No Tomato Pasta Sauce

Instructions

1. Begin by roasting the red bell peppers. You can do this by placing them directly over an open flame on a gas stove or under the broiler in your oven until the skins are charred and blistered. Let them cool, then peel off the skins, remove the seeds, and roughly chop the flesh.

2. In a large pan, heat the olive oil over medium heat. Add the diced onion and sauté until it becomes translucent, about 5 minutes.

3. Add the minced garlic to the pan and cook for an additional 1-2 minutes until fragrant.

4. Stir in the roasted red bell peppers, dried oregano, dried basil, and red pepper flakes. Season with salt and pepper to taste.

5. Pour in the vegetable broth and bring the mixture to a simmer. Allow it to cook for 10-15 minutes, stirring occasionally, until the peppers are soft and the flavors have melded together.

6. Carefully transfer the mixture to a blender or food processor. Blend until smooth, adding more vegetable broth as needed to reach your desired consistency.

7. Taste the sauce and adjust the seasoning if necessary. If you prefer a smoother sauce, you can strain it through a fine-mesh sieve to remove any remaining pieces of pepper skin.

8. Serve the no-tomato pasta sauce over your favorite cooked pasta and garnish with fresh basil leaves. This sauce also pairs wonderfully with grilled chicken or fish, or even as a topping for bruschetta.

9. Store any leftover sauce in an airtight container in the refrigerator for up to 4-5 days, or freeze it for longer storage. Simply reheat in a saucepan when ready to enjoy again.