Roasted bell pepper creamy pasta sauce

high protein - oil free

By Jasmin

This smoky creamy flavourful pasta sauce taste sssoo good you will be adding it to everything: roasted veggies, rice, salad, nourish balls… Wonderful as dip as well ! Using roasted sweet long peppers and aubergines, dried tomatoes, silken tofu and cashews. Stores well up to 5 days in an airtight glass container.

Have you ordered my cookbooks yet ?

*We do not claim to be profession expert in nutrition. These values are based on online nutrition calculator and are merely a suggested estimation*

The sauce yield: 1 1/2 cup. Nutritional value 1 cup penne and 1/4 cup roasted pepper creamy sauce:

264 Kcal
Protein: 13 G
Carbs: 36.3 G
Fat: 5.3 G

Ingredients:

this sauce yield 1 1/2 cup. Stores well in the fridge for up to 5 days

Red bell pepper 1/2
Yellow bell pepper 1/2
Aubergine 1 small
Cashew 1/4 cup
Tofu 3.5 oz (100 G)
nutritional yeast 1/4 cup
Soy milk 1/2 cup (plain water will work as well)
Dried tomatoes 2 pieces
Lemon juice 1 Tbsp
Salt 1/2 tsp
White pepper 1/4 tsp
Onion flakes 1 Tbsp
Sweet smocked paprika 1 tsp
Mustard 1/2 tsp
Cooked penne (as much as you need)

Instructions:

Wash the bell peppers and aubergine. Then wrap them in aluminium foil and roast them in the oven at 200°C/ 390 F for 30 min.
Toast the cashews in the oven as well for just 5-8 min.
When the peppers have cooled down a bit, peel the skin off.
Slice the aubergine open, and scoop all flesh out.
Add all the ingredient in a food processor: the roasted peeled peppers, the roasted aubergine flesh, tofu, toasted cashew, nutritional yeast, dried tomatoes, mustard, lemon juice, salt, white pepper, onion flakes and smocked paprika.
Mix well to a smooth consistency. Taste to adjust the seasoning.