My Favorite Roasted Red Pepper Pasta Sauce

Spoonful of roasted red pepper pasta sauce in a bowl.

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5 from 1 vote

My Favorite Roasted Red Pepper Pasta Sauce

This Roasted Red Pepper Pasta Sauce is simple, delicious, and high in protein.

Prep Time5

Cook Time22

Total Time35

Course: Main Course

Cuisine: American, European

Servings: people

Calories: 161kcal

Author: Emily Roz

Ingredients

3 red bell peppers roughly chopped
1 garlic bulb slice off the top to reveal the garlic cloves
300 g cottage cheese
1 teaspoon paprika
30 g parmesan sliced or grated. Plus more for garnish.
10g basil plus extra for garnish
1 teaspoon balsamic vinegar optional
1 tablespoon olive oil
salt and pepper
350g pasta cooked to packet instructions

Instructions

Preheat the oven to 200C/390F. Place your chopped red bell peppers in a tray. Wrap the bulb of garlic in foil with some olive oil, salt, and pepper, and place in the tray. Drizzle the peppers with olive oil and sprinkle with salt and pepper. Toss and then roast for 25 minutes.
Once your red peppers are cooked and slightly charred around the edges, add to your blender and squeeze the garlic out of the bulb. Next, add the cottage cheese, paprika, basil, balsamic vinegar, olive oil, parmesan, salt and pepper. Blend until smooth.
Once your roasted red pepper pasta sauce is smooth, taste and season according to your preference.
Cook your pasta in salted boiling water according to packet instructions. Once al dente, drain and add back to the pan with your roasted red pepper sauce. Place on low heat and stir occasionally. Once everything has heated through, serve up and top with salt, pepper, and basil!

Notes

Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe so scroll up this page to find them! (don't worry, I won't be rambling on about my grandma...my blog posts contain information that will genuinely help you make this recipe e.g. ingredient substitutions, what to do with leftovers, faqs etc!!)

Storage: Place the roasted red pepper pasta sauce into an airtight container and into the fridge for up to 3 days.

Freezing: Once cooled, place in airtight container and label with the contents and the date. Store in the freezer for up to 3 months. Leave to thaw/defrost in the fridge overnight before reheating.

Reheating: You could either just reheat the container (lid ajar) in the microwave until bubbling and piping hot. Or you can transfer the pasta sauce to a pot and place it on low heat. Stir frequently until piping hot.

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