Roasted red pepper, roasted garlic, tomato, herbs and plant milk make up this tasty pasta sauce. It’s packed with flavour, easy to make, and you can freeze any leftover sauce for another time
Yield; 650g pasta sauce Cook time; 45 minutes
You’ll need;
- Three red peppers, deseeded and chopped into quarters
- Six cloves of garlic
- One 400g tin of whole plum tomatoes
- 100ml plant milk, I used soya milk by Alpro
- One teaspoon of both dried basil and dried oregano
- Salt and black pepper to taste
- Optional; 50g grated dairy free cheese
Method;
- Start by roasting the peppers and the garlic. Just pop them onto a lined baking tray and put them in a 200ºC/180ºC fan assisted oven for 15 minutes
After 15 minutes remove the tray, put the garlic cloves aside, and then put the peppers back into the oven for another 15 minutes - Now the peppers should be blackened in places, remove them and put them into a bowl. Cover the bowl with cling film and then leave them to steam for a few minutes
- Remove the skins from the peppers, and squeeze the roasted garlic out of the cloves. Add them along with tomatoes and plant milk into a blender/food processor, and blend until smooth. Now you can add the sauce into a sauce pan over a medium heat, season it with salt and black pepper to taste, herbs, and cheese if using. Bring the sauce to a gentle simmer and then serve with cooked pasta
This amount of sauce should be enough for 4-6 servings of pasta, so cook as much pasta as you need while the sauce is heating up. As for any leftover sauce, it will keep in the fridge for a few days, and it freezes really well too
Bethany's Vegan Kitchen 