This roasted red pepper sauce is so easy to make and is absolutely gorgeous on top of gluten-free pasta (we used chickpea pasta here for a boost of protein). This recipe is a fun twist on classic pasta sauce that the whole family will love all year round (and it only takes 15 minutes to make)!
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WHY WE LOVE IT
Well, the first reason this sauce is going to be a huge hit in your home is because it only takes 15 minutes to make. Yes, 15 minutes. That is it. From start to finish.
The second reason is because this roasted red pepper sauce is incredibly versatile and can be used on anything from roasted veggies to sandwiches to pasta and also used to dunk your favorite vegetable fries such as our eggplant fries.
No matter how you serve it, we guarantee you’re going to love it.
HOW WE MAKE IT
PREP TIPS // We opted for jarred roasted red peppers here but you can easily roast your own peppers, if desired. Roasting your own peppers takes about 15 minutes and the directions can be found in Amie’s best-selling cookbook, Eating Clean. We suggest using a large food processor (we love the one below from Kitchen Aid) to make this recipe because small food processors won’t do the trick – there won’t be enough room in the small food processor to get the job done!
INGREDIENT SWAPS // The fresh basil garnish is a nice touch with this recipe but if you’re not a fan of basil, you can garnish this pasta recipe with roasted nuts for some crunch and extra protein. You can easily add the basil and the nuts; you don’t have to choose either or. They’re both great options depending on what you’re in the mood for.
You can also use other gluten-free pasta brands that are made from brown rice if desired. We opted for chickpea pasta because we like to keep your blood sugar stable by offering options that are high in protein – otherwise the pasta turns to sugar in your body when it’s made with white flour!
THREE easy STEPS
Here’s how we made this Roasted Red Pepper Sauce in three simple steps.
STEP 1 // Cook the pasta according to the package directions.
STEP 2 // Combine sauce ingredients into a food processor and puree until smooth. Transfer to the stovetop until the sauce is warm and the consistency is thick.
STEP 3 // Transfer the pasta to a large bowl and gently fold in the red pepper sauce. Serve warm. EAT!
LISTEN // STEP-by-STEP DIRECTIONS
Listen below for Amie’s tips that are not mentioned in this article as well as quick directions on how to make this recipe step-by-step.
SHOP the RECIPE
HOW WE EAT IT
SERVING SUGGESTIONS // This sauce is extra delicious when served warm but you can easily serve leftovers at room temperature the next day. We like to serve this sauce tossed with chickpea pasta (link below for our favorite brand) as a main meal with a side of roasted vegetables. You can also serve this sauce drizzled over your favorite roasted vegetable platter or used as a dip (as mentioned above) with our eggplant fries.
OPTIONAL ORGANIC ANIMAL PROTEIN // If you’re a carnivore, you can add organic chicken to this recipe. Whether you like it roasted, poached, sauteed or baked, we have step-by-step directions for our favorite ways to cook organic chicken: How to Cook Chicken.
STILL HUNGRY? For more of our anti-inflammatory recipes, check out our 3-Month Anti-Inflammatory Program, which is only available for a limited time through April.
This roasted red pepper sauce is so easy to make and is absolutely gorgeous on top of gluten-free pasta. It's a fun twist on classic pasta sauce that the whole family is going to love.
Ingredients
- 1 box Banza gluten-free chickpea pasta
- 1 ¼ cup store-bought roasted bell peppers, drained
- 1 can full-fat coconut milk
- 1 tsp. sea salt
- ½ tsp. pepper
- Pinch ground cayenne pepper
- 2 leaves fresh basil leaves for garnish
Instructions
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Cook pasta according to package directions, drain and set aside in a large serving bowl.
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Combine the roasted bell pepper, coconut milk, sea salt, pepper, and ground cayenne pepper in a food processor and puree until smooth.
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Transfer the sauce to a medium saucepan over high heat on the stove top and stir for 5 minutes or until the sauce thickens.
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Remove the sauce from the heat and pour over the cooked pasta. Gently fold the sauce into the pasta using two large spoons and serve immediately. Garnish with fresh basil.
Recipe by Amie Valpone of The Healthy Apple. Please do not reprint this recipe without our permission. If you’d like to feature this recipe on your website, please rewrite the directions and link to this recipe as the original source. Thank you.
Thank you very much for these great recipe!
Delicious, this has become a quick and satiating go-to lunch for me! Thank you! One day when I made it I didn’t have any basil at home so I substituted some fresh chopped dill and that was delicious as well.
Very nice recipe. Will surely give it a try and share my experience.
Looks amazing! I want to try making this!
Love this color <3