Ingredients
-
750g organic red pepper
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30-35g red spring onion
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1.5cm fresh sweet pepperor spicy to taste
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3 cloves of garlicpeeled, with the internal bud removed
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35g extra virgin olive oil
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1/2 -1 tsp saltor to taste
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60ml almond milk
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freshly ground black pepperto taste
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1 tbsp food yeast flakes
-
for the pasta
-
80g protein or gluten-free pastaper person
-
fresh mint and marjoramto serve
Directions
A sauce recipe for all the taste buds, whether you prefer sweet or spicy!
Ingredients
| 750g organic red pepper | |
| 30-35g red spring onion | |
| 1.5cm fresh sweet pepper | |
| 3 cloves of garlic | |
| 35g extra virgin olive oil | |
| 1/2 -1 tsp salt | |
| 60ml almond milk | |
| freshly ground black pepper | |
| 1 tbsp food yeast flakes | |
for the pasta |
|
| 80g protein or gluten-free pasta | |
| fresh mint and marjoram | |
Steps
|
1
|
Preheat your Combi Microwave Oven to 220°C. Wash and dry the peppers. |
|
2
|
Cover a baking tray with parchment paper, place the peppers on it and bake them for about 30 minutes. The peel should become toasted. |
|
3
|
Remove the peppers from the oven and wrap them completely with aluminum paper or parchment paper and let them cool for 5 minutes. |
|
4
|
Meanwhile, slice the onion and fresh seedless chili peppers and fry them for a couple of minutes in a pan with the oil, garlic and salt. Add the milk and let it simmer for another 4 minutes. This will result in a creamy white sauce. |
|
5
|
Remove the peppers from the foil and remove the seeds. |
|
6
|
Add the peppers and the creamy sauté into the Slow Juicer, using the smoothie cone (filter with large mesh). Remove the scraps a couple of times if necessary. |
|
7
|
Add the yeast flakes, salt and pepper after your liking. |
|
8
|
You can use the sauce to season pasta, any first course or side dishes as you like, as well as store it in glass jars. |
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