We love roasted red peppers! Did you know that this vegetable can be used in a decadent sauce that is similar to a cheesy Alfredo sauce but lacks the cholesterol and fat? When we found this out we got so excited and had to try it for ourselves! Guess what? The result is a delicious smokey sauce that tastes great on just about anything. Even better, this sauce is packed with Vitamin C thanks to the roasted red peppers.
With this roasted red pepper sauce recipe, you can either roast the peppers ahead of time by yourself, or purchase jarred ones for convenience. If you roast the peppers at home, simply cut then in half, roast in the oven until the skin starts to blister (about 25 minutes on 425 degrees), then let them cool and peel off the skin.
We recommend making this sauce ahead of time, then freezing batches to use with whole wheat pasta, whole wheat pizza, or on top of grilled salmon or chicken in place of tomato sauce.
- 1 white onion, chopped
- 1 tbsp. extra virgin olive oil
- 2 cloves garlic, chopped
- 4 whole roasted red peppers from a jar, chopped
- 4 oz. plain goat cheese, cut into small pieces
- 2 tbsp. low-fat milk
- Salt and pepper, to taste
- Set the stovetop to medium high heat. Add the olive oil to a large skillet, then add the onions and the garlic. Stir the onions and garlic so they are covered with olive oil.
- Cover the skillet with a lid, then set to low heat and cook for about 10 minutes, until both the onions and the garlic are golden brown.
- Add the roasted red peppers and cook for an additional 5 minutes to let the flavors combine.
- Next, add the goat cheese and the low-fat milk. Stir until the goat cheese is melted and creamy.
- Transfer the mixture to a blender and blend for about 30 seconds to your desired consistency.
- Return the sauce to the skillet, add salt and pepper to taste, then serve as you please or freeze to enjoy later.
- If the blended sauce is too thick, add more milk to thin it out.
