Roasted Red Pepper Pasta Sauce

3 cups chopped roasted red bell peppers

3 tablespoons pine nuts, toasted

½ large onion, diced

¾ teaspoon crushed red pepper flakes

3 cloves garlic, minced

¼ cup low-sodium vegetable broth

½ cup unsweetened almond milk, soy milk, or oat milk

¼ cup chopped fresh flat-leaf parsley

Ground black pepper, to taste

In a blender, puree roasted red peppers and pine nuts. Set aside.

Heat a large skillet over medium heat until hot. Add onion and crushed red pepper; cook about 5 minutes or until beginning to brown and stick to the skillet. Stir in garlic and broth; cook 1 minute or until liquid has evaporated.

Stir in pureed red pepper mixture and almond milk, whisking until evenly combined. Simmer 3 to 4 minutes or until heated through, stirring frequently. Remove from heat and stir in parsley and black pepper.

Nutrition

Per serving: 60 calories (30 from fat), 3.5g total fat, 0g saturated fat, 0mg cholesterol, 20mg sodium, 6g total carbohydrate (2g dietary fiber, 3g sugar), 2g protein

Makes about 3 cups sauce