This creamy roasted red pepper pasta sauce is hands-down the easiest weeknight dinner you’ll ever make—and it’s absolutely delicious! In just 10 minutes, you can whip up a luscious, flavorful sauce that’s versatile enough to pair with any pasta, protein, or veggies you have on hand. It’s quick, simple, and the kind of recipe you’ll want in your dinner rotation every week.
Whether you’re serving it over spaghetti, angel hair, or even brown rice pasta, this sauce adds a rich, creamy, and slightly sweet roasted red pepper flavor to your meal. Bonus: it sneaks in some extra veggies without extra effort!
Why You’ll Love This Sauce
- Super Quick – Ready in just 10 minutes. Perfect for busy weeknights.
- Versatile – Pair with pasta, rice, chicken, shrimp, salmon, or roasted veggies.
- Full of Flavor – Roasted red peppers, garlic, olive oil, and parmesan create a creamy, satisfying sauce.
- Minimal Prep – Uses jarred roasted peppers, so no roasting required!
- Cozy and Comforting – A rich, creamy sauce that feels indulgent yet is simple to make.
What to Serve With This Sauce
This sauce is incredibly versatile. Some of my favorite pairings include:
- Pasta & Protein: Brown rice pasta with ground chicken, shrimp, or salmon.
- Veggies: Spinach, broccoli, zucchini, or roasted vegetables tossed in the sauce.
- Quick Meals: Use it as a topping for baked potatoes, rice bowls, or even grain salads.
You can really mix and match based on what you have at home—perfect for using up leftover ingredients!
Ingredients
Makes 4–6 servings
- 10–12 oz pasta of your choice
- 1 cup roasted red peppers (jarred, drained)
- 1/2 cup marinara sauce
- 1 tbsp olive oil
- 3 cloves garlic
- 1/2 tsp Italian seasoning
- Salt and pepper, to taste
- Optional: red pepper flakes for a little heat
- 1/2 cup heavy cream
- 1/2 cup low-sodium vegetable broth
- 1/2 cup grated or shredded parmesan cheese
- Fresh basil, for garnish
Instructions
Step 1: Cook the Pasta
Prepare your pasta according to the package instructions. Drain and set aside, reserving a little pasta water in case you want to thin the sauce.
Step 2: Blend the Sauce
In a blender, combine the roasted red peppers, marinara sauce, and olive oil. Blend until smooth. Add the garlic and pulse a few more times to mince it.
Step 3: Heat the Sauce
Pour the blended sauce into a large pan over medium-low heat. Stir in Italian seasoning, salt, pepper, and optional red pepper flakes. Simmer for 3–5 minutes.
Step 4: Make It Creamy
Add the heavy cream and vegetable broth. Stir and bring to a gentle simmer for 2 more minutes.
Step 5: Combine With Pasta
Turn off the heat, then stir in parmesan cheese and cooked pasta. Toss until the pasta is fully coated in the creamy sauce. Add fresh basil for garnish and serve immediately.
Tips & Tricks
- Adjust Consistency: If the sauce is too thick, add a splash of pasta water or broth.
- Make it Dairy-Free: Swap heavy cream with coconut cream or cashew cream, and use a plant-based parmesan alternative.
- Make it Spicy: Add more red pepper flakes or a small diced chili while blending the sauce.
- Storage: Store leftover sauce in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave.
Why You’ll Want This Recipe
This creamy red pepper pasta sauce is quick, cozy, and full of flavor, making it a weeknight winner. It’s a simple, satisfying meal that’s adaptable for any pantry staples or proteins you have on hand. Whether you’re cooking for yourself, family, or friends, it’s a go-to recipe you’ll make over and over again.