Description
A quick and easy roasted red pepper sauce that’s creamy, smoky, and perfect for pasta, chicken, and more.
Ingredients
Scale
- 1 jar roasted red peppers (drained)
- 2 cloves garlic (minced)
- 2 tablespoons olive oil
- 1/2 cup heavy cream or half and half
- 1/4 cup grated Parmesan cheese (optional)
- 1 tablespoon lemon juice or a splash of vinegar
- Salt and black pepper to taste
- Red pepper flakes (optional)
Instructions
- Warm olive oil in a pan and add garlic, sautéing until fragrant (approx. 30 seconds).
- Add roasted red peppers and cook for another 1-2 minutes.
- Blend the pepper mixture until smooth.
- Pour back into the pan, stir in cream, and heat gently without boiling.
- Add Parmesan, lemon juice, salt, and pepper to taste, and adjust as needed.
Notes
For a dairy-free alternative, substitute cream with coconut cream or unsweetened oat creamer. Store in the fridge for up to 5 days or freeze for 2-3 months.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Sauce
- Method: Blending
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1/4 cup
- Calories: 300
- Sugar: 3g
- Sodium: 300mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 40mg
Keywords: roasted red pepper sauce, easy sauce, creamy sauce, pasta sauce, meal prep