Over the past few months I have been taking the time to oven roast vegetables. It’s a very easy thing to do and the flavor is amazing. This week I decided to create a Roasted Pepper Sauce that is versatile, easy and bursting with flavor. The red peppers create a light and sweet taste while the jalapeño adds a nice warmth without overpowering. This sauce can be used over pasta or drizzled over meats and vegetables. If you are pressed for time, peppers can be roasted in advance and stored in the refrigerator for up to one week. Enjoy!
note: If you don’t appreciate a little heat just skip adding in the jalapeno. :)
Serves 4
start to finish: 30 minutes (not including the roasting time for the peppers)
Combine roasted bell peppers, poblano, jalapeño, garlic, 2 tbsp olive oil, balsamic vinegar, lemon juice, basil, and salt and pepper into a blender. Blend until sauce has a smooth consistency. note: add a little cooked pasta water to the sauce if it feels too thick
Transfer the pepper sauce into a large saute pan and warm over low heat, while pasta cooks.
Cook the pasta in boiling water until pasta is al dente, drain pasta and toss with roasted pepper sauce. Garish with fresh parsley and enjoy!
To oven roast peppers:
Preheat the oven to 400˚F. Lightly coat bell, poblano and jalapeño peppers with olive oil. Slice peppers in half, lengthwise, remove seeds and place skin side up in casserole dish. Bake for 30 minutes or until the skins blacken and blister. Remove from oven and place peppers in a plastic bag or bowl covered with plastic wrap. Allow peppers to cool and then remove all skins. If you desire more heat, do not remove the seeds from the jalapeño.
note: If you don’t appreciate a little heat just skip adding in the jalapeno. :)
Serves 4
start to finish: 30 minutes (not including the roasting time for the peppers)
- 3 large roasted sweet bell peppers, chopped (I used 2 red, 1 yellow) about 3 cups
- 1 large roasted poblano pepper, chopped about 1 cup
- 1 roasted jalapeño pepper, chopped
- 2 cloves garlic, minced
- 4 tbsp olive oil
- 1 tbsp balsamic vinegar
- juice of 1 lemon
- 10 basil leaves
- ½ tsp garlic salt (or to taste)
- ½ tsp black pepper (or to taste)
- 14 oz. brown rice pasta, fettuccine style
Combine roasted bell peppers, poblano, jalapeño, garlic, 2 tbsp olive oil, balsamic vinegar, lemon juice, basil, and salt and pepper into a blender. Blend until sauce has a smooth consistency. note: add a little cooked pasta water to the sauce if it feels too thick
Transfer the pepper sauce into a large saute pan and warm over low heat, while pasta cooks.
Cook the pasta in boiling water until pasta is al dente, drain pasta and toss with roasted pepper sauce. Garish with fresh parsley and enjoy!
To oven roast peppers:
Preheat the oven to 400˚F. Lightly coat bell, poblano and jalapeño peppers with olive oil. Slice peppers in half, lengthwise, remove seeds and place skin side up in casserole dish. Bake for 30 minutes or until the skins blacken and blister. Remove from oven and place peppers in a plastic bag or bowl covered with plastic wrap. Allow peppers to cool and then remove all skins. If you desire more heat, do not remove the seeds from the jalapeño.
One of my new favs! Versatile dish. Really good with a spiced sausage.
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