoon salt
- 1 cup vegetable broth (tomato-free if desired)
- 1 tablespoon red wine vinegar
Instructions
- Broil and Roast Peppers: Position the oven rack at the top and preheat the oven to broil. Arrange the red bell peppers on a sheet pan. Broil the peppers until the skin blisters and blackens, about 5-7 minutes per side. Rotate them a quarter turn each time to ensure all sides are charred evenly. Once all sides are blistered and blackened, remove the peppers from the oven and set aside to cool.
- Sauté Aromatics: Heat the olive oil in a large sauce pot over medium-high heat. Add the finely chopped onion, carrot, and celery. Cook, stirring occasionally, until the onion becomes translucent and the carrots soften, approximately 5-7 minutes. Stir in the minced garlic, crushed red pepper flakes, dried oregano, and salt. Cook for an additional 30 seconds to 1 minute until the garlic releases its aroma. Remove this mixture from heat and set aside.
- Prepare Peppers: When the roasted peppers have cooled enough to handle, peel off their charred skins and discard them. Remove and discard the seeds as well. This ensures a smooth sauce without bitterness.
- Blend the Sauce: Transfer the peeled peppers to a blender along with the sautéed vegetables and vegetable broth. Blend on high speed until the mixture becomes smooth and uniform in texture.
- Heat and Finish Sauce: Pour the blended sauce back into the pot and warm it over medium heat until just heated through. Remove from heat and stir in the red wine vinegar. Taste and adjust seasonings as needed. The sauce is now ready to be served with your favorite pasta, pizza, or bread.
Notes
- Use tomato-free vegetable broth if you want the recipe to be completely tomato-free.
- Adjust crushed red pepper flakes according to your preferred spice level.
- This sauce stores well in the refrigerator for up to 4 days or can be frozen for longer preservation.
- For a smoother texture, strain the sauce after blending if desired.
Find it online: https://yumfoodusa.com/roasted-red-pepper-pasta-sauce/