Red Pepper Cream Sauce

The smoky, charred flavor of fire-roasted red pepper gives this creamy sauce a delicious zing—perfect for pasta, rice, or proteins.

Couverts6

Preparation 10

Preparation time:30

Equipment

Roast the red bell pepper:
Gas stove or grill: Place the pepper over an open flame, turning until all sides are charred.
Oven: Place the pepper on the oven rack and roast at 450°F (230°C) for 30 minutes, turning occasionally.
Let the pepper cool, then remove the stem, core, and seeds.
Remove the charred bits or leave them on for extra smoky flavor.
In a blender, combine the roasted pepper, cream cheese, garlic, cashew powder, olive oil, salt, and pepper.
Blend until smooth.
Heat the sauce in a saucepan or microwave before serving.

Serving Tip:

Serve over pasta, grilled vegetables, or as a dip for crusty bread.

Wine Advice:

Pair with a medium-bodied Grenache to enhance the smoky, roasted flavors.

Calories: 160 kcal | koolhydraten: 4 g | Eiwitten: 3 g | Vet: 15 g | Suiker: 1 g

Course; Sauce

Cuisine; Italian