Gluten Free & Vegan Roasted Red Pepper Pasta Sauce

Gluten Free & Vegan Roasted Red Pepper Pasta Sauce

I have said it before, but I will say it again…  I love red peppers.  I think they may be my favorite vegetable – if I could really choose a favorite.  It’s like choosing a favorite child, it depends on the day.  Anyway, this sauce puts red peppers right back at the top of my favorite list.

It’s rich in flavor, smooth, and creamy.  The sweetness of the peppers couples perfectly with the smoked paprika flavor. When I eat it, I feel like I am indulging in something that I will later regret, but I’m not –  it’s made with wholesome ingredients, with no added sugar, and gets its creaminess from heart-healthy avocado instead of heavy cream.

I smothered some brown rice spaghetti with this sauce, but it would be yummy over veggies, as a dip, or over your favorite meat. The possibilities are endless.  I even took a jar over to my neighbor as a gift.

Gluten Free & Vegan Roasted Red Pepper Pasta Sauce

This is also a good example of a meal that’s super-easy to make extras of one night for dinner and freeze the extras for lunch or dinner for a couple of nights. Then when you have a crazy-busy night, like a program and your children’s school that they always schedule right during dinner, because apparently, they think you don’t need to eat dinner – you just unthaw this sauce and cook some fresh noodles to go with the sauce. Your dinner tastes just as good as fresh and you saved tons of money and time versus take-out and ate something way healthier.


  • 2 red peppers (seeded and cut in half)
  • 1 tsp coconut oil (divided)
  • 1 shallot (roughly chopped)
  • 2 cloves garlic (roughly chopped)
  • 1/4 cup water
  • 1/2 avocado
  • 2 Tbsp white wine vinegar
  • 1/2 tsp Real Salt
  • 1/2 tsp smoked paprika
For serving:
  • Brown rice spaghetti (or favorite spaghetti)
  1. Preheat the oven to 425 degrees F.
  2. Place the pepper halves face down on a cookie sheet lined with parchment paper or a Silpat.
  3. Melt 1/2 tsp coconut oil and brush onto pepper halves
  4. Roast peppers in the oven for 15 minutes
  5. Once done in the oven immediately place pepper halves in a sealed plastic bag, set aside for 10 minutes
  6. Melt remaining 1/2 tsp coconut oil in medium skillet, once melted add shallot and garlic, and saute until fragrant (1-2 minutes)
  7. Remove peppers from plastic bag, and peel off skins.
  8. Add all ingredients to a blender and blend until smooth.
  9. Serve for your favorite pasta, like brown rice spaghetti (pictured) or zoodles (for Paleo or Whole30 diets)

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