Creamy Roasted Red Pepper Pasta Sauce
Nutritional Info
- Servings Per Recipe: 2
- 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
View full nutritional breakdown of Creamy Roasted Red Pepper Pasta Sauce calories by ingredient
Number of Servings: 2
Ingredients
-
2 medium size red bell peppers
2 cloves garlic
5 cherry tomatoes (or one medium tomato)
2 tbsp soft goat cheese with herbs
Directions
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.