Sunday, May 9, 2010
This was my first time roasting peppers. Seriously. I usually just buy the jar of roasted red peppers. I love them but that can get really expensive. So I buy my peppers at Costco which makes roasting them in the oven, way more economical. So this was the way to go. It really was pretty simple and kinda fun too!
I used my mini chopper food processor which worked great to puree the red peppers. I left mine a bit chunky but you could puree it smoother if you wanted a smoother sauce.
This was really good sauce. I've made red pepper sauce before but this was my first time putting cream in it for a cream sauce. I loved how it came together and the cheese ravioli were perfect with it. I used the extra over the broccoli and it was delicious.
This is my submission to Presto Pasta Nights hosted by Chaya's Comfy Cook Blog.
This is also linked to Meatless Mondays at My Sweet and Savory.
Roasted Red Pepper Cream Sauce
2 large red bell peppers
3 cloves of garlic, minced
1 tbsp. dried basil
1 tbsp. extra virgin olive oil
2 cups half and half, fat free
1/4 cup shredded Parmesan cheese
2 tbsp. butter
Salt and pepper
Preheat broiler. Light coat the red peppers with olive oil. Grill peppers under the broiler until the skin is blackened and the flesh has softened slightly. Place peppers in a plastic bag to cool for approximately 45 minutes. Remove seeds and skin from the peppers, the skin should come off the peppers easily now. Cut peppers into small pieces.
In a skillet, cook and stir the garlic, basil and red peppers in the olive oil over medium heat. Cook for 10 minutes. Place mixture in a blender or food processor. I used my little food processor. Puree to desired consistency. I like mine a bit chunky. Return puree to skillet and heat. Stir in the half and half and the Parmesan cheese, cook and stir until the cheese melts. Do not boil though. Keep it low. Add the butter, stir until melted. Season with salt and pepper to taste. Simmer for 5 minutes. Serve with pasta, ravioli or whatever floats your boat.
Total calories for sauce only = 824 calories
6 servings = 137 calories
Cheese Ravioli with Red Pepper Cream Sauce = 632 calorie dinner
Calories calculated from calorieking.com. Some numbers are rounded or approximate.