Best 8 Roasted Red Pepper Cream Sauce Recipes

VEGAN ROASTED RED PEPPER CREAM SAUCE RECIPE BY TASTY

Steps:

• Preheat oven to 400°F (200°C).
• Place red bell peppers cut-side down on a parchment paper-lined baking sheet.
• Bake for 20-30 minutes, or until the skin blackens.
• Remove peppers from the oven and transfer with tongs to a sealable container or bowl. Cover and let cool for 5 minutes.
• Once cool enough to handle, peel the blackened skins from the peppers and place into a blender or food processor. Discard the skins.
• To the blender, add the avocado, olive oil, lemon juice, garlic, salt, pepper, red pepper flakes, and nutritional yeast. Blend until smooth, adding more olive oil or seasoning as desired.
• Serve either chilled or heated up.
• Enjoy!

PASTA WITH CHICKEN AND ROASTED RED PEPPER CREAM SAUCE

Steps:

• Cook pasta and drain.
• Use a food processor or blender to chop red peppers to 1/4 inch in size.
• In a large skillet, heat alfredo sauce, red peppers, and chicken over medium-low heat.
• Do not allow sauce to boil; you're just trying to heat it through.
• Add pasta to sauce mixture and mix well.
• (Optional) Serve with parmesan cheese.

PASTA WITH ROASTED RED PEPPER AND TOMATO CREAM SAUCE

Steps:

• Purée tomatoes and roasted peppers in blender, food processor or with immersion blender. Reserve.
• Heat olive oil in a large deep skillet on medium heat. Add garlic and red pepper flakes. Cook gently for 1-2 minutes until fragrant. Add pureed tomatoes and roasted peppers. Bring to a boil on medium-high heat. Lower temperature and simmer for 15 minutes, until starting to thicken. Remove garlic cloves. Add Carnation 2% Evaporated Milk and cook for an additional 5 minutes. Taste and adjust seasonings if necessary.
• Meanwhile, cook pasta according to package directions.
• Add pasta and basil to sauce in skillet. Toss over very low heat to combine. Serve immediately.
• TIPS: Sprinkle with Parmesan cheese.
• For another idea, try using other pastas such as gnocchi, tortellini or ravioli.

ROASTED RED PEPPER CREAM SAUCE WITH MUSHROOMS, SWEET YELLOW PEPPERS, AND ITALIAN SAUSAGE

Steps:

• peppers: preheat oven to 400. remove stems and seeds from bells peppers. quarter. brush quarters inside and out with 2 tbsp olive oil. place peppers in an oven safe dish and cook 30 minutes flipping over halfway (or until each side is slightly browned and peppers are soft but not mushy). allow peppers to cool so that they can be handled. sauce: put olive oil, crumbled italian sausage, sliced mushrooms, garlic, nutmeg, and red pepper flakes into a deep heavy skillet and saute on medium high until meat is well done and mushrooms are tender. remove from heat. pour in white wine white pan is still hot. scraping the pan to pick up any browned bits. let sit on the stove while you prepare the rest of the sauce. place 1 cup of heavy cream in a blender with all of the red pepper and one quarter of the yellow pepper. puree for roughly 30 seconds until slightly thickened and the red pepper is totally pureed. chop remained 3/4 of the yellow bell pepper into one inch strips. mix the bell pepper cream mixture into the sausage and mushroom mixture, stirring thoroughly. add remaining 1/4 cup of cream, white pepper, paprika, and cayenne pepper. stir thoroughly and place on medium heat. continue stirring for roughly five minutes scraping sides and bottom while stirring. allow sauce to bubble for 10-15 minutes until liquid is reduced by 1/3. spoon sauce over pasta of your choice.

TILAPIA WITH ROASTED RED PEPPER CREAM SAUCE #RRSC

Steps:

• Turn broiler on high. Form a shallow bowl out of a piece of Reynold's Wrap foil. Place red pepper on foil to prevent from rolling. Broil on all sides, turning often until skin is completely charred. Remove from broiler and place pepper in a bowl. Cover with a piece of Reynolds Wrap foil and set aside.
• Tear off four pieces of Reynold's Wrap foil each about ten inches in length. Place a tilapia filet in the middle of each piece of foil. Spoon one teaspoon of lemon juice over each piece of fish. Place one tablespoon of butter in the middle of each filet. Sprinkle with 1 teaspoon salt and pepper. Crimp together foil to form a pouch and place on baking sheet. Bake for 20 minutes or until fish is flaky.
• Meanwhile make the red pepper cream sauce by removing the charred skin from the red pepper. Remove stem and seeds from pepper and roughly chop pepper. Place in a food processor and puree until smooth. Melt cream cheese in a small saucepan. Add red pepper puree and stir until heated through. Add cumin, and remaining salt.
• Remove tilapia from pouch and drizzle with roasted red pepper sauce. Serve immediately.

SEARED SCALLOPS IN ROASTED RED PEPPER CREAM SAUCE

Steps:

• Take Olive Oil, salt, pepper, and Cayenne in zip lock bag with Scallops and marinate for 30 minutes. turning once. Combine Roasted Red Pepper, half of the Heavy Cream and Parmesean Cheese. Mix in food processor. Blend until smooth. Scald other half of Heavy Cream. In a hot skillet, preferable cast iron, sear Scallops. about 3 minutes per side. Do not add any additional oil to pan. As Scallops are placed in the pan, shake the pan to ensure Scallops do not stick. When Scallops are finished remove from direct heat add Heavy Cream and Red Peeper sauce that was prepared ahead. Can be made with extra sauce and serve over noddles or serve over Gougeres. Recommend Pilaf or Risotto with this dish

ROASTED RED PEPPER CREAM SAUCE

Steps:

• Preheat broiler. Lightly coat the red peppers with olive oil.
• Grill peppers under the broiler until the skin is blackened, and the flesh has softened slightly. Place peppers in a paper bag or resealable plastic bag to cool for approximately 45 minutes.
• Remove the seeds and skin from the peppers (the skin should come off the peppers easily now). Cut peppers into small pieces.
• In a skillet, cook and stir the garlic, basil, and red peppers in 3 tablespoons olive oil over medium heat. Cook for 10 minutes, so that the flavors mix.
• Place mixture in blender (careful it is hot), and puree to desired consistency. Return puree to skillet, and reheat to a boil. Stir in the half-and-half and the Romano cheese; cook and stir until the cheese melts. Add the butter, and stir until melted. Season with salt and pepper to taste. Simmer for 5 minutes.

ROASTED RED PEPPER CREAM SAUCE

Steps:

• Preheat broiler. Lightly coat the red peppers with olive oil. Grill peppers under the broiler until the skin is blackened, and the flesh has softened slightly. Place peppers in a paper bag or resealable plastic bag to cool for approximately 45 minutes.
• Remove the seeds and skin from the peppers (the skin should come off the peppers easily now). Cut peppers into small pieces.
• In a skillet, cook and stir the garlic, basil, and red peppers in 3 tablespoons olive oil over medium heat. Cook for 10 minutes, so that the flavors mix.
• Place mixture in blender (careful it is hot), and puree to desired consistency. Return puree to skillet, and reheat to a boil. Stir in the half-and-half and the Romano cheese; cook and stir until the cheese melts. Add the butter, and stir until melted. Season with salt and pepper to taste. Simmer for 5 minutes.