Tuesday, December 7, 2010

Creamy roasted red pepper sauce

I wanted a quick and easy sauce last night that would utilize the jar of roasted red peppers I had languishing in my pantry.  My boys both love red peppers, Rene is not a huge fan.  So, to try to lessen the red pepper-i-ness I also used tomato in the sauce. 

Into the blender add the following:
  • Block of tofu, firm
  • 1/2 jar of roasted red peppers
  • 1 cup tomato sauce, I used a bottled plain tomato, you could also use fresh if you want a chunkier sauce
  • 1/2 cup nutritional yeast
  • Minced garlic, 1-2 teaspoons depending on preference
  • Balsamic vinegar, 1-2 tablespoons
  • Olive oil, 1 teaspoon
  • Sea salt to taste
Blend on high until combined, taste and adjust seasoning.  I added a bit more garlic and vinegar to mine. 

Cook the pasta according to directions and coat with the sauce, rewarm if needed.  Top with thinly sliced red onion and fresh basil.


  1. That looks really delicious! I'll have to try it. I do have a question, though, about adding the tofu. Is it to up the protein content in the meal or is it for consistency of the sauce?

  2. Hi Kandice, I added the tofu for the protein, I'm mostly vegetarian (the the rest of the family is not), and also for the consistency. My son is on a dairy free diet, if he weren't I would have probably adapted this to a cheese based sauce.


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