I love this time of year because I can go into my garden and bring things in to cook. We have planted tomatoes, zucchini, rhubarb, raspberries, chives, parsley(that just kept growing all winter because it was so mild), and we also have basil. Next to garlic, basil has to be my next favourite flavour to put into a meal. I really enjoy making and freezing Pesto so I can use it in many different sauces throughout the winter to add a wonderful fragrant flavour. So when I noticed that my basil was doing so well, I decided that I could make my roasted red pepper pasta for lunch today. As a lunch this would feed two, but as a side dish probably four servings. Sometimes I have used bottled roast red peppers, but when they are plentiful, I roast my own peppers.
Roasted Red Pepper Sauce (Gluten Free/ Grain Free/ Paleo/ Vegan/ Dairy Free)
2 c. roasted red peppers
1 c. fresh basil
2 cloves garlic
1 small red onion
1 tsp. olive oil
sea salt and pepper to taste
Put all the ingredients into your food processor or magic bullet, and pulse until pureed.
Put into pan on medium and heat. Serve on top of desired pasta.
Delicious, quick and easy!! Great for the fall!!
Other great sauces to try:
Shared On: Motivational Monday, Mix It Up Monday, Real Food Recipes, Homemade Mondays, In and Out of the Kitchen, Gluten Free Tuesdays, Tasty Tuesday, Fat Tuesday, Tasty Tuesday, The Southern Special, Waste Not Want Not, The Yuck Stops Here, Allergy Free Wednesday, Gluten Free Wednesday, Wellness Wednesday, Gluten free Fridays, Real Food Fridays, Foodie Friends Friday, Healthy Vegan Friday