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Lunch recipe · from the recipe book

Roasted Red Pepper and Thyme Pasta Sauce

A velvety, sweet-smoky sauce of oven-roasted peppers, cherry tomatoes and carrot, blended smooth with garlic, thyme and a touch of Parmesan.

Roasted Red Pepper and Thyme Pasta Sauce

Ingredients

  • 3 medium360 gRed bell pepperseeded and cut into wide strips
  • 2 cups300 gCherry tomatoeshalved
  • 2 medium120 gCarrotssliced thin
  • 1 medium110 gYellow onioncut into wedges
  • 5 cloves15 gGarlicpeeled, cloves left whole
  • 2 tbsp27 gOlive oil
  • 2 tsp2 gDried thyme
  • ½ tsp3 gSalt
  • ½ tsp1 gBlack pepper
  • ½ cup120 gVegetable broth
  • ¼ cup grated25 gGrated Parmesan
  • 1½ tsp8 gBalsamic vinegar

Steps

  1. Preheat the oven to 425°F (220°C) and line a sheet pan with parchment.
  2. On the sheet pan, toss the bell pepper, cherry tomatoes, carrot, onion and garlic with the olive oil, the thyme, the salt and the black pepper; spread in a single layer.
  3. Roast 30 to 35 minutes, stirring once halfway, until the carrot is tender and the peppers are soft and charred at the edges.
  4. Let the vegetables cool for 5 minutes, then scrape them and any pan juices into a blender.
  5. Add the vegetable broth, Parmesan and balsamic vinegar to the blender and blend until smooth, adding a splash of pasta cooking water if you want it thinner.
  6. Toss the warm sauce with freshly cooked pasta, or cool and refrigerate up to 4 days.

Check labels: Gluten-free when you buy vegetable broth labeled gluten-free.

Contains: Milk. Some brands contain gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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