Spicy Roasted Pepper Pasta Sauce

Vegan, gluten-free, vegetarian, nut-free and dairy-free

This spicy roasted pasta sauce is bursting with flavour and very creamy. This is a quick and simple recipe to have at hand or batch-cooked and tucked into the freezer. It is super healthy but feels rich and luxurious. You could use roasted red peppers from a jar but roasting them gives them an added depth of flavour.

There is no need for a heavy cream in this recipe which cuts the calories, just some single oat or soya cream. It will still taste super rich.

You could also use Romano peppers in this recipe and shallots instead of red onions.

It is

• Quick
• Ecconomical
• Healthy
• Easy to batch cook
• Delicious

So what are you waiting for.

Ingredients needed

• Red peppers Pick 4-5 large unblemished red peppers, you need to cut the peppers into large pieces.
• Garlic garlic adds boldness and flavour to a recipe. Roasting them will give you a sweeter and more mellow flavour.
• Olive oil Use this to coat the vegetables before roasting them.
• Oat cream or soya cream will add creaminess to the sauce and bring it all together.
• Herbs You can use fresh or dried, sprigs of rosemary or thyme are great roasted with the veg
• Spices Adding smoked paprika gives you a lovely smoky flavour

How long does this keep?

Once the sauce has cooled you can store it in an airtight container for up to 4-5 days in the fridge.

Can I freeze it?

This sauce freezes really well either in an airtight container or sealed freezer bags for up to 3 months. You can also freeze the cooked and skinned peppers in the same way.

See Notes Below

Spicy Roasted Pepper Pasta Sauce

Author: theglutenfreeveganalchemist Cooking Method:Roasting Cuisine:Mediterranean Courses:Dinners Dressings and sauces

Difficulty:BeginnerPrep time: 30 minutesCook time: 40 minutesRest time: 40 minutesTotal time:1 hour 50 minutesCooking Temp:100 CServings:4 servingsEstimated Cost:25 $Calories:300 kcal Best Season:Summer

Description

A delicious creamy roasted red pepper pasta sauce with a kick of red chilli. Perfect for batch cooking and freezing in portions ready to defrost and heat

Ingredients

• 4-5 Large red peppers
• 1 small garlic bulb
• 2 Red onions finely chopped
• 1 tsp of light brown sugar
• A few sprigs of fresh thyme
• 1 red chilli or more if you are braver
• 1 tsp of smoked paprika
• 180 ml of oat or soya single cream
• 30 g of vegan Parmesan cheese or 2 tbsp’s of nutritional yeast
• Salt and pepper
• 2 tbsp of olive oil

Instructions

1. Preheat the oven to 200 C
2. Slice the cheeks off the peppers and lay them skin side up in a large tray along with the garlic and herbs. Add 2 tbsp of olive oil to coat the veg and season. It is a good idea to tuck the garlic bulb under the peppers so it doesn’t get burnt. Cook for around 30-40 minutes until the peppers just start to char.
3. While they are cooking in a frying pan add a little oil and add your onions and fry on a medium heat for around 10 minutes ( you could also through in some herbs too). Next, add the finely chopped deseeded chilli, paprika, salt and pepper and cook for a few more minutes and leave to one side.
4. Remove the peppers s from the oven and place into a bowl and cover with cling film Leave them there for 15 minutes, this makes it easier to peel the skin off them.
5. Once you have peeled the peppers, squeeze the garlic from the bulb and place in a blender along with the onion mix and oat cream. Blitz until smooth and pour into a pan on a low heat. Add in the brown sugar and either vegan parmesan or nutritional yeast. After 10 minutes have a taste test and adjust the seasoning if needed. It is now ready to use with your favourite pasta.

Notes

• 1. If you want the sauce spicier you could add extra chilli flakes once in the pan,
• 2. I used Violife vegan parmesan but the nutritional yeast works just as well
• 3. I like to serve mine with some roasted tomatoes.
• 4. If you have gas rings or have the BBQ going you can char them like this. On a gas burner using long metal tongs to hold the pepper over the flame until all sides are charred.
• Once your pasta is cooked save 1/4 cup of the pasta cooking water to add to the sauce. This helps bring the sauce to the right consistency.

Keywords:pasta sauce, roasted red pepper sauce, roasted red peppers, spicy sauce, vegan pasta sauce