Side Dish

Roasted Red Pepper Sauce with Sauteed Asparagus and Portabella Mushrooms is for Side Dish.

Roasted Red Pepper Sauce with Sauteed Asparagus and Portabella Mushrooms takes several minutes to prepare.

Roasted Red Pepper Sauce with Sauteed Asparagus and Portabella Mushrooms takes several minutes to cook.

Roasted Red Pepper Sauce with Sauteed Asparagus and Portabella Mushrooms makes 4 servings.

The ingredients for Roasted Red Pepper Sauce with Sauteed Asparagus and Portabella Mushrooms are:

2-3 large red peppers
1/2 medium onion
1 lb Portabella mushrooms, sliced
1 lb asparagus
1/4 cup soymilk
1 tsp nutmeg
1 tsp cinnamon
1/4-1/2 tsp cayenne pepper
1 clove garlic
salt and pepper (to taste)

Here is how you make Roasted Red Pepper Sauce with Sauteed Asparagus and Portabella Mushrooms:

Wash and halve red peppers. Broil in oven until lightly blackened and remove.For the asparagus, boil for 2-3 minutes until cooked, but still crisp. Put in ice cold water immediately after boiling. Chop up onion and mushrooms and put them in a saute' pan. Saute' on medium heat. Place asparagus in the pan a few minutes later.For the sauce, peel skin off of red peppers. Place in blender or food processor. Blend lightly. Add in garlic, cayenne pepper, nutmeg and cinnamon. Continue blending and add soymilk. Once blended, add sauce to veggies and salt/pepper to taste. Number of Servings: 4Recipe submitted by SparkPeople user SKWITKOW.

The nutritional information for Roasted Red Pepper Sauce with Sauteed Asparagus and Portabella Mushrooms is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 59.9

• Total Fat: 0.7 g
• Cholesterol: 0.0 mg
• Sodium: 15.9 mg
• Total Carbs: 12.7 g
• Dietary Fiber: 4.1 g
• Protein: 3.0 g

The dietary needs meet for Roasted Red Pepper Sauce with Sauteed Asparagus and Portabella Mushrooms is Vegetarian