Easy Red Sauce Pasta Recipe – Made with Bell Peppers
This is an easy red sauce pasta recipe that is made without tomatoes, cheese and is totally vegetarian. The spaghetti is coated with a creamy and luscious sauce, which is made with roasted red bell peppers, cream, milk and a few spices.
Roasted bell pepper sauce with spaghetti is such a fantastic pasta recipe. It requires only a few ingredients. You can easily whip a meal up in no time. The sauce is so simple to make and the roasted peppers provide such a unique aroma to it. I just love it!
So whenever you want to prepare a quick lunch or dinner, grab a few red bell peppers and put them in the oven to roast or roast them beforehand to save some time. Meanwhile, they are roasting, cook the spaghetti as per package instructions. Drain the pasta and keep them in a bowl with cold water. This will prevent them from sticking together.
Then take the roasted peppers out of the oven, peel the skin off. Cook onions and garlic with a little oil in a pan. Add the peppers, onion, garlic and milk in a blender. Blend to make a smooth puree. Heat the puree in a pan, add the spices, cream and cooked pasta. Mix and serve. Red sauce pasta is ready for you to devour!
How to roast bell pepper on the gas stove
If you don’t have an oven then you can also roast the red bell pepper on the gas stove. To do that, take the whole pepper, don’t cut it, apply oil and salt over it. Then using a pair of tongs, hold the pepper above the gas stove and roast over a high flame. Roast until it gets charred. Then put it in a bowl and cover it with a lid. Remove the skin when it cools down completely. Then use it to make the sauce.
Watch how to make red sauce pasta:
If you liked this video then subscribe to my YouTube channel. And don’t forget to hit the bell icon so you’ll know whenever there is a new video.
Prep Time: 5 min | Bake Time: 30 min | Cook Time: 10 min
Total Time: 45 min
Serves: 2 people
Ingredients:
- 200g spaghetti pasta, cooked
- 2 red bell peppers, cut and deseeded
- 1 medium-sized onion, roughly chopped
- 4 medium-sized garlic cloves, roughly chopped
- 1/2 cup fresh cream
- 1/4 cup milk
- 1/2 tbsp parsley, dried
- 1 tsp paprika powder
- 2-3 tbsp oil
- Salt to taste
- More dried parsley, for garnishing
Cooking Directions:
Preheat oven to 250-degree Celsius.
Take an oven-safe glass bowl, add red bell pepper slices. Drizzle oil and sprinkle a little salt over it. Give it a good mix.
Roast for around 25-30 minutes or until the pepper slices are charred.
After that take it out of the oven. Place a lid over it and set it aside to cool down completely. By doing this, the steam gets trapped inside the bowl, which will loosen the pepper skin and it will come off easily.
Heat a non-stick frying pan over a medium flame. Pour oil and after it heats up, add roughly chopped onions. Saute for a few minutes until they become soft and slightly golden.
Then add chopped garlic cloves. Saute for a few more minutes, while stirring frequently, until they are fragrant. After that turn the flame off and keep them aside to cool down.
Meanwhile, they are colling down, uncover the roasted bell peppers and peel the skin off.
Take a blender or liquidiser jar, add the peeled bell peppers, sauteed onion, garlic and milk. Blend to make a smooth and homogeneous paste.
Reheat the same non-stick frying pan over a medium flame. You don’t need to add more oil, just use whatever oil was left in the pan. Once it heats up, pour the bell pepper paste/puree into the pan.
Add dried parsley, paprika powder and salt. Give it a stir and allow it to come to a boil.
After it comes to a boil, lower the flame, pour fresh cream. Mix well.
Then add the cooked spaghetti or any other pasta of your choice. Gently toss the pasta until it coats with the sauce completely.
Garnish with parsley and serve hot.
Easy Red Sauce Pasta Recipe
Ingredients
- 200 g spaghetti pasta cooked
- 2 red bell peppers cut and deseeded
- 1 medium-sized onion roughly chopped
- 4 medium-sized garlic cloves roughly chopped
- 1/2 cup fresh cream
- 1/4 cup milk
- 1/2 tbsp parsley dried
- 1 tsp paprika powder
- 2-3 tbsp oil
- Salt to taste
- More dried parsley for garnishing
Instructions
- Preheat oven to 250-degree Celsius.
- Take an oven-safe glass bowl, add red bell pepper slices. Drizzle oil and sprinkle a little salt over it. Give it a good mix.
- Roast for around 25-30 minutes or until the pepper slices are charred.
- After that take it out of the oven. Place a lid over it and set it aside to cool down completely. By doing this, the steam gets trapped inside the bowl, which will loosen the pepper skin and it will come off easily.
- Heat a non-stick frying pan over a medium flame. Pour oil and after it heats up, add roughly chopped onions. Saute for a few minutes until they become soft and slightly golden.
- Then add chopped garlic cloves. Saute for a few more minutes, while stirring frequently, until they are fragrant. After that turn the flame off and keep them aside to cool down.
- Meanwhile, they are colling down, uncover the roasted bell peppers and peel the skin off.
- Take a blender or liquidiser jar, add the peeled bell peppers, sauteed onion, garlic and milk. Blend to make a smooth and homogeneous paste.
- Reheat the same non-stick frying pan over a medium flame. You don’t need to add more oil, just use whatever oil was left in the pan. Once it heats up, pour the bell pepper paste/puree into the pan.
- Add dried parsley, paprika powder and salt. Give it a stir and allow it to come to a boil.
- After it comes to a boil, lower the flame, pour fresh cream. Mix well.
- Then add the cooked spaghetti or any other pasta of your choice. Gently toss the pasta until it coats with the sauce completely.
- Garnish with parsley and serve hot.
Video
If you do try this recipe, please share your experience with me by posting a picture of the dish using #temptingtreat and @temptingtreat on Instagram or you can also give your feedback in the comments section below.
Happy Cooking!
How To Make Dhaba Style Aloo Paratha
You May Also Like
Peri Peri Veg Kathi Roll Recipe With Tempeh
Homemade Ravioli Recipe
