Roasted Red Pepper Pasta Sauce

This roasted red pepper pasta sauce recipe is dairy free, savory yet slightly sweet. The creamy vegan pasta sauce is versatile and can be eaten a variety of ways. I love it with gluten free brown rice pasta, served over zucchini noodles or used as a pizza sauce but the ideas are endless with how you can use this vegan roasted red pepper pasta sauce.

Making your own roasted red pepper pasta sauce takes a little prep time as you will need to roast the vegetables but then all you need is an immersion blender or high speed blender to whiz up all the ingredients and your left with a delicious creamy vegan pasta sauce that is the perfect substitute for commercial pasta sauces which are often very high in sugar!!

Sugar is hidden everywhere but instead you can easily make this homemade pasta sauce which is filled with healthy fats from the cashews then made with whole food vegetables…. what better way can you sneak vegetables into your diet? To make this meal even healthier skip the brown rice pasta and serve it with zucchini noodles. Nothing but healthy carbs in that meal! But if your like me sometimes enjoying some gluten free pasta noodles is a nice treat as well.

2 red peppers
2 tomatoes
1 clove garlic
1/2 onion
1/2 cup water
1 cup cashews
2 tsp thyme
1 tbsp coconut sugar
1 tbsp cold pressed olive oil
sea salt and cracked pepper to taste

procedure

* Cut the red pepper, tomatoes, garlic and onion into quarters then place on a baking tray and cover with the olive oil and salt and pepper. Roast in the oven at 200 degrees celcius for 30 mins or until edges start to blacken.

*Once the vegetables are done roasting place all ingredients into a blending jug and blend using an immersion blender. Add some salt and pepper to taste then serve this vegan roasted red pepper pasta sauce over zucchini noodles or brown rice pasta with some freshly chopped basil.