If you are looking for a super simple way to jazz up your everyday meals, this delicious Creamy Roasted Red Bell Pepper Sauce is the recipe for you. Imagine the most incredible velvety smooth sauce bursting with the flavours of sweet, smoky roasted red peppers, aromatic garlic, jammy red onions and creamy mascarpone. Honestly, it is so tasty, you will want to eat it straight from the blender…
This Creamy Roasted Red Bell Pepper Sauce recipe is designed to be used as a guide, ready for you to get creative and add your own flavours to really make it your own. Sometimes I add different herbs (thyme, rosemary and basil all work well), up the umami with a (generous) handful of freshly grated Parmesan, go for a chilli kick with dollop of ‘Nduja or generous pinch of chilli flakes, or throw in some extra Mediterranean-style veggies that need using up - it really is that versatile.
Also, please don’t think this Creamy Roasted Red Bell Pepper Sauce is just for pasta (although it is pretty incredible swirled through spaghetti, topped with torn basil and toasted pine nuts), it is heavenly in all sorts of ways, from spreading over pizza bases (I often use it in my Flatbread Margherita Pizza) or in sandwiches, as a dip for warm crusty bread or crispy arancini, or served as a sauce with my Courgette Frittata (Frittata di Zucchini) for a light lunch or pan-fried salmon fillets, chicken breasts or pork steaks for a deliciously simple supper…
Why you will love this Roasted Red Bell Pepper Sauce
- It is quick, easy and ready in less than 30 minutes - perfect for when you want a delicious sauce for a midweek meal.
- It is full of flavour thanks to the sweet peppers, creamy mascarpone, tangy balsamic vinegar, fragrant garlic and fruity olive oil.
- It is a budget-friendly meal which makes the most of affordable ingredients and store cupboard essentials - plus it is a great way to eat more vegetables and use up leftovers.
- It is vegetarian and easily adaptable for vegans.
- It is so versatile and can be served in all sorts of ways; stirred through pizza, spread on pasta, used as a dip for bread or arancini or sauce for pan-fried salmon, roast chicken or pork.
You will need the following ingredients:
Red bell peppers - I love the sweet, smoky flavour of red peppers when they are roasted. You could use a mix of red, orange and yellow - but just red will give the best flavour. Avoid the green ones as they will make this Creamy Roasted Red Bell Pepper Sauce take on a bitter flavour profile which isn’t what we are going for.
Red onion - this has a milder flavour than white onions and takes on a delicious ‘jammy’ texture when charred.
Garlic bulb - roasting garlic gives it the most incredibly sweet, nutty flavour which is so good in this Creamy Roasted Red Bell Pepper Sauce.
Salt - I recommend Maldon Salt for the best flavour. Their flavoured options would both work well here too (the chilli one is a great way to add a bit of heat).
Black pepper - freshly ground black pepper adds a slight warmth and pepperiness to this dish. You could use mixed peppercorns for a more complex flavour profile.
More ingredients:
Olive oil - a good quality olive oil adds a lovely flavour to this Creamy Roasted Red Bell Pepper Sauce. You could use rapeseed oil, if wished - this Borderfields Basil Infused Rapeseed Oil is delicious and will add a subtle basil flavour to the sauce.
Balsamic vinegar - this adds a subtle tang, but you only need a small splash as a little goes a long way. Opt for a good-quality bottle (it is worth spending a bit extra) for best results - I also quite fancy trying it with this Oak Smoked Tomato Balsamic Vinegar which sounds delicious!
Mascarpone - this is a creamy, thick Italian cheese with a high fat content (around 40%) and similar consistency to cream cheese. You will find it in both savoury and sweet recipes like one of my favourite puddings, tiramisu. I love the way it makes the most luxuriously creamy pasta sauce in minutes.
See recipe card for the exact recipe with a full list of ingredients and measurements
Substitutions and Variations:
Spice - if you want to make a spicier version of this Creamy Roasted Red Bell Pepper Sauce, you could add a dollop of harissa, pinch of dried chilli flakes or smoked paprika, or a sliced red chilli before blitzing. If you aren’t making it for vegetarians, a spoonful of ‘Nduja paste is also a delicious option (or you could use Belazu’s plant-based Ve-du-ya).
