Time 50m Yield 8 Number Of Ingredients 8 Steps:
Preheat broiler. Lightly 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 paper bag or resealable plastic bag to cool for approximately 45 minutes. Remove the 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 3 tablespoons olive oil over medium heat. Cook for 10 minutes, so that the flavors mix. Place mixture in blender (careful it is hot), and puree to desired consistency. Return puree to skillet, and reheat to a boil. Stir in the half-and-half and the Romano cheese; cook and stir until the cheese melts. Add the butter, and stir until melted. Season with salt and pepper to taste. Simmer for 5 minutes.
Yield 4 servings Number Of Ingredients 9 Steps:
Preheat oven to 400°F (200°C). Place red bell peppers cut-side down on a parchment paper-lined baking sheet. Bake for 20-30 minutes, or until the skin blackens. Remove peppers from the oven and transfer with tongs to a sealable container or bowl. Cover and let cool for 5 minutes. Once cool enough to handle, peel the blackened skins from the peppers and place into a blender or food processor. Discard the skins. To the blender, add the avocado, olive oil, lemon juice, garlic, salt, pepper, red pepper flakes, and nutritional yeast. Blend until smooth, adding more olive oil or seasoning as desired. Serve either chilled or heated up. Enjoy!
Time 20m Number Of Ingredients 12 Steps:
Place a large pot of water on the stove to boil. Once boiling, add the pasta. Cook according to package instructions (usually about 8-10 minutes). Drain and set aside. While the pasta boils, set a medium saucepan over low heat. When hot, add the olive oil. Add the onion and oregano. Cook, stirring occasionally, until softened and beginning to get translucent, about 8 minutes. Add the garlic and cook, stirring frequently, for one more minute. Add the tomato paste and cook until warmed through. Pour in 1/2 cup water and stir to bring up all of the bits of everything. Pour the sautéed onion mixture into the blender. Add drained roasted red peppers, cashews, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Puree until silky smooth, 2-3 minutes. If the sauce is too thick to puree, add a bit more water, a tablespoon at a time. Return the pasta to the pot you cooked it in or to the saute pan - whichever is biggest! Place over low heat. Add sauce. Stir gently and cook just until warmed through, 1-2 minutes. Taste and add more salt and pepper if desired. Sprinkle basil over the top and serve!
Yield 2 servings Number Of Ingredients 15 Steps:
In a medium-sized pot or dutch oven over medium heat, add the olive oil and onion and cook for 3-4 minutes, stirring occasionally, until semi translucent. Add the garlic and cook for 2-3 minutes. Transfer onion and garlic to blender. Add the soaked cashews, red pepper, nutritional yeast, tomato paste, cornstarch, salt, paprika, ground mustard, turmeric, and vegetable broth, and blend until smooth. Transfer sauce back into pot and cook until thickened, about 5 minutes. Add pasta to the pot and stir until sauce is evenly distributed. Top with smoked paprika and serve immediately. Enjoy!
