Roasted Red Pepper Sauce
If you’re bored with the same old marinara sauce, it’s time for a change! This light and decadent creamy red pepper sauce starts with a simple base of pureed roasted red peppers. It’s delicious on any kind of pasta and really packs a punch of flavor. With the help of your food processor or blender, it’s a simple to recipe to create. It's yummy, colorful, and loaded with nutrients.
Prep time: 10 minutes
Cook time: 10
Serves: 4
Ingredients
- 12-ounce jar roasted red peppers, drained (or 2-3 roasted red peppers)
- ½ cup raw cashews
- 1 cup water
- 2 tablespoons lemon juice
- 3 tablespoons nutritional yeast flakes
- 1 teaspoon cornstarch
- 2-3 garlic cloves
- ¼ teaspoon black pepper
- ¼ teaspoon red pepper flakes
- ½ teaspoon salt, or to taste
- ¼ cup chopped basil for garnishing
Directions
- Place the ingredients into a blender or food processor and blend until smooth and creamy.
- Pour the contents of the blender into a large saucepan and cook over medium-high heat until bubbly and thickened. Simmer on low for 10-15 minutes. Serve over your favorite pasta with fresh basil.
Hints
- To roast your own peppers, preheat the oven to 450°F and place the whole red bell peppers directly onto a baking sheet. Roast the peppers for 20-25 minutes or until blackened on the outside. Remove them from the oven and allow them to cool. Next, peel away the core, seeds, and skins and set them aside.
- If you want to replace the cashews and water for 1 ½ cups of an unsweetened plant-based milk, simple add 1 ½ tablespoons of cornstarch to create a creamy consistency.