Roasted Red Pepper, Tahini and Garlic Sauce

Dairy free, oil free with protein rich tahini... this could be our new favourite pasta sauce!

Ingredients:

5 red bell peppers

1/2 cup tahini

1 cup cherry tomatoes

1/4 cup lemon juice

4 tsps minced garlic

1 tsp salt

1/2 tsp black pepper

pinch sugar

juices from roasting the peppers (about 1/2 cup)

450 g penne pasta

fresh parsley or basil to garnish

So, to make roasted red peppers...easy peasy.

Place the whole peppers on a baking pan and broil them about 5 minutes per side until nicely charred all around. Then put them in a large bowl and cover with plastic wrap. Once cooled pull out the stem and seeds and the peel will easily come away from the flesh.

Place your freshly roasted red peppers in a food processor along with the tahini and cherry tomatoes. Whirl on high until blended.

Add the rest of the ingredients and process until smooth. I used the liquid left in the pan from roasting the red peppers here, but this can be substituted with water or broth adding enough liquid to reach the sauce consistency you want.

Pour the sauce into a saucepan to simmer until the pasta is cooked.

Then serve over the pasta or toss the pasta with the sauce and garnish with chopped fresh parsley or basil.

Serves 4-6

Adapted from: zenandzaartar.com