Become a Member

Get access to more than 30 brands, premium video, exclusive content, events, mapping, and more.

Already have an account? Sign In

Become a Member

Get access to more than 30 brands, premium video, exclusive content, events, mapping, and more.

Already have an account? Sign In

Brands

Diets

Roasted Red Pepper Sauce

Pureeing roasted red bell peppers with a little vegetable broth gives you the texture of a cream-based sauce with very little fat and calories. This sauce makes an ideal accompaniment to fettuccine. Store in an airtight container in the refrigerator for up to one week. Reheat over low heat.

Get access to everything we publish when you sign up for Outside+ Join today!.

Pureeing roasted red bell peppers with a little vegetable broth gives you the texture of a cream-based sauce with very little fat and calories. This sauce makes an ideal accompaniment to fettuccine. Store in an airtight container in the refrigerator for up to one week. Reheat over low heat.

Servings
2

Ingredients

  • 4 large red bell peppers, roasted, peeled and cut into strips (reserve 1/2 cup)
  • 1/2 cup chopped onion
  • 2 cloves garlic, minced
  • 1/2 cup dry white wine
  • 1/2 cup vegetable broth
  • 1 tsp. chopped fresh thyme

Preparation

In large skillet, combine red pepper strips, onion, garlic and wine. Cover and cook over medium-low heat until onion is very tender, about 20 minutes.

Transfer mixture to food processor. Add broth and process until pureed.

Return puree to skillet. Simmer until mixture is reduced to 1 1/2 cups, stirring, about 15 minutes. Stir in reserved pepper strips and thyme. Season with salt and pepper.

Nutrition Information

  • Calories 27
  • Carbohydrate Content 4 g
  • Cholesterol Content 0 mg
  • Fat Content 0 g
  • Fiber Content 6 g
  • Protein Content 1 g
  • Saturated Fat Content 0 g
  • Sodium Content 9 mg
  • Sugar Content 0 g