Roasted Red Pepper Pasta Sauce

This is one of my family's favourite pasta sauce recipes. I love making this recipe, because you get two recipes from the work of one, a bonus kind of situation- when roasting bell peppers you can roast a large batch of peppers and store some of the roasted peppers in a bottle to use in sandwiches, wraps, over salads or on anything and everything. Plus you get a pasta sauce to use straight away over any kind of pasta you like!

I urge you to adapt accordingly. Use more olive oil if you like it a bit more rich or better still add in your favourite herbs or experiment with throwing in a handful of raw cashew nuts for a nutty taste or hemp seeds when blending, if you want extra protein.

This sauce is so versatile you can add just about anything to it and it will taste delicious...including red wine ;)!

Give it a try and let me know what you think.

Course Main Course

Cuisine Italian

Prep Time 15

Cook Time 20

Total Time 35

Servings people

Calories 166kcal

Cost 15

Equipment

1 vitamix Any high powered blender will work

Ingredients

5 large red bell peppers
1 whole garlic
3 tbsp olive oil extra virgin and cold pressed
1 tbsp balsamic vinegar try to use aged balsamic vinegar
1 tsp sea salt add according to your taste
500 gms pasta any pasta you like (fresh is delicious)

Instructions

Cut peppers in half and place face down with whole garlic on baking tray
Bake in pre-heated oven at 400degrees fahrenheit for 20 minutes
Transfer red peppers to a sealable container for 7/10 minutes when hot so peppers can steam and it's easier to remove charred skin of peppers before blending.
In the meantime, boil pasta of your choice and keep warm in a bowl (sprinkle a little olive oil, to avoid the pasta from sticking together. Or time it in a way, that your pasta is ready around the same time your sauce is ready
Remove skin off garlic after it cools down a bit
Transfer red peppers back into a bowl and remove skin from red peppers
Add red peppers, garlic cloves, olive oil, balsamic vinegar, seal salt and blend on high in a Vitamix or any blender
Serve over pasta, topped with fresh parsley or a herb of your choice and freshly ground pepper. Use a hard cheese like parmesan if you eat cheese. Store any extra sauce in a bottle for later use.

Nutrition