This sauce is my current go-to.
Sometimes you’re craving a red sauce that’s different from your typical tomato sauce. That’s where this sauce steps in to save the day. It is comprised of tangy goat cheese paired with sweet smokey roasted red peppers and when these two little things get blended and cooked together, serious magic happens. The flavor really is unparalleled, and it’s deliciously comforting to know that it’s made with only a handful of ingredients.
It’s vivid red color and subtle kick is enough to pull anyone out of their winter slump.
This is a great springtime twist on a classic dish that will satisfy your creamy cravings without weighing you down, all while packing a mean nutritional punch. On a regular weeknight you can simply whip up this luscious sauce in your blender, and add it to the pan with freshly sautéed kale, sun-dried tomatoes, and zucchini noodles (or pasta) – in a matter of minutes you have ultimate comfort food. A glass of good red wine is optional, but highly encouraged.
 Please make this ASAP and report back.
Creamy Roasted Red Pepper and Goat Cheese Sauce
Ingredients
1 tablespoon extra virgin olive oil
1 onion, diced
2 cloves garlic, chopped
1/4 teaspoon red pepper flakes (optional)
3 cups packed kale (stems removed and chopped) or baby spinach
1/2 cup oil packed sun-dried tomatoes, chopped
3/4 cup vegetable broth (I use Rapunzel)
1 (12 ounce) jar roasted red peppers, drained
4 ounces goat cheese
salt and pepper to taste
Serve with: Zucchini Noodles or Pasta and fresh basil to garnish
In a high-speed blender, add broth, roasted red peppers and goat cheese.
Heat the oil in a pan over medium-high heat, add the onion and saute until tender, about 3-5 minutes. Add the garlic and red pepper flakes and saute until fragrant, about a minute.
Add kale and sun-dried tomatoes and saute until kale is bright green but just slightly wilted.
Add the pureed mixture of the broth, roasted red peppers and goat cheese and simmer until warmed and the cheese has completely melted, about 3-5 minutes.
Cook until kale (or spinach) is wilted before adding the zoodles (or cooked pasta) and seasoning with salt and pepper to taste. Serve immediately.
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