Low Fat Red Pepper Pasta Sauce
Elevate your pasta night with this vibrant and flavorful Low Fat Red Pepper Pasta Sauce, a guilt-free alternative that doesn’t skimp on taste! This wholesome recipe stars roasted red bell peppers, which bring a naturally sweet and smoky depth to the sauce, paired with aromatic onions, garlic, and a hint of spice from red pepper flakes. With just a teaspoon of olive oil and nutrient-rich vegetable broth, this sauce is as healthy as it is delicious. Blended to velvety perfection and seasoned with dried basil and oregano, it’s an easy, 35-minute recipe that’s perfect for weeknight dinners. Serve over your favorite pasta and top with a sprinkle of fresh parsley for a stunning yet simple meal that’s sure to impress!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 3 large red bell peppers
- 1 medium onion
- 2 small garlic cloves
- 1 cup vegetable broth
- 2 tablespoons tomato paste
- 1 teaspoon olive oil
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 0.25 teaspoon red pepper flakes
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons fresh parsley (optional for garnish)
Instructions
Preheat your oven to 425°F (220°C).
Cut the red bell peppers in half lengthwise and remove the seeds and stems.
Place the bell peppers cut-side down on a baking sheet lined with parchment paper.
Roast the red peppers in the oven for 20 minutes or until the skins are charred and blistered.
While the peppers roast, dice the onion and mince the garlic.
Heat the olive oil in a large skillet over medium heat. Add the diced onion and cook for 3-4 minutes, until softened.
Add the minced garlic and cook for an additional minute, stirring frequently to avoid burning.
Remove the roasted peppers from the oven and carefully place them in a bowl. Cover the bowl with plastic wrap or a plate and let the peppers steam for 5 minutes to make peeling easier.
Once steamed, peel the charred skin off the roasted peppers and discard the skins.
In a blender or food processor, combine the roasted peppers, cooked onions and garlic, vegetable broth, tomato paste, dried basil, dried oregano, red pepper flakes, salt, and black pepper.
Blend until smooth and creamy. Adjust the seasoning if needed.
Transfer the blended sauce back to the skillet and heat over low heat for 5 minutes to meld the flavors together.
Serve warm over your favorite pasta and garnish with fresh parsley, if desired.
Nutrition Facts
Calories |
498 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.1 g | 23% | |
| Saturated Fat | 3.2 g | 16% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1784 mg | 78% | |
| Total Carbohydrate | 72.3 g | 26% | |
| Dietary Fiber | 19.0 g | 68% | |
| Total Sugars | 34.4 g | ||
| Protein | 14.0 g | 28% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 147 mg | 11% | |
| Iron | 5.8 mg | 32% | |
| Potassium | 2242 mg | 48% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
