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Creamy Roasted Red Pepper Sauce
This creamy roasted red pepper sauce is rich in flavor and versatile, perfect for enhancing pasta, grilled meats, or as a delectable dip
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Pin Recipe
Prep Time
15
minutes
mins
Cook Time
35
minutes
mins
Total Time
50
minutes
mins
Course
Condinent, Sauce
Cuisine
Mediterranean
Servings
2
cups
Equipment
Baking sheet
Skillet
Blender or food processor
Knife and cutting board
Ingredients
Base Sauce:
2
large red bell peppers
1
tablespoon
olive oil
2
cloves
garlic
minced
1
small onion
chopped
1/2
teaspoon
dried basil
1/2
teaspoon
smoked paprika
1/4
teaspoon
red pepper flakes
optional, for heat
Salt and freshly ground black pepper
to taste
Creamy Component:
1/2
cup
heavy cream
substitute with coconut milk for a dairy-free option
1/4
cup
grated Parmesan cheese
optional
Instructions
Roast the Red Peppers:
Preheat your oven to 450°F (230°C).
Place the red bell peppers on a baking sheet and roast for 20-25 minutes, turning occasionally, until the skins are charred and blistered.
Remove from the oven, place the peppers in a bowl, and cover with plastic wrap or a lid to steam for about 10 minutes.
Once cooled, peel off the skins, remove the stems and seeds, and set the roasted peppers aside.
Sauté Aromatics:
In a skillet over medium heat, heat the olive oil.
Add the chopped onion and sauté until translucent, about 5 minutes.
Stir in the minced garlic, dried basil, smoked paprika, and red pepper flakes (if using). Cook for an additional 1-2 minutes until fragrant.
Blend the Sauce:
In a blender or food processor, combine the roasted red peppers and sautéed onion-garlic mixture.
Blend until smooth and creamy.
Simmer and Finish:
Pour the blended mixture back into the skillet over medium-low heat.
Stir in the heavy cream and Parmesan cheese (if using).
Season with salt and freshly ground black pepper to taste.
Let the sauce simmer gently for 5-10 minutes, allowing the flavors to meld and the sauce to thicken slightly.
Serve:
Use the sauce immediately over pasta, grilled meats, or as a dip.
Alternatively, let it cool and store in an airtight container in the refrigerator for up to one week.
Notes
Nutrition Information (per 1/4 cup serving):
SERVING
: 60g |
CALORIES:
70kcal |
CARBOHYDRATES:
9g |
PROTEIN:
9g | FAT: 3,5g |
SATURATED FAT:
0,5g |
CHOLESTEROL:
0mg |
SODIUM:
480mg |
FIBER:
2g |
SUGAR:
5g |
VITAMIN
A
: 25% DV |
CALCIUM:
2% DV |
IRON:
2% DV.
Recipe Notes:
For a dairy-free version, replace heavy cream with coconut milk and omit Parmesan cheese.
For a vegan option, use nutritional yeast instead
Keyword
creamy red pepper sauce, easy red pepper dip, homemade red pepper sauce, red pepper pasta sauce, roasted red pepper sauce