Roasted Red Pepper Sauce with Pasta

This recipe was the best kind of happy accident. You know when bell peppers sit a little too long in the veggie drawer and you’re not sure what to do with them? Roast them. I tossed a few red peppers and onions with olive oil, roasted them at high heat, and blended them into a silky, sweet-and-savory pasta sauce that turned out better than I imagined.

It’s one of those sauces that feels rich but is secretly simple — just a few pantry staples and a quick blend. Red peppers are naturally sweet when roasted, and paired with caramelized onions, they create a flavor base that’s equal parts cozy and vibrant. They’re also loaded with vitamin C, antioxidants, and fiber, making them a standout on any longevity-focused plate.

Originally, I was going to keep this one ultra-clean: lentil pasta, greens stirred in, maybe a little nutritional yeast. But then I found a bag of oversized gluten-free rigatoni tucked away in my pantry, and I decided to lean into the Italian comfort food moment. No regrets. It’s cozy, bold, and exactly what I needed.

You can absolutely balance it out with a crisp, fresh side like my Green Salad for a lighter contrast. This combo feels like a dinner party meal that secretly checks off your fiber, healthy fat, and veggie intake — Future Fork style.

Roasting vegetables for sauce is one of my favourite tricks, and this one’s going on repeat. Bon appétit.

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Roasted Red Pepper Sauce with Pasta

A sweet and savoury pasta sauce made from roasted red peppers, onions, and olive oil — blended until silky and served over gluten-free rigatoni.

Servings 4

Cost $20

Ingredients

• 4 red bell peppers
• 1 yellow onion
• 1 head garlic
• 3/4 cup organic chicken stock
• 1/2 cup heavy cream
• 4 sprigs tarragon
• 1 package gluten free pasta of choice
• 1 tbsp chopped parsley
• 1 tbsp grated parmesan cheese

Instructions

• Roughly cut bell peppers, onion, and remove head from garlic. Toss with olive oil and tarragon sprigs and roast in a 425F oven for 30 minutes or until slightly charred
• Allow vegetables to cool before placing in a blender with chicken stock and cream. Blend until combined
• Cook pasta according to package. Just before draining, remove one cup of pasta water and set aside
• Add half the red pepper sauce back into the pot used to cook the pasta. Save the other half (in the fridge or freezer) for another meal. Incorporate pasta back in, adding some pasta water if necessary.