Roasted Red Bell Pepper Sauce

A flavorful Roasted Red Bell Pepper Sauce, both comforting & delicious, which makes for the perfect weeknight pasta dinner.

Vegan | Gluten-free | Soy-free

Today I’m sharing with you the most EPIC pasta sauce, Roasted Red Bell Pepper Sauce. It has become my go-to comfort food and a weeknight favorite. Made rich and creamy with roasted red peppers, aromatic roasted garlic, and cashews. And it takes just 30 minutes to make! 

When making this sauce don’t limit yourself to just pasta; use it to coat veggies, on roasted potatoes or as a dipping sauce. 

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Roasted Red Bell Pepper Sauce

Rating: 5.0/5

( 1 voted )

Serves: 4-6 Prep Time: 15 minutes Cooking Time: 35 Minutes 35 Minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

• 4 red bell peppers
• 1 garlic bulb 
• 1 cup raw cashews
• Avocado oil, or olive oil
• 1lb penne pasta, or pasta of choice
• ¾ cup water 
• 1 tbsp lemon juice
• Salt & pepper
• Optional: 2 tbsp nutritional yeast
• Handful of parsley

Procedure

1. Slice red bell peppers in half lengthwise and remove stems and seeds. Place cut side down on a baking tray and brush with avocado oil. Trim about 1/4 inch off the top of the head of garlic to expose the tops of the garlic cloves. Place on a baking tray and drizzle with avocado oil & salt. Broil on low for about 10-15 minutes; when done flip the bell peppers and broil for another 5 minutes.
2. While the red peppers and garlic are roasting, cook your pasta according to instructions. When ready, drain and set aside. 
3. When the red peppers and garlic are done, allow cooling before adding to the blender. When Cool, remove garlic from skins.
4. Add veggies to a blender or food processor with cashews, water, lemon juice, salt & pepper to taste, and nutritional yeast; process until completely smooth.
5. Heat sauce in a saucepan over medium heat. Combine with cooked pasta, adjust seasonings if desired. Serve warm and top with parsley, nutritional yeast, and red pepper flakes. ENJOY!

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