HIGH PROTEIN ROASTED RED PEPPER SAUCE | Bailey Ruskus
HIGH PROTEIN ROASTED RED PEPPER SAUCE
Serves 2
I love making pasta sauce by roasting the veggies because I think I gives it more depth of flavor and you just don’t get the same vibe from cooking pasta over the stovetop. Not only do I think it’s easier, but it tastes so darn good too.
Preheat the oven to 400* F and grab a baking sheet.
Onto the large baking sheet, add the fennel, onion, red peppers, and garlic head. Sprinkle them with olive oil, salt, pepper and toss until everything is lightly coated. Bake @ 400 for 30-35 minutes until the veggies have softened.
Once the veggies are fully cooked, grab a large high powered blender and add all the veggies into a blender along with the garlic cloves squeezed out from the roasted garlic head.
Top off the veggies with soy milk and then blend on high for 1-2 minutes until you have a smooth consistency.
Taste for salt. Use this sauce on your favorite pasta or pizza, or store in a 32 oz mason jar and keep in the fridge for 4-5 days as a meal prep. Pasta sauce in a few easy steps, and ready for any occasion!
