Dairy-less Roasted Red Pepper Pasta Sauce

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

• Servings: 2
• 1 red pepper
• 1/2 medium carrot
• 1/4 onion
• 1 tablespoon olive oil
• 2 fresh garlic cloves
• 1/2 cup low sodium vegetable broth (or chicken broth, if you prefer)
• salt
• fresh ground pepper (to taste)
• 2 tablespoons chopped fresh parsley (dried is also fine)
• 1/4 teaspoon cayenne pepper (optional) or 1/4 teaspoon crushed red pepper flakes (optional)

Recipe

• 1 heat oven to 425 degrees.
• 2 grease shallow pan with vegetable oil spray.
• 3 cut carrot in half and peel garlic cloves.
• 4 place pepper (washed), halved carrot, onion, and garlic in pan.
• 5 roast vegetables for approximately 15 minutes, then add olive oil and return to oven.
• 6 roast another 15-20 minutes, or until all are tender and pepper is partially blackened.
• 7 remove vegetables from oven, cool.
• 8 core pepper and chop coarsely, chop onion and carrot coarsely.
• 9 place vegetables (and juice from roasting) into blender.
• 10 puree, adding some vegetable broth if necessary.
• 11 heat mixture along with all the vegetable broth, in a small pot or saucepan over medium heat.
• 12 add spices to taste, and parsely.
• 13 heat until thickened.
• 14 serve over pasta, with a sprig of extra parsely if you feel fancy.