This vegan spicy red bell pepper sauce is the perfect recipe for spaghetti nights, sandwiches, and tons more! This recipe is perfect for those weeknights that are busy and packed with tons of activities. As simple as it sounds, this sauce packs a lot of flavor and heat from the scotch bonnet pepper, so if you don’t like spicy foods, leave it out.
Yield 24 oz.
2 red bell pepper, skin removed
1 small yellow onion, chopped
1 large garlic clove, minced
1 small scotch bonnet pepper, de seeded and minced
1 tsp. Italian seasoning
3/4 tsp. Himalayan salt
1/4 tsp. ground black pepper
1/4 tsp. sugar
1/2 cup vegetable broth
1 tsp. nutritional yeast
- Preheat oven to broil
- On a baking sheet, place the whole red bell pepper and roast until charred, roughly 10-15 minutes. Place peppers into a bowl and cover to trap the steam. After 10 minutes, remove the skin and stems.
- In a blender, add the roasted bell pepper, chopped onion, garlic clove, scotch bonnet pepper, Italian seasoning, salt, pepper, vinegar, sugar, vegetable broth, and nutritional yeast. Blend until smooth.
- Serve over pasta.
Chef’s tip: You don’t have to roast the peppers, you could always purchase a can of roasted red bell peppers to save time.