Go Back
Simple and delicious no-cook pasta sauce made from roasted red peppers and herbs that's vegan and dairy-free

Roasted Red Pepper No-Cook Blender Pasta Sauce

Prep time: 5 mins
Total time: 5 mins
Yield: 4 servings

Description

Toss this utterly simple pasta sauce with your favorite bite-size pasta.Make sure your pasta water is well-salted, about 1 tablespoon regular salt per generous 2 quarts of water. Save some of the pasta cooking liquid in case you need to thin the sauce when tossing it with the pasta.
We like this roasted red pepper sauce-tossed pasta with frozen spinach.Simply add a 16-ounce bag to the pasta during the last few minutes of cooking.
For Parmesan cheese lovers, substitute 1/2 cup grated Parmesan cheese for the nutritional yeast.

Ingredients

  • 8 ounces roasted red peppers
  • 1 ripe avocado, halved, pitted, and peeled
  • 1/2 cup plant-based creamer, such as oat
  • 1/2 cup packed mixed Soft Fresh Herbs: dill, parsley, mint, basil, chives, cilantro, oregano
  • 1/4 cup each: lemon juice, olive oil, and nutritional yeast
  • 3 medium garlic cloves
  • salt and ground black pepper

Instructions

  • Place all ingredients, including a generous sprinkling of salt and pepper, in a blender or food processor; process until pureed. Taste and adjust seasonings. Sauce can be covered and refrigerated for several days; return to room temperature—or gently reheat—before using.