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+ servings

Creamy Red Pepper Sauce

Marla Hingley
Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Servings 4


  • 3 red bell peppers sliced
  • 4 Tbsp olive oil divided
  • 1 small onion chopped
  • 2 cloves garlic minced
  • 1 to mato cored and seeded, chopped
  • 1/3 cup fresh basil
  • ½ tsp red pepper flakes
  • ½ cup ricotta cheese*
  • ¼ cup Parmesan cheese* grated
  • 1 tsp white wine vinegar
  • Salt to taste


  • In a skillet add half of the oil, 2/3 of the red peppers, and the onion, sautéing until tender, about 15 minutes.
  • Add the garlic and tomato and sauté for another 5 minutes. Remove from heat and cool for 10 minutes.
  • Into a food processor add the rest of the ingredients along with the remaining 1/3 of red peppers, and the cooled pepper mixture. Pulse until combined.
  • With machine running, add in the remaining 2 Tbsp of oil. Continue to puree for another 30 seconds until sauce is smooth. Season to taste with salt.


*for dairy free, replace cheeses with 1/2 cup full fat canned coconut milk
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