Simple Way to Roasted Red Pepper Cream Sauce Pasta

Roasted Red Pepper Tapenade

A 20 minute vegan pasta with roasted red pepper sauce.

Recipe Summary Roasted Red Pepper Tapenade

Roasted red peppers, artichoke hearts and garlic are the main flavors in this bright tapenade. This simple recipe can be used as a dip for vegetables and pita triangles or as a sandwich spread.

Ingredients | Roasted Red Pepper Cream Sauce Pasta

1 (7 ounce) jar roasted red peppers, drained and chopped

1 (6 ounce) jar marinated artichoke hearts, drained and chopped

½ cup minced fresh cilantro

½ cup freshly grated Parmesan cheese

⅓ cup olive oil

¼ cup drained capers

4 cloves garlic, chopped

1 tablespoon fresh lemon juice

salt and pepper to taste

Directions

In the bowl of a food processor, combine the red peppers, artichoke hearts, cilantro, Parmesan cheese, olive oil, capers, garlic, and lemon juice. Pulse until finely chopped and the mixture is blended. Transfer to a serving bowl and season to taste with salt and pepper. Cover and refrigerate for at least 2 hours before serving to blend the flavors.

Info | Roasted Red Pepper Cream Sauce Pasta

prep: 15 mins additional: 2 hrs total: 2 hrs 15 mins Servings: 14 Yield: 1 3/4 cups

TAG : Roasted Red Pepper Tapenade

Appetizers and Snacks, Dips and Spreads Recipes, Artichoke Dip Recipes,