Roasted Red bell pepper sauce

On my trip to Italy I tasted this amazing pasta with red pepper sauce, Italian do not add much of chillies to my good luck. And since then my love saga with this red bell pepper sauce started. My love for food is quiet unique, being Vegan is not unique but with very sensitive palate and delicate digestive system is.

You might wonder why take so much effort in making pasta sauce while you can easily get them at any departmental store, well main reason being adulteration and inedible food items added. When cheese is added to my pasta ruins the taste and upset my stomach(all cheese lovers exception to this), I do not even encourage adding Vegan cheese here. This is a fool proof recipe with amazing taste in itself, well cheese lover may add their share of it at the end this still is optional.

The only time consuming step is roasting the peppers, however if you have an oven it helps you may place all the peppers in the tray and cook them till the skin is charred, then the process remains same. I do no mention temp/time to be set as each oven varies depending on its make and model. Yes, after all this hard work you can still use this sauce for various other recipes as well, i will share them later.

This recipe involves hardly less than a tsp of oil; well if you are on diet then you may exclude pasta and add zoodles(zucchini noodle) instead and still enjoy this sauce. It is very rare that I use specific measurements for any dish; I do it just like my mom eyeball every ingredient I add and taste it often to make sure spices are correct. You can add more or reduce the spices/herbs and adjust salt to suit your taste.

List of ingredients and measurements

For Sauce

5nos- Fresh red bell peppers

1/2 tbsp- Dried Basil

1/2 tbsp- Dried Oregano

Handful of cashews

Salt

Crushed Pepper

3 Cloves of garlic

1 Medium sized onion

Step 1: Brush the bell peppers with oil and roast them on flame, you can also roast them in oven however I prefer to roast them on open flame. 

Step 2: once you have the peppers roasted, place in a bowl and cover it with lid this allows the peppers to cook further and release its natural flavour.

Step 3: as all the peppers are roasted, allow them to cool down in a closed container for at least 30mins before peeling.

Step 4: place the peppers into another bowl of water, it help in pealing the top layer. Then remove the stem and seeds from the peppers.

Step 5: brush the pan with just few drops of oil and roast the garlic and onion.

Step 6: Grind the peeled pepper and sautéed onion and garlic with all other ingredients into fine paste. Store this in a container, this lasts for more than a week when refrigerated.