Vegan roasted red bell pepper sauce Recipe. This homemade pasta sauce using roasted red bell pepper is simply the best. It’s so creamy and tangy and tasted absolutely yummy when I served it over pasta.
This is the first time I’m trying out a pasta sauce using Red Bell Pepper (Red Capsicum) and totally loved it.
And guess what this pasta sauce keeps well in the fridge for a week. You can rustle up pasta either for your kids lunch box or for a quick fuss free dinner in no time at all if you have this handy sauce stored in the fridge.
My kids have always preferred noodles over pasta and have a set mindset that colored peppers are to be eaten only with stir fried rice or noodles. May be that is the reason for my lack of enthusiasm.
I’m sure there are several ways of making this sauce but here is my version of making this easy pasta sauce at home with simple ingredients that are already available in your pantry.
This is a very flexible sauce and you can serve it mixed with pasta, Couscous and you can also use it to spread on pizzas and breads as a sandwich spread. These are just a few ideas on how you can use up the sauce.
If you do not have Italian herbs at hand, use fresh coriander leaves or basil leaves while sautéing the vegetables.
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vegan roasted red bell pepper sauce recipe details below:
Vegan Roasted Red Bell Pepper Sauce Recipe
- Red Bell Pepper - 2
- Onion – 1
- Tomato – 1
- Garlic – 10 pods
- Whole dry red chilies – 3
- Mixed dry herbs – 1 tsp
- Salt – to taste
- Oil – 4 tsp
- Chop onion, tomato and red bell pepper into big chunks.
- Heat a pan with 3 teaspoon oil. Add whole dry chilies and sauté for a few seconds.
- Add the chopped onion, garlic pods, tomato, red bell pepper and sauté till the veggies get roasted well and shrink in size.
- Take off fire and let it cool completely.
- Transfer the roasted veggies to a mixer jar or food processor and grind to a smooth paste using 2 to 3 teaspoon water.
- Heat the same pan with remaining 1 teaspoon oil.
- Add the ground paste, mixed dry herbs, salt and mix well.
- Cook for 1 minute over medium flame till the sauce thickens and take off fire.
- You can either use the sauce immediately or let it cool completely and transfer to a jar before refrigerating.
- Use the refrigerated sauce within a week.