Creamy Roasted Red Pepper Pasta Sauce
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
2 medium size red bell peppers2 cloves garlic5 cherry tomatoes (or one medium tomato)2 tbsp soft goat cheese with herbs
Cut red bell peppers into quarters. Remove stem, seeds, and membranes. Cut tomatoes in half and remove seeds with a small spoon. Peel the garlic cloves and cut them into small slices.
Put the peppers, cloves, and garlic onto a hot griddle or frying pan and turn while cooking. Garlic is done when it is lightly brown (approx 5 minutes). Tomatoes and peppers are done when blackened and soft (approx. 20 minutes for peppers, 10 for tomatoes).
Allow ingredients to cool slightly and add to a food processor. (You can peel the skin off the peppers before adding if you'd like - I enjoy the taste.) Pulse until blended. Add goat cheese and blend. Serve over warm pasta, or will keep in fridge covered for 2-3 days.
Makes two 1/2 cup servings
(Enough to lightly cover one serving of pasta)
Number of Servings: 2
Recipe submitted by SparkPeople user LAWYERHOLLY07.
Put the peppers, cloves, and garlic onto a hot griddle or frying pan and turn while cooking. Garlic is done when it is lightly brown (approx 5 minutes). Tomatoes and peppers are done when blackened and soft (approx. 20 minutes for peppers, 10 for tomatoes).
Allow ingredients to cool slightly and add to a food processor. (You can peel the skin off the peppers before adding if you'd like - I enjoy the taste.) Pulse until blended. Add goat cheese and blend. Serve over warm pasta, or will keep in fridge covered for 2-3 days.
Makes two 1/2 cup servings
(Enough to lightly cover one serving of pasta)
Number of Servings: 2
Recipe submitted by SparkPeople user LAWYERHOLLY07.
Nutritional Info Amount Per Serving
- Calories: 80.7
- Total Fat: 3.4 g
- Cholesterol: 5.0 mg
- Sodium: 149.3 mg
- Total Carbs: 11.1 g
- Dietary Fiber: 2.7 g
- Protein: 3.6 g
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