Roasted pepper sauce for pasta or chicken

Roasted pepper sauce for pasta or chicken

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(56 ratings)

Prep: 5 mins Cook: 30 mins


Serves 4
A superhealthy roasted pepper pasta sauce recipe that's versatile and tasty

Nutrition and extra info

  • Freezable
  • Healthy

Nutrition: per serving

  • kcal115
  • fat4g
  • saturates0g
  • carbs19g
  • sugars2g
  • fibre3g
  • protein3g
  • salt0.65g
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  • 3 red peppers



    Also known as capsicums, bell peppers, sweet peppers or by their colours, for example red and…

  • 2 peeled red onions



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 1 tbsp oil
  • ½ tsp dried thyme


    This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…

  • 500g passata


  1. Heat oven to 220C/fan 200C/gas 7. Cut the peppers and the onions into chunks. Toss in the oil and dried thyme, then roast for 30 mins until soft and slightly blackened.

  2. Cool, then blend or process until just chunky. Stir through the passata, season and warm through.

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Comments, questions and tips

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Jacqui 19641964
8th Nov, 2017
This sauce is fabulous. I make it in big batches and freeze it. My kids love it with chicken or sausages and pasta and I’ve added it to a tomato based soup.
28th Nov, 2016
Made this for the first time today and must say it is lovely. I used sweet (pointy) peppers and followed others suggestion of a couple of garlic cloves. Chucked the veg in to the oven whilst cooking tonights dinner. Sauce was so simple to make and is very very tasty. I used a tomato and basil passata. Very much looking forward to mixing it into pasta tomorrow evening after work!
3rd Jun, 2016
Absolutely delicious! I poured this sauce over grilled chicken and pasta for a warm and filling lunch.
18th Feb, 2016
Delicious, added garlic when roasting a suggested by others
6th Nov, 2015
Really easy and tasty sauce. I like others added garlic to the roasting tin with some cherry tomatoes I had in the fridge. I also blitzed half the veg and left the rest chunky and added a couple of tins of tomatoes as that's what I had in the cupboard. Served with meatballs and spaghetti.
16th Jun, 2015
I have been making this sauce for a few years now I also add a couple of cloves of garlic to the roasting pan. I freeze it into small portions so I always have a quick meal ready for my children if we are in a rush, I also add some pasta water to the sauce to make it glossy. Always clean plates.
5th May, 2015
Simple and delicious. I used red, pointed peppers and ordinary onions and the result is lovely. The only thing I would recommend is that you bake something else in the oven while it's on, or it's an extravagance to only be roasting a bit of veg in a good, hot oven....
23rd Jul, 2014
A really delicious, simple recipe. I used four red peppers and passata with added basil.
7th Jul, 2013
Made it last night for a BBQ accompaniment. Added a spoon of the Sweet Chilli Jam (also from the GF website) for added depth of flavour. Next time, I might also roast some courgette and aubergine. It also makes a great dip for tortillas and crisps! Already planning on making it again.
13th May, 2013
Delicious! I had a mixed bag of red, green and yellow peppers, so used that, and I added a couple of cloves of garlic before putting the tray in the oven. Served over penne. A few days later I added some shredded chicken for leftovers, that was also really good but it doesn't need it. Would recommend.


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