Pasta with Creamy Roasted Green Pepper Sauce

Pasta with Creamy Roasted Pepper Sauce


My question: Why doesn’t anyone ever make roasted pepper sauces with green peppers rather than red ones? I found my answer after trying it myself. Turns out, it’s likely because the sauce will end up looking something like this.

I can’t defend that plate above for its looks. It’s certainly nowhere near as eye-catching as you’d find its saucy red counterpart. But bear with me. Once you take a bite, I can assure you’ll want to keep the twirling motion going with that fork held in your hand.  And that’s what counts. This blog favors flavor over beauty, and seasonal ingredients over anything else. ‘Tis the season for green peppers, so why wait to make a sauce? Ya feelin’ me?

Early summer means peppers are sporting green outfits from head to toe across each pepper-ridden row in the garden. The color change won’t come until later in the season. It’s a result of their chlorophyll beginning to break down as the peppers mature.

Recently, I’ve been helping out a family with their Saturday farmer’s markets. Best part of the gig is that they kindly send me home with a refrigerator’s worth of produce. In this situation, you don’t complain that there are only green peppers for the taking. Rather, you rejoice that you’re getting to take home a basket full of them.

With the basket acquired from this past weekend, I was determined to roast up a sauce, regardless of whatever color it would yield  Hence, the recipe below. Green peppers aren’t quite as sweet as the red ones, which is why coconut milk works so well here. It adds a touch of sweetness and also generates a rather creamy, vegan sauce. Feel free to bring back some vibrant green color to the plate with parsley. However, the hint of coconut flavor in the sauce pairs particularly well with basil, as suggested below.

Side note: I added some hot sauce, and turned a batch of this into a dip for the 4th of July. Served up with tortilla chips, it went over really well. Just another option.

Pasta with Creamy Roasted Pepper Sauce


Pasta with Creamy Roasted Pepper Sauce

Yield: Serves 5-6


  • -3 large bell peppers
  • -3 Tbsp. walnuts, toasted
  • -2 Tbsp. extra virgin olive oil
  • -3 cloves garlic, sliced
  • -1/2 large onion, diced
  • -3/4 tsp. red chili pepper flakes
  • -2 Tbsp. tomato paste
  • -1/2 cup light coconut milk
  • -Salt and pepper, to taste
  • -1/3 cup basil, chopped
  • -13.5 oz. whole wheat pasta


  1. Remove tops of peppers. Cut in half and discard seeds and membranes. Line baking sheet with aluminum foil and place peppers on top, skin side face up. Broil for 20 minutes, or until skins are blackened and charcoaly. Flip, and broil for another 10 minutes.
  2. Remove from oven and place in a large Ziploc bag. Let sit for 10 minutes, then remove and peel skins off the pepper halves. (Should remove easily.)
  3. Place peppers and toasted walnuts in a food process, and blend until smooth.
  4. Prepare pasta according to package instructions.
  5. In large saute pan, heat olive oil over medium-high. Add garlic and onion, and saute for 2 minutes, then add red chili pepper flakes. Continue to saute until onions are translucent. Stir in tomato paste, coconut milk and roasted pepper puree. Season with salt and pepper, to taste. (Note: You want the sauce to be a bit salty and spicy on its own, as it will be going over unseasoned pasta.)
  6. Bring to a low simmer and cook for another 3-4 minutes. Toss with pasta, and serve topped with freshly chopped basil.


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  • Reply
    July 7, 2013 at 4:41 pm

    I’m a big fan of bell peppers so this recipe sounds really appealing to me. After staring at the pictures of the pasta plate for awhile it makes me feel like looking in the fridge and cupboards to see if I have all the stuff needed to make it. I’ve tried other recipes on the site and always love the way they taste! Good job on making so many great tasting recipes 🙂

    • Reply
      July 7, 2013 at 11:53 pm

      Thanks Megan! It’s always great to hear when people are finding use in the recipes on my site. Hope this one turns out well for you.

  • Reply
    July 9, 2013 at 7:02 am

    Great minds! I made a red pepper pasta sauce last night…but now I kind of wish I’d have used green peppers. This sounds delicious!

  • Reply
    Janelle S
    August 25, 2016 at 4:38 am

    Just made a (double) batch of this yummy sauce as I specifically wanted to use green peppers and found your recipe!! Used less chilli flakes for mildness but added ground peppercorns and tastes delicious, thankyou. About to use a few vegan friends as Guinea pigs to see what they think. Cheers 🙂

    • Reply
      Grace @FoodFitnessFreshAir
      August 25, 2016 at 9:29 am

      Yay!! Haven’t made this one in awhile, so a good reminder to put those garden peppers to use. Let me know what you think!

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