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.
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