Ingredients for Low Fat Red Pepper Pasta Sauce
- Red Bell Peppers
- 1 medium yellow onion, chopped
- Garlic Cloves
- 1 cup low-sodium chicken stock
- 2 tablespoons olive oil
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How to Make Low Fat Red Pepper Pasta Sauce
- Preheat your oven to 400°F (200°C). If using fresh peppers, halve them, remove seeds and membranes, and place them cut-side down on a baking sheet. Roast for 20-25 minutes, or until the skin is blistered and charred. If using jarred peppers, drain them well.
- While the peppers are roasting (or draining), heat the olive oil in a large pan over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
- Add the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic.
- If using roasted peppers, remove them from the oven and let them cool slightly. Then, peel off the charred skin and roughly chop the peppers.
- Add the chopped peppers (fresh or jarred) to the pan with the onion and garlic.
- Add the chicken stock, salt, and pepper. Bring to a simmer and cook for 5 minutes, allowing the flavors to meld.
- Carefully transfer the sauce to a blender (or use an immersion blender) and blend until smooth.
- Cook your pasta according to package directions. Once cooked, drain and add the sauce to the pasta. Toss to combine.
- Serve warm and garnish with fresh basil or parsley (optional).
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
31g
Fat
4g
Carbs
4g
