Quick and Easy Roasted Red Pepper Tomato sauce
No leftovers left, lots to do and prep— an easy pasta dinner with a quick, nutritious blender sauce is a perfect weeknight meal, all holiday season long and beyond. Creamy and layed with rich, subtly sweet, flavorful notes, this one is one of my favorite go-tos. It’s so simple, you really don’t need a recipe, just the idea of the recipe…and, magic.
This wholesome favorite has been coming in awfully handy lately. Thank you to Revival Einkorn for inviting me to try their new organic pasta! Made from organic einkorn and water only, this artisanal quality, tasty pasta, is the epitome of wholesome simplicity. In addition to the delicious, subtly nutty flavor, this goodness offers anti-inflammatory and other nutritional benefits. We've been eating "gluten light" lately, and feel the difference with better digestibility as opposed to alternatives--a superb pairing with a rich roasted red pepper and tomato sauce.
I’m listing quantities just for the sake of it below, but when you’re in a pinch, this “secret’s in the sauce-sauce” is pretty much this: blend a jar of roasted red peppers (about 10 oz, drained) with a can fire roasted tomatoes, a cup unsweetened plant milk, a touch tamari (maybe 2 teaspoons), a handful fresh basil and 1/4 cup nutritional yeast. Warm, mix in your pasta, and play around if you have time, or not if you don’t. You can load it up with a boatload of veggies, make it a clean-out-the-fridge dinner, or even style it as elegance. Splash in a little bit of red wine or vodka in there, even, if that’s to your taste.
One thing about the holiday season, we need to gift ourselves the pleasure of not overthinking things. The frantic bustle activates cortisol as much as delight, and we all know it. Lately, I’ve been reminded of how important letting go is to actually embracing what the season has to offer. This means many expectations, of myself and others. It means cutting myself some slack in things that I should have let go a long time ago—that’s an ever-evolving work in progress, as I’m sure you can relate, and for another post. But for now, the least I/we can do for myself/ourselves is blend our way through a few healthy and delicious shortcuts to dinner.
Warm wishes to all. Hope everyone is having a wonderful week! xo
Such an easy, satisfying weeknight meal!
Roasted red pepper and tomato sauce
4 servings
1 10-ounce jar roasted red bell peppers (or 2 medium to large red peppers, roasted, seeded, and peeled)
1 15-ounce can fire roasted or diced tomatoes
1-2 Teaspoons low-sodium tamari sauce according to taste
1/4 Cup nutritional yeast
1 Cup unsweetened almond or other plant milk
1/2 Teaspoon garlic powder
1/2 Teaspoon onion powder
A good handful fresh basil (about 1/3 Cup)
pinch red pepper flakes
Place all incredients in a high speed blender and process until smooth, adjusting seasonings to taste. Transfer to a large skillet to warm, adding vegetables and other mix-ins as desired. Stir in cooked pasta when ready to serve. Enjoy!