Creamy Roasted Red Pepper Sauce

Cold weather always has me craving pasta — this is one of my favorite marinara alternatives (next to pesto, of course). I especially love this sauce with gnocchi and a grilled protein. You can substitute a 16 oz jar of roasted red peppers for the three peppers in the recipe, but I strongly recommend trying to roast your own. It may seem intimidating at first, but if you get the skins very black and let them steam according to the steps below, they will be easy to peel, and your peppers will have a wonderful smoky flavor. If you don’t have a broiler, you can roast the whole peppers on a grill or gas stove, turning to blacken and steaming for 15 minutes before removing ribs/seeds.

Creamy Roasted Red Pepper Sauce – GF+V+SF

Makes about 6 cups

3 large red bell peppers, sides (cheeks) cut off and ribs/seeds removed

1 shallot, chopped

½ c chopped carrot

1 tbsp tomato paste

1/2 c vegetable stock

2 tsp balsamic vinegar

½ c raw cashews

1 clove garlic, minced

1 tsp kosher salt

½ tsp paprika

½ tsp black pepper

2 tbsp olive oil

1 tsp red pepper flakes (optional)

Preheat the broiler in the oven. Place peppers skin side up on a sheet pan, leaving space between each piece. Broil for 3-5 minutes until skins are black. Immediately remove peppers from the pan and place them in a bowl covered with foil to let them steam for 15 minutes.

Cook shallot and carrot in olive oil with salt and pepper for 5 minutes until the shallot is translucent. Add garlic and cook for another minute. Add cashews, vegetable stock, cashews, tomato paste, vinegar, and roasted peppers, stirring to combine. Allow cooking for 5 minutes at a low simmer.

Move the mixture to a blender or food processor and puree until very smooth. Serve with pasta, protein, vegetables, dip bread in it… make more, repeat!