Vegan Roasted Red Pepper Sauce
Vegan Roasted Red Pepper Sauce made with nuts, garlic and spices. Easy and fast to make, oil-free and only 8 ingredients!
Servings: 3 -4 servings
Calories: 464kcal
Ingredients
- 2 red bell peppers
- 1/2 cup + 2 tbsp water
- 3/4 teaspoon salt
- 3 tbsp lemon juice
- 1/4 cup nutritional yeast
- 1/2 cup pine nuts OR cashews
- 1 tbsp minced fresh garlic
- 2 tsp chili powder
- Fresh basil 1/4 cup, chopped
- 12 oz gluten-free brown rice spiral pasta, or pasta of choice
Instructions
- Preheat an oven to 450 degrees and line a sheet pan with parchment paper. Place the whole bell peppers on the pan and roast for 20-25 minutes until well browned.
- Carefully slice the bell peppers and remove the stem and seeds and add to a blender.
- Add all of the remaining ingredients (except the basil) and blend until smooth. Taste and add any additional salt or spices, if desired.
- Garnish with fresh chopped basil and pine nuts. Serve over spiral pasta. I much prefer the spiral pasta over spaghetti noodles for this sauce because it gets in between the grooves and has a better texture.
Notes
Nutrition is based off of using all the 12 ounces of pasta and all the sauce divided between 4 servings, which is a lot. You may not use all of it for exactly 4 servings, or maybe 6.
Nutrition
Calories: 464kcal | Carbohydrates: 81.1g | Protein: 14.3g | Fat: 11.2g | Saturated Fat: 1.8g | Sodium: 464mg | Potassium: 507mg | Fiber: 7.4g | Sugar: 4.2g | Calcium: 35mg | Iron: 10mg