Sweet Pepper Sauce for Pasta
Transform your pasta nights with this vibrant and flavorful Sweet Pepper Sauce for Pasta, a creamy and colorful dish that’s as easy as it is delicious. Made with roasted red and yellow bell peppers, sautéed onions, and garlic, this sauce is simmered to perfection with vegetable broth and fragrant spices like oregano and paprika. For an extra touch of indulgence, a splash of heavy cream can be added to create a luscious, velvety texture. Tossed with your pasta of choice and finished with fresh basil and Parmesan cheese, this comforting recipe is perfect for weeknight dinners or entertaining guests. Ready in just 40 minutes, it’s a simple yet elegant meal that brings bold flavor to every bite.
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Recipe Information
Ingredients
- 3 large red bell peppers
- 1 large yellow bell pepper
- 3 tablespoons olive oil
- 1 medium onion
- 3 large garlic cloves
- 1 cup vegetable broth
- 0.5 cup heavy cream (optional for creamier sauce)
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 6 leaves fresh basil leaves
- 12 ounces pasta of choice
- 0.25 cup Parmesan cheese (for garnish)
Instructions
Begin by prepping the vegetables. Wash the bell peppers, remove the stems and seeds, and slice them into thin strips. Dice the onion and mince the garlic cloves.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the sliced bell peppers and diced onion, and sauté for about 10-12 minutes, stirring occasionally, until the vegetables soften and begin to caramelize.
Add the minced garlic to the skillet and sauté for another 2 minutes, ensuring it doesn’t burn.
Pour in the vegetable broth, stir well, and reduce the heat to low. Cover the skillet and let the mixture simmer for 10 minutes to allow the flavors to meld.
Transfer the pepper mixture to a blender or use an immersion blender directly in the skillet. Blend the mixture until smooth and creamy. If the sauce is too thick, add a splash of vegetable broth and blend again.
For a creamier consistency, stir in the heavy cream after blending and heat the sauce on low for 2-3 minutes. Add oregano, paprika, salt, and black pepper. Taste and adjust the seasoning as needed.
While the sauce is simmering, cook your pasta according to the package instructions. Reserve 1/2 cup of pasta water before draining.
Return the drained pasta to the pot, add the sweet pepper sauce, and toss to coat. If the sauce feels too thick, add the reserved pasta water a tablespoon at a time to loosen it.
Serve the pasta immediately, topped with freshly chopped basil leaves and a sprinkle of Parmesan cheese.
Nutrition Facts
Calories |
1918 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 109.7 g | 141% | |
| Saturated Fat | 46.6 g | 233% | |
| Polyunsaturated Fat | 4.7 g | ||
| Cholesterol | 182 mg | 61% | |
| Sodium | 2738 mg | 119% | |
| Total Carbohydrate | 177.4 g | 65% | |
| Dietary Fiber | 25.4 g | 91% | |
| Total Sugars | 36.4 g | ||
| Protein | 58.2 g | 116% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 927 mg | 71% | |
| Iron | 9.0 mg | 50% | |
| Potassium | 2690 mg | 57% | |
*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.
