Roasted Red Pepper Basil Sauce

Try out this rich & creamy pasta sauce recipe that I have tweaked a bit from my original!

So versatile to be served with pasta, zoodles, spaghetti squash, onto of protein sources like chicken, beef, fish, even on veggies, it provides so much flavor!

SAUCE:

~ 4 light laughing cow wedges (or 4 TB of your favorite cream cheese)

~ 2-3 cups chicken broth depending on how thick you want it

~ 4 red bell peppers & 2 sweet yellow onions

~ 1-2 packets of stevia (helps the acid in tomatoes bring out more flavor)

~ 1 frozen garlic cube or 1 TB minced garlic

~ 1 squeezed of lemon (omit if you don’t have)

~ White cheddar or garlic parm kernel seasoning, pink salt, pepper, italian seasoning, red pepper flakes to taste (any spices you wish).

Assembling: 

AIR FRYER: Chop sweet onions & bell peppers, spray with olive oil spray and air fry @360 for 20 ish minutes, shaking basket half way

OVEN VERSION: Preheat oven to 425 degrees and cut out both stems of bell peppers, chop up sweet yellow onions (doesn’t have to be finely chopped)

Roast with olive oil spray spray and pink salt for 30-40 min or until veggies are soft

Then once those are a bit cooled, add all the rest of the ingredients listed above in a blender! 

Blend on high, taste and see if you need to add more spice and or chicken broth to your liking!

I created my own recipe in MyFitnessPal & weighed out the final “sauce weight” in grams = 1,000 total

Each time I go to pre-log / add it to a dish, I weigh about the serving in “grams” that I want. 

I normally use 125 - 150 grams per dish to top as the “sauce”.

125 grams is 37 calories (5.4 carbs, 0.9 fat, 1.8 protein)

FYI it does freeze well, so double or triple this and defrost for later use!