Rich Roasted Red Pepper Pasta Sauce (Heart Healthy)

3-4
Servings
15m
Prep Time
30m
Cook Time
45m
Ready In


"My husband is on a potassium restricted diet, which excludes tomatoes basically. So I made this sauce to satisfy that spaghetti need. The sodium content listed is incorrect. The actual sodium for 1 serving at 3-4 servings per recipe should be 360-480 mg."

Original recipe yields 3-4 servings
OK

Nutritional

  • Serving Size: 1 (264 g)
  • Calories 60.1
  • Total Fat - 0.4 g
  • Saturated Fat - 0.2 g
  • Cholesterol - 2.8 mg
  • Sodium - 2411 mg
  • Total Carbohydrate - 14.2 g
  • Dietary Fiber - 8.3 g
  • Sugars - 12.8 g
  • Protein - 0.5 g
  • Calcium - 177.3 mg
  • Iron - 0.2 mg
  • Vitamin C - 32 mg
  • Thiamin - 0 mg

Step 1

Drain your peppers in a colander, then dump in a blender. Add remaining ingredients, except the ribboned extra basil, and puree till smooth. Pour into a small saucepan and simmer as low as your burner will go for about 30 minutes. Stir occasionally.

Step 2

Spoon over your favorite pasta. Sprinkle with ribboned basil.

Step 3

*If you prefer, you can roast your own red bell peppers, remove the skins, and puree. It would reduce the sodium. Check on youtube if you're not sure how to do that.

Tips & Variations


  • Blender

Tags : Sauce

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