Skip the regular tomato sauce for a change and try out this delicious and creamy roasted red pepper sauce. If you're like me who loves peppers and garlic, then this sauce is perfect for you.
As a kid, my mom would often make tomato sauce with red pepper in it to give it some extra flavour which I always loved. It was only fitting to make an entire sauce using red peppers as the main ingredient. I've been craving this sauce for a while and it was nothing short of perfect. I added walnuts to make the sauce creamier and it added the perfect amount of bitterness that combined very well with the sweet red peppers, coconut cream and nutritional yeast.
I love blending roasted vegetables into a pasta sauce and this roasted red pepper sauce hit the spot and satisfied every craving; and I even had leftovers!
NOTES
- For this recipe I would have typically used cashews but I only had walnuts available. I gave them a try and who knew that it would've added more flavour to the sauce than the cashews.
- Add some vegan parmesan or lactose-free parmigiano reggiano to the blender for some extra saltiness.
ROASTED RED PEPPER GNOCCHI
This sweet and flavourful red pepper gnocchi is deliciously creamy and filling. This recipe takes just over 30 minutes to make and it will become everyone's favourite meal. It's 100% gluten-free, dairy-free and vegan.
Prep Time: 10 min Cook Time: 25 min Total Time: 35 min
INGREDIENTS
1 cup walnuts, soaked in water
1 cup almond milk
1/2 cup coconut cream
2 tbsp nutritional yeast
1 tbsp paprika
1 tbsp lemon juice
1 tsp salt
INSTRUCTIONS
- Preheat the oven to 400ºF.
- Add the walnuts in a mug or a bowl of hot water and let them soak. Set them aside for later.
- Wash the red peppers and cut them in halves to empty out the seeds. Place on a lined baking sheet face down.
- Cut off the end of the head of garlic and place it face up on some aluminium foil. Drizzle some olive oil on top, sprinkle some salt and wrap it entirely in the aluminum foil. Then drizzle some olive oil on the peppers and use your hands to coat it all in the oil. Roast in the oven for 20-25 minutes.
- Once the peppers and garlic are roasted, add them to a blender. Drain the water from the walnuts and add them to the blender along with almond milk, coconut cream, nutritional yeast, paprika, lemon juice and salt. Blend everything together.
- Put a pot of water on the stove to boil on high and once the water is bubbling, add in some salt and then the gnocchi. Let the gnocchi cook for 2 minutes or until it floats to the top.
- Drain the water and mix in the gnocchi with your roasted red pepper sauce. Plate and sprinkle with some vegan parmesan or parmigiano reggiano and enjoy!