A game-changing roasted red pepper sauce, ready to steal the spotlight from your typical tomato or pesto sauces! This will soon become part of your regular rotation.
Jarred roasted red peppers are the star of this vibrant sauce, adding sweetness and a deep, charred flavour. This sauce is super versatile - pair it with your favourite pasta and a variety of vegetables and proteins. But we couldn’t get enough of it with our crispy, nutty gnocchi and were scraping the bowl by the end!
This nutritious healthy recipe, which comes from @sepps, is vegan friendly but you could also replace the nutritional yeast with grated parmesan if it’s not a staple in your cupboards.
1 pack Sunny & Luna Cauliflower Gnocchi
1 small aubergine
1 small courgette
200g jarred roasted red peppers
100ml oat milk
1 garlic clove
1 tsp nutritional yeast or 2 tbsp grated parmesan
1 tbsp tahini
Salt & pepper
For the sauce, add the peppers (with some of their juices/oil), cashews, milk, garlic, nutritional yeast/parmesan and tahini to a blender along with salt and pepper to taste and a splash of boiling water then blitz until smooth. Taste and adjust the seasoning as needed.
Chop the courgette and aubergine into medium sized chunks.
In a large frying pan heat 1 tbsp oil, add the courgette and aubergine with a generous pinch of salt and cook until tender and slightly charred but still with a bit of bite.
Set the vegetables aside and then add another tbsp oil to the frying pan, add the gnocchi and cook for 3-5 minutes until golden and crispy on both sides.
Toss the gnocchi, vegetables and sauce together and serve with a generous crack of black pepper.