Healthy Food Recipes: Red Pepper Cream Sauce

Prep Time

10 minutes

Cook Time

15 minutes

Additional Time

5 minutes

Total Time

30 minutes

Servings

4

Ingredients

• 2 red bell peppers, seeded and sliced
• 1 cup heavy cream
• 2 cloves garlic, minced
• 1 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 1/4 teaspoon red pepper flakes (optional, for extra heat)
• Salt and black pepper to taste
• 1/4 cup grated Parmesan cheese (optional)

Steps to Cook

1. In a medium saucepan, sauté the sliced red bell peppers over medium heat for 5-7 minutes, or until they are softened and slightly charred.
2. Add the minced garlic to the pan and cook for an additional 1-2 minutes, stirring constantly, until fragrant.
3. Pour in the heavy cream and stir to combine. Bring the mixture to a gentle simmer.
4. Stir in the dried basil, oregano, and red pepper flakes (if using). Season with salt and black pepper to taste.
5. Reduce the heat to low and let the sauce simmer for 5-7 minutes, stirring occasionally, until it has thickened slightly.
6. Remove the pan from the heat and, using an immersion blender or a regular blender, puree the sauce until it is smooth and creamy.
7. If using, stir in the grated Parmesan cheese until well combined.
8. Taste and adjust seasoning as needed.

Cook’s Note

• For a thinner consistency, add a splash of milk or pasta cooking water to the sauce.
• To make the sauce vegan, substitute the heavy cream with unsweetened, full-fat coconut milk or a plant-based cream alternative.
• The red pepper cream sauce can be used as a topping for pasta, chicken, fish, or roasted vegetables.
• If you prefer a spicier sauce, increase the amount of red pepper flakes or add a pinch of cayenne pepper.
• For a smoother texture, you can strain the sauce through a fine-mesh sieve after blending.
• The sauce can be made in advance and stored in the refrigerator for up to 3 days. Reheat gently before serving.

---