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.
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.
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.
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.
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.
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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 – no dairy required.
- 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
- Place all of the ingredients in a blender or food processor and blend until smooth.
- 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.
- Category: Sauces
- Method: Blend
- Cuisine: American
- 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
Keywords: easy roasted red pepper sauce, creamy roasted red pepper sauce, roasted red pepper pasta sauce
The nutrition information in this recipe is an estimate only and was calculated using Nutrifox, an online nutrition calculator.