I’ve been playing around with vegetarian and vegan recipes lately. The keys to success in our house are simple and flavorful.
This is my favorite new pasta sauce. All you need is a blender. Let me know what you think.
- This sauce has the consistency of a thick basil pesto. If you would like it thinner, simply half the olive oil and add in all the water from the jarred red peppers. You can also save some of your pasta water and add it in to your desired consistency. This is a good solution if you prefer less oil, as well.
Simple, No-cook Red Pepper & Walnut Pasta Sauce
Combine in a blender:
- 1 jar roasted red peppers, strained
- 1 cup toasted walnuts (other nuts work as well, including pecans and pine nuts)*
- 1-2 cloves raw garlic
- 1/2 – 3/4 cup olive oil
- salt and pepper to taste
Blend on high, adding more olive oil if needed.
Pour over whole wheat pasta. Add parmesan cheese (if you’re not vegan!).
I’ve actually convinced K-Pants that this sauce over pasta is mac-n-cheese. We’ll see how long I can get away with it.
*NOTE about toasted nuts: You can use raw nuts as well–it makes the recipe even easier. The toasted nuts give the sauce a richer, meatier taste. I toast mine in the toaster oven at 150 degrees for about 5-8 minutes.