Pepper Sauce for Pasta

3 Reviews
67% would make this recipe again

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Ingredients

??? onions, finely chopped ???
??? yellow or red sweet peppers, cut into 1 X 5 cm strips ???
??? margarine non-hydrogenated ???
??? olive oil ???
??? creamy soy preparation for cooking ???
??? salt [optional] ???
??? ground pepper to taste [optional] ???

Before you start

A blender or food processor will be very useful to purée the sauce.

Method

  1. Prepare the onion and peppers. Finely chop the onion. Cut the peppers into approx. 1 x 5 cm strips.
  2. Heat the margarine and oil in a pan over low heat. Sauté the onion 4-5 min until tranlucent. Add the peppers, cover and cook over low heat 15-18 min until fork-tender with occasional stirring.
  3. Add the soya preparation, mix well and purée in a blender. Add salt and pepper to taste.

Observations

The sauce can be stored up to 1 week in the refrigerator; 3 months in the freezer.

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3 Reviews (3 with rating only) 67% would make this recipe again

My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

This recipe is in the following categories

Vegetables | Sauces & Dips | Halal | Kosher | Vegan | Vegetarian | Italian

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