Roasted Red Pepper Sauce

Coming up with new ways to eat vegetables is always a priority for me as a dietitian and a mom. My oldest wouldn’t touch a pepper for the longest time. Then I covered her stuffed pepper one evening in dairy free shredded cheese and she loved it! Within a few tries she would eat pepper by itself! it’s amazing how our taste-buds change if we let them. This same child devoured 2 bowls of pasta with this red pepper sauce last night!

Moral of the story is: try vegetables with different cooking methods, flavors, and seasonings. You’re bound to find one you love!

Roasted Red Pepper Sauce

Ingredients:

  • 2 Red bell peppers
  • 1 1/4 cup canned coconut milk (I used Whole Foods brand)
  • 3 garlic cloves
  • 1/2 sweet onion diced
  • 2 tbsp EVOO
  • Salt to taste
  • 1 tbsp Fresh Parsley
  • Fresh Basil to top
  • GF pasta or Cauliflower Gnocchi

Process:

  • Roast the bell peppers on the top rack on oven for about 30-40 mins at 400 degrees until peppers are charred and soft. Once cool, remove the skin, seeds and stem.
  • In a sauce pan, heat EVOO. Add in diced onion and saute until translucent. Then add in diced garlic and continuing cooking for 1-2 mins until fragrant. Remove from heat
  • Place roasted peppers, coconut milk, onion/garlic mixture in a blender. Blend until smooth.
  • Transfer back to sauce pan to heat. Add in salt to taste. (I only used a pinch because the gnocchi were salted.)
  • Add in fresh chopped parsley at the very end and stir to combine.
  • Add sauce to your favorite pasta. Top with fresh basil cut into ribbons.

Tag me if you try it @ginajonesrdn!

#kidapproved

#roastedredpeppersauce

#NationalKidsEatRightMonth