Herbs - I love adding all sorts of herbs to this Creamy Roasted Red Bell Pepper Sauce to keep it interesting. You can pop a couple of sprigs of fresh thyme or rosemary onto the baking sheet before roasting the peppers and onions - or add a generous pinch of dried herbs of your choice before blitzing up to make your smooth and creamy sauce (oregano, dried thyme, dried rosemary and herbes de provence are all delicious). I also love blitzing in some fresh basil leaves.
Parmesan - I am of the opinion that there are very few dishes that aren’t improved by a generous handful of freshly grated Parmesan. If I am not making this Creamy Roasted Red Bell Pepper Sauce for vegetarians, I will often add a handful with the mascarpone - it gives the most delicious cheesy, umami flavour (Pecorino or any other strong hard cheese works well too).
More Substitutions and Variations:
Mascarpone - I have only tested this with mascarpone so can’t guarantee the success of any substitutes. However, you could try making it with full-fat cream cheese or Boursin - the latter should give a delicious garlic and herb flavour to the sauce. You could opt for a vegan alternative if you wanted to make a vegan Creamy Roasted Red Bell Pepper Sauce.
Extra vegetables - obviously this is called a Creamy Roasted Red Bell Pepper Sauce so roasted red pepper is the dominant flavour. However, you could add all sorts of veggies to the roasting tin if you want to use up what you have in the fridge. I love going ratatouille style and roasting off some cherry tomatoes, aubergines and courgettes too. Sometimes I pop a few sundried tomatoes into the blender before blitzing - they add a deliciously sweet flavour.
Nuts - when I serve this, I love sprinkling with nuts for extra flavour and texture. Hazelnuts, almonds and pine nuts are my go-tos. I really recommend toasting them first as it really brings out the delicious nutty flavours (trust me, you can definitely taste the difference).
Here’s how to make this Creamy Roasted Red Bell Pepper Sauce:
Here's a step-by-step guide for what you need to do, but you can find the full recipe below for detailed instructions.
ONE: Place the peppers and onion onto a large non-stick baking tray. Nestle in the garlic, cut-side down, then season everything generously with salt and freshly ground black pepper. Drizzle over the olive oil and balsamic vinegar. Roast in a 180c oven for 25-30 minutes, stirring halfway through, or until everything is softened and beginning to char.
TWO: Leave to cool for 5 minutes. Remove the garlic before carefully tipping into a food processor or blender. Squeeze the garlic from the skin - it should be lovely and soft. Discard the skin. Blend until smooth.
THREE: add the mascarpone and blitz again until thick and creamy.
FOUR: Taste and adjust the seasoning. Spoon into a jar or tupperware and leave to cool completely before covering and chilling until needed.
Cooking Tips
- Roasted garlic: roasting the garlic means it takes on a whole new sweet, mellow, almost nutty, flavour. It is just so good. I often roast off a bulb when the oven is on, then squeeze out individual cloves into bowls of mayonnaise for a quick roasted garlic mayonnaise (delicious as a dip or spread in sandwiches).
- Taste as you go: keep tasting the sauce and adjusting the seasoning as you are blending to get the perfect Creamy Roasted Red Bell Pepper Sauce.
- Storing: This sauce will keep in an airtight jar/container for around 5 days in the fridge, so you can use it one night in one recipe and with another the following day.
Frequently Asked Questions
Where to begin? There are so many ways you can serve this delicious Creamy Roasted Pepper Sauce (which is probably why I always have a batch in my freezer). It makes the most wonderful pasta sauce swirled through your favourite pasta or gnocchi (with a splash of reserved pasta water to make it even more silky smooth), then simply garnished with fresh basil and toasted pine nuts (or a drizzle of fresh pesto - you can use shop bought or my recipe here). You can also add it to a tomato ragu (for bolognese or meatballs) or the mince layer of your lasagne for smoky pepper flavour - or use it as a base for pizza instead of tomato sauce (it is also delicious in sandwiches, sometimes I swap it out for the tomato sauce in my Chicken Parmesan Sandwich).
