This roasted pepper pasta sauce is a great alternative to tomato pasta sauces and tastes even better than traditional marinara! Super easy to make from scratch with just a few ingredients and a great way to get those extra veggies into your diet.
Preheat oven to 350 degrees Fahrenheit. Place the cleaned bell peppers, whole garlic cloves, and onion wedges or slices onto a large baking sheet. Drizzle with a little olive oil and season with a pinch of salt and pepper. Mix the veggies on the roasting pan to get them slightly coated in olive oil.
Roast at 350F for 40-45 minutes, or until the vegetables are softened and the peppers start to blister. Keep an eye on them during the last 5-10 minutes of roasting to make sure they don't burn. Allow to cool for a few minutes.
Cook the pasta according to package directions while the vegetables are roasting. Drain (reserve ½ cup of pasta water), rinse with cold water, and drizzle with olive oil.
Carefully transfer the roasted vegetables to a blender and add the coconut milk, nutritional yeast, bouillon paste or cube, and dried oregano or basil. Process until smooth. Adjust the flavor with salt and pepper, if needed (I find the no chicken base to give the sauce enough salt and flavor without adding more!). If the sauce is too thick for your liking, add a splash of pasta water or coconut milk and process again. Optional: stir in some basil leaves and pulse for a few seconds to infuse fresh basil flavor into your sauce.Serve hot over cooked pasta, garnishing with fresh basil.
You can also blend the sauce in a pot using an immersion blender.
The nutrition facts are estimated for the sauce only, and do not include pasta.
Try adding frozen peas to your pasta as it cooks, for a pop of color and a veggie boost.
I do not recommend using roasted red peppers from a jar because those typically have a vinegary taste.
Serve over pasta, gluten-free pasta, or spiralized veggies.