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Roasted Red Pepper Pasta Sauce

Claire Wright


Serves: 4

Prep time: 10 mins

Cook time: 40 mins


2 red peppers, roughly chopped

1 onion, roughly chopped

2 garlic cloves

2 tbsp olive oil

1 (400g) tin chopped tomatoes

150ml single cream

Veg Portions / Serving: 1


Kitchen Ninja

Recipe created for Veg Power by Claire Wright. Food photography by Claire Wright |

Claire Wright from shares 3 simple ways to prepare peppers that the whole family will enjoy.

This red pepper pasta sauce is creamy, sweet and a really easy way of getting some red peppers (which have more vitamin C than an orange) into the family.


Preheat the oven to 200C/180C fan/gas 6. Throw the peppers, onions and garlic cloves into a roasting dish and drizzle with the olive oil. Toss to coat the veg in the oil, then roast for 40 mins. Add the chopped tomatoes and roast for another 20 mins. Blitz in a food processor or with a hand-held blender until smooth, then add the cream and pulse to combine. Pour over cooked pasta or cooked grains, or serve with cooked fish, meat or pulses and a side of veg or salad.

Kids in the kitchen:

Show the kids how to set the oven to preheat. Get them to add all the ingredients to the roasting dish and drizzle over the oil, then toss the veg in it with clean hands. Let them pour in the tomatoes. And of course, have them blitz the sauce all together with the hand-held blender or pushing the buttons on the food processor.

Claire Wright

Communications Manager: After leaving Exeter University with a degree in English Literature, Claire worked in various fields ranging from youth work and charities to publishing, before starting up a food-focused website when her first child was born. After being asked to project manage the publication of Veg Power's Crowdfunder book, Claire came on board as a fully-fledged team member in 2018 to take on the role of Communications Manager, looking after Veg Power's website and social media platforms.

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