Roasted Red Bell Pepper Sauce
Global Food & Fusion
- Protein
- Tofu
- Complete the plate
- Serve with pasta
- Serves
- 2
- Hands-on · total
- 10 min · 30 min (est.)
- Walk-away
- No
From mykitchen
Worth knowing
- This is just the sauce recipe, so you can pair it with any pasta or vegetables you like.
- You can also blend in ¼ cup of marinara if you’re afraid to try this on it’s own, it tastes fantastic together! You can also top it with some parmesan cheese if you’d like.
- Silken tofu creates the creamiest texture, but don't worry if you don't have it - firm, medium, or soft tofu all work well too.
- Nutritional yeast is optional, but it adds a subtle cheesy, savory flavor that complements the roasted peppers beautifully.
- Toasting the walnuts for just a couple of minutes makes a noticeable difference and adds richness and depth to the finished sauce.
Day 2 plan
Excellent make-ahead sauce. Refrigerate and reheat gently, or use cold/warm as a sauce for pasta, bowls, sandwiches, or roasted vegetables.
- Cook this meal
Ingredients & method
Prep
10 mins
Cook
20 mins
Total
30 mins
Serves
4scaled from 2 servings - quantities marked “to taste” or “as needed” aren’t adjusted
Ingredients
Instructions
- 01
Roast the red bell peppers until the skins are blackened and blistered. You can do this in the oven, under the broiler, over an open flame, or in the air fryer.
- 02
Transfer the roasted peppers to a covered bowl or a sealed container and let them steam for about 10 minutes. This makes the skins much easier to remove.
- 03
Peel off and discard the skins. Remove the stems and seeds.
- 04
While the peppers are cooling, lightly toast the walnuts in a dry pan over medium heat until fragrant, about 2 - 3 minutes.
- 05
Add the roasted peppers, toasted walnuts, tofu, nutritional yeast (if using), Italian seasoning, and salt to a blender.
- 06
Blend until completely smooth, adding a little water as needed to reach your desired consistency.
- 07
Taste and adjust the seasoning. Add more salt or Italian seasoning if desired.
- 08
Warm the sauce in a saucepan over low heat before tossing it with your favorite pasta.
- 09
This roasted red bell pepper sauce is creamy, flavorful, and packed with vegetables while staying surprisingly light. It works especially well with spaghetti squash for a lower-carb meal, but it's just as delicious tossed with your favorite pasta such as penne, fettuccine, rigatoni, or spaghetti.
Worth knowing
- This is just the sauce recipe, so you can pair it with any pasta or vegetables you like.
- You can also blend in ¼ cup of marinara if you’re afraid to try this on it’s own, it tastes fantastic together! You can also top it with some parmesan cheese if you’d like.
- Silken tofu creates the creamiest texture, but don't worry if you don't have it - firm, medium, or soft tofu all work well too.
- Nutritional yeast is optional, but it adds a subtle cheesy, savory flavor that complements the roasted peppers beautifully.
- Toasting the walnuts for just a couple of minutes makes a noticeable difference and adds richness and depth to the finished sauce.
Day 2 plan
Excellent make-ahead sauce. Refrigerate and reheat gently, or use cold/warm as a sauce for pasta, bowls, sandwiches, or roasted vegetables.
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