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Mediterranean Roasted Red Bell Pepper Sauce with Pasta By Shaleen Pruitt




Ingredients


1-1/3 cup sliced roasted red bell peppers

2 teaspoons Italian seasoning

2 tablespoons olive oil or garlic olive oil

2 tablespoons minced garlic or chives

1 teaspoon salt

1/2 teaspoon black pepper

2 teaspoons corn starch

2 cups coconut milk or coconut cream (make sure only its only coconut and water)

thinly sliced fresh basil for garnish

1/2 box cooked Fettuccini or Penne pasta (or Barilla gluten free pasta)

Nutritional Yeast (optional)


Instructions


Combine roasted red bell peppers, Italian seasoning, olive oil, garlic or chives, salt, black pepper and corn starch in a food processor or blender. Pulse until smooth.

Cook the pasta. Once the pasta is cooked, place in a colander or strainer sprinkle the with cold water. Drain until ready to use.

Add the red bell pepper mixture to frying pan, stir and cook over medium heat until mixture begins to warm, about 2-3 minutes. Stirring occasionally to make sure sauce doesn’t burn. Slowly add in coconut milk, stir and simmer until sauce begins to thicken, about 4-5 minutes. Sauce should resemble a slightly thinner Alfredo sauce. If the sauce has not thickened up, cook for another 2 minutes until desired consistency is reached. Add cooked pasta and heat for about 2-3 minutes.

When serving, sprinkle with a teaspoon of Nutritional Yeast to each plate for a cheesy nutritious flavor. Garnish with sliced fresh basil.

Serve with side salad, pan grilled veggies and a slice of crusty bread.

Note

You can buy jarred roasted red bell peppers in most grocery stores. They are located near the pickled vegetables.

Or you can roast your own bell peppers. Slice the tops of 4 red bell peppers, remove the seeds and side veins. Slice peppers in half, coat with a little olive oil (optional). Preheat oven to 450 degrees. Place peppers cut side down on a baking sheet lined with parchment paper or foil. Roast peppers at 450 degrees for 15 minutes, or until charred. Place peppers in a large glass jar or bowl, cover with foil and let steam for 10 mins. This will make it easy to peel the skin off. Store excess in refrigerator for up to one week.


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