I’m currently all about sauce. Pesto sauce, Tzatziki sauce, you name it. It’s an easy way to jazz up and meal and this Roasted Red Pepper Pasta made with the most delicious Roasted Red Pepper Sauce is front and center today.
You see, I’ve devised a new plan in the kitchen when I’m feeling lazy. (and that happens far more than I’d like to admit) The plan involves shortcuts. Because who doesn’t love a little shortcut here and there. The key is to always have a few key things on hand at all times, so you can whip up a jazzy sauce like this one and make any ho-hum meal a star. This Roasted Red Pepper Sauce is made up of 100% pantry ingredients, aka things that I stock at all times. So if dinner is fast approaching, and I need to whip up something in a flash, I can grab all the pantry ingredients, throw them in a blender, and then use the sauce to pair with a simple pasta with peas and Parmesan.
This sauce is actually so delish you’ll probably want to eat it like a soup. And this Roasted Red Pepper Pasta is sure to become a staple for your weeknight meals!
Roasted Red Pepper Pasta
Ingredients
For the Pasta with Peas + Parmesan
- 1 lb spaghetti or fettuccini pasta
- 1 cup fresh or frozen peas
- big shavings of parmesan cheese
- kosher salt and freshly cracked black pepper to garnish
For the red pepper sauce
- 3 red bell peppers roasted and skins removed
- 1 shallot roughly chopped
- 2 cloves garlic
- 1 teaspoons kosher salt
- ¾ teaspoon freshly cracked black pepper
- 3 tablespoons olive oil
- 1 tablespoons red wine vinegar
Instructions
- Cook the pasta according to the package directions. 1 minute before it’s done, add the peas. Drain the pasta and peas and set aside.
- Combine everything for the red pepper sauce in a blender, blend for 1-2 minutes, and then add half of the sauce to the pasta. Toss to combine. Add more sauce if needed.
- Serve on a large serving platter with shavings of parmesan cheese and season with salt and pepper as needed.
Photo by Matt Armendariz / Food Styling by Adam Pearson / Recipe by What’s Gaby Cooking
Yum! Love roasted red pepper sauce. This looks terrific, Gaby!
I have to admit, rushing to throw something together happens more often than I care to admit. This will be a wonderful addition!!
Hmm, if you’re feeling REALLY lazy you could use pre-roasted bell peppers from a deli…
This looks amazing. If you used the roasted red peppers from tj’s would you add all the other ingredients too or take anything out?
yes!! same ingredients
This looks so simple and delicious!! Even I might be able to pull it off 😉
This looks fantastic. I’d eat the sauce with everything!
Pasta perfection!! Love!!
That looks so good! I can’t wait for the red peppers to show up at the farmers market here; I will get a huge basket of them, roast them and freeze them!
I just love this- I feel like I could eat that sauce on anything!
Oh, this is beautiful. Love roasted pepper sauce!
Stunning! I’m loving red peppers this summer and this is going on the ‘must-make’ list.
Great pasta dish!
Crazy yummy! I’m diving in 🙂
I could drink that sauce and smother it all over the pasta too!
Wait! Gaby – I linked to this recipe from your post about TJ favorites but this recipe doesn’t technically include the actual TJ product. Is one jar of TJ Roasted Red Peppers equivalent to the three roasted red peppers you have listed as ingredients in this recipe? Thanks!
yes that is correct!
thanks I was just about to ask!
The sauce is amazing and you can do so many things with it. I made it without any changes.
I made a Penne “Lasagna” in an 8×8 foil pan. Layer of the sauce, layer of cooked Penne, layer of diced Zucchini, layer of fresh shaved Parmesan Cheese, repeat layers. On the top layer, I added shredded Mozzarella with the Parm Cheese. I cooked it on my Gas Grill with the foil pan on top of a cookie sheet, covered with foil on low/medium heat for @ 20 minutes, checking pan every 5 minutes, removed foil and cooked for another 10 minutes. Let rest for 15 minutes so that it was easier to cut into squares eat. Served with a side salad.