I am actually allergic to several foods, including tomatoes. Ugh!! I know!! How do I eat pasta, ketchup, or so many other savory dishes with tomato? Luckily my allergy is mild and I can enjoy tomatoes without too much suffering. The best thing for me is simply to avoid them as much as I can (which is almost impossible). However, I have realized that in this food era where people are making cauliflower lemon bars, chickpea brownies, and other unconventional foods, pasta sauce does not necessarily need to be made from tomatoes. When coming up with ideas, I realized that naturally red-ish vegetables are pretty much limited to carrots and red bell peppers. Some day I’ll experiment a carrot pasta sauce but I experimented with red bell peppers and the result was an absolute hit!
Extremely creamy, flavorful, and bright with colors. It’s salty with a slight hint of sweetness from the roasted bell pepper. I am in love with this sauce and I have already made it twice since last week. I made a simple pasta dish but will use it in a lasagna recipe in the future. I cannot wait for you all to try this! Because I am not vegan, I tested out a vegan and a non-vegan version and they taste quite similar so I will be posting the vegan version due to a now-high demand for vegan recipes.
Roasted Bell Pepper Sauce
yield: 2 c. sauce
- 2 red bell peppers
- 2 tbsp. olive oil
- 1 small onion, chopped
- 3 cloves garlic, chopped
- 1 1/2 c. non-dairy unsweetened milk
- 1 1/2 tsp salt (or more to taste)
- 3 tbsp. nutritional yeast
- Preheat oven to 475 F. Rub bell peppers with 1 tbsp. olive oil and place on a baking sheet. Bake for 30 minutes until the outside is charred.
- Remove from oven and let bell peppers cool for 5 min.
- In a skillet, put 1 tbsp. olive oil and saute onions for 5 minutes until transparent and lightly browned. Remove from heat and allow to cool.
- Remove the skins from the bell peppers. They should come off very easily.
- In a food processor, place the bell peppers, garlic, onions, milk, salt, and nutrition yeast. Pulse until the sauce becomes incorporated and is a light red color.
- Remove from food processor and serve immediately with pasta OR cook for an additional 5 minutes on the stove top.
This sauce can be consumed straight from the food processor or can be cooked on the stove after. I have tried both and found that both taste great. I did like to cook mine additionally on the stove top to heat it up and slightly cook the garlic.
This sauce is a huge crowdpleaser and will satisfy all your pasta cravings! Impress your vegan friends and make this sauce right now!
Sounds like an awesome recipe. I wonder what would happen if I used ground flax seeds instead of nutritional yeast?
I’m curious how that would taste! They’re both nutty in flavor, so that may work? Although flax seeds will likely make the sauce very thick so I would maybe adjust the water content. I’d love to know how it turns out!
This looks delish! Love the idea of making a pasta sauce with only red pepper. I need to try this…