Creamy Roasted Vegetable Sauce

Ingredients

• 2 red bell peppers
• 2 heads garlic
• 1 red onion
• 300 g grape tomatoes (Approximately 1 bag)
• olive oil (Good drizzle, for roasting)
• 1.5 tsp salt (Use 1–2 tsp for roasting)
• 4 oz cream cheese
• 0.5 cup heavy cream
• 0.5 cup water (Use more for a less-thick consistency)
• 0.5 cup fresh basil leaves
• 0.5 tsp thyme
• 1 tsp paprika
• 1 tsp onion powder
• 1 tsp garlic powder
• 1 tsp oregano
• 1 tsp red chili flakes
• 1 tsp black pepper
• 1 tsp salt (For blending)
• parsley (For garnish)
• parmesan (For garnish)

Steps

1. 1

   Preheat the oven to 400°F (200°C).

2. 2

   Place the red bell peppers, garlic heads, red onion, and grape tomatoes in a roasting dish or on a sheet pan. Drizzle with olive oil and season with 1–2 teaspoons of salt.

3. 3

   Roast the vegetables at 400°F for 35 minutes.

4. 4

   Remove the roasted vegetables from the oven. Remove the peel from the roasted peppers.

5. 5

   Transfer all of the roasted vegetables to a blender.

6. 6

   Add the cream cheese, heavy cream, water, fresh basil, thyme, paprika, onion powder, garlic powder, oregano, red chili flakes, black pepper, and 1 teaspoon of salt.

7. 7

   Blend the roasted vegetables and added ingredients into a creamy sauce. Add more water if a less-thick consistency is desired.

8. 8

   Garnish the sauce with parsley and parmesan before serving.

Notes

The source uses hashtags referring to pasta, but it does not specify the type or quantity of pasta, nor does it provide pasta-cooking or sauce-assembly instructions. Olive oil, parsley, and parmesan are unquantified in the source. The garlic is described as two heads; edible weight and nutrition are approximate.

Nutrition per serving

• sauce
• vegetarian
• roasted
• blended
• creamy
• pasta sauce
• easy
• gluten-free