A super easy and creamy vegan red pepper pasta sauce that you can whip up in just 15 minutes. Perfect for a quick dinner, this sauce features red bell peppers, onion, garlic, and a blend of dairy-free ingredients.
1: If roasting your own peppers, preheat oven to 500°F. Place bell peppers on baking tray, and roast for 25 minutes, until charred/blackened.
2: While peppers are roasting, heat a skillet over medium. Once hot, add olive oil and sauté garlic and onions until onions are translucent, about 6 minutes. Stir frequently to prevent garlic from burning.
3: Remove from heat and set aside, keeping any remaining olive oil in the pan.
4: If using jarred peppers, skip this step. Remove roasted peppers from oven, wrap in foil for 10 minutes to steam. After 10 minutes, peel the skin off, and remove stems and seeds from the peppers.
5: Add peppers and all other ingredients to a high-speed blender or food processor and blend until smooth. Serve and enjoy!
