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Roasted Red Pepper Pasta Sauce Recipe

The perfect vegan roasted red pepper pasta sauce to toss with your favorite pasta, spread on a pizza, in a sandwich or spoon over some grilled chicken, salmon, steak or fish.
Course Entree
Cuisine Italian
Prep Time 25 minutes
Cook Time 5 minutes
Total Time 30 minutes
Servings 4
Author Florentina


  • 4 red bell peppers -large
  • 1/3 c extra virgin olive oil + more as needed
  • 3 cloves garlic -grated
  • 1 tsp sea salt + more to your taste
  • 1 tbsp smoked paprika
  • The juice from 2 limes or lemons (or red wine vinegar)
  • 10 leaves basil -organic
  • 3/4 lb pasta -your favorite noodles
  • 1 c reserved pasta water
  • 1/2 tsp red pepper flakes -optional


  • Preheat a grill or cast iron griddle and charr the bell peppers until black on all sides. Transfer to a bowl and cover tightly with plastic wrap. When cool enough to handle peel and discard the skins together with the seeds and core.
  • Transfer the roasted peppers to a food processor together with the garlic, olive oil, smoked paprika and lemon juice. Puree until smooth and season to taste with the sea salt and red pepper flakes.
  • Meanwhile cook the pasta according to the instructions on the package, making sure to reserve 1 cup of the pasta water. Toss the pasta with the roasted pepper sauce, drizzle with a little extra virgin olive oil and sprinkle with the basil leaves. Serve at room temperature.