Zutaten für Roasted Red Pepper Sauce For Pasta
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Zubereitung von Roasted Red Pepper Sauce For Pasta
- Preheat oven to broil (high).
- Halve the red bell peppers, remove seeds and membranes. Place cut-side down on a foil-lined baking sheet sprayed with cooking spray.
- Broil 3 inches from heat for 12-15 minutes, or until the skins are blackened.
- Transfer peppers to a ziplock bag and seal. Let cool for 15 minutes, then peel off the charred skin.
- While peppers are cooling, finely chop 1 medium carrot, 2 celery stalks, 1 medium onion, 2 cloves garlic, and 1 fennel bulb.
- Heat 2 tablespoons olive oil in a large saucepan over medium heat. Add the chopped vegetables and saute for 5 minutes, until softened.
- Add 4 cups vegetable broth, cover, and simmer for 15 minutes, or until vegetables are tender.
- Add the roasted red peppers to a food processor fitted with a steel blade. Add the sauteed vegetables and broth.
- Process until completely smooth.
- Season with salt and pepper to taste. Add additional herbs or spices as desired.
- Serve over your favorite pasta. Garnish with fresh basil or parsley (optional).
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
6g
Fat
0g
Carbs
1g
