Roasted Red Pepper and Tomato Pasta Sauce – Vegan and Cream

This roasted red pepper and tomato pasta sauce recipe is dairy-free, savory, yet slightly sweet. The red pepper and tomato sauce is versatile and can be eaten in various ways. I love it with gluten-free brown rice pasta, served over zucchini noodles, or used as a pizza sauce. The ideas are endless on how to use this tomato sauce with roasted red peppers.

Making your own tomato red pepper pasta sauce takes a little prep time as you need to roast the vegetables. Still, you only need an immersion or high-speed blender to whiz up all the ingredients. The result is a deliciously creamy vegan pasta sauce that is the perfect substitute for commercial pasta sauces, which are often very high in sugar!!

Sugar is hidden everywhere, but instead, you can easily make this homemade pasta sauce filled with healthy fats from the cashews and then made with whole food vegetables. What better way can you sneak vegetables into your diet? To make this meal healthier, skip the brown rice pasta and serve it with zucchini noodles. Nothing but healthy carbs in that meal! But if you’re like me, sometimes enjoying some gluten-free pasta noodles is a nice treat.

Roasted Red Pepper and Tomato Pasta Sauce Recipe

• Two red peppers
• Two tomatoes
• One clove garlic
• 1/2 onion
• 1/2 cup water
• 1 cup cashews
• 2 tsp thyme
• 1 tbsp coconut sugar
• 1 tbsp cold-pressed olive oil

sea salt and cracked pepper to taste

How to make the homemade vegan pasta sauce

• Cut the red pepper, tomatoes, garlic, and onion into quarters, then place on a baking tray and cover with olive oil, salt, and pepper. Roast in the oven at 200 degrees Celcius for 30 mins or until edges start to blacken.
• Once the vegetables are done roasting, place all ingredients into a blending jug and blend using an immersion blender. Add some salt and pepper to taste, then serve this vegan roasted red pepper pasta sauce over zucchini noodles or brown rice pasta with some freshly chopped basil.