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–+ servings
Red Pepper Cream Sauce

Red Pepper Cream Sauce

This Red Pepper Cream Sauce is a delightful blend of roasted red peppers and creamy goodness, perfect for elevating your meals.
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Snacks & Appetizers
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sauce
  • 2 pieces red bell peppers roast them to bring out natural sweetness
  • 1 cup heavy cream creates a rich and creamy base
  • 2 tablespoons olive oil enhances flavor and helps sauté
  • 3 cloves garlic minced for depth of flavor
  • 1 teaspoon salt enhances flavors
  • 1/2 teaspoon black pepper provides warmth
  • 1/4 teaspoon red pepper flakes adds spice

Equipment

  • baking sheet
  • Medium Pan
  • Blender

Method
 

How to Make Red Pepper Cream Sauce
  1. Roast the red bell peppers on a baking sheet in a preheated oven at 400°F for about 20 minutes until charred.
  2. Allow them to cool slightly, then peel and seed them.
  3. In a medium pan, heat olive oil over medium heat and sauté the minced garlic for 1-2 minutes until fragrant.
  4. Add the roasted red peppers to the pan and cook for an additional 2 minutes.
  5. Whisk in the heavy cream, stirring to combine all ingredients into a cohesive sauce.
  6. Stir in salt, black pepper, and red pepper flakes, adjusting seasoning as needed.
  7. Blend the sauce until smooth, then return to the pan and heat over low until warm.
  8. Serve over pasta or enjoy as a dip. Garnish with fresh basil or parsley if desired.

Nutrition

Serving: 1cupCalories: 320kcalCarbohydrates: 10gProtein: 5gFat: 28gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 80mgSodium: 600mgPotassium: 300mgFiber: 1gSugar: 4gVitamin A: 2500IUVitamin C: 60mgCalcium: 100mgIron: 1mg

Notes

Store leftover sauce in an airtight container for up to 3 days in the fridge or freeze for up to 3 months.

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