Roasted Red Pepper Pasta Sauce

Roasted Red Pepper Pasta Sauce

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When a craving strikes, you’ve gotta do something about it. What was I craving, you ask? Pasta! This is no rare occasion. In fact, I frequently blow off my meal plan for a carbilicious dish of whole wheat thin spaghetti. Part of that might be from laziness when they’re something more complicated on the menu… but I’m never mad after eating a bowl of pasta.

I eat pasta guilt-free because I make sure not to coat it in an over-sized serving of high fat-processed-something from a jar. And I’ll typically throw in a side of lean protein. Today’s recipe is a great substitute if you are a fan of those cream based pasta sauces!

Remember yesterday’s roasted red pepper dip? As it turns out, it can easily double as a pasta sauce with just a few minor instructions. See below after the rest of my daily eats!

Here’s what I ate Monday!

[breakfast] my favorite green smoothie with more blueberry than spinach [snacks] Green Giant veggie chips, baked sweet potato, and watermelon [lunch] whole wheat thin spaghetti with roasted red pepper sauce [dinner] spinach meatballs with brown rice and avocado [dessert] more watermelon and blueberries

Roasted Red Pepper Pasta Sauce

The full recipe of roasted red pepper dip will make 4 servings of pasta sauce. Find the dip recipe here


  • 1/4 cup to 1 cup roasted red pepper dip
  • 1/4 cup to 1 cup unsweetened original almond milk
  • garlic salt


  1. In a saucepan over low heat, add roasted red pepper dip and equal amount of almond milk.
  2. Stir until even consistency is obtained. Add a dash of garlic salt.
  3. Heat completely through.
  4. Add to pasta, and serve!

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