Red Pepper Sauce

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You guys. Today, I’d like to share with you one of my most favorite recipes! It is for a very versatile roasted red pepper sauce. I use this sauce for many different things like a topping for my homemade hummus, in a warm dip with goat cheese, and as a pizza sauce! I’ll tell you about those recipes later. Last night, I used it as a “pasta” sauce!

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Step 1: Arrange your peppers evenly on a baking dish. (Remember, the ones I use can be bought here.)

Step 2: Roast at 400 degrees for about 45 minutes. You’ll want to flip them about every 10 minutes or so–each side of the pepper should get a little charred.

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Step 3: Remove from the oven, and tent with aluminum foil. Allow peppers to cool until they are safe to the touch. Remove the skin (which should peel off easily) and de-seed. Arrange on paper towel and pat dry.

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Step 4: Put the peppers in your blender. Cover with olive oil. Add two teaspoons of minced garlic. Be generous. Add a whole bunch of freshly cracked pepper, sea salt, oregano, and just a few shakes of red pepper flakes. Blend away until smooth!

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TA-DA!

Here’s a tip: sometimes I just stop there and put all of the sauce in the freezer! Since I use this sauce for so many different things, I usually make a bunch of it at once and freeze several portions. This way, after a quick thaw, it’s ready whenever I’d like to use it!

Now, onward to make my “pasta.” But since I’m on a #weddingdiet, you know I’m not eating noodles, but zoodles instead! Pearl introduced me to zoodles (zucchini + noodles) and she gave me my very own spiralizer for my bridal shower!

This is a spiralizer. (In this photo you will also see Pearl.) It slices veggies and potatoes and stuff into spiral strings! COOL!

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Pearl came over for dinner after kickball. I would’ve invited my friend Bailey too, but she’s on a liquid diet this week. She really wants to lose three pounds.

So. The spiralizer turned three zucchinis into this:

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And then I simply sauté it for a few minutes with more minced garlic, salt, and pepper. Only do this for a few minutes–you don’t want to take the crisp out of the zoodles.

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When the zoodles are warmed through, I throw them in the collander to get rid of the excess water.

Also to top my pasta, I grilled a steak! (And by this, I mean Adam grilled a steak.) When it was cooked to medium, I let it rest and then sliced it up and placed it on top of our zoodles.

Finally, I topped the dish with the red pepper sauce and a few drops of truffle oil.

Then I added some basil (from the garden, obvs) that I cut using a chiffonade technique. Learn about that here. “Chiffonade” means little ribbons in French. HOW CUTE! Can’t you see why?

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And here it is folks. Serious yum, and seriously guilt free. YAY! You could also top with some goat cheese crumbles (but leave this off if you want to make it paleo or whole30 compliant.)

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