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Creamy Roasted Red Pepper Sauce
This creamy roasted red pepper sauce is rich in flavor and versatile, perfect for enhancing pasta, grilled meats, or as a delectable dip
Equipment
- Baking sheet
- Skillet
- Blender or food processor
- Knife and cutting board
Ingredients
Base Sauce:
- 2 large red bell peppers
- 1 tablespoon olive oil
- 2 cloves garlic minced
- 1 small onion chopped
- 1/2 teaspoon dried basil
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon red pepper flakes optional, for heat
- Salt and freshly ground black pepper to taste
Creamy Component:
- 1/2 cup heavy cream substitute with coconut milk for a dairy-free option
- 1/4 cup grated Parmesan cheese optional
Instructions
Roast the Red Peppers:
- Preheat your oven to 450°F (230°C).
- Place the red bell peppers on a baking sheet and roast for 20-25 minutes, turning occasionally, until the skins are charred and blistered.
- Remove from the oven, place the peppers in a bowl, and cover with plastic wrap or a lid to steam for about 10 minutes.
- Once cooled, peel off the skins, remove the stems and seeds, and set the roasted peppers aside.
Sauté Aromatics:
- In a skillet over medium heat, heat the olive oil.
- Add the chopped onion and sauté until translucent, about 5 minutes.
- Stir in the minced garlic, dried basil, smoked paprika, and red pepper flakes (if using). Cook for an additional 1-2 minutes until fragrant.
Blend the Sauce:
- In a blender or food processor, combine the roasted red peppers and sautéed onion-garlic mixture.
- Blend until smooth and creamy.
Simmer and Finish:
- Pour the blended mixture back into the skillet over medium-low heat.
- Stir in the heavy cream and Parmesan cheese (if using).
- Season with salt and freshly ground black pepper to taste.
- Let the sauce simmer gently for 5-10 minutes, allowing the flavors to meld and the sauce to thicken slightly.
Serve:
- Use the sauce immediately over pasta, grilled meats, or as a dip.
- Alternatively, let it cool and store in an airtight container in the refrigerator for up to one week.
Notes
Nutrition Information (per 1/4 cup serving):
SERVING: 60g | CALORIES: 70kcal | CARBOHYDRATES: 9g | PROTEIN: 9g | FAT: 3,5g | SATURATED FAT: 0,5g | CHOLESTEROL: 0mg | SODIUM: 480mg | FIBER: 2g | SUGAR: 5g | VITAMIN A: 25% DV | CALCIUM: 2% DV | IRON: 2% DV.Recipe Notes:
- For a dairy-free version, replace heavy cream with coconut milk and omit Parmesan cheese.
- For a vegan option, use nutritional yeast instead
