Pasta with Red Pepper Sauce
This delicious pasta will keep you wanting more! It’s perfect for vegetarians too! For vegan toppings, try beans of vegetables. 🙂 I personally love melted cheese on the top!
6 medium red sweet peppers, chopped, or two 12-ounce jars roasted red sweet peppers, drained
4 cloves garlic
2 tablespoons olive oil
1 cup water
2/3 cup loosely packed snipped fresh basil or 2 tablespoons dried basil, crushed
1/2 cup tomato paste
2 tablespoons Lemon/lime juice
8 ounces hot cooked whole wheat or regular pasta, such as penne, cavatelli, or tortellini
grated Parmesan cheese (optional)
- For sauce, in a large skillet cook sweet peppers and garlic in oil over medium heat about 20 minutes, stirring occasionally. (Or, if using peppers from a jar, in a 2-quart saucepan cook garlic in hot oil for 3 to 4 minutes or until light brown.)
- Place half of the pepper-garlic mixture in a blender container or food processor bowl. Cover; blend or process until nearly smooth. Add half each of the water, basil, tomato paste, and lemon/lime juice. Cover and blend or process with several on-and-off turns until basil is just chopped and mixture is nearly smooth. Transfer to a 2-quart saucepan. Repeat with remaining peppers, water, basil, tomato paste, and juice; transfer to the saucepan.
- Cook and stir sauce over medium heat until heated through. Serve sauce over pasta. If desired, sprinkle with Parmesan cheese.
Recipe and Image Source: Recipe.com