Try my recipe for this Creamy Roasted Red Pepper Pasta Sauce ready in under 15 minutes! This recipe is gluten free and can be made vegan by substituting non-dairy milk for cow's milk.
1 16-ounce jar roasted red peppers, drained
1/4 cup fresh basil (or small handful), stems removed*
1 tablespoon extra virgin olive oil
3 cloves garlic, crushed**
1/4 cup, whole milk (or non-dairy version if vegan)
1/4 cup shredded or grated parmesan cheese, optional
Salt and pepper to taste
In a large food processor, pulse the red peppers and basil until a smooth and thick consistency is achieved. If you prefer a chunkier sauce, pulse until small pieces of the red pepper are formed. Set aside.
In a large sauce pan, heat olive oil on medium heat. Saute garlic until lightly browned, about one minute. Transfer the red pepper mixture to the pan and reduce the heat to simmer. Continue until thickening occurs, about 3-5 minutes.
Slowly pour in the milk and stir for an additional few minutes to allow further thickening. Turn off the heat.
Salt and pepper to taste.
Pour over your favorite cooked pasta. Sprinkle with cheese (optional).
Besides pairing this sauce with pasta, try it on your favorite protein or vegetable, spread on baguette bread, or as a dip!
* If you don't have fresh basil, try two tablespoons dried basil leaves
**If you don't have garlic cloves or crushed garlic in a jar, try 2 teaspoons garlic powder
