Fire roasted red bell peppers, fire roasted tomatoes and fresh basil in a simple sauce served over fettuccine, linguine or spaghetti noodles
Many times I’ve oven roasted my bell peppers for different recipes but this time I wanted to make a quick version of this delicious sauce. I know that I don’t always have the time when dinner comes along to make a meal that has some time-consuming aspects. I’m sure you can relate!
In place of the homemade oven roasted red bell peppers, I found these jars of fire roasted red peppers at Trader Joe’s that are only peppers, water, salt and a little brown sugar. And seriously, what are fire roasted bell peppers without fire roasted tomatoes? They just go together in my opinion.
*Note: If you can’t get Trader Joe’s fire roasted red peppers, any brand will do or roast your own – 3 large or 4 medium, roasted and peeled*
Noodles are the perfect vehicle for sauces, don’t you think? Anyway, they’re definitely my favorite way to eat a wide variety of sauces – just change up the sauce and you have a completely different meal! This sauce would be great on potatoes, any grains or steamed or roasted veggies too! There’s lots of power to wow a meal if you have a great sauce.
Rain rain rain
Here in Northern California we’ve been getting so much rain – I think you could call it a shit-ton of rain to be exact!! Believe it or not, there is actually a definition for shit-ton –
Widely adaptable large unit of measure. Used to measure un-quantifiable amounts of something. An enormous amount.
This is a combined definition from the Urban Dictionary and Wiktionary!
So, it’s hard to say exactly how much rain we’ve been getting but I think that gets the point across – lots and lots – Lol! Hopefully, all this rain will help to end the drought here in California.
With all this rain and gloomy days, comfort food has been calling my name, if you know what I mean! Hot pasta, soups, stews, etc. are what I’m craving and this time of year, mostly everyone in the Northern Hemisphere can relate, I’m sure – right? So…without further ado, here is the recipe:
Fire Roasted Red Pepper Sauce
- 2 12 oz jars fire roasted red peppers, drained - can substitute 4 homemade oven-roasted red bell peppers
- 1 14.5 oz can diced, fire-roasted tomatoes
- 4 cloves garlic, minced
- 1/2 cup fresh shallots or onions, minced
- 1 12 oz pkg soft silken tofu
- 1/2 cup nutritional yeast
- 1 cup packed fresh basil for in the sauce
- 2 tsp olive oil and a little more for sauteeing
- 1/2 tsp mild miso (optional)
- 1 tsp salt, more to taste
- 1 tsp red pepper flakes
- 1 tbsp fresh lemon juice to add to sauce before serving
- 1 lb fettuccine, linguine or spaghetti noodles
Saute the onions or shallots in olive oil until soft, add the fresh chopped garlic and quickly saute for a few seconds and set aside
To a high speed blender or food processor, add the peppers, tomatoes, tofu, nutritional yeast, olive oil, salt, 1 packed cup fresh basil, the miso (optional) and the sauteed onions and garlic
Blend all these ingredients together until thoroughly combined and totally smooth
Pour into a saucepan and set aside while you cook your noodles
When your noodles are close to being done, start heating up the sauce on medium low until hot, but don't boil. Right before serving the sauce over the noodles, stir in the fresh lemon juice
When the noodles are cooked, drain and top them with the roasted red pepper sauce and toss and taste. Adjust seasonings and serve topped with a little chopped fresh basil
Inspired by: Thug Kitchen