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Roasted Red Pepper and Walnut Pasta Sauce

Roasted red pepper pasta sauce gets a rich, nutty texture from toasted walnuts blended with roasted peppers and broth. Cream, Parmesan, and a pinch of red pepper flakes finish this smooth sauce on the stovetop.
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Prep Time 10 minutes
Cook Time 17 minutes
cooling 5 minutes
Total Time 32 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 345
Ingredients Equipment Method Notes

Ingredients
  

  • 0.75 cup walnut halves
  • 1 tbsp olive oil
  • 0.5 cup yellow onion finely chopped
  • 2 cloves garlic minced
  • 1 tbsp tomato paste
  • 1 jar (16 oz) roasted red peppers drained
  • 0.5 cup low-sodium vegetable broth
  • 0.5 cup heavy cream
  • 0.5 cup Parmesan cheese finely grated
  • 0.5 tsp kosher salt
  • 0.125 tsp red pepper flakes

Equipment

  • 1 10-inch skillet
  • 1 blender

Method
 

  1. Toast the walnuts in a dry 10-inch skillet over medium heat for 3 to 5 minutes, stirring often, until fragrant and lightly browned.
  2. Transfer the toasted walnuts to a plate.
  3. Heat the olive oil in the skillet over medium heat, add the onion, and cook for 4 to 5 minutes until softened.
  4. Add the garlic and tomato paste and cook for 1 minute, stirring.
  5. Add the roasted red peppers and vegetable broth, bring to a simmer, and cook for 5 minutes.
  6. Remove the skillet from the heat and let the mixture cool for 5 minutes.
  7. Transfer the pepper mixture and toasted walnuts to a blender and blend until smooth, venting the lid and covering it with a clean kitchen towel to let steam escape.
  8. Return the sauce to the skillet over low heat, then stir in the heavy cream, Parmesan, salt, and red pepper flakes.
  9. Warm for 2 to 3 minutes without boiling.

Notes

For the smoothest texture, vent the blender lid and cover it with a clean kitchen towel while blending. Refrigerate leftovers for up to 4 days; freeze for up to 2 months, then thaw and reheat gently. For a dairy-free version, use unsweetened oat cream and vegan Parmesan.