Roasted Red Pepper Sauce is savory and delicious. Toss it over your favorite pasta or use it as a sauce on pizza.
Roasted Red Pepper Sauce is my new favorite recipe. I have been searching for an alternative to tomato based pasta sauce for a long time and this one hits the mark. This sauce is traditionally made with roasted red peppers from a jar and quite a large amount of olive oil. We are substituting the jarred peppers and replacing them with fresh red peppers that will be roasted in the oven. We are also eliminating most of the olive oil in place of cottage cheese which provides an excellent protein boost. This sauce tastes rich and flavorful but without the excess calories. I love eating it on pasta and of course pizza as well.
This sauce also tastes great poured over my Vegan Black Bean Meatballs!
Ingredients
- Red Peppers - We will cut these in half and roast them for the base of the sauce.
- Garlic Cloves - These will be roasted alongside the peppers to add some extra flavor.
- Olive oil - A small amount of olive oil is drizzled onto the peppers before roasting them.
- Garlic Powder, Basil, Parsley, Ground Black Pepper - Spices to season the sauce.
- Cottage Cheese, 2% - Adds a good protein boost to the sauce.
- Chicken Broth - Used to thin out the sauce and it adds a touch more flavor.
- Cornstarch - Helps to thicken the sauce.
See recipe card for quantities.
Instructions
Preheat oven to 400F. Line a large baking sheet with parchment paper.
Cut peppers in half and remove the seeds. Peel garlic and chop off the ends.
Place the cut side of the peppers and garlic cloves onto prepared baking pan. Drizzle with olive oil and sprinkle with ½ teaspoon of garlic powder and ½ teaspoon of ground black pepper.
Bake 20 minutes or until the peppers are soft. Set aside to cool.
Place cooked red peppers and garlic, cottage cheese, chicken broth and cornstarch into a blender. Blend until the mixture is smooth and creamy.
Transfer mixture to a large sauce pan and sprinkle with oregano, basil, parsley and remaining garlic powder and ground black pepper. Cook on medium heat until the sauce begins to bubble.
Reduce heat to minimum and let simmer for 10 minutes. Remove sauce from heat and toss over your favorite pasta. Makes 6 servings, 1 cup each.
Hint: Make sure to line the baking sheet with parchment paper. This will prevent the peppers and garlic from sticking to the pan and it makes for a much quicker cleanup.
Substitutions
- Cottage Cheese- I used 2% cottage cheese in this recipe. You can use 0% or anything higher. If you are looking for a creamier sauce use a cottage cheese with a higher fat content.
- Chicken Broth - I used a no salt added chicken broth. You can use a variety with salt if you prefer. You could also substitute with vegetable broth.
Equipment
Blender - I used a blender to puree the sauce. You can also use a food processor instead of a blender.
Storage
Roasted Red Pepper Sauce can be stored in the fridge in an airtight container for up to three days.
Roasted Red Pepper Sauce freezes well. Place sauce in a freezer safe container and freeze up to three months. I like to freeze mine in individual portions so I can use it for pizza sauce or single serve pasta dishes. Reheat on the stovetop when ready to eat.
Top tip
Make sure the peppers are soft before placing them into the blender as this will ensure there are no lumps in the sauce.
FAQ
I do not recommend using green peppers because they have a different taste than red peppers.
I do not recommend using an electric mixer as the sauce will be lumpy. A blender or food processor works best.
Related
Looking for other recipes like this? Try these:
Recipe
Roasted Red Pepper Sauce
Ingredients
- 4 medium red bell peppers
- 4 cloves garlic
- 2 teaspoons olive oil
- 1 ½ teaspoons garlic powder divided
- 1 teaspoon ground black pepper divided
- 1 cup cottage cheese 2%
- 1 cup chicken broth
- 2 teaspoons cornstarch
- 2 teaspoons oregano
- 1 teaspoon basil
- 1 teaspoon parsley
Instructions
- Preheat oven to 400F. Line a large baking sheet with parchment paper.
- Cut peppers in half and remove the seeds. Peel garlic and chop off the ends.
- Place the cut side of the peppers and garlic cloves onto prepared baking pan. Drizzle with olive oil and sprinkle with ½ teaspoon of garlic powder and ½ teaspoon of ground black pepper.
- Bake 20 minutes or until the peppers are soft. Set aside to cool.
- Place cooked red peppers and garlic, cottage cheese, chicken broth, and cornstarch into a blender. Blend until the mixture is smooth and creamy.
- Transfer mixture to a large sauce pan and sprinkle with oregano, basil, parsley and remaining garlic powder and ground black pepper. Cook on medium heat until the sauce begins to bubble.
- Reduce heat to minimum and let simmer for 10 minutes. Remove sauce from heat and toss over your favorite pasta. Makes 6 servings, 1 cup each.
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