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–+ servings
Chunky red pepper tomato sauce on pasta

Red Pepper Pasta Sauce

An easy vegan red pepper pasta sauce made from sweet bell peppers, tomatoes, and garlic in 30 minutes. Rich, savory, and perfect over any pasta.
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Choose Serving Size 4 servings

Equipment

  • Large pan
  • Immersion blender (optional)
  • Wooden spoon

Ingredients 

  • 3 red bell peppers chopped, or roasted
  • 2 cups tomatoes chopped
  • 1 onion chopped
  • 3 cloves garlic minced
  • 3 tbsp olive oil
  • 1 tsp oregano or basil, dried
  • Salt and black pepper to taste
  • Chili flakes optional
  • 350 g penne pasta cooked, to serve on

Instructions

  • Heat the olive oil in a large pan and sauté the onion until soft, about 5 minutes. Add the garlic and cook 30 seconds.
  • Add the chopped peppers and cook for 8 to 10 minutes, until soft.
  • Stir in the tomatoes, oregano, salt, pepper, and chili flakes if using. Simmer for 10 to 15 minutes, until thick.
  • Blend smooth with an immersion blender, or leave chunky.
  • Toss with cooked pasta and serve, with extra herbs on top.

Notes

Roast the peppers first for a smoky flavor. Stir in plant cream for a creamy version. Freezes up to 3 months. Nutrition value is just for the sauce, without pasta.