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Pasta with Roasted Red Pepper Sauce
Pasta with Roasted Red Pepper Sauce
Pasta with Roasted Red Pepper Sauce
Pasta with Roasted Red Pepper Sauce
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0.0 User rating
3.5 (2)


Main Ingredients Pasta
Course Main DishSide Dish
Meal LunchDinner
Difficulty Quick and Easy
IC Diet Scale Bladder Friendly

This is a perfect pasta dish (even for those who do not have IC)!  Roasting peppers is not a difficult task and it transforms the taste of a simple red pepper into something amazing. Combined with pasta and it becomes music in your mouth.

Our roasted red pepper sauce transforms simple pasta into a delicious meal or side dish.


4 roasted red bell peppers, chopped
1/4 cup pine nuts, divided
1/2 medium onion, finely diced
2 tablespoons minced garlic
1/2 cup fresh basil
3 tablespoons extra virgin olive oil
1/2 cup organic cream (sub half and half or whole milk as desired)
1/4 cup grated cheese (Parmeson preferred, but if it bothers your bladder, use shredded Mozerella)
3 tablespoons butter
salt and pepper to taste
1 lb pasta (penne, fusilli, linguine...whatever you prefer)


  • Bring water to boil in medium size pot. Cook pasta according to package directions. Drain and set aside.
  • In a large sauce pan, saute olive oil and onions over medium heat until softened
  • Add the garlic, roasted bell peppers and basil and continue cooking over medium heat for 10 minutes to allow flavors to blend
  • While the pepper mixture is cooking, lightly toast the pine nuts in a skillet for 5 - 7 minutes over medium high heat (stir frequently to prevent burning)
  • Remove the pine nuts from the heat and set aside to cool
  • Place red pepper mixture and the toasted pine nuts in a blender and puree to desired consistency (careful, the mixture is hot and can easily blow the top off the blender).
  • Return puree to sauce pan and reheat until it begins to bubble.
  • Stir in the cream and the cheese cooking until the cheese melts
  • Season with salt and pepper to taste.
  • Simmer for 5 minutes
  • Add cooked pasta and parsley. Mix thoroughly.

Roasting Your Own Bell Peppers

  • Broil red bell peppers on a sheet pan in the oven.  The bell peppers need to be within 2 inches of the broiler to achieve proper charring.
  • Broil until the surface of the peppers bubble and then turn black, about 15 minutes.
  • After the peppers are done roasting, place in a sealed plastic baggie so they can steam, making skin removal easier.
  • After 5-10 minutes, you should be able to remove the skin from the peppers quite easily.

User reviews

Average user rating from: 2 user(s)

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Overall rating: 
3.5   (2)
3.5   (2)

Trying it now.

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Reviewed by Becky
June 06, 2011
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2 of 2 people found the following review helpful

I'm making this and I wish I knew where the 3 tlbs of butter is suppose to go? Oh well, I'm sure it will be good without.


Better than I ever thought!

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Reviewed by Kristi D
February 02, 2011
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4 of 4 people found the following review helpful

Kind of surprised that I absolutely loved this! Great substitute for marinara sauces. Great flavor, but definitely not overwhelming, just perfect! The only bad part about this recipe was it took me forever to roast the red peppers, but it was my very first try and I did it in the oven rather than on the stove top- but I decided it was sooo worth it! I might even try packaged roasted red peppers next time just to speed up the process, but I'm sure it won't taste as good as fresh ones. Definitely a recipe worth trying!

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