Dairylessroastedredpepperpastasauce Recipes

ROASTED RED PEPPER PASTA SAUCE

Steps:

• Preheat the oven at 400 deg F/ 200 deg C.
• Brush 1 tablespoon oil with peppers, onion, and garlic.
• Sprinkle some salt and coat it will.
• Bake in the middle rack for 20 minutes or until the peppers form black blisters on top.
• Once done take it out of the oven and cover it with a dishcloth.
• This helps to peel off the skin of the peppers easily.
• So once the peppers are lukewarm enough to handle peel off the skin.
• Add these roasted veggies to a food processor or a blender along with the fire-roasted tomatoes, fresh parsley, dried herb blend, chili flakes, salt, and pepper.
• Blend until it resembles a puree
• Taste and adjust seasoning if needed.
• Cook the pasta in enough water as directed on the package.
• Cook until al dente. Do not overcook.
• Just before mealtime, heat up oil in a pan, add the sauce and cook for a minute.
• Add in the pasta and parmesan cheese.
• Serve warm with an extra sprinkle of cheese and chopped herbs.

ROASTED RED PEPPER SAUCE

Steps:

• Heat your oven to 425°F/220°C. Lay your red peppers, onion and garlic on a large baking sheet. Lightly brush the vegetables with oil and roast for 25 minutes. The red pepper will begin to char slightly.
• Let the peppers cool about 10-15 minutes so that they are easier to handle. Once cooled, peel the skin off the peppers. After roasting this should be fairly easy. Discard the skin.
• Add the roast peppers, onion and garlic to a blender or food processor along with the crushed tomatoes, nutritional yeast, vinegar, salt and pepper. Process/blend until mostly smooth or until you reach your desired consistency. Taste and season with a little more salt and pepper as needed.
• Pour the sauce over pasta, cooked chicken/fish or over veggies and serve.

QUICK AND EASY ROASTED RED PEPPER PASTA

Steps:

• Bring a large pot of salted water to a boil. Cook the pasta according to the package directions.
• Meanwhile, add the oil and butter to a large skillet over medium-high heat and melt the butter. Add the garlic and onions and saute until starting to soften, 2 to 3 minutes. Add the chopped red peppers and cook until hot, 2 to 3 minutes.
• Carefully transfer the contents of the skillet to a food processor or blender. Put on the lid and puree the pepper mixture until totally blended (there will still be some texture to the peppers).
• Pour the pepper puree back into the skillet. Add the broth, 1/2 teaspoon salt and some pepper, and stir until heated. Splash in the cream and stir to combine. Add the parsley and basil and stir to combine. Taste and adjust the seasoning if you need to.
• Drain the pasta and add it to the skillet. Add the Parmesan, and then stir it together to coat the pasta.
• Serve in bowls with extra Parmesan and a sprinkling of parsley and basil on top.

VEGAN ROASTED RED PEPPER CREAM SAUCE RECIPE BY TASTY

Steps:

• Preheat oven to 400°F (200°C).
• Place red bell peppers cut-side down on a parchment paper-lined baking sheet.
• Bake for 20-30 minutes, or until the skin blackens.
• Remove peppers from the oven and transfer with tongs to a sealable container or bowl. Cover and let cool for 5 minutes.
• Once cool enough to handle, peel the blackened skins from the peppers and place into a blender or food processor. Discard the skins.
• To the blender, add the avocado, olive oil, lemon juice, garlic, salt, pepper, red pepper flakes, and nutritional yeast. Blend until smooth, adding more olive oil or seasoning as desired.
• Serve either chilled or heated up.
• Enjoy!

ROASTED RED PEPPER PASTA SAUCE

Steps:

• How to Roast a Pepper: There are many ways to roast peppers, but here's the method I prefer: Preheat oven to 425F degrees.
• Lightly spray a pie tin or baking sheet with non-stick cooking spray.
• Place whole, washed pepper on sheet and roast, turning once, for about 20 minutes, or until the pepper is soft and the skin begins to blister and burn.
• Remove from oven and allow to cool.
• Halve the pepper and remove stem, seeds and pith.
• Refrigerate or freeze until ready to use.
• Melt margarine and olive oil in saucepan over medium heat.
• Bruise garlic clove with knife blade and add to saucepan.
• Add onions.
• Stir frequently until onions begin to wilt and caramelize slightly.
• Whisk in flour.
• Cook for 30 seconds.
• Add evaporated milk in one smooth stream, whisking constantly.
• Add chablis.
• Whisk constantly until mixture comes to a boil (This process may take several minutes).
• Boil slowly for 1 minute.
• Add pepper.
• Reduce heat and simmer until sauce is reduced to desired consistency, whisking occasionally.
• Remove from heat.
• Add basil, plus salt and pepper to taste.
• Serve over warm pasta (I prefer bowtie, but it also goes great with linguine).

PASTA WITH ROASTED RED PEPPER SAUCE

Steps:

• In a blender, combine the first eight ingredients; cover and process until smooth. , In a large nonstick skillet, saute onion in oil until tender. Add garlic; cook 1 minute longer. Stir in pepper mixture. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes, stirring frequently. Serve sauce with pasta.

CREAMY VEGAN RED PEPPER PASTA WITH GARLIC BREAD BREADCRUMBS

Steps:

• Heat 3 Tbsp. oil in a large Dutch oven or other heavy pot over medium-high. Add breadcrumbs, half of the garlic, and ½ tsp. salt and cook, stirring constantly to incorporate the garlic, until golden brown and crisp, about 5 minutes. Transfer to a small bowl and stir in parsley. Wipe out and reserve pot.
• Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, according to package directions. Drain, reserving 2 cups pasta cooking liquid.
• Heat 3 Tbsp. oil in reserved pot over medium-high. Cook onion, stirring occasionally with a wooden spoon, until slightly softened, 6-8 minutes. Add roasted red peppers, remaining garlic, and 1 tsp. salt. Cook, stirring often, until any liquid is evaporated and vegetables are combined and glossy looking, about 5 minutes. Add tomato paste and cook, stirring occasionally, until vegetables are coated and paste is slightly darkened in color, about 5 minutes.
• Add beans, lemon zest, lemon juice, and red pepper flakes to pot; season with black pepper. Cook, smashing beans and stirring to combine with spoon, about 2 minutes. Reduce heat to medium and gradually add reserved pasta cooking liquid (you might not need all of it), stirring and mashing as you go, until combined and sauce is thick. Remove from heat and immediately add pasta; toss to coat.
• Divide pasta among bowls; drizzle with a little oil and spoon breadcrumbs on top. Squeeze some lemon juice over if desired.

DAIRY-LESS ROASTED RED PEPPER PASTA SAUCE

Steps:

• 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.