Roasted Red Pepper Sauce

This is an amazingly simple dish to prepare – but it is a touch time consuming. Worth every minute though I promise. Best part, though it takes time it doesn’t need you to babysit it. It is inspired by a Roasted Red Pepper Sauce by Chef Michael Smith. Mine just contains a bit more veg that I sneak in there. The more the merrier I always say!

3 red peppers, seeded and chopped
1/2  large red onion, chopped
1 large sweet potato, cut into 2 inch pieces
5 cloves garlic, peeled
2 tablespoons olive oil
Salt and pepper
Baby spinach
1 pound whole wheat pasta, cooked and drained

Preheat oven to 350 degrees. Place peppers, onion, sweet potato and garlic cloves into a  baking pan and drizzle with olive oil. Add salt and pepper and toss well. Bake for 45 minutes to 1 hour until all veg is fork tender.

Pour vegetables into a blender and puree, adding a splash of water to help it along. Add pureed sauce to a pot and put over medium heat. Check for seasoning and add salt and pepper to taste. Add one handful of spinach for every person being served. Add hot, cooked pasta and toss well.


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