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Roasted Red Pepper Sauce

A smoky, creamy roasted red pepper sauce perfect for pasta and versatile dishes.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Sauces & Dips
Cuisine: Mediterranean
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

Main Sauce
  • 4 red bell peppers whole
  • 1 onion chopped
  • 3 cloves garlic
  • 2 tbsp olive oil
  • 1/2 cup vegetable broth
Creamy Finish
  • 1/2 cup heavy cream optional
  • 1/4 cup parmesan cheese grated
  • 1 tsp smoked paprika
  • 1/2 tsp oregano
  • 1/2 tsp chili flakes optional
  • salt to taste
  • black pepper to taste
  • fresh basil for garnish

Equipment

  • baking tray
  • Blender
  • Saucepan

Method
 

  1. Roast whole red peppers at 220°C for 25–30 minutes until charred, then steam and peel.
  2. Sauté onion and garlic in olive oil until soft and fragrant.
  3. Blend roasted peppers with sautéed aromatics, spices, and broth until smooth.
  4. Simmer the sauce and stir in cream and parmesan until thickened.
  5. Season to taste, garnish with basil, and serve warm.

Notes

For a vegan version, replace cream with cashew cream and omit parmesan. Adjust thickness with broth as needed.