Homemade Roasted Red Pepper Sauce for Pasta
Ingredients
- 2 tbsp olive oil
- 1 onion, finely diced
- 1 carrot, finely diced
- 1 celery stalk, finely diced
- 2 cloves garlic, minced
- 1/2 tsp chilli flakes (optional but omit for little ones)
- 1 tsp dried oregano
- 4 roasted red peppers, drained (I used @cookandco_auburn)
- 1 cup vegetable stock
- 1 tbsp red wine vinegar
Preparation
Heat the oil in a deep sided non stick pan over medium heat. Add the onion, carrot, and celery and cook, stirring occasionally, until the carrots are softened. Add in the garlic, chilli flakes, oregano, and season to taste. Cook for another minute then remove from the heat and set to one side.
Add the peppers to a blender with the cooked vegetables and stock, then blend until smooth. Return to the pan and heat over medium until the sauce is warmed through. Stir in the red wine vinegar and serve with your favourite pasta.
