This roasted red pepper sauce is dairy-free, spicy and super easy to make!
Do you every buy groceries and forget you have them? I mean like a random few veggies in the veggie drawer or a can or jar of something you just picked up for fun? Happens to me all the time, which is where this recipe came from. I had picked up a jar of roasted red peppers and just forget it existed. So what better to make then a delicious roasted red pepper sauce that also happens to be dairy free?!
This recipe is super easy to throw together and can be made without the heat if you have little ones at home, although maybe they like some spice. My daughter for some weird reason likes spice on occasion. At 13 months old she was eating jalapeno lime tortilla chips and couldn’t get enough.
Needless to say kids can surprise you and would be one of my biggest tips when feeding kids. Don’t assume they won’t like something, let them try it and decide for themselves. It really helps them learn and develop an interest in a variety of foods. Anyways back to this sauce! I already mentioned it was easy, simple to customize, and tasty. So there isn’t much else to say.
You will want a food processor, blender, or an immersion blender to make this sauce. I ended up using an immersion blender to blend the sauce to smooth consistency. I tossed it on some chickpea pasta, which adds a lot more protein and fiber then regular pasta, but either or works great! Parmesan cheese to top and you have a quick and easy meatless meal! Do you have a favorite sauce or go to weeknight meal? Share below and let me know what you think of this spicy roasted red pepper sauce.
Some recipe tips: if you aren’t a fan of coconut milk you could swap it out with whole milk or even some cream to make it richer. You can also top it with Parmesan cheese, especially if you love cheese, it just makes everything better!
Spicy Roasted Red Pepper Sauce, Dairy Free
Ingredients
- 1 tbsp olive oil
- 1 clove of garlic, minced
- 1 roma tomato, diced
- 1 12 ounce jar roasted red pepper, roughly chopped
- 1/2 cup coconut milk
- 1 tbsp tomato paste
- 1/4-1/2 tsp red chili flakes
- 1 tsp salt
- 1 tsp italian spices
- 1/2 tsp black pepper
Directions
- Step 1 Cook minced garlic in 1 tablespoon olive oil for 1 minute.
- Step 2 Add chopped tomato and chopped roasted red pepper. Saute for about 2-3 minutes till tomatoes are soft.
- Step 3 Add coconut milk and tomato paste and then pour mixture into blender, processor, or use and immersion blender to blend. Be careful with hot liquids when blending.
- Step 4 Pour mixture back into pan and add italian seasoning, salt, pepper, and red chili flakes. Let simmer for 2-3 minutes or until ready to serve.
- Step 5 Serve over your favorite pasta or veggies.
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