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Roasted Red Pepper Sauce

Coming up with new ways to eat vegetables is always a priority for me as a dietitian and a mom. My oldest wouldn't touch a pepper for the longest time. Then I covered her stuffed pepper one evening in dairy free shredded cheese and she loved it! Within a few tries she would eat pepper by itself! it's amazing how our taste-buds change if we let them. This same child devoured 2 bowls of pasta with this red pepper sauce last night!

Moral of the story is: try vegetables with different cooking methods, flavors, and seasonings. You're bound to find one you love!

Roasted Red Pepper Sauce


  • 2 Red bell peppers

  • 1 1/4 cup canned coconut milk (I used Whole Foods brand)

  • 3 garlic cloves

  • 1/2 sweet onion diced

  • 2 tbsp EVOO

  • Salt to taste

  • 1 tbsp Fresh Parsley

  • Fresh Basil to top

  • GF pasta or Cauliflower Gnocchi


  • Roast the bell peppers on the top rack on oven for about 30-40 mins at 400 degrees until peppers are charred and soft. Once cool, remove the skin, seeds and stem.

  • In a sauce pan, heat EVOO. Add in diced onion and saute until translucent. Then add in diced garlic and continuing cooking for 1-2 mins until fragrant. Remove from heat

  • Place roasted peppers, coconut milk, onion/garlic mixture in a blender. Blend until smooth.

  • Transfer back to sauce pan to heat. Add in salt to taste. (I only used a pinch because the gnocchi were salted.)

  • Add in fresh chopped parsley at the very end and stir to combine.

  • Add sauce to your favorite pasta. Top with fresh basil cut into ribbons.

Tag me if you try it @ginajonesrdn!


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