The easiest ever pasta sauce that requires no cooking. Whip it up whilst the pasta is boiling for a speedy mid week dinner.
On busy weeknights I totally understand how difficult it can be to get a meal on the table fast. But keep this recipe in your back pocket for those hectic days for a family meal ready in the time it takes to boil up some pasta.
The sauce is whipped up in the food processor in just a minute and requires no cooking at all. You just need to add it to cooked pasta and heat for a few seconds.
No Cook Pasta Sauce
The full recipe with measurements etc is in the recipe card towards the end of this blog post. But I've also included some step-by-step photos here that might be helpful to see.
- Drain a jar of roasted red peppers and rinse under cold water. This helps remove the vinegar that the peppers are stored in.
- Add to a food processor along with a tin of chopped tomatoes, oregano, garlic powder and a little salt and pepper.
- Blitz until smooth and add in a little cream cheese. Blitz again for just a few seconds to combine.
- Add the sauce to cooked pasta and heat for 15-20 seconds to warm through.
It's then ready to serve up.
I like to add some grated parmesan and rocket leaves to finish.
Quick, nutritious and so easy to make. I hope you're going to love this recipe as much as I do!
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More Family Dinner Ideas
No Cook Red Pepper Pasta Sauce
- Prep Time: 2 minutes
- Cook Time: 10 minutes
- Total Time: 12 minutes
- Yield: 4 1x
- Category: Dinner
Description
The easiest ever pasta sauce that requires no cooking. Whip it up whilst the pasta is boiling for a speedy mid week dinner.
Ingredients
- 350g pasta
- 480g jar of roasted red peppers
- 1 tin chopped tomatoes
- ½ tsp oregano
- ½ tsp garlic powder
- salt and pepper to taste
- 75g cream cheese
To serve:
- Grated parmesan
- Rocket
Instructions
- Cook the pasta on the hob according to package instructions.
- Drain the roasted peppers and rinse under cold water.
- Add the peppers to a food processor or blender along with the chopped tomatoes, oregano, garlic powder and a little salt and pepper.
- Blitz until smooth then add the cream cheese and blitz for another few seconds.
- Once the pasta is cooked, drain it and return to the pan.
- Pour in the sauce and heat gently for 15-20 seconds.
- Serve with grated parmesan and rocket leaves.
Notes
Leftover sauce will keep in an airtight container in the fridge for 2 days.
It can also be frozen for up to 2 months. Defrost in the fridge overnight and reheat on the hob or in the microwave.
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