You could keep it super simple and serve it as a dip - it is ideal for warm crusty bread or soft flatbread, as well as more ‘snacky’ things like crispy arancini, homemade halloumi fries or molten and gooey breaded mozzarella/brie bites. I often use it as a sauce on the side as it is very good with my Courgette Frittata (Frittata di Zucchini) for a light lunch or pan-fried or roasted salmon fillets, pork steaks/chops or chicken breasts (with some crispy potatoes — think patatas bravas style — or fluffy rice to soak up every last bit) for supper. I would love to hear your favourite ways to enjoy this Creamy Roasted Bell Red Pepper Sauce in the comments…
Other recipes you may enjoy:
If you like the sound of this Creamy Roasted Red Bell Pepper Sauce, I have so many other recipes for you to enjoy! If you love roasted peppers, check out my Harissa Chicken with Labneh, Roasted Red Peppers and Red Onion - it is one of my favourite ways to cook chicken thighs. Imagine tender, smoky harissa marinated, chicken thighs with irresistibly crispy skin, served with creamy chive-infused labneh, roasted onions, sweet peppers and zesty lemon, sprinkled with crunchy, buttery almonds… Yum! Speaking of roasted vegetables, don’t miss my Ottolenghi-inspired Roasted Aubergine Salad - I love serving it with a selection of salads for everyone to help themselves. If you are looking for ideas on how to use up this Creamy Roasted Red Bell Pepper Sauce, why not swap it for the tomato sauce in these Mediterranean Chicken Kofta or spread it on my Flatbread Margherita Pizza?
Made this recipe and loved it?
I would love love LOVE if you could leave a review in the comments… I love hearing what you thought, any changes you made, the stories behind what made you try my recipes. Also, if you share a photo on instagram, please tag me @desertislanddishes, it makes my day to see you making my creations!
PrintCreamy Roasted Red Bell Pepper Sauce
This Creamy Roasted Red Bell Pepper Sauce is beautifully creamy and tangy, making it a delicious alternative to homemade tomato sauce - perfect for stirring through pasta, spreading on pizza or using as a dip for warm crusty bread.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: Makes 1 large jar 1x
- Category: Sauces
- Method: Oven
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 3 red bell peppers, sliced
- 1 red onion, sliced
- 1 large bulb of garlic, sliced in half
- Salt and freshly ground black pepper
- 2 tbsp olive oil
- 1 tbsp balsamic vinegar
- 250g mascarpone
Instructions
- Preheat the oven to 180c fan.
- Place the peppers and onion onto a large non-stick baking tray. Nestle in the garlic, cut-side down, then season everything generously with salt and freshly ground black pepper. Drizzle over the olive oil and balsamic vinegar. Roast in the oven for 25-30 minutes, stirring halfway through, or until everything is softened and beginning to char.
- Leave to cool for 5 minutes. Remove the garlic before carefully tipping into a food processor or blender. Squeeze the garlic from the skin - it should be lovely and soft. Discard the skin. Blend until smooth, then add the mascarpone and blitz again until thick and creamy.
- Taste and adjust the seasoning. Spoon into a jar or tupperware and leave to cool completely before covering and chilling until needed.
Notes
Make it vegan: you can make a vegan-friendly Creamy Roasted Red Bell Pepper Sauce by swapping the mascarpone for a plant-based cream mascarpone or cream cheese. You could even use Boursin Plant Based for a delicious garlic and herb flavour.
Up the umami: if you aren’t making this for vegetarians, I love adding a generous handful of freshly grated Parmesan when adding the mascarpone. It adds the most delicious cheesy, umami flavour that tastes so good.
Serving suggestions: this Creamy Roasted Red Bell Pepper Sauce is a delicious addition to so many dishes - from simply stirred through pasta, added to a rich ragu or lasagne, used in all sorts of pasta bakes for extra creaminess, as a base in place of tomato sauce for pizza, as a dip for warm crusty bread (or flatbread) or arancini, stirred through butter beans, or served as a sauce for pan-fried or roasted salmon fillets, pork steaks/chops or chicken breasts. The choice is up to you!
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