Creamy Red Pepper Pasta Sauce
A savoury, creamy pasta sauce with a red pepper and coconut base.
Servings: 4 people
Equipment
- blender
Ingredients
Vegetables
- 1 Onion diced
- 2 Bell peppers diced
- 1 can Diced tomatoes
Sauce ingredients to blend
- 2 cups Unsweetened coconut milk such as Silk brand unsweetened coconut beverage
- 2 Roasted red peppers from a jar
- 2 tbsp Tapioca starch or corn starch
- 2 tbsp Flour
- 1 tbsp Nutritional yeast
- 1 tbsp White miso
Spices
- 1 tsp Garlic powder
- 1 tsp Dry minced onion or onion flakes
- 1/2 tsp Basil
- 1/2 tsp Oregano
- 1/4 tsp Chipotle pepper or chili powder
- 1/4 tsp Ground cumin
Instructions
- Dice onions (about 1cm pieces) and then sauté for about 5 minutes. Dice peppers (about 3 cm pieces) and add to the pan with the onions. Sauté for an additional 5 minutes. Add 1 can of diced tomatoes.
- While the vegetables simmer, blend the sauce ingredients for about 20 seconds or until smooth.
- Pour the sauce mixture over the vegetables, add spices, and stir. Simmer until the sauce thickens and serve over pasta.