High Protein Roasted Red Pepper Sauce
If you know me you know I love pasta. It’s a full on love affair that I am never ashamed to admit. When it comes to the actual pasta sauce, it’ll make or break your pasta night. No offense to all the store bought sauces, but we can always do better than that, and for usually at a fraction of the cost. This recipe is right in line with being budget friendly, super delicious, and really simple to make. With only 9 ingredients, you can have yourself the easiest high protein dinner ever. Not bad for a dinner you can whip up under 45 minutes with very little actual work to make it happen.
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. I wanted to make a red pepper sauce but lighter and more summery, so I found fennel really helped brighten and lighten up the sauce. Then with the Edens soy milk added in, I was able to bump this pasta sauce up with some clean plant protein, making the entire sauce contain a whopping 35 grams of protein. Pair it with some brown rice noodles or some protein style noodles from lentils or chickpeas and you can have yourself a great and easy to make high protein dinner. Bai’s Tip: grab some vegan parmesan to top off the pasta for the chefs kiss!
This red pepper pasta sauce is:
a great high protein meal prep
packed with flavor
dairy free
kid friendly!
gluten free and refined sugar free
Tag me @chef_bai over on instagram to show me your pics of your pasta night!
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Makes about 32oz pasta sauce:
The Goods:
1 tbsp olive oil
1 fennel, sliced
1 onion, sliced
3 red bell peppers, sliced
1 head garlic, top removed
1 tsp salt
1/2 tsp black pepper
2 1/4 cups Eden’s unsweetened soy milk
1 package gluten free brown rice spaghetti noodles, cooked to package instructions
The Method:
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!
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