The perfect vegan roasted red pepper pasta sauce to toss with your favorite pasta, spread on a pizza, in a sandwich or spoon over some grilled chicken, zucchini patties, salmon, steak or fish.
The perfect vegan roasted red pepper pasta sauce to toss with your favorite pasta, spread on a pizza, in a sandwich or spoon over some grilled chicken, salmon, steak or fish.
- 4 red bell peppers -large
- 1/3 c extra virgin olive oil + more as needed
- 3 cloves garlic -grated
- 1 tsp sea salt + more to your taste
- 1 tbsp smoked paprika
- The juice from 2 limes or lemons (or red wine vinegar)
- 10 leaves basil -organic
- 3/4 lb pasta -your favorite noodles
- 1 c reserved pasta water
- 1/2 tsp red pepper flakes -optional
Preheat a grill or cast iron griddle and charr the bell peppers until black on all sides. Transfer to a bowl and cover tightly with plastic wrap. When cool enough to handle peel and discard the skins together with the seeds and core.
Transfer the roasted peppers to a food processor together with the garlic, olive oil, smoked paprika and lemon juice. Puree until smooth and season to taste with the sea salt and red pepper flakes.
Meanwhile cook the pasta according to the instructions on the package, making sure to reserve 1 cup of the pasta water. Toss the pasta with the roasted pepper sauce, drizzle with a little extra virgin olive oil and sprinkle with the basil leaves. Serve at room temperature.