Roasted Red Pepper Pasta Sauce

Roasted Red Pepper Pasta Sauce

Roasted Red Pepper Pasta Sauce

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Trying to sneak veggies into your meals can be tough, but this Roasted Red Pepper Pasta Sauce definitely gets the job done. The mild heat and slightly smoky flavor from the A Taste of Portugal brings it all together.

Easy to make in the food processor, the recipe is ideal for a weeknight pasta and pairs beautifully with shrimp or chicken if you want a meatier option. If you prefer a cream sauce to a chunky one, simply tweak the recipe by adding heavy cream or a nut milk of your choice.

Serve it right away or freeze the sauce for later. It's a meal prepper's dream!

Yields
4.0 servings
Prep Time Cook Time Total Time
10 min 20 min 30 min
What You'll Need

  • Baking dish
  • Food processor or blender
  • Oven
  • Pot
  • Pan
Roasted Red Pepper Pasta Sauce

Ingredients

  • 3 red peppers
  • 1 zucchini
  • 4 cloves of garlic
  • 2 tablespoons olive oil
  • 2 cups chicken broth (or substitute with vegetable stock to make Vegetarian)
  • 4 ounces cream cheese
  • 2 tablespoons A Taste of Portugal
  • 2 teaspoons Pacific Flake Seat Salt
  • (Optional) Heavy cream
  • (Optional) Parmesan cheese for serving

Directions

  1. Preheat the oven to 425 degrees.
  2. Core the red peppers. Slice into 3 or 4 pieces.
  3. Cut the zucchini into 1/2 inch slices.
  4. Place garlic cloves, zucchini, and red pepper slices into a baking dish. Drizzle with olive oil.
  5. Bake for 20 minutes until the peppers are slightly charred and wrinkled.
  6. Place red peppers, garlic, chicken broth, cream cheese, salt, and Taste of Portugal into a food processor or blender.
  7. Pulse the mixture a few times to break up the large pieces. Then blend for 15 seconds.
  8. (Optional) For a creamier sauce, add heavy cream and blend again until you get your desired consistency.
  9. Serve over pasta or use as a sauce on chicken or shrimp.
Roasted Red Pepper Pasta Sauce

Roasted Red Pepper Pasta Sauce

COOK TIME: 20.0

  • 3 red peppers
  • 1 zucchini
  • 4 cloves of garlic
  • 2 tablespoons olive oil
  • 2 cups chicken broth (or substitute with vegetable stock to make Vegetarian)
  • 4 ounces cream cheese
  • 2 tablespoons A Taste of Portugal
  • 2 teaspoons Pacific Flake Seat Salt
  • (Optional) Heavy cream
  • (Optional) Parmesan cheese for serving

  1. Preheat the oven to 425 degrees.
  2. Core the red peppers. Slice into 3 or 4 pieces.
  3. Cut the zucchini into 1/2 inch slices.
  4. Place garlic cloves, zucchini, and red pepper slices into a baking dish. Drizzle with olive oil.
  5. Bake for 20 minutes until the peppers are slightly charred and wrinkled.
  6. Place red peppers, garlic, chicken broth, cream cheese, salt, and Taste of Portugal into a food processor or blender.
  7. Pulse the mixture a few times to break up the large pieces. Then blend for 15 seconds.
  8. (Optional) For a creamier sauce, add heavy cream and blend again until you get your desired consistency.
  9. Serve over pasta or use as a sauce on chicken or shrimp.

Roasted Red Pepper Pasta Sauce

Trying to sneak veggies into your meals can be tough, but this Roasted Red Pepper Pasta Sauce definitely gets the job done. The mild heat and slightly smoky flavor from the A Taste of Portugal brings it all together.

Easy to make in the food processor, the recipe is ideal for a weeknight pasta and pairs beautifully with shrimp or chicken if you want a meatier option. If you prefer a cream sauce to a chunky one, simply tweak the recipe by adding heavy cream or a nut milk of your choice.

Serve it right away or freeze the sauce for later. It's a meal prepper's dream!

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