A quick and easy avocado and roasted red pepper pasta sauce that's perfect for a fast, plant-based weeknight dinner with no fuss that tastes great!

Easy Avocado & Roasted Red Pepper Pasta Sauce

Name: Easy Avocado & Roasted Red Pepper Pasta Sauce
Prep time: 3 min
Total time: 3 min
Yield: 4 - 6
Cuisine: Italian, Gluten-free
Ingredients: 350g (12 ⅓ oz) roasted red peppers (drained 465g / 16 ¼ oz jar, don't worry if yours is a bit bigger or smaller, it will all be good) or roast fresh red bell peppers; 1 ripe avocado, flesh only, discard skin and stone; 3 tablespoons sundried tomato paste (you could use tomato puree/tomato paste instead, but sundried has more flavour); 3 tablespoons oat milk (or your regular milk), water would work instead; 2 tablespoons lemon juice (or vinegar), I use the brine (liquid) from the red pepper jar; 1 teaspoon garlic powder (or granules, or you could use 1 clove of fresh garlic); 1 teaspoon dried parsley (or a handful of fresh parsley); ½ teaspoon of paprika (more if you like, but try it my way first); 1 pinch salt and black pepper

My latest pasta recipe is a very quick avocado and roasted red pepper pasta sauce that tastes amazing and is made in minutes.

While the pasta cooks (regular pasta or gluten-free pasta, if you have an intolerance), the sauce is blended from a few simple ingredients and spices to make the most luscious pasta that's perfect when you get home late or just don't have much energy.

Add it to your meal plan this week.

You'll love this plant-based pasta sauce.

What you need to make this avocado red pepper sauce

Here are the simple ingredients you need to make this roasted red pepper sauce that coats the pasta beautifully.

Smooth avocado and red pepper pasta sauce in a small food processor bowl.

Roasted red pepper - I used jarred red peppers, but you can roast fresh bell peppers in the oven or air fryer
Avocado - make sure it's a ripe avocado
Sundried tomato paste - if you don't have any you could use tomato puree
Garlic powder (granules) - or fresh garlic
Dried parsley - or fresh parsley
Paprika
Oat milk - or your regular milk
Pasta water - just a splash
Salt & black pepper - to season

Optional Ingredients

Chilli flakes (red pepper flakes) - or chilli powder for a bit of heat
Nutritional yeast (nooch) - add to the sauce for a boost of Vitamin B12
Fresh basil leaves - to serve

There's no need to add any olive oil or other fat to the sauce.

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The printable recipe is at the bottom of the page (under the step-by-step photos) has the full recipe list, method, notes and nutritional information.

Keep reading for tips and ideas, or use the jump to recipe button at the top of the page.

For more pasta ideas, use the search button above or search the recipe index, by typing pasta in the search box.

Why the heck do you add pasta water to pasta sauce?

It's a very Italian thing, to add a splash of the salted water (the pasta is cooking in) to your sauce.

It brings it together and gives it a silky finish thanks to the starch in the water from the cooking pasta.

The proper name for it is emulsify!

It also helps your pasta sauce to cling to the pasta beautifully.

Save that jarred red pepper brine!

The brine in a good-quality jar of roasted red peppers should only include a few simple ingredients.

Water, vinegar, sugar and salt and nothing else.

Once you've used your jarred red peppers, always save the brine.

I add some to this pasta sauce for a flavour boost (you can add vinegar or lemon juice if you are roasting fresh peppers instead).

However, you can add this brine to a wide range of dishes.

Add a splash of it to soups or stews or add some maple syrup to the remaining brine in the jar, give it a good shake and use it as a tasty salad dressing!

You can also add some dried herbs to it.

Remove the stone from an avocado safely

The technique of removing the stone in an avocado by hitting the stone with a sharp knife, so that the blade is embedded in the stone and then can lift the stone out is SO DANGEROUS!

You could easily miss, or the blade could glance off the stone (if it's not sharp enough) and cut you badly. DON'T DO IT!

Try my simple and safe method instead!

a halved ripe avocado containing the stone.

First, cut the avocado in half, around the stone and twist to pull the halves apart.
Then hold the avocado half with the stone (with the stone facing away from you).
Press the skin of the avocado in the middle with both thumbs (where the stone will be on the other side) and push into the skin. If the avocado is ripe, the stone will pop out in a very satisfying way.
Safe and easy!

Benefits of adding avocado to a sauce

Avocado is such a healthy fruit.

The creamy flesh is full of healthy fats and nutrients.

Not all fats are bad, avocado contains heart-healthy unsaturated fats that is good for you and good for cholesterol levels.

It also contains antioxidants, fibre, potassium and Vitamin E.

So make sure you add avocado to your diet.

They are good in sandwiches and wraps, as well as adding to smoothies and sauces for a creamy finish.

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Love avocado? Try this quick green pasta sauce for spaghetti, add it to this delicious green avocado & melon smoothie or add it to these absolutely gorgeous avocado and hummus lunch wraps.

Rigatoni pasta served coated in avocado and red pepper sauce in a pasta bowl.

Serve tossed through freshly cooked pasta

I like to serve this pasta sauce served through freshly cooked pasta hot or cold.

It's really good tossed through freshly cooked rigatoni or penne, but you can use your favourite pasta shape.

Spaghetti is a good choice too.

Either return the drained pasta to the pot and toss through the sauce and serve or you can add the sauce and warm through if you prefer it piping hot.

Make pasta salad

To make a tasty pasta salad for lunch boxes, run cold water over the drained pasta until the pasta is cold, then shake off any water clinging to the pasta before tossing it through the sauce.

Cooling the pasta first will leave you with firm, glosssy pasta.

It also stops the pasta cooking so it won't go starchy, claggy and soft in the fridge.

Close up of bowl of rigatoni in red pepper and avocado sauce.

Storing homemade pasta sauce

You can make this scrumptious avocado pasta sauce with red peppers while the pasta cooks and use it right away, or make it ahead.

If you are making it ahead, store it in an airtight container in the fridge for 3-4 days.

Alternatively, freeze it in a labelled and dated freezer bag or tub for 3-4 months.

To defrost, pop it in the fridge overnight or use your microwave defrost setting.

pin it for later

quick red pepper and avocado pasta sauce.

Also, join my Facebook group Living on the Veg.

It's a very friendly community with lots of recipes and chat. I'm in there every day chatting with group members, many of whom have become friends over the years.

Remember and say hi. I'm always happy to chat and answer questions.

Oh, and don't forget to sign up for my daily recipe. One easy recipe sent to your inbox every morning for inspiration.

red pepper & avocado pasta in a bowl topped with fresh basil.

How to make this easy avocado and roasted red pepper pasta sauce

A step-by-step photo guide followed by a full printable recipe.

Step 1

Add the drained roasted peppers (or your freshly roasted red peppers) to the jug of a food processor or blender.
Next, add the ripe avocado.
Then add the brine, paste, spices and herbs and season with salt and pepper.

If you are roasting your own peppers, add lemon juice or vinegar instead of the brine.

Step 2

Whizz until smooth, that's your sauce ready! Serve it right away or store it in the fridge (or freezer) until later.
When you are serving the sauce, add a splosh of the pasta water (scoop out near the end of cooking the pasta) to the sauce and mix in for a glossy finish.
Toss through freshly cooked and drained pasta and serve.
Enjoy!

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Dinner

Italian, Gluten-free

Yield: 4 - 6

Author: Jacqueline Meldrum