22 June 2011 ~ 6 Comments

Three Ingredient Roasted Red Pepper Sauce

Just look at the colour of this sauce! It’s so beautiful, colourful and tastes completely fresh and amazing – and guess what? It only has three ingredients. How easy is that? I served it tonight over tilapia, but it also goes great over pasta too.

Three Ingredient Roasted Red Pepper Sauce

4 red peppers, roasted
1/2 cup parmegiano regiano
1/2 cup heavy cream
Salt & pepper to taste

First you will need to roast your peppers. Β To do this, simply preheat your oven to 450 degrees F. Place the peppers in a shallow dish, prick them a couple of times with a sharp knife and bake for about 30 to 40 minutes, uncovered. You want to see dark spots on the peppers. Cover the dish with the peppers with tin foil, and allow to cool. Once they are cool enough to handle, peel and seed them and discard the seeds and peel. The are now ready to be used.

Place the warm peppers, in the blender. Warm the cream in the microwave for about one minute and add this to the blender along with the parmesan. Season with salt and pepper to taste. Blend until smooth. Serve warm over fish, pasta or as a dip.

 

6 Responses to “Three Ingredient Roasted Red Pepper Sauce”

  1. Susan 22 June 2011 at 7:14 pm Permalink

    Catherine, this sounds and looks absolutely delicious and I’d love to try it but wonder if there is a dairy free substitute you could recommend for the parmesan cheese. We have a few alternate milks, some as thick as cream that we can try, but parmesan cheese???

  2. Catherine Robertson 22 June 2011 at 7:19 pm Permalink

    Is it ALL dairy, or only cows milk? If not all dairy, try feta which is made with goat’s milk.

  3. Susan 22 June 2011 at 7:24 pm Permalink

    Hey Catherine, it’s cow, goat, and soy and thanks for the quick response, btw!!! Talk about having a chef in your own kitchen!!

  4. Catherine Robertson 22 June 2011 at 7:31 pm Permalink

    I am tempted to say to try some ground almond, or almond paste…you will need to adjust your seasoning (more salt) πŸ™‚ If you try this, please let me know how it goes!!

  5. Catherine Robertson 22 June 2011 at 7:32 pm Permalink

    …not sweet almond paste – more like almond butter…to thicken it :o)

  6. Susan 22 June 2011 at 7:45 pm Permalink

    Wonderful! I’ll try it! We have both almond flour and almond butter. πŸ™‚ I’ll let you know how it turns out as I’m hoping to try this recipe soon!


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