At a Glance
About this Recipe
Trying to sneak veggies into your meals can be tough, but this Roasted Red Pepper Pasta Sauce definitely gets the job done. The mild heat and slightly smoky flavor from the A Taste of Portugal brings it all together.
Easy to make in the food processor, the recipe is ideal for a weeknight pasta and pairs beautifully with shrimp or chicken if you want a meatier option. If you prefer a cream sauce to a chunky one, simply tweak the recipe by adding heavy cream or a nut milk of your choice.
Serve it right away or freeze the sauce for later. It's a meal prepper's dream!
Instructions
Preheat the oven to 425 degrees F.
Core the red peppers and slice into 3 or 4 pieces. Cut the zucchini into 1/2 inch slices.
Place garlic cloves, zucchini, and red pepper slices into a baking dish. Drizzle with olive oil. Bake for 20 minutes until the peppers are slightly charred and wrinkled.
Place red peppers, garlic, chicken broth, cream cheese, salt, and Taste of Portugal into a food processor or blender.
Pulse the mixture a few times to break up the large pieces. Then blend for 15 seconds.
(Optional) For a creamier sauce, add heavy cream and blend again until you get your desired consistency.
Serve over pasta or use as a sauce on chicken or shrimp.
Notes & Tips
Dietary Substitutions
- Add chicken
- Add shrimp
Ingredients
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