June 24, 2014 By This Vegan Girl
Who out there can’t live without their food processor? Mine is perpetually in the dishwasher, being that I use it on the daily. Now that I’ve had one, I don’t think I could happily go on without one.
I regularly make hummus, broth, dressings, and drizzles with it. I’ve dabbled with ice cream-making and pie crusts with it, too. Surprisingly enough, this was the first time I’ve made pasta sauce with it, and I feel like I’ve found a key to a door that should’ve been opened a long time ago.
Pasta dishes seem so boring and cliche. Not to mention that the pictures are pretty unstimulating, as well. (Who has the energy to put the oregano leaves on top, and surround the final photo with the raw ingredients used? Hmm… real photographers, I guess. Complaining like a true amateur.) But trust me when I say that despite the dullness these photos may exude, this pasta sauce is easy to make and easy to fall in love with.
Spicy Red Pepper Pasta Sauce
Prep Time: 15 minutes
Cook Time: 10-15 minutes
Yield: 3-4 servings
- a heaping cup of tomatoes
- a heaping cup of red bell pepper
- 1/2 lemon, squeezed
- 1/4 cup coconut milk
- 4-5 garlic cloves, minced
- 1 tbs fresh oregano, minced
- 1/2 tsp paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/8 tsp cayenne pepper
Other ingredients seen in pictures:
- gluten-free quinoa spaghetti
- 1 1/2 cups baby portabella mushrooms, sliced
- 1 cup baby eggplants, sliced
- 1 small sweet onion, chopped
STEP 1: Mince the garlic and oregano.
I use my NutriBullet’s mincing blade to make these two as small as possible. I find that if I throw the garlic and herbs full-sized along with the other ingredients in the food processor, it doesn’t get the ingredients as small as I want it to be. The smaller it is, the more flavor throughout.
By the way, I would like to congratulate my oregano on its first appearance! It’s doing well in the herb garden.
STEP 2: Throw in all ingredients in the food processor.
Make sure it’s a strong food processor, as you want the sauce to be smooth. If not thoroughly mixed, this will not produce the “chunky” sauce you want.
Set aside when smooth.
STEP 3: Chop up other ingredients you wish to feature in your pasta.
I found these adorable baby eggplants at Nelson Family Farms in Fort Pierce, FL! There a bit longer than my palm. I’ve never seen these before! This variety of eggplant is easy to chop, perfect for bite-sized disks, and absorbs flavors like a dream.
I also chose to throw in onion and mushrooms. It was a medley of perfection.
STEP 4: Cook pasta and chopped veggies.
I used two tablespoons of coconut oil to cook the veggies with. It takes about 10 or so minutes to accomplish.
STEP 6: Simmer sauce and strain pasta.
Once the veggies are cooked down, set the stove to a low setting and pour in the spicy red pepper sauce. Mix and let it sit for a few minutes.
Dish out the pasta noodles, pour the sauce on top, and enjoy!