Roasted Red Pepper Sauce with Sauteed Asparagus and Portabella Mushrooms

3 of 5 (4)
editors choice
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


This sauce is terrific when served on top of polenta. This sauce is terrific when served on top of polenta.
Number of Servings: 4


    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)


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.

Member Ratings For This Recipe

  • no profile photo

    Very Good
    Nice, I added a tomatoes to this dish and some coconut milk, and it was really tasty and filling. - 3/25/13

  • no profile photo

    This was pretty good, nothing special though. A little too complicated for a simple side, though. - 3/18/08

  • no profile photo

    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

  • no profile photo

    Very Good
    This is unusual and enjoyable. Thanks - 2/23/08