Roasted Red Pepper Romesco Sauce

Since discovering Molly’s recipes @CleanFoodDirtyGirl, my weekly menus have expanded and improved. Don’t get me wrong, I could survive on my signature cashew cream forever. But cashews are expensive and high in calories. It’s been eye opening to see that white beans, tofu and most vegetables can be used to make cream sauces (check out this alfredo recipe) that are low calorie and high flavor.

It’s funny that after 25 years of cooking for myself, I still discover blind spots. Despite my kitchen competency, I had no clue how roasted red pepper sauce or soup was made. When instructions are included in the title, the obvious can be hide. 

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Roasted Red Pepper Romesco Sauce
Colleen Kachmann is a certified integrative nutrition health coach and author of Life Off the Label: A Handbook for Creating Your Own Brand of Health and Happiness, available on Amazon. Follow her on Facebook and see more at colleenkachmann.com
Servings
Ingredients
Servings
Ingredients
Instructions
  1. Cut peppers in half, remove seeds and stems. Place all face down on a cookie sheet. If desired, use parchment paper to make clean up easy.
  2. Bake for 15 minutes @ 400 degrees.
  3. Blend baked peppers and the rest of the ingredients until smooth.
  4. Sauce serves well on pizza, lasagna and pasta, over roasted veggies, as a dip or soup base. Enjoy!

This is adapted from Clean Food Dirty Girl. I subscribe to Molly’s weekly meal plans and every recipe is AMAZING.