Roasted Red Pepper Cream Sauce with a Couple Substitutions
Ingredients
- sauce:
- 100 grams pumpkin pure
- 4 tb whipped cream cheese (less fat)
- 2-3 cups chicken broth depending on how thick you want it
- 1 can green chilis
- 2 tb tomato paste (thickens it)
- 1 squeezed of lemon (omit if you don’t have)
- AUCE:
- ~ 100 grams pumpkin pure
- ~ 4 TB whipped cream cheese (less fat)
- ~ 2-3 cups chicken broth depending on how thick you want it
- ~ 1 can green chilis
- ~ 2 TB tomato paste (thickens it)
- ~ 3 red bell peppers & 2 sweet yellow onions
- ~ 1-2 packets of stevia (helps the acid in tomatoes bring out more flavor)
- ~ 1 frozen garlic cube or 1 TB minced garlic
- ~ 1 squeezed of lemon (omit if you don’t have)
- ~ White cheddar or garlic parm kernel seasoning, pink salt, pepper, smoked paprika, red pepper flakes to taste (any spices you wish), I also added a bit of cumin
Preparation
Great source of potassium and fiber, with 1 cup being 7 grams of fiber and thats 20% of the rec daily amount!
AIR FRYER: Chop sweet onions & bell peppers, spray with coconut oil spray and air fry @360 for 20 ish minutes, shaking basket half way
OVEN VERSION: Preheat oven to 425 degrees and cut out both stems of bell peppers, chop up sweet yellow onions (doesn’t have to be finely chopped)
Roast with avocado or coconut oil spray and pink salt for 30-40 min or until veggies are soft
Then once those are a bit cooled, add all the rest of the ingredients listed above in a blender!
Blend on high, taste and see if you need to add more spice and or chicken broth to your liking!
Then once those are a bit cooled, add all the rest of the ingredients listed above in a blender!
Blend on high, taste and see if you need to add more spice and or chicken broth to your liking!
Served this sauce with noodles, spaghetti squash, air fried gnocchi, on fish and or chicken and even just onto of veggies!
Sauces make everything so flavorful!!! Plus I always have cans of pumpkin lying around