Roasted Red Pepper Pasta Sauce
4

Makes about 3 cups

This simple pasta sauce packs a subtle kick of heat and will generously coat a pound of your favorite type of pasta.

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    Ingredients: 
    • 3 cups chopped roasted red bell peppers
    • 3 tablespoons pine nuts, toasted
    • 1/2 large onion, diced
    • 1/4 teaspoon crushed red pepper flakes
    • 3 cloves garlic, minced
    • 1/4 cup low-sodium vegetable broth
    • 1/2 cup unsweetened soymilk, almondmilk, or oatmilk
    • 1/4 cup chopped fresh flat-leaf parsley
    • Ground black pepper, to taste
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    Method: 

    In a blender, purée roasted red peppers and pine nuts. Set aside.

    Heat a large skillet over medium heat until hot. Add onion and crushed red pepper; cook about 5 minutes or until beginning to brown and stick to the skillet. Stir in garlic and broth; cook 1 minute or until liquid has evaporated.

    Stir in puréed red pepper mixture and soymilk, whisking until evenly combined. Simmer 3 to 4 minutes or until heated through, stirring frequently. Remove from heat and stir in parsley and black pepper.

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    Nutritional Info: 
    Per Serving:300 calories (110 from fat), 12g total fat, 2g saturated fat, 0mg cholesterol, 250mg sodium, 42g carbohydrate (5g dietary fiber, 6g sugar), 9g protein
    Special Diets: 

    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. See our Terms of Service.

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