Chock full of flavor, this delicious pasta sauce with red peppers is versatile and easy to make your own. The aroma of roasted red peppers fills the kitchen, and dinner’s ready in no time!
This sauce with red peppers is a staple in our kitchen—not just for pasta, but also in veggie bakes, lasagna layers, and even as a pizza sauce.
When developing this recipe, I was after a dairy-free pasta sauce with a deeper, more intense flavor than my usual cream cheese tomato sauce and Alfredo sauce—something savory with a little edge. And this sauce hit all the right notes! The roasted peppers bring a subtle charred sweetness, balanced with a gentle kick of heat. Ground almonds add richness and a smooth, velvety finish.
Why I love this pasta sauce with red peppers—and why you will too:
It's naturally vegan and gluten-free.
It comes together in just 15 minutes with minimal ingredients.
It’s full of flavor, vibrant, and super versatile.
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Ingredients and Swaps
For the complete list of ingredients, their exact quantities, and the full instructions, scroll down to the printable recipe card below.
Red peppers: I use jarred roasted red peppers for convenience—just drain and discard the brine. Want to roast your own? Here's a guide on how to roast peppers at home that works beautifully for this sauce.
Olive oil: I use extra virgin olive oil, but any oil will work.
Onion: Red, white, yellow, or brown—any variety is fine.
Ground almonds: These make the sauce creamy and rich. You can use cashew cream, thick coconut milk, or plant-based parmesan instead.
Red chili pepper: I like the spicy kick that fresh chili pepper adds to this sauce. You can skip it entirely, or if you prefer a different kind of heat, use red chili flakes or smoked paprika for a deeper smoky flavor.
In addition to the ingredients above, you’ll need a little water (or pasta water) to help blend the sauce.
Fresh herbs: To finish off, and this is optional, add some fresh basil or any other herbs, such as oregano or thyme, of your choice.
If you have any questions regarding these ingredients, feel free to ask in the comments section below and I will try my best to answer them for you.
Best vegetables to add to red pepper pasta sauce
To make your meal more wholesome and nutritious, you can add some vegetables to this sauce.
- Broccoli, carrots, and spinach all work well with the flavor profile of this sauce—and they add a nice pop of color too.
- If you like the flavor of fresh peppers, adding some sliced red bell peppers works great!
Instructions
Also, see the video at the end of the recipe card below.
A quick summary of this recipe:
Prep + Cook time: 15 minutes
Key Ingredients: roasted sweet red peppers, onion, garlic, ground almonds
Servings: 4
Yield: These quantities make about 2 cups (~470g) of sauce.
Dietary: Soy-free, dairy-free, gluten-free, and grain-free (check your pasta label); no tomatoes.
Heads up: I’m here to share helpful info, not medical advice. Always double-check ingredient labels—products can vary, and allergens can sneak in. If you have food allergies, make sure everything you use works for you.
Start by finely chopping the onion and garlic. Drain the red peppers and discard the brine.
Step 1: Make the red pepper purée.
Blend the red peppers, chili pepper, ground almonds, salt, and water into a smooth purée.
Step 2: Sauté the onion and garlic.
Over medium heat, sauté the garlic and onion with salt until they're translucent.
Padma's top tip: Adding salt to the onions helps them cook faster.
Step 3: Cook the red pepper purée.
Add the puréed red pepper mixture to the pan and bring it to a boil.
Reduce the heat to medium-low and simmer until the onions are soft and the sauce has thickened.
Stir occasionally to prevent the sauce from catching at the bottom of the pan.
And that's it—you’ve just made a super easy and creamy red pepper pasta sauce! Toss it with your favorite pasta and garnish with fresh herbs, if you’d like.
What's the best pasta to use for roasted red pepper sauce?
This creamy roasted pepper pasta sauce works best with pasta that has grooves and holes to hold the sauce.
Rigatoni, penne, fusilli, and conch-shaped pasta (like the one I use in my pasta in spinach sauce recipe) all work well. That said, if you prefer spaghetti, that’s fine too—just be sure to toss it in the sauce for an extra minute or two so it gets well coated.
Easy Variations
Here are some ideas on how to make this pasta sauce with red peppers your own:
- Allium-free: Just skip the onions and garlic. Start by adding the red pepper purée to warm oil.
- Richer and more flavorful: Add a teaspoon or two of my dairy free basil pesto.
- Wholesome: Blend some carrots along with the roasted peppers.
