Deliciosuly simple, this Creamy Roasted Red Bell Pepper Sauce is good on so many things and super easy to make too. I like it tossed into pasta but it's good with chicken, potatoes and more.
All you need is a little time to roast the red peppers and then it just gets blended with mascarpone and some seasonings.
If you like this roasted red bell pepper sauce, you'll like
PrintCreamy Roasted Red Bell Pepper Sauce
This is a deliciously simple sauce: roasted red peppers blitzed with mascarpone. I love it in pasta or with crispy potatoes and chicken. World's your oyster!
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: Makes 1 large jar 1x
Ingredients
Units
Scale
- 3 red bell pepper
- 1 red onion
- 1 large bulb of garlic sliced in half
- Drizzle of olive oil
- Salt and pepper
- 2 tbsp olive oil
- 1 tbsp balsamic vinegar
- 250g mascarpone
Instructions
- Roughly chop the pepper and red onion and place on a baking tray. Add the garlic and then season everything well with flakey salt and fresh pepper. Drizzle with the balsamic and olive oil. Make sure the garlic is drizzled in the olive oil and then I place it cut side down to prevent it from getting over cooked. Then roast for 25-30 minutes until everything is softened and beginning to char.
- Allow to cool slightly before tipping into a food processor or blender. You want to squeeze the garlic from the skin - it should be lovely and soft. Discard the skin.
- Blitz until well combined. Then add the mascarpone and blitz until creamy and thick.
- Taste and adjust the seasoning.
Notes
So delicious as a pasta sauce but I also love it with crispy roasted chicken and potatoes.
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