Roasted Red Pepper Sauce
We all know that pasta is a favourite with children and this recipe is tasty, easy to make and full of wonderful goodness. It is great to keep in a jar in the fridge to have on hand when you are short of time. It works brilliantly as a sauce for whole wheat or brown rice or pasta but I often have this on its own as a tapenade on a cracker or with crudites.
Peppers are packed with vitamins A and C, both key for supporting the immune system. Seeds provide a protein hit, as well as omega 6 oils which are great for healthy skin.
This sauce would also work well with different nuts or seeds - walnuts, pine, pistachio, etc - so feel free to experiment.
3 peppers - red/orange/yellow
1 small garlic clove
25g mixed seeds such as sunflower, flax, sesame
2-3 tbsp olive oil and rapeseed oil
Preheat the oven to 200C.
Slice your peppers and place onto a roasting tray. Drizzle with a little rapeseed oil and roast for 20-30 minutes until softened and taking on colour.
Place into a Magimix or a hand blender and blitz until a paste.
Add in the garlic, almonds and seeds and again blitz until a paste, adding in the olive oil to help emulsify and loosen slightly.
Keep in an airtight container or jam jar with a slick of oil over the top and it will keep for well over a week.