Roasted Red Pepper Sauce with Sauteed Asparagus and Portabella Mushrooms

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3 of 5 (4)

Nutritional Info

Servings Per Recipe: 4
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

View full nutritional breakdown of Roasted Red Pepper Sauce with Sauteed Asparagus and Portabella Mushrooms calories by ingredient

Introduction

This sauce is terrific when served on top of polenta. This sauce is terrific when served on top of polenta.

Number of Servings: 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)

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.