This creamy roasted red pepper tahini sauce is perfect on top of pasta. Sweet, smoky, and creamy, this oil-free and gluten-free sauce is addicting. Charred red bell peppers steal the spotlight in this simple, 5-ingredient recipe! It is especially delicious in my spaghetti with eggplant meatballs, but it's a versatile sauce that could go on top of buddha bowls and salads as well!
Tahini makes the perfect nut-free and oil-free base for this creamy vegan roasted red pepper sauce. I love to infuse my recipes with my favorite Mediterranean flavors, and this pasta sauce lent the perfect opportunity to do so. It is important to use a smooth, rich, high quality tahini.
This red pepper tahini sauce is seasoned with garlic, lemon, and smoked paprika. This emphasizes the smoky flavors of the charred red bell peppers and makes the tahini sauce more tangy, aromatic, and flavorful.
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Creamy Roasted Red Pepper Tahini Sauce (Vegan, Oil-Free)
This roasted red pepper tahini sauce is a vegan recipe that is super creamy, oil-free, and perfect over pasta. It is made of sesame paste and roasted red bell peppers.
Ingredients
- 2 red bell peppers*
- ¼ cup tahini
- 2 tbsp lemon juice
- ¼ cup non-dairy milk
- 2 cloves garlic
- ½ tsp salt
- ¼ tsp smoked paprika (optional)
Instructions
- Preheat oven to 500F. Line or grease a baking sheet. Place the 2 red bell peppers on the baking sheet and bake for 30-35 mins, until skin begins to char.
- Once charred, remove from oven. Cover them with foil or parchment to let them steam as they cool.
- Once cooled, peel the skin off of the roasted peppers, and remove the core, seeds, and stem. Place roasted red peppers, tahini, lemon juice, milk, garlic, salt, and paprika in a high speed blender. Blend until smooth. You can add ¼-1/2 cup more water or milk to thin out the sauce.
- Serve over cooked pasta, such as these eggplant meatballs and spaghetti.
Notes
*You can alternatively just used 2 already-roasted bell peppers.
Nutrition Information:
Yield: 3 Serving Size: 1Amount Per Serving: Calories: 155Total Fat: 11gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 2mgSodium: 409mgCarbohydrates: 12gFiber: 2gSugar: 5gProtein: 5g
Nutrition information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although zenandzaatar.com attempts to provide accurate nutritional information, these figures are only estimates.
Hello Zena!
So I made this sauce today and tried it with pasta. Never had any meal with Tahini before but must say that this was quite tasty. I also realised that I bought dark tahini paste and there is a white version(didn't know there were 2 versions). Would it taste different with the white version and which is your preferred?
Thanks again for posting this lovely and recipe! 🙂
I'm so happy you loved it! The white version is preferred, but I think it will taste similar with the dark version (just might look a bit different in color). Thank you for trying!! 🙂
This has been my go-to pasta sauce recipe. My partner hates tomato sauce pasta and I wanted to try something different. I’m making it right now for the third time. Sooo good and rich! And so easy too.
I'm so happy to hear that!! Thank you for sharing and trying my recipe 🙂
I give this 5 stars! I had a pack of three peppers I needed to use and found this recipe. I made this as directed and it turned out perfect! I served it with penne and sautéed mushrooms, red onion, and the remaining pepper in my pack of three. I topped it with some parsley and pine nuts. Delicious! 😋
Sounds delicious!! So glad you loved it! 🙂