clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
roasted red pepper sauce fettuccine in pot with parmesan and basil

Roasted Red Pepper Pasta Sauce

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 3 reviews

  • Author: Sweet Simple Vegan
  • Total Time: 1 hour 5 minutes
  • Yield: About 5 servings
  • Diet: Vegan


This Roasted Red Pepper Pasta Sauce served over your favorite al dente pasta makes the perfect weeknight meal. It’s made with oven-roasted peppers and tomatoes, then blended until creamy and finished with fresh herbs.


  • 2 lbs. medium tomatoes, stems removed
  • 1 bell pepper
  • 1 large onion, peeled and roughly chopped
  • 1 head of garlic, peeled
  • 1/4 cup extra-virgin olive oil
  • 2 teaspoons Italian seasoning
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon sugar
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon crushed red pepper flakes
  • 1 block silken tofu
  • ¼ cup hot sauce 
  • 3 tablespoons tomato paste
  • 2 tablespoons flaxseed meal
  • 1/3 cup thinly sliced fresh basil leaves, plus more for garnish

Equipment Needed


  1. Preheat the oven to 400°F.⁣ Grab a large casserole dish and set it aside. 
  2. In the casserole dish, add the tomatoes, onion, bell pepper, garlic, olive oil, Italian seasoning, salt, sugar, pepper, and red pepper flakes. Mix until well combined. 
  3. Place into the oven and roast for about 40 minutes, or until the skins start to lift from the tomatoes.
  4. Once roasted, remove the dish from the oven and allow it to cool for 10-15 minutes.
  5. Transfer everything from the baking dish with all of the juices into the food processor or blender. 
  6. Add in silken tofu, hot sauce, tomato paste, and flaxseed meal, and process until smooth.
  7. Add in the basil and pulse until combined but not blended in. If you over-blend the basil, it may turn the sauce into an odd color! Adjust seasonings to taste. 
  8. Reheat the sauce if using it immediately or transfer it into an airtight container to store in the refrigerator for about a week or in the freezer for 3-4 months. 


  • To cut the onions, we halved them, then halved each half and cut the remaining pieces into thirds. Then, we broke them up into smaller pieces (they don’t have to be individual slices).
  • We used a blender for this, but a food processor works as well.
  • Prep Time: 25 minutes
  • Cook Time: 40 minutes
  • Category: Pasta, Entree
  • Method: Oven