Roasted Red Pepper Cream Sauce

Name: Roasted Red Pepper Cream Sauce
Prep time: 30 min
Cook time: 20 min
Yield: 8
Ingredients: 2 large red bell peppers; 2 tablespoons minced garlic; 1/4 cup fresh basil; 3 tablespoons extra virgin olive oil; 2 cups half-and-half; 1/4 cup grated Romano cheese; 4 tablespoons butter; salt and pepper to taste

⏱️ Ready in 50 min 🥄 Prep 30 min 🔥 Cook 20 min 👥 8 servings 👁️ 12 views

A light and creamy sauce with purée of roasted red peppers as the base. It is excellent on any type of pasta, but tortellini or ravioli seems to be the best match. The prep time is rather long, but the result is definitely worth it. Freezes well. In fact, the taste may improve slightly.

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🔗 Recipe adapted from AllRecipes

#Roasted #Under 1 Hour #Lunch

📊 At a Glance

Prep 30 min

Cook 20 min

Serves 8

Difficulty Medium

🛒 Ingredients

2 large red bell peppers

2 tablespoons minced garlic

1/4 cup fresh basil

3 tablespoons extra virgin olive oil

2 cups half-and-half

1/4 cup grated Romano cheese

4 tablespoons butter

salt and pepper to taste

Nutrition Facts

Servings per recipe 8

Serving size 1 serving

Amount per serving

Calories 206

% Daily Value*

Total Fat 18.9g 24%

Saturated Fat 0g 0%

Trans Fat 0g

Cholesterol 0mg 0%

Sodium 258mg 11%

Total Carbohydrate 5.9g 2%

Dietary Fiber 0.9g 3%

Total Sugars 1.8g

Protein 3.6g 7%

Vitamin D 0mcg 0%

Calcium 0mg 0%

Iron 0mg 0%

Potassium 0mg 0%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

👨‍🍳 Instructions

Preheat broiler.

Lightly coat the red peppers with olive oil.

Grill peppers under the broiler until the skin is blackened, and the flesh has softened slightly.

Place peppers in a paper bag or resealable plastic bag to cool for approximately 45 minutes.

Remove the seeds and skin from the peppers (the skin should come off the peppers easily now).

Cut peppers into small pieces.

In a skillet, cook and stir the garlic, basil, and red peppers in 3 tablespoons olive oil over medium heat.

Cook for 10 minutes, so that the flavors mix.

Place mixture in blender (careful it is hot), and purée to desired consistency.

Return purée to skillet, and reheat to a boil.

Stir in the half-and-half and the Romano cheese; cook and stir until the cheese melts.