Dairy-Less Roasted Red Pepper Pasta Sauce

READY IN: 1hr 15mins
Recipe by beffymaroo

An amalgamation of other red pepper sauce recipes I've seen- super healthy, low-calorie, and as easy and mess-free as I could make it!

Top Review by Mindelicious

This was super fresh, light, and delicious!! Recipes like this always seem so involved but this was actually really simple! I did take the skin off the red pepper because instead of using a regular blender (mine is broke) I used an hand blender and I didn't want those left in there messing with my texture! Seved over rotini with some crusty garlic bread and it made for a painless meal. The DH isn't too fond of tomatoes so this will be a nice alternative for pasta. Thanks so much! Made for Healthy Choices Summer 2010!

Ingredients Nutrition


  1. Heat oven to 425 degrees.
  2. Grease shallow pan with vegetable oil spray.
  3. Cut carrot in half and peel garlic cloves.
  4. Place pepper (washed), halved carrot, onion, and garlic in pan.
  5. Roast vegetables for approximately 15 minutes, then add olive oil and return to oven.
  6. Roast another 15-20 minutes, or until all are tender and pepper is partially blackened.
  7. Remove vegetables from oven, cool.
  8. Core pepper and chop coarsely, chop onion and carrot coarsely.
  9. Place vegetables (and juice from roasting) into blender.
  10. Puree, adding some vegetable broth if necessary.
  11. Heat mixture along with all the vegetable broth, in a small pot or saucepan over medium heat.
  12. Add spices to taste, and parsely.
  13. Heat until thickened.
  14. Serve over pasta, with a sprig of extra parsely if you feel fancy.

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