A good roasted red pepper sauce tastes smokey, sweet, savory, and evenly hugs long Spaghetti noodles. I swoon over the sauce when I see it at restaurants. Often, I attempt to formulate a recipe for the sauce in my kitchen, but it never tastes the same. However, last night, I made it better than any restaurant! It was fantastic, and not only did I delight in the sauce my man did too. We loved it so much that we devoured it twice that night. Once, for dinner, and again after senseless late night shagging. It was even better the second time around, cold at midnight. Oh! And did I mention it’s vegan? It’s vegan;) Therefore, it’s good for your heart too. Want the recipe? Sure, I’ll share it with you.
1 garlic clove, roughly chopped
1/4 cup raw walnuts
1 large heirloom tomato
2 red peppers, roasted, deseeded and de-skinned
2 tbsp. extra virgin olive oil
sea salt and fresh cracked pepper to taste
basil and/or Parmesan Cheese to sprinkle on top the finished dish.
Put all of the ingredients in a food processor. Leave the food processor on for one minute. Then, add the noodles and the sauce in a large mixing bowl and mix at least 10-20 times. Serve warm in separate bowls, top with fresh basil to keep it vegan or Parmesan if you don’t care if its vegan.