I started this blog so my daughters could find all of our family favourite recipes in one place. It has actually grown into more than just the family favourites but also other recipes we've tried out in our kitchen. I don't like to fill up the post with alot of chatter. Sometimes there's a little story to tell, but usually I like to get right to the point. So this is for them, but hope you find some recipes that you like as well. I'll be sharing a lot of recipes, and along the way you'll find some crafty things and maybe some helpful hints too! Welcome!

Wednesday, September 22, 2021

Roasted Red Pepper, Tahini and Garlic Sauce

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

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

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