Roasted red pepper pasta sauce

This rosé sauce is certainly a family favorite. Serve it over your favorite pasta and accompany with a either a fresh salad or roasted vegetables.

- 4 small roasted red peppers, cut into slices
- 1 onion, minced
- 1/3 cup toasted walnuts, ground
- 1 cup coconut milk
- 2 Tablespoons extra virgin olive oil
- 1 teaspoon paprika
- 1/2 teaspoon cayenne
- salt and pepper to taste

Heat the olive oil and sauté the onions until translucent, add the paprika and cayenne and cook, stirring constantly for about 30 seconds, then add the roasted red pepper slices and toss to combine. Transfer mixture to the blender, add the walnuts, season with salt and pepper and purée, adding a little bit of coconut milk at a time until you reach a creamy consistency. Toss with your favorite pasta and serve with an assortment of roasted veggies (I used eggplants, zucchini and mushrooms).

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