Creamy Roasted Pepper Pasta Sauce

This creamy roasted pepper pasta sauce is made with sweet roasted bell peppers, caramelized onions, garlic, tomato paste, toasted pistachios, and parmesan for an ultra-flavorful, velvety sauce that’s perfect for tossing with your favorite pasta. It’s rich without cream, freezer-friendly, and can be made in advance. It makes it ideal for busy weeknights or meal prepping. Learn how to roast red peppers, blend the sauce to perfection, and customize it to your taste with easy swaps and add-ins.

Table of Contents

• The Story Behind This Roasted Pepper Pasta Sauce
• Why You’ll Love This Pepper Pasta Sauce
• Ingredients You’ll Need
• Substitutions & Variations
• How to Make Roasted Red Pepper Pasta Sauce
• How to Store, Freeze & Make Ahead
• Other Pasta Sauces You’ll Love
• Final Thoughts
• Connect with Me

The Story Behind This Roasted Pepper Pasta Sauce

This roasted red pepper pasta sauce came together one afternoon when I couldn’t pass up a gorgeous, oversized bag of mixed bell peppers at the grocery store. You know those surprise produce deals that practically beg you to create something delicious? That was this moment. I didn’t have a plan, but I knew I needed to make something that would use them up, store well, and deliver on flavor… and a pepper pasta sauce instantly came to mind.

After a few rounds of testing (and more pasta nights than I can count), I found the sweet spot. This recipe skips the cream and relies instead on toasted pistachios and parmesan for richness. I even tested it with and without peeling the roasted peppers — spoiler: there was no noticeable difference in texture or taste, so feel free to skip the extra step (and reduce kitchen waste).

Why You’ll Love This Pepper Pasta Sauce

As a lifestyle and entertaining expert and recipe developer for food brands, my goal is always the same: create easy, elevated recipes with minimal ingredients and maximum flavor. This roasted red pepper pasta sauce fits that mission perfectly.

Here’s why it deserves a spot in your regular recipe rotation:

• No cream or butter required — It’s naturally creamy thanks to pistachios and parmesan.
• Tested and perfected — I’ve made this many times to get the consistency and flavor just right.
• Freezer-friendly — Make a double batch and stash it for busy days.
• Customizable — Add chili flakes for heat, swirl in cream for richness, or toss in fresh basil for brightness.

It’s more than a pasta sauce, it’s a way to transform a bag of bell peppers into something restaurant-worthy.

Ingredients You’ll Need

Here’s a quick ingredient breakdown for this red pepper pasta sauce, plus a few suggestions to make it your own:

• Bell peppers – Use red or a mix of red, yellow, and orange for sweetness and color. Roast them until charred and tender.
• Red onion – Adds depth and a slight tang that balances the peppers’ sweetness. You can substitute shallots for a milder flavor.
• Garlic – Use fresh garlic cloves and cook them gently to avoid bitterness.
• Tomato paste – Cook it down until it deepens in color to eliminate raw acidity.
• White balsamic vinegar – A small splash brightens the sauce and balances the richness.
• Toasted pistachios – Adds creaminess and subtle nuttiness. Toasting them enhances the flavor, but it’s optional.
• Finely grated parmesan – Stirred in for umami depth. Always grate it fresh if possible.
• Salt and pepper – Season to taste. Add a pinch of red pepper flakes if you want a little heat.

Quick Tip

You don’t have to peel the roasted peppers. After testing, I found no difference in texture when the skins were left on, and it’s one less step!

Substitutions & Variations

This roasted pepper pasta sauce is super versatile:

• Nut-Free: Swap pistachios for sunflower seeds or omit entirely and add a splash of heavy cream or milk.
• Dairy-Free/Vegan: Use nutritional yeast instead of Parmesan.
• Add protein: Once the sauce is made, toss in cooked chicken, Italian sausage, or white beans for a heartier dish.
• Make it spicy: Add chili flakes or a dash of hot sauce.
• Add herbs: Fresh basil or thyme add a beautiful herbal note.

You can also use this sauce for more than pasta! It’s fantastic over grilled vegetables, spooned on roasted chicken, or used as a base for pizza.

How to Make Roasted Red Pepper Pasta Sauce

Ingredients

• 4 bell peppers (red, yellow, or orange)
• 1 red onion, thinly sliced
• 4 garlic cloves, chopped
• 3 tbsp tomato paste
• 1 tsp balsamic vinegar
• ¾ tsp salt
• ⅓ cup pistachios (toasted, optional)
• Black pepper to taste
• ½ cup finely grated parmesan

Directions

1. Roast the peppers: Preheat oven to 450°F. Slice each pepper in half and place on a baking sheet lined with parchment paper or foil and roast for 30–40 minutes, until blistered and tender. Let cool slightly.
2. Sauté aromatics: In a skillet over medium heat, add a splash of olive oil. Cook sliced onion for 10 minutes until caramelized. Add garlic and cook 2–3 minutes more.
3. Add tomato paste: Stir in tomato paste and cook for another 2–3 minutes to deepen the flavor.
4. Blend: Transfer the roasted peppers (with or without skins), sautéed onion mixture, pistachios, parmesan, balsamic vinegar, salt, and pepper to a blender or food processor. Blend until smooth.
5. Simmer (optional): For deeper flavor, pour the sauce into a pot and simmer over low heat for 10–15 minutes. Taste and adjust seasoning as needed.
6. Toss with pasta: Add cooked pasta with a splash of pasta water to thin the sauce if needed. Serve hot, topped with extra parmesan and fresh basil.

How to Store, Freeze & Make Ahead

• Store: Keep in an airtight container in the fridge for up to 5 days.
• Freeze: Let cool completely, then freeze in containers or freezer bags for up to 3 months. Thaw overnight in the fridge.
• Make Ahead: Roast the peppers and sauté the onions in advance and store separately. Blend and simmer when ready to serve.

Other Pasta Sauces You’ll Love

• Creamy Pumpkin Pasta Sauce
• Acorn Squash Pasta Sauce
• Creamy Beet Pasta Sauce
• Blue Cheese Pasta Sauce
• Easy Pink Pasta Sauce
• Homemade Marinara Sauce

Final Thoughts

This roasted pepper pasta sauce is one of those recipes that surprises you — it’s simple, humble, and made with ingredients you probably already have. But the flavor? It’s rich, slightly smoky, creamy without cream, and packed with layers of savory goodness.

Whether you’re batch cooking for the week, hosting friends for a casual dinner, or just trying to use up a haul of bell peppers, this pasta sauce is your answer. It’s elevated, practical, and guaranteed to become a staple in your recipe rotation.

If you make it, I’d love to hear how it turned out! Tag me, comment below, or share your twist on the recipe.

Connect with Me

For more delicious and easy recipes, follow me on Instagram and join me over on Facebook where I share recipes daily!