Homemade Bell Pepper Carrot Pasta Sauce
Homemade Bell Pepper Carrot Pasta Sauce
Diet: Gluten-Free, Dairy Free, Egg-Free, Vegan
INGREDIENTS
2 medium red bell peppers, halved
2 small carrots or 1 large carrot without stems
1/2 white onion, unpeeled, quartered lengthwise
2 1/2 TBSP olive oil, divided
2 medium garlic gloves, unpeeled
2 tsp fresh lemon juice
1 tsp kosher salt
3/4 cup harissa (mild)
1/4 cup chopped walnuts (or pumpkin seeds)
1 Thai chili (optional)
DIRECTIONS
Pre-heat oven to broil with rack in the middle oven. Rub bell peppers, onions and carrots with olive oil. Arrange cut-side down on a rimmed baking sheet. Broil in heated oven until bell peppers are charred, about 15 minutes, adding garlic to the baking sheet 1/2 through. Once done, put veggies in a bowl and set aside until room temperature. Once veggies are cool, remove the garlic and onion skins.
While the veggies are cooling, adjust the oven to 350 degrees and add the walnuts or pumpkin seeds to toast. Set timer for 5 minutes and flip, then add another 3-5 more minutes until nuts are toasted but not burned.
Transfer the bell pepper mixture to a blender and add the toasted walnuts (or pumpkin seeds), Thai chili (optional), lemon juice, salt and remaining olive oil. Process until smooth, about 45 seconds.
Notes
If you want this recipe to be spicier, you can use spicy harissa and/or add 1 small dried Thai chili with the stem removed.
Recipe adapted from an oyster sauce recipe.
