Coming up with new ways to eat vegetables is always a priority for me as a dietitian and a mom. My oldest wouldn't touch a pepper for the longest time. Then I covered her stuffed pepper one evening in dairy free shredded cheese and she loved it! Within a few tries she would eat pepper by itself! it's amazing how our taste-buds change if we let them. This same child devoured 2 bowls of pasta with this red pepper sauce last night!
Moral of the story is: try vegetables with different cooking methods, flavors, and seasonings. You're bound to find one you love!
Roasted Red Pepper Sauce
2 Red bell peppers
1 1/4 cup canned coconut milk (I used Whole Foods brand)
3 garlic cloves
1/2 sweet onion diced
2 tbsp EVOO
Salt to taste
1 tbsp Fresh Parsley
Fresh Basil to top
GF pasta or Cauliflower Gnocchi
Roast the bell peppers on the top rack on oven for about 30-40 mins at 400 degrees until peppers are charred and soft. Once cool, remove the skin, seeds and stem.
In a sauce pan, heat EVOO. Add in diced onion and saute until translucent. Then add in diced garlic and continuing cooking for 1-2 mins until fragrant. Remove from heat
Place roasted peppers, coconut milk, onion/garlic mixture in a blender. Blend until smooth.
Transfer back to sauce pan to heat. Add in salt to taste. (I only used a pinch because the gnocchi were salted.)
Add in fresh chopped parsley at the very end and stir to combine.
Add sauce to your favorite pasta. Top with fresh basil cut into ribbons.
Tag me if you try it @ginajonesrdn!