Low Fat Red Pepper Pasta Sauce Recipes

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ROASTED RED PEPPER CREAM SAUCE



Roasted Red Pepper Cream Sauce image

A light and creamy sauce with puree of roasted red peppers as the base. It is excellent on any type of pasta, but tortellini or ravioli seems to be the best match. The prep time is rather long, but the result is definitely worth it. Freezes well. In fact, the taste may improve slightly.

Provided by BOB BAILEY

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Pasta Sauce Recipes     Creamy

Time 50m

Yield 8

Number Of Ingredients 8

2 large red bell peppers
2 tablespoons minced garlic
¼ cup fresh basil
3 tablespoons extra virgin olive oil
2 cups half-and-half
¼ cup grated Romano cheese
4 tablespoons butter
salt and pepper to taste

Steps:

  • Preheat broiler. Lightly coat the red peppers with olive oil. Grill peppers under the broiler until the skin is blackened, and the flesh has softened slightly. Place peppers in a paper bag or resealable plastic bag to cool for approximately 45 minutes.
  • Remove the seeds and skin from the peppers (the skin should come off the peppers easily now). Cut peppers into small pieces.
  • In a skillet, cook and stir the garlic, basil, and red peppers in 3 tablespoons olive oil over medium heat. Cook for 10 minutes, so that the flavors mix.
  • Place mixture in blender (careful it is hot), and puree to desired consistency. Return puree to skillet, and reheat to a boil. Stir in the half-and-half and the Romano cheese; cook and stir until the cheese melts. Add the butter, and stir until melted. Season with salt and pepper to taste. Simmer for 5 minutes.

Nutrition Facts : Calories 205.6 calories, Carbohydrate 5.9 g, Cholesterol 41.5 mg, Fat 18.9 g, Fiber 0.9 g, Protein 3.6 g, SaturatedFat 9.3 g, Sodium 257.7 mg, Sugar 1.8 g

CREAMY ROASTED RED PEPPER PASTA



Creamy Roasted Red Pepper Pasta image

This Creamy Roasted Red Pepper Pasta recipe is made with only 6 ingredients. It's vegan, simple-to-make & customizable with any protein for an easy weeknight meal

Provided by Yumna Jawad

Categories     Main Course

Time 25m

Number Of Ingredients 9

1 onion (quartered)
3 garlic cloves
1 tablespoon olive oil
½ teaspoon crushed red pepper
Salt (to taste)
12 ounces spaghetti
1 15 ounces jar roasted red peppers (drained)
½ cup milk of choice
Fresh torn basil leaves (for serving)

Steps:

  • Preheat the oven to 425°F. Line a small baking sheet with parchment paper. Place the onions, garlic and crushed red pepper on the baking sheet, and drizzle with olive oil. Roast until the onions are tender and golden brown, 25 to 30 minutes.
  • Meanwhile, bring a large pot of heavily salted water to a boil. Cook the pasta until al dente according to package directions. Reserve 1 cup pasta water, drain and return the pasta to the pot, covered.
  • Transfer the roasted onions and garlic to a blender when done roasting along with the drained roasted red peppers and milk. Blend until smooth and creamy.
  • Transfer the sauce on top of the cooked pasta and toss to combine. Add as much of the pasta water as needed for your desired consistency. Serve immediately with fresh torn basil.

Nutrition Facts : Calories 254 kcal, Carbohydrate 47 g, Protein 8 g, Fat 4 g, SaturatedFat 1 g, Sodium 810 mg, Fiber 3 g, Sugar 2 g, UnsaturatedFat 3 g, ServingSize 1 serving

REALLY EASY ROASTED RED PEPPER SAUCE



Really easy roasted red pepper sauce image

This red pepper sauce is so handy to have bagged in the freezer. The recipe makes enough for two meals - use as a base for baked gnocchi or pasta

Provided by Amanda Grant

Time 1h10m

Yield 8 (or 2 meals for 4)

Number Of Ingredients 7

4 red peppers (or a mix of red, orange and yellow), cut into chunks
2 onions , roughly chopped
2 garlic cloves (skin left on)
2 tbsp olive oil
2 x 400g cans peeled plum tomatoes
2 tsp red wine vinegar
1 tsp light soft brown sugar

Steps:

  • Heat oven to 190C/170C fan/gas 5. Toss the peppers and onions with the garlic and olive oil, and spread out in a roasting tin. Roast for 40 mins, then add the tomatoes, red wine vinegar and sugar, and roast for another 20 mins. Tip into a food processor and blend until smooth. Season to taste.

Nutrition Facts : Calories 83 calories, Fat 3 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 9 grams sugar, Fiber 3 grams fiber, Protein 2 grams protein

LOW-FAT RED PEPPER PASTA SAUCE



Low-Fat Red Pepper Pasta Sauce image

Make and share this Low-Fat Red Pepper Pasta Sauce recipe from Food.com.

Provided by Nabiha

Categories     Sauces

Time 15m

Yield 3-4 serving(s)

Number Of Ingredients 5

3 red bell peppers or 14 ounces roasted red peppers
1 medium onion, chopped
2 garlic cloves, chopped
1 cup chicken stock
1 tablespoon olive oil

Steps:

  • Roast three red peppers or drain the jar of peppers.
  • Saute with onion and garlic in olive oil until soft.
  • Blend with the chicken stock.
  • Pour over pasta and serve warm.

Nutrition Facts : Calories 117.9, Fat 5.9, SaturatedFat 1, Cholesterol 2.4, Sodium 118.3, Carbohydrate 14.4, Fiber 2.9, Sugar 7.8, Protein 3.7

ZUCCHINI WITH GREEK YOGURT ROASTED RED PEPPER PASTA SAUCE



Zucchini with Greek Yogurt Roasted Red Pepper Pasta Sauce image

These zucchini noodles are covered with a creamy Greek yogurt roasted red pepper pasta sauce for an easy, protein packed, meatless dinner that the whole family will love!

Provided by Tate

Categories     Main Course

Time 30m

Number Of Ingredients 12

For Noodles:
4 Medium zucchinis, (spiralized with blade b)
Salt
For Sauce:
1/2 Cup + 2 Tbsp 2% Plain Greek Yogurt
1/4 Cup Canned roasted red peppers, (drained, sliced and tightly packed)
1 Tbsp Olive oil
1 Tbsp Garlic, (minced (or to taste))
Salt
Pepper
1/2 Cup Feta cheese
Fresh basil, (sliced)

Steps:

  • Toss the zucchini noodles with a pinch of salt and let them sit in a strainer over a bowl for 20-30 minutes. Stir them around a few times while they strain. This will bring a lot of the water out.
  • While the noodles strain you can make the sauce!
  • Throw all the other ingredients, up to the feta in a small food processor and blend until smooth and creamy. Let stand for 10 minutes to thicken up.
  • When the noodles are strained, toss them in a pan set on high heat until they are lightly browned, about 5-7 minutes.
  • Then, throw in the sauce and and cook until the sauce has warmed through.
  • Garnish with fresh basil and feta cheese and DEVOUR!

Nutrition Facts : Calories 287 kcal, Carbohydrate 20.4 g, Protein 16.4 g, Fat 16.7 g, SaturatedFat 7.6 g, Cholesterol 38.4 mg, Sodium 1689 mg, Fiber 5.3 g, Sugar 11.9 g, UnsaturatedFat 7.6 g, ServingSize 1 serving

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