5-Minute Roasted Red Pepper Sauce

A quick and easy roasted red pepper sauce that takes five minutes to make! This is a no-cook sauce recipe – just pop all of the ingredients in a blender and it’s ready to go. It’s creamy, rich, and perfect with pasta.

a spoonful of sauce over a bowl of sauce

Around this time last year, I shared a really simple blender pasta sauce that takes all of five minutes to make, requires no cooking, and is really creamy without any dairy. And guess what? I’m back with a new version: creamy roasted red pepper sauce.

The previous version was a tomato based sauce and this shiny new sauce is made with roasted red peppers. Like the inspiration recipe, it has a creamy texture that is created with almonds – no cream, milk, or half and half required.

It’s loaded with fresh herbs, some Parm, and a hit of garlic and doesn’t take hardly any time. In other words, a perfect weeknight sauce.

ingredients for the recipe

5-Minute No-Cook Sauce

It’s as simple as putting all of the ingredients in a blender and processing it until it’s smooth. No chopping and no cooking required.

I use my high-powered blender which gets it really smooth but you can use a regular blender or food processor to make it, too. If the nuts aren’t completely pureed you can always strain it to make it smoother.

If you aren’t a big fan of raw garlic you can omit it or reduce the amount to one clove. I love me some garlic.

sauce in a blender

Ways to Use It

The obvious choice is eating directly from the bowl (at least a few spoonfuls), but it’s really perfect with pasta. I’ve had it with cooked ziti and cheese tortellini – just add it while the pasta is hot and toss it together.

Or, spoon it over cooked veggies like roasted potatoes, broccoli, asparagus, cauliflower… you get the point.

You can also drizzle it over cooked chicken, pork, steak or use for Italian-style meatballs. It’d be delicious with my chicken spinach meatballs, too.

photo collage of the sauce in a bowl and the sauce on top of cooked pasta

I think my favorite way to serve it is with hot pasta and a nice parsley and Parmesan cheese garnish. Simple, delicious, and ready in about 10 minutes.

Ready to fire up the blender? You will love this easy roasted red pepper sauce.

Happy Cooking!

pasta coated in roasted red pepper sauce in a bowl

More Recipes to Try

📣 Do you love this recipe? I would love to know! Leave a comment below the recipe along with your recipe star rating.


5-Minute Roasted Red Pepper Sauce

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5 from 1 review

It doesn’t get any easier than this no-cook sauce. No chopping and no cooking required! All of the ingredients are blended together and ready to serve. Plus, the sauce gets its creamy texture from almonds – you don’t need any heavy cream, milk, or half and half.

  • Author: April Anderson
  • Prep Time: 5 minutes
  • Total Time: 5 minutes
  • Yield: 1 1/2 cups 1x
  • Category: Sauces
  • Method: Blend
  • Cuisine: American


  • 1 (12-ounce) jar of roasted red peppers, drained and rinsed
  • 1/4 cup olive oil
  • 1/4 cup sliced or slivered almonds
  • 1/4 cup fresh basil leaves
  • 1/4 cup fresh parsley leaves
  • 1/4 cup shredded Parmesan cheese
  • 2 cloves of garlic
  • 1 teaspoon kosher salt


  1. Place all of the ingredients in a blender or food processor and blend until smooth.
  2. Toss the sauce with cooked pasta, rice, or drizzle it over cooked veggies or meat. Leftover sauce will keep well in the refrigerator for a couple of days.


If you’re not a huge fan of garlic reduce the amount to one clove or you can omit it. Raw garlic is pretty pungent (and delicious, in my opinion) so do what you like best.

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  • Serving Size: 1/4 cup
  • Calories: 136
  • Sugar: 2.6g
  • Sodium: 267.3mg
  • Fat: 12g
  • Saturated Fat: 2g
  • Unsaturated Fat: 9.6g
  • Trans Fat: 0g
  • Carbohydrates: 4.9g
  • Fiber: 1.8g
  • Protein: 2.8g
  • Cholesterol: 2.4mg

Do you love this recipe? Don’t forget to leave a comment and your recipe star rating!

The nutrition is an estimate only. It was calculated using Nutrifox, an online nutrition calculator.


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