This vegan roasted red pepper sauce is easy to make and is super versatile. You can eat it with pasta or as a delicious plant-based pizza sauce. Tomatoes are an excellent source of potassium and vitamin C and A.
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Roasted Red Pepper Sauce
This vegan roasted red pepper sauce is easy to make and is super versatile. You can eat it with pasta or as a delicious plant-based pizza sauce. Tomatoes are an excellent source of potassium and vitamin C and A.
Equipment
Ingredients
- 6 red bell peppers
- 8 vine tomatoes
- 4 cloves garlic, minced
- 1/4 cup basil, fresh
- 1/4 cup water, as needed
- 1/8 teaspoon salt
- 1/4 teaspoon ground black pepper
Instructions
- Preheat oven to 400°F.
- De-stem and de-seed red peppers.
- Cut tomatoes and red peppers in half.
- Line baking sheet with silicone baking mat or parchment paper and spread tomatoes and red pepper halves across baking sheet.
- Bake red peppers and tomatoes for 35 minutes.
- Take out of oven and let cool.
- Throw all ingredients into a food processor and blend away until creamy.
- Transfer ingredients into a small sauce pan to keep warm.
- Add in garlic, basil, water, salt and ground black pepper. (If you’re using this sauce as a base for pizza, skip the water.)
- Pour over noodles or spread on pizza and enjoy!
Notes
Please read through the above blog post for helpful tips & tricks!
Nutrition
Calories: 96kcal | Carbohydrates: 21g | Protein: 4g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 0.1g | Sodium: 93mg | Potassium: 978mg | Fiber: 7g | Sugar: 14g | Vitamin A: 7718IU | Vitamin C: 263mg | Calcium: 46mg | Iron: 2mg
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What kind of noodles do you like the best with this sauce?
So far I have used both wheat and rice noodles in spaghetti and penne form.