I’m now the proud owner of a Vitamix (thanks, dad!).
And the first thing I decided to create with it? Roasted red pepper sauce! I’m not sure why but I’m also not mad about it either. Tomato sauce is fantastic, but roasted red pepper sauce? Helloooo.
Roasted bell peppers have always seemed like such a fancy, complicated ingredient to me. But really, they’re incredibly easy to make at home! Plus the aroma (and taste) of the peppers roasting is glorious.
Now if you’re like me, you might think, “Do I seriously have to heat up my entire oven just for ONE bell pepper?” The answer is NO! If you have a countertop toaster oven with a broil function, you can actually use that instead and skip the big oven. Either way works, totally up to you!
Another thing you might be thinking about is if you have to own a Vitamix to make the sauce. Absolutely not! A regular blender is completely fine just as long as it does indeed do well with high-speed blending so you can get the sauce super creamy and velvety smooth.
Whichever type of blender you use, keep in mind that some of the ingredients will be warm. So save yourself the frustration of wiping sauce off your ceiling and floor, and hold the lid slightly ajar and start the blender at a slow speed. Otherwise the warm steam gets trapped inside, builds pressure, and BAM! Lid and liquid everywhere.
This sauce pairs well with pretty much any kind of pasta, so choose your favorite or whatever you have on hand! You don’t have to use traditional spaghetti-shape noodles even. I did go with spaghetti, but you may have noticed that it looks a little green… That’s because I used edamame spaghetti! Unlike regular pasta, it’s super high in protein. Which is great for us plant-based eaters who want a wider variety of protein options! But like I said, basically any noodles – edamame, regular, gluten-free – you pick will be fantastic with the sauce.
- 1 large bell pepper
- 1 small shallot, chopped
- 1 small tomato (~ ½ cup), diced
- ½ tsp olive oil
- garlic powder
- ¼ cup unsweetened cashew milk (or other non-dairy milk)
- ½ Tbsp nutritional yeast
- ½ Tbsp cornstarch
- ⅛ tsp smoked paprika
- salt and ground black pepper
- 9 ounces edamame spaghetti noodles (or pasta of choice)
- Finely chopped fresh basil (optional, for serving)
- Preheat oven to broil. Line a baking sheet with foil, set aside.
- Remove the stem, seeds and white ribs of bell pepper, and cut pepper into quarters. Place pepper sections onto prepared baking sheet skin side up. Broil for 15-20 minutes or until skin is charred. Remove from oven and cover with a glass or metal mixing bowl for 15 minutes to steam, then peel away and discard the charred skin. Set peppers aside.
- Sauté shallots and a dash of garlic in the olive oil until tender, golden brown and fragrant. Add diced tomato and cook for an additional 4-5 minutes. Remove from heat and set aside.
- Transfer roasted pepper, sautéed shallots and tomato to a blender, and add cashew milk (or other non-dairy milk), nutritional yeast, cornstarch, smoked paprika, and salt and pepper to taste. Blend on high until smooth and creamy. Add sauce back to sauté pan and heat on low while the noodles cook.
- Cook pasta according to directions, drain, then add to sauce in the sauté pan and gently stir to coat.
- Sprinkle with fresh chopped basil, serve and enjoy!
Adapted from Minimalist Baker