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roasted red pepper sauce
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Simple Fire Roasted Red Pepper Sauce

Course Sauce
Cuisine Vegan
Keyword Fire Roasted Red Pepper Sauce
Prep Time 30 minutes
Total Time 30 minutes
Servings 5 cups
Author Deb Delozier | Vegelicious Kitchen


  • 2 12 oz jars fire roasted red peppers, drained - can substitute 4 homemade oven-roasted red bell peppers
  • 1 14.5 oz can diced, fire-roasted tomatoes
  • 4 cloves garlic, minced
  • 1/2 cup fresh shallots or onions, minced
  • 1 12 oz pkg soft silken tofu
  • 1/2 cup nutritional yeast
  • 1 cup packed fresh basil for in the sauce
  • 2 tsp olive oil and a little more for sauteeing
  • 1/2 tsp mild miso (optional)
  • 1 tsp salt, more to taste
  • 1 tsp red pepper flakes
  • 1 tbsp fresh lemon juice to add to sauce before serving
  • 1 lb fettuccine, linguine or spaghetti noodles


  • Saute the onions or shallots in olive oil until soft, add the fresh chopped garlic and quickly saute for a few seconds and set aside
  • To a high speed blender or food processor, add the peppers, tomatoes, tofu, nutritional yeast, olive oil, salt, 1 packed cup fresh basil, the miso (optional) and the sauteed onions and garlic
  • Blend all these ingredients together until thoroughly combined and totally smooth
  • Pour into a saucepan and set aside while you cook your noodles
  • When your noodles are close to being done, start heating up the sauce on medium low until hot, but don't boil. Right before serving the sauce over the noodles, stir in the fresh lemon juice
  • When the noodles are cooked, drain and top them with the roasted red pepper sauce and toss and taste. Adjust seasonings and serve topped with a little chopped fresh basil