Roasted Red Pepper Pasta Sauce
Makes about 3 cups
Time 25 min
This simple pasta sauce packs a subtle kick of heat and will generously coat a pound of your favorite type of pasta.
Special Diets:
Ingredients
- 3 cups chopped roasted red bell peppers
- 3 tablespoons pine nuts, toasted
- 1/2 large yellow onion, diced
- 1/4 teaspoon crushed red chile flakes
- 3 cloves garlic, finely chopped
- 1/2 cup unsweetened almondmilk or oatmilk
- 1/4 cup chopped fresh flat-leaf parsley
- 1/4 teaspoon ground black pepper
- 1 tablespoon extra-virgin olive oil
- 1/4 teaspoon kosher salt
Method
In a blender, purée roasted red peppers and pine nuts. Set aside.
Heat oil in a large skillet over medium heat. Add onion and crushed red chile, and cook until soft and translucent, about 5 minutes.
Stir in garlic and cook for 30 seconds, then add almondmilk, puréed red pepper mixture, salt and pepper, whisking until evenly combined.
Simmer, stirring frequently, until heated through, 3 to 4 minutes. Remove from heat and stir in parsley.
Nutritional Info:
Per serving: 300 calories (110 from fat), 12g total fat, 2g saturated fat, 0mg cholesterol, 250mg sodium, 42g carbohydrates (5g dietary fiber, 6g sugar), 9g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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Ingredients
- 3 cups chopped roasted red bell peppers
- 3 tablespoons pine nuts, toasted
- 1/2 large yellow onion, diced
- 1/4 teaspoon crushed red chile flakes
- 3 cloves garlic, finely chopped
- 1/2 cup unsweetened almondmilk or oatmilk
- 1/4 cup chopped fresh flat-leaf parsley
- 1/4 teaspoon ground black pepper
- 1 tablespoon extra-virgin olive oil
- 1/4 teaspoon kosher salt