Pasta with Roasted Red Pepper Walnut Sauce

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Let’s transport your taste buds to the heart of Italy: “Pasta with Roasted Red Pepper Walnut Sauce.” This mouthwatering dish combines the smoky sweetness of roasted red peppers with the earthy crunch of walnuts, resulting in a sauce that’s velvety, nutty, and utterly irresistible. The vibrant red hue of the sauce is not only visually captivating but also a testament to the bold and dynamic flavors within. 

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Whether you’re a pasta aficionado or a culinary explorer seeking new horizons, this recipe offers a harmonious blend of tradition and innovation, sure to impress at any gathering or quiet night at home. Join us as we unravel the secrets behind this delectable creation, and savor the essence of Italy with every forkful. 

Buon appetite!

Pasta with Roasted Red Pepper Walnut Sauce in a white plate with cloth beside it

Why is my roasted red pepper walnut sauce bitter?

Your roasted red pepper walnut sauce is bitter because the red peppers were over-roasted, resulting in excessive charring and a bitter taste. Another factor could be the presence of bitter seeds or membranes inside the peppers, which can contribute to the overall bitterness of the sauce. Burnt garlic or other ingredients added to the sauce can also introduce a bitter flavor. Additionally, using under-ripe or low-quality peppers can result in a less sweet and more bitter sauce. 

How do you make red pepper walnut sauce less bitter?

To make red pepper walnut sauce less bitter, you can try the following methods:

Roasting technique

Adjust your roasting technique to prevent excessive charring and minimize bitterness. Roast the red peppers until they are tender and slightly charred, but not overly blackened.

Remove bitter components

After roasting the red peppers, remove the seeds and membranes, as they can contribute to bitterness. Discard them before blending or processing the peppers into a sauce.

Balance flavors

Add ingredients to balance out the bitterness. Sweeteners like a pinch of sugar, honey, or maple syrup can help counteract the bitterness. Alternatively, adding a splash of acidity from lemon juice or vinegar can also help balance the flavors.

Incorporate other ingredients

Enhance the flavor profile of the sauce by incorporating complementary ingredients. Consider adding roasted garlic, onions, herbs like basil or parsley, or even a touch of creamy ingredients like Greek yogurt or coconut milk to mellow the bitterness.

Taste and adjust

Continuously taste and adjust your sauce as you go. Gradually add small amounts of sweeteners, acidity, or other ingredients to find the right balance. Remember to blend or process the sauce thoroughly after each adjustment.

overview shot of Pasta with Roasted Red Pepper Walnut Sauce

What neutralizes red pepper?

To neutralize the heat of red pepper, you can incorporate ingredients that help balance the spiciness. Dairy products like yogurt or sour cream can provide a cooling effect and mellow the heat. Sweeteners such as sugar or honey can also help counterbalance the spiciness by adding a touch of sweetness. Additionally, acidic ingredients like lemon juice or vinegar can help cut through the heat and provide a refreshing contrast. 

What are the ingredients to make Pasta with Roasted Red Pepper Walnut Sauce?

A 15-minute prep time and a 12-minute cooking time are required for this recipe. These are the ingredients you’ll need to make 4 servings.

  • Dry pasta of choice: Serves as the base of the dish.
  • Roasted red peppers: Offer a smoky, sweet, and slightly charred flavor.
  • Toasted walnuts: Add a delightful crunch and earthy, nutty flavor to the sauce.
  • Tomato paste: Contributes a concentrated tomato flavor and a touch of acidity.
  • Miso (optional): Can provide a savory, umami depth to the sauce.
  • Coconut milk: Adds creaminess to the sauce.
  • Garlic cloves: Add savory elements and a touch of heat.
  • Fresh basil: Lends a burst of herbal aroma and a fresh, aromatic flavor.
  • Sea salt and pepper: Balance the flavors of the other ingredients.
Pasta with Roasted Red Pepper Walnut Sauce in a white plate and pin sized image

How to make Pasta with Roasted Red Pepper Walnut Sauce?

It’s time to put this recipe together now that you’ve gathered all of your ingredients.

  1. First, heat a large pot of generously salted water to boiling. Prepare the pasta al dente according to its package directions. 
  2. While the pasta is cooking, prepare the sauce. Then add the roasted red peppers, toasted walnuts, tomato paste, miso, coconut milk, garlic, and one-half cup of the pasta cooking water to a high-speed blender. Blend it until completely cooked and creamy. Also season with sea salt and black pepper according to your taste.
  3. When the pasta has finished cooking, drain it and return to the cooking pot. Pour in the red pepper sauce and stir to evenly coat. 
  4. Lastly, divide pasta among 4 serving plates. Top each plate with fresh basil and walnuts. Enjoy!

Now that you know all you need to know about Pasta with Roasted Red Pepper Walnut Sauce, it is time to print or save the recipe with the exact measurements.

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Yield: 4

Pasta with Roasted Red Pepper Walnut Sauce

Pasta with Roasted Red Pepper Walnut Sauce in a white plate

A hearty pasta such as bow tie or penne will stand up well to the thick and delicious roasted red pepper sauce created in this recipe. The sauce comes together in just minutes using a high-speed blender making it perfect for busy weeknights.

Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes

Ingredients

  • 12 oz. dry pasta of choice
  • 1 15-oz. jar roasted red peppers, drained
  • ½ c. toasted walnuts + extra for garnish
  • 2 T. tomato paste
  • 1 T. miso (optional)
  • ½ c. canned coconut milk
  • 2 garlic cloves, minced
  • ½ c. fresh basil, chopped
  • Sea salt and pepper to taste

Instructions

  1. Heat a large pot of generously salted water to boiling. Prepare pasta al dente according to package directions. 
  2. While pasta is cooking, prepare sauce. Add roasted red peppers, toasted walnuts, tomato paste, miso, coconut milk, garlic, and one-half cup of the pasta cooking water to a high-speed blender. Blend until completely cooked and creamy. Season with sea salt and black pepper, to taste.
  3. When pasta has finished cooking, drain return to cooking pot. Pour in the red pepper sauce and stir to evenly coat. 
  4. Divide pasta among 4 serving plates. Top each with fresh basil and walnuts.  Enjoy!

Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving: Calories: 533Total Fat: 20gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 0mgSodium: 249mgCarbohydrates: 77gFiber: 6gSugar: 8gProtein: 16g

These nutritional calculations might not be accurate. Please speak with a licensed nutritionist to assist you.

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