Looking for a pasta sauce recipe that can satisfy both fat and carb based diets? With a few tweaks this vegan roasted red pepper pasta sauce recipe works for both, provided that you have the right "pasta." I like to use spiralized rutabaga for keto meals, while using chickpea or lentil pasta for carb-ups. What's really great about this recipe is that it is both simple, flavourful and satisfying, making it the perfect choice when you want to make something delicious to satisfy multiple diet orientations, including vegan!
Carb-Up OR Keto Roasted Red Pepper Pasta Sauce Recipe
Ingredients:
- 2 medium red bell peppers, halved lengthwise, core and seeds removed
- 1 teaspoon avocado oil
- ¼ cup shallots, finely chopped
- 4 cloves garlic, finely chopped
- Fine sea salt, white pepper, and freshly cracked black pepper, to taste
- 1½ cups unsweetened coconut milk beverage(*Or any non-dairy milk.)
- 3 tablespoons nutritional yeast
- 1 tablespoon balsamic vinegar or red wine vinegar
- 1½ tablespoons oat fibre (for keto) or arrowroot flour (for carb-up)
- 1 teaspoon extra virgin olive oil (or 1 tablespoon for keto)
- Large pinch crushed red pepper flakes (*plus more for garnish if desired)
- Fresh basil or parsley, chopped
- Vegan parmesan (or regular parmesan for non-vegan) (*Keto garnish)
Directions:
Preheat oven to 500F. Add roast red peppers cut side down on a baking sheet and bake for 12-17 minutes, or until skin is charred. Remove from oven and cover with foil or a silat mat for 10 minutes to steam. Peel away the charred skin. Set aside.
While red peppers are roasting, heat avocado oil in large skillet to medium. Add shallot and garlic, season with salt, and sauté until golden brown and softened, around 4-5 minutes. Remove from heat and set aside.
Transfer sautéed shallot and garlic to blender with roasted peppers, non-dairy milk, vinegar, crushed pepper flakes, nutritional yeast and your choice of thickener. Blend until creamy and smooth. Add salt and pepper to taste. At this point, prepare your chosen noodles.
Add sauce back to the skillet and heat to medium heat to thicken. Once it reaches a simmer, reduce heat to low and continue simmering until desired consistency is reached.
Once your noodles are prepared add them to the sauce and toss them with olive oil (if using) to coat then add them to the sauce. Top with fresh herbs and garnish with your choice of parmesan and/or pepper flakes.
Did you make this keto/carb-up roasted red pepper pasta sauce recipe? If so, how did it go? Please share your thoughts in the comments. Or if you share pics of your creations on Instagram, please tag me so I can see them. Enjoy! :)
