Italian

Roasted Red Pepper and "Cream" Sauce takes 15 minutes to prepare.

Roasted Red Pepper and "Cream" Sauce takes 30 minutes to cook.

Roasted Red Pepper and "Cream" Sauce makes 1 servings.

The ingredients for Roasted Red Pepper and "Cream" Sauce are:

2 teaspoons extra virgin olive oil
1/2 cup finely chopped onion
1 (12 ounce) bottle roasted red peppers, drained and coarsely chopped
2 teaspoons balsamic vinegar
4 tbsps tofutti better-than-sour-cream
4 tbsps plain, unsweetened soy yogurt
1 c. chicken (or vegetable) stock
1 tablespoon tomato paste
1/8 teaspoon ground red pepper
thinly sliced fresh basil (optional)

Here is how you make Roasted Red Pepper and "Cream" Sauce:

In a saucepan over med-low heat, heat tofutti and soy yogurt, whisking til smooth. Add stock and continue whisking until well blended, set aside. (This is the mock cream). Heat oil in a large skillet over medium heat. Add onion and cook 8 minutes or until tender, stirring frequently. Add bell peppers, cook 2 minutes or until heated through. Increase heat to medium-high. Stir in vinegar, cook 1 minute or until liquid evaporates. Add tomato paste and red pepper, stirring until tomato paste is well incorporated. Add mock cream mixture, continuously stirring until well combined. Garnish with chiffonade basil if desired. Number of Servings: 1Recipe submitted by SparkPeople user DBEDFAM.

The nutritional information for Roasted Red Pepper and "Cream" Sauce is:

• Servings Per Recipe: 1
• Amount Per Serving
• Calories: 453.9

• Total Fat: 23.4 g
• Cholesterol: 7.2 mg
• Sodium: 1,745.9 mg
• Total Carbs: 32.8 g
• Dietary Fiber: 3.1 g
• Protein: 11.8 g

Roasted Red Pepper and "Cream" Sauce is Italian cuisine.

The dietary needs meet for Roasted Red Pepper and "Cream" Sauce is Lactose Free