ROASTED RED PEPPER CREAM SAUCE
A light and creamy sauce with puree of roasted red peppers as the base. It is excellent on any type of pasta, but tortellini or ravioli seems to be the best match. The prep time is rather long, but the result is definitely worth it. Freezes well. In fact, the taste may improve slightly.
Provided by BOB BAILEY
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Creamy
Time 50m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat broiler. Lightly coat the red peppers with olive oil. Grill peppers under the broiler until the skin is blackened, and the flesh has softened slightly. Place peppers in a paper bag or resealable plastic bag to cool for approximately 45 minutes.
- Remove the seeds and skin from the peppers (the skin should come off the peppers easily now). Cut peppers into small pieces.
- In a skillet, cook and stir the garlic, basil, and red peppers in 3 tablespoons olive oil over medium heat. Cook for 10 minutes, so that the flavors mix.
- Place mixture in blender (careful it is hot), and puree to desired consistency. Return puree to skillet, and reheat to a boil. Stir in the half-and-half and the Romano cheese; cook and stir until the cheese melts. Add the butter, and stir until melted. Season with salt and pepper to taste. Simmer for 5 minutes.
Nutrition Facts : Calories 205.6 calories, Carbohydrate 5.9 g, Cholesterol 41.5 mg, Fat 18.9 g, Fiber 0.9 g, Protein 3.6 g, SaturatedFat 9.3 g, Sodium 257.7 mg, Sugar 1.8 g
REALLY EASY ROASTED RED PEPPER SAUCE
This red pepper sauce is so handy to have bagged in the freezer. The recipe makes enough for two meals - use as a base for baked gnocchi or pasta
Provided by Amanda Grant
Time 1h10m
Yield 8 (or 2 meals for 4)
Number Of Ingredients 7
Steps:
- Heat oven to 190C/170C fan/gas 5. Toss the peppers and onions with the garlic and olive oil, and spread out in a roasting tin. Roast for 40 mins, then add the tomatoes, red wine vinegar and sugar, and roast for another 20 mins. Tip into a food processor and blend until smooth. Season to taste.
Nutrition Facts : Calories 83 calories, Fat 3 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 9 grams sugar, Fiber 3 grams fiber, Protein 2 grams protein
SIMPLE ROASTED RED PEPPER CREAM SAUCE
Three (3) ingredients (I considered salt and pepper as one ingredient), is all you need for this great sauce. It goes great over chicken, pork, grilled fish, or tossed with pasta. This is the recipe that I first made the sauce for Recipe #384935, and still one of my favorites. You can make your own roasted red peppers, or you can buy a jar of them. They are certainly not hard to make, but both work equally well.
Provided by SarasotaCook
Categories Sauces
Time 20m
Yield 1 1/4 Cream Sauce, 4 serving(s)
Number Of Ingredients 4
Steps:
- Peppers -- Simply add the peppers to a food processor and puree.
- Sauce -- In a small sauce pan, add the cream, peppers and simmer on medium low for about 15-20 minutes. It will naturally thicken. Season with salt and pepper.
Nutrition Facts : Calories 208.4, Fat 22.1, SaturatedFat 13.7, Cholesterol 81.5, Sodium 296.3, Carbohydrate 2.4, Fiber 0.2, Sugar 0.1, Protein 1.4
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
RED BELL PEPPER CREAM SAUCE
Categories Sauce Cheese Garlic Pine Nut Bell Pepper Fall Bon Appétit
Yield Makes about 1 cup
Number Of Ingredients 6
Steps:
- Char peppers over flame or in broiler until blackened on all sides. Enclose in paper bag. Let stand 10 minutes. Peel, seed and coarsely chop peppers. Transfer to processor. Add pine nuts, Parmesan, olive oil and garlic and process until peppers are finely chopped. Transfer mixture to large bowl. Stir in whipping cream. Season with salt and pepper. (Sauce can be prepared 6 hours ahead. Cover and refrigerate.)
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
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CREAMY ROASTED RED PEPPER SAUCE - BUDGET BYTES
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4.9/5 (23)Total Time 25 minsEstimated Reading Time 5 minsCalories 142 per serving
- Add the roasted red peppers to a blender along with about 2 Tbsp of the liquid from the jar. Purée the peppers until smooth, adding a tablespoon or two of water if needed to help it blend (avoid adding too much liquid from the jar as it can be very acidic).
- Mince the garlic and add it to a skillet with the butter. Sauté the garlic in the butter over medium-low heat for 1-2 minutes, or just until the garlic has softened and becomes very fragrant (but not browned). Pour in the puréed peppers, and add the dried basil and some freshly cracked pepper. Stir to combine.
- Allow the sauce to come up to a simmer. Turn the heat down to low and let the sauce simmer for 10-15 minutes, stirring often, or until the mixture is thick (see photos below).
- Add the heavy cream to the skillet, stir until the sauce is smooth, and allow to heat through. Taste the sauce ad add salt if needed (I found the liquid from the jar added enough salt for me). Serve warm.
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