Roasted Red Pepper Sauce with Sauteed Asparagus and Portabella Mushrooms

Name: Roasted Red Pepper Sauce with Sauteed Asparagus and Portabella Mushrooms Recipe
Prep time: PTM
Cook time: PTM
Total time: PTM
Yield: 4
Ingredients: 2-3 large red peppers; 1/2 medium onion; 1 lb Portabella mushrooms sliced; 1 lb asparagus; 1/4 cup soymilk; 1 tsp nutmeg; 1 tsp cinnamon; 1/4-1/2 tsp cayenne pepper; 1 clove garlic; salt and pepper (to taste)

(4)

Number of Servings: 4

Ingredients

2-3 large red peppers1/2 medium onion1 lb Portabella mushrooms, sliced1 lb asparagus1/4 cup soymilk1 tsp nutmeg1 tsp cinnamon1/4-1/2 tsp cayenne pepper1 clove garlicsalt and pepper (to taste)

Directions

Wash and halve red peppers.
Broil in oven until lightly blackened and remove.
For the asparagus, boil for 2-3 minutes until cooked, but still crisp.
Put in ice cold water immediately after boiling.
Chop up onion and mushrooms and put them in a saute' pan. Saute' on medium heat.
Place asparagus in the pan a few minutes later.
For the sauce, peel skin off of red peppers.
Place in blender or food processor. Blend lightly.
Add in garlic, cayenne pepper, nutmeg and cinnamon.
Continue blending and add soymilk.
Once blended, add sauce to veggies and salt/pepper to taste.

Number of Servings: 4

Recipe submitted by SparkPeople user SKWITKOW.

Servings Per Recipe: 4

Nutritional Info Amount Per Serving

Calories: 59.9
Total Fat: 0.7 g
Cholesterol: 0.0 mg
Sodium: 15.9 mg
Total Carbs: 12.7 g
Dietary Fiber: 4.1 g
Protein: 3.0 g

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Member Reviews

NIKESHA22
Nice, I added a tomatoes to this dish and some coconut milk, and it was really tasty and filling. - 3/25/13
CHRISTYA1976
This was pretty good, nothing special though. A little too complicated for a simple side, though. - 3/18/08
IRISHEYES17
It was sooooo bitter and not at all flavorful enough. It might work better if you buy canned roasted red peppers instead of doing it yourself... but as is I took one bite and then had to throw the rest out. What a waste! - 3/3/08
OUTOFIDEAS
This is unusual and enjoyable. Thanks - 2/23/08