Dairy-Less Roasted Red Pepper Pasta Sauce

"An amalgamation of other red pepper sauce recipes I've seen- super healthy, low-calorie, and as easy and mess-free as I could make it!"
 
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Ready In:
1hr 15mins
Ingredients:
10
Serves:
2-3
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ingredients

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directions

  • Heat oven to 425 degrees.
  • Grease shallow pan with vegetable oil spray.
  • Cut carrot in half and peel garlic cloves.
  • Place pepper (washed), halved carrot, onion, and garlic in pan.
  • Roast vegetables for approximately 15 minutes, then add olive oil and return to oven.
  • Roast another 15-20 minutes, or until all are tender and pepper is partially blackened.
  • Remove vegetables from oven, cool.
  • Core pepper and chop coarsely, chop onion and carrot coarsely.
  • Place vegetables (and juice from roasting) into blender.
  • Puree, adding some vegetable broth if necessary.
  • Heat mixture along with all the vegetable broth, in a small pot or saucepan over medium heat.
  • Add spices to taste, and parsely.
  • Heat until thickened.
  • Serve over pasta, with a sprig of extra parsely if you feel fancy.

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Reviews

  1. This was super fresh, light, and delicious!! Recipes like this always seem so involved but this was actually really simple! I did take the skin off the red pepper because instead of using a regular blender (mine is broke) I used an hand blender and I didn't want those left in there messing with my texture! Seved over rotini with some crusty garlic bread and it made for a painless meal. The DH isn't too fond of tomatoes so this will be a nice alternative for pasta. Thanks so much! Made for Healthy Choices Summer 2010!
     
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