- Tomato and red pepper combo sauce: If you like tomatoes in your sauce, mix in a bit of my hearty marinara sauce for a deep tomato flavor.
How to store and reheat red pepper pasta sauce
Storage: Let the sauce cool completely, then transfer it to a fridge-safe container with a lid. It will keep in the fridge for 4 to 5 days.
Freeze: This sauce is great for making ahead and freezing. Once cooled, transfer it to a freezer-safe container or bag and freeze for up to 3 months. Thaw completely before using.
Reheating: This sauce tastes best when served warm. To maintain its flavor and texture, reheat it gently in a pan over medium-low heat.
FAQ
If your roasted pepper sauce for pasta came out too thick, simply thin it with a splash of water, vegetable broth, or unsweetened plant-based milk until you reach your desired consistency. Start with 1–2 tablespoons and stir it in over low heat. Keep in mind:
-Water will keep the flavor as is
-Broth adds more depth
-Plant-based milk adds creaminess without overpowering the sauce
Warm the sauce gently as you adjust—it’ll blend better and coat your pasta more evenly.
Yes, you can make this pasta sauce without onions or garlic—it’s easy to turn it into an allium-free version. The roasted red peppers already bring plenty of flavor, so skipping the onions and garlic won’t compromise the taste. To adapt the recipe:
-Skip the sautéing step
-Warm the oil, then add the red pepper purée directly
-Simmer the sauce as usual until it thickens
This version is great for allium-free diets and still tastes rich and flavorful!
Red pepper sauce pairs well with a variety of dishes, making it a versatile addition to your meals. It’s perfect with pasta, of course, but also works great as a layer in veggie lasagna, a dip for roasted vegetables, or a topping for grain bowls and baked potatoes. For a wholesome twist, try it with:
- Cooked pasta shapes like rigatoni, penne, or fusilli
- Grilled or roasted vegetables
- Rice, quinoa, or couscous bowls
- As a spread in wraps or sandwiches
The smoky-sweet flavor of red peppers complements both mild and bold ingredients beautifully!
Made this recipe? I’d love to know what you think! Leave a ★★★★★ rating and a review below—it motivates me to create more great content for you. You can also connect with me on Facebook and Instagram. And don’t forget to subscribe to my newsletter, where I share free recipes, tips, and more!
📖 Recipe
Pasta Sauce with Red Peppers Recipe (Vegan & Creamy)
Ingredients
Equipment
Instructions
- Finely chop the onions and garlic.Roughly chop the chili pepper.Drain the red peppers and discard the brine.
- Place the red peppers, ground almonds, chili pepper, and water in a blender jar and blend until smooth.11½ oz. (325g) roasted red peppers, 1 large (~22g) red chili pepper, 2 tablespoons ground almonds, ¼ cup water
- In a pan over medium heat, add the oil. When the oil is warm, add the garlic. Once it starts to sizzle, add the chopped onion and salt. Sauté until the onions turn pale and glassy.2 tablespoons extra virgin olive oil, 2 big cloves garlic, 1 small (~60g) onion, 1 teaspoon salt
- Now add the puree, bring it to a boil, then reduce the heat to medium-low. Let the sauce simmer for 4–5 minutes, stirring occasionally. When it has thickened, take it off the heat and, if using them, garnish with some fresh basil leaves.fresh basil leaves
Nutrition
The nutritional information is calculated using an online calculator and is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionists' advice. Changing the quantities and cooking technique will alter the nutritional calculations.
Video
Notes
- Red peppers: For ease and convenience, I use jarred roasted red peppers. The weight mentioned above is the drained weight.
- Spice: I like my sauce to have a spicy kick. If you don’t, feel free to skip it. Or, if you prefer, you can add 1 teaspoon of red pepper flakes or smoked paprika instead.
- Creaminess: I use ground almonds for a creamy finish to the sauce. You can use cashew cream or any other nuts you prefer.
- Yield: These quantities make about 2 cups (~470g) of sauce.
Alternative quantities provided in the recipe card are for 1x only.
Our content aims to be informative and educational, but it should not replace professional medical advice. Since manufacturing processes can vary and cross-contamination is possible, it's essential to verify product labels and allergen information. Make sure all ingredients align with your specific allergies. As readers, you bear the responsibility for ensuring allergen safety when buying or consuming foods.
Daisy says
Love these meal prep sauces. They make life so easy and delicious!