Roasted Red Pepper, Tomato and Garlic Cream Sauce

Ingredients

• 2 red bell peppers
• 2 heads garlic
• 1 red onion
• 300 g grape tomatoes (About 1 bag)
• olive oil (Good drizzle, for roasting)
• 1 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 baking sheet. 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. Peel the roasted peppers before blending.

5. 5

   Transfer all of the roasted vegetables to a blender. Add the cream cheese, heavy cream, water, fresh basil leaves, thyme, paprika, onion powder, garlic powder, oregano, red chili flakes, black pepper, and salt.

6. 6

   Blend until smooth and creamy. Add more water if a less-thick consistency is desired.

7. 7

   Garnish the finished sauce with parsley and parmesan.

Notes

The source uses pasta-related hashtags but does not specify a pasta shape, quantity, or pasta-cooking instructions. Those details are therefore not included.

Nutrition per serving

• sauce
• vegetarian
• roasted
• blended
• creamy
• Italian-inspired
• easy recipe