VEGAN ROASTED RED PEPPER CREAM SAUCE RECIPE BY TASTY
Here's what you need: red bell peppers, avocado, olive oil, lemon juice, garlic, salt, pepper, crushed red pepper flake, nutritional yeast
Provided by Crystal Hatch
Categories Dinner
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 400°F (200°C).
- Place red bell peppers cut-side down on a parchment paper-lined baking sheet.
- Bake for 20-30 minutes, or until the skin blackens.
- Remove peppers from the oven and transfer with tongs to a sealable container or bowl. Cover and let cool for 5 minutes.
- Once cool enough to handle, peel the blackened skins from the peppers and place into a blender or food processor. Discard the skins.
- To the blender, add the avocado, olive oil, lemon juice, garlic, salt, pepper, red pepper flakes, and nutritional yeast. Blend until smooth, adding more olive oil or seasoning as desired.
- Serve either chilled or heated up.
- Enjoy!
Nutrition Facts : Calories 182 calories, Carbohydrate 16 grams, Fat 12 grams, Fiber 5 grams, Protein 3 grams, Sugar 8 grams
ROASTED RED PEPPER SAUCE
Make and share this Roasted Red Pepper Sauce recipe from Food.com.
Provided by CountryLady
Categories Sauces
Time 35m
Yield 2 cups
Number Of Ingredients 6
Steps:
- Preheat oven to 425F& lightly coat a roasting pan with cooking spray.
- Place whole peppers on the pan& roast, turning once, for about 20 minutes or until the peppers start to blister& burn.
- Remove from oven& allow to cool; cut each pepper in half, remove the stem, seeds& pith.
- Heat oil in saute pan; saute garlic& onion until the onion is translucent, about 3- 5 minutes.
- Add the roasted peppers& broth; bring to a boil, lower heat& simmer for 10- 15 minutes.
- Remove from heat& carefully puree in a blender.
- Season to taste& pour over your favourite pasta.
ROASTED RED PEPPER SAUCE
Level up pasta night with this irresistible roasted red pepper sauce! It's creamy, cheesy, and delicious with smoky, sweet spice. Be sure to make enough for seconds, your family won't be able to get enough!
Provided by Alyssa Rivers
Categories Dinner
Number Of Ingredients 11
Steps:
- In a food processor or blender, add the tomatoes, roasted red peppers, garlic, salt, basil, and oregano. Blend until smooth. Add the heavy cream and blend until incorporated.
- Pour the red pepper sauce into a medium saucepan, and heat over medium high heat. Add the grated parmesan cheese, and slowly bring sauce to a simmer. Whisk until the cheese is melted, and the sauce is warmed through.
- Prepare the noodles according to package instructions. Serve sauce over cooked noodles.
- Garnish the sauce with extra grated parmesan cheese and fresh parsley!
Nutrition Facts : Calories 634 kcal, Carbohydrate 106 g, Protein 25 g, Fat 13 g, SaturatedFat 7 g, Cholesterol 32 mg, Sodium 1080 mg, Fiber 8 g, Sugar 17 g, UnsaturatedFat 4 g, ServingSize 1 serving
SUMMER SQUASH PASTA WITH ROASTED RED PEPPER SAUCE RECIPE BY TASTY
Here's what you need: red bell peppers, olive oil, shallots, garlic, large yellow squash, large zucchinis, salt, pepper, cornstarch, red pepper flake, milk, fresh basil
Provided by Kahnita Wilkerson
Categories Lunch
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat oven to 500°F (260°C).
- Spiralize the yellow squash and zucchinis into a large bowl.
- Bring a large skillet over medium heat and add olive oil.
- Sauté shallots and garlic until golden brown and soft, about 2-3 minutes. Season with salt and pepper and stir. Remove from heat and set aside.
- Quarter and deseed the red bell peppers and arrange onto a parchment paper-lined baking sheet.
- Roast the red peppers until black and charred bits appear, about 25-30 minutes.
- Carefully remove the red peppers from the oven and remove the charred black bits.
- Transfer the roasted peppers to a blender and add salt, pepper, cornstarch, red pepper flakes, sautéed shallot and garlic, and milk. Blend on high speed until creamy. Set aside.
- Heat a large skillet over medium heat.
- Pour the pepper sauce in the skillet to thicken and simmer, about 2-3 minutes. Reduce heat to low and continue simmering.
- Add the spiralized veggies and stir to coat, cooking for 2-3 minutes.
- Add basil and stir, 2-3 minutes.
- Serve with red pepper flakes and basil.
- Enjoy!
Nutrition Facts : Calories 116 calories, Carbohydrate 18 grams, Fat 3 grams, Fiber 3 grams, Protein 5 grams, Sugar 11 grams
More about "flavorful roasted red pepper sauce recipes"
ROASTED RED PEPPER SAUCE - THE KIDNEY DIETITIAN
From thekidneydietitian.org
5/5 (2)Total Time 40 minsCategory CondimentCalories 65 per serving
- Slice peppers in half lengthwise and remove stem and seeds. Place on baking sheet and bake at 400'F for 30 minutes. Rotating pan halfway through baking.
- Let peppers cool a few minutes. Peel the skin off peppers. The skin should be slightly charred and come off easily. If not, roast them for a few more minutes. It is okay if you don't get all of the skin off!
- Combine peeled & roasted peppers with remaining ingredients in a food processor. Blend until smooth, about 1 minute. Serve immediately! You may want to heat the sauce on the stove or microwave.
ROASTED RED PEPPERS SAUCE (EASY!) - NO SPOON NECESSARY
From nospoonnecessary.com
5/5 (4)Total Time 35 minsCategory Condiment, EntreeCalories 182 per serving
- Roast Peppers: (Optional: Skip this step if using jarred roasted red peppers)Oven: Preheat oven to 500 degrees F. Line a rimmed baking sheet with aluminum foil for easy clean up. Add peppers to prepared baking sheet, laying then on their sides. Roast, flipping over halfway through baking, for 25-30 minutes, or until the outsides are charred. Transfer charred pepper to a large bowl.-OR- Gas Stove Top: Place a red pepper directly over an open flame on a gas burner set to medium-high. Cook, using tongs to rotate the pepper a quarter or a turn every 2 minutes or as necessary, until charred all over. Transfer charred pepper to a large bowl. Repeat with remaining peppers.
- Steam Peppers: (Optional: Skip this step if using jarred roasted red peppers) Add garlic cloves to the bowl with the peppers and cover with plastic wrap or a tight-fitting lid. Let the peppers steam for 15-20 minutes. Remove cover from bowl. Transfer peppers to a clean work surface. Remove the charred skin, stems and seeds; discard. Roughly chop the peppers into medium dice. Roughly chop the garlic.
- Cook vegetables: Heat oil in a heavy saucepan over medium heat. Add the shallot and garlic. Season with a generous pinch of salt and pepper. Cook, stirring often, until softened and slightly golden, about 4-5 minutes. Add the Italian seasoning, paprika and red pepper flakes. Cook for 1 minute, stirring the combine. Add in the tomato paste and cook, stirring, until caramelized and paste coats the vegetables, about 2 minutes.
- Add peppers: Add the roasted red peppers to the pot, along with any juices that have collected. Stir, using the moisture from the peppers to deglaze the pan, scraping up any browned bits from the bottom of the pan. Cook for 1 minute and then remove pot from heat.
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