This creamy vegan red pepper sauce is perfect for the days you don't have much time to cook, or you are craving a delicious, flavorful, nutritious dish.
10 minutesmins
10 minutesmins
20 minutesmins
6people
Calories: 683kcal
Ingredients
1cuppecans
3roasted garlic cloves
1large roasted red pepperfresh or from a jar
1teaspoonchampagne or white wine vinegar
salt and pepper
1 1-lbpasta package
Instructions
To make the sauce, start by roasting the bell pepper and garlic (with the peel on) on a skillet or in the oven. Once the red pepper is well-burned on all sides, remove the skin and seeds, and peel the garlic.
Next, put the pecans, garlic, red pepper, a teaspoon of vinegar, salt, and pepper in a blender container. Add a cup of water and start blending at a low speed, gradually increasing to high speed and blend for about two minutes or until creamy. Check for salt and pepper, and then add it to the pasta.
Remember to save a cup of water where the pasta was cooked. If the pasta is a bit dry or the sauce too thick, add this liquid to the dish to adjust the consistency.
Notes
-Removing the skin from the pepper is easier if, immediately after roasting it, you put it in a closed plastic bag and wait a few minutes for the skin to peel off. Then, rinse it, and you will remove the skin with your fingers under the stream of water.
If it is easier for you, you can use jarred red peppers. I always like to have a jar in the pantry for "no time to cook dinner emergencies."