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.

2 comments:

  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?

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  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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