Are you ready to transform your ordinary pasta night into a gourmet culinary adventure? This Vegan Roasted Red Pepper Pasta Sauce is about to become your new obsession! Imagine a lusciously smooth, deeply flavorful sauce that's packed with rich roasted pepper goodness, completely plant-based, and so delicious that even non-vegans will be begging for seconds. With just a few simple ingredients and minimal cooking time, you'll create a restaurant-worthy sauce that's both nutritious and incredibly satisfying.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 2 roasted red peppers, peeled and chopped
- 1 can diced tomatoes
- 3 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon dried basil
- Salt and pepper to taste
- Pasta of choice
Instructions
- Prepare all ingredients by washing and chopping the roasted red peppers. If using fresh peppers, roast them over an open flame or under the broiler until the skin is charred, then place in a covered bowl to steam for 10 minutes.
- Remove the charred skin from the roasted peppers, discard the seeds, and chop them into small pieces. If using jarred roasted red peppers, drain and chop them.
- Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant, being careful not to burn the garlic.
- Add the chopped roasted red peppers and diced tomatoes to the skillet. Stir to combine and bring the mixture to a gentle simmer.
- Sprinkle dried basil, salt, and pepper into the sauce. Stir well to distribute the seasonings evenly.
- Reduce heat to low and let the sauce simmer for 15-20 minutes, stirring occasionally. The sauce will thicken and the flavors will meld together.
- While the sauce is simmering, cook your chosen pasta in a separate pot according to package instructions until al dente.
- For a smoother sauce, transfer the mixture to a blender or use an immersion blender to puree until smooth and creamy.
- Taste the sauce and adjust seasonings as needed. Add more salt, pepper, or basil to enhance the flavor profile.
- Drain the cooked pasta and return it to the pot. Pour the roasted red pepper sauce over the pasta and toss to coat evenly.
- Serve immediately, garnishing with fresh basil leaves or nutritional yeast if desired. The sauce can be stored in the refrigerator for up to 5 days.
Tips
- Roasting Peppers Pro Tip: If using fresh peppers, char them thoroughly to develop a deep, smoky flavor. The blackened skin adds complexity to the sauce.
- Garlic Alert: Watch your garlic carefully when sautéing - it can burn quickly and turn bitter. Remove from heat as soon as it becomes fragrant and golden.
- Texture Tricks: For a super-smooth sauce, use an immersion blender or standard blender. For a chunkier texture, simply simmer as instructed.
- Flavor Boosting: Don't be afraid to experiment with additional herbs like fresh oregano or a pinch of red pepper flakes for extra kick.
- Make-Ahead Magic: This sauce freezes beautifully for up to 3 months, making it perfect for meal prep and busy weeknights.
- Pasta Pairing: While this sauce works with any pasta, it's particularly delicious with penne, rigatoni, or linguine that can catch all the delicious sauce.
Nutrition Facts
Calories: 70kcal
Carbohydrates: 10g
Protein: 2g
Fat: g
Saturated Fat: g
Cholesterol: 0mg
