Enjoy the rich, roasted taste of red peppers in a creamy, versatile sauce that elevates any dish. Add a delicious touch to your meals with this smooth, flavourful addition!
Preparation
8
min
Cooking
25-30
min
Portion
4
Ingredients
- 2 red peppers, halved and seeded
- 15 ml (1 tbsp) canola or avocado oil
- 250 ml (1 cup) unsweetened plant-based milk
- 2 garlic cloves, minced
- 5 to 10 ml (1 to 2 tsp) sriracha
- 15 ml (1 tbsp) Dijon mustard
- 15 ml (1 tbsp) arrowroot starch or cornstarch
- Salt and pepper, to taste
- Topping ideas: Fresh herbs, grilled tofu, grilled mushrooms, cooked broccoli, steamed spinach, shredded cheese, etc.
Preparation
- Preheat the oven to 425°F.
- Place the red peppers on a baking sheet lined with parchment paper or aluminum foil.
- Brush the peppers with oil, then roast in the oven for 25-30 minutes.
- Transfer the roasted peppers and all other ingredients to a blender and blend for about 1 minute until smooth.
- Adjust seasoning if necessary.
- Serve over pasta or veggie noodles with your choice of toppings for a vibrant, tasty dish. Enjoy!
Notes
Créatrice culinaire
