Main Dishesdeliciouslyella
Walnut Red Pepper Sauce
This tasty and creamy sauce is the perfect partner for our mushroom meatballs. It was inspired by muhamarra sauce but we kept the flavours more neutral so you can adapt it for a variety of meals throughout week 4 of our healthy plant based January meal plan. Look for it as it adds creaminess and zest to a wrap, a salad bowl, and as the secret sauce to an easy traybake dinner.
👥 3 Servings⏱️ Prep & Cook: 40 min🔥 Cook: 40 min👤 Deliciously Ella📖 deliciouslyella
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●bowl
- ●blender
📝 Preparation Steps
1
Preheat the oven to 200°C / 180°C fan.
2
Coat the red pepper with 1 teaspoon of olive oil on a baking tray. Place a small square piece of aluminium foil on the same baking tray and place the cloves of garlic, unpeeled, on the top of the foil. Drizzle with 1 teaspoon of olive oil, and wrap the garlic in the foil. Transfer baking tray to the oven and roast until the pepper has slightly collapsed and charred in spots, about ⏱️ 30 minutes.
red pepper1olive oil2 tablespoonsgarlic3 cloves
3
Remove from the oven and immediately place the pepper into a small bowl and cover with cling film or another cover to trap the moisture as this will help loosen the skin, about ⏱️ 10 minutes. Set the garlic, wrapped in foil, aside. Lower the oven to 150°C / 130°C fan.
garlic3 cloves
4
Meanwhile, place the walnuts on the baking tray and bake, until fragrant and beginning to darken in colour, about ⏱️ 10 minutes. Let cool for ⏱️ 5 minutes.
walnuts1.7 oz
5
Peel the pepper using clean hands, and cut away the stalk and seeds; discard. Place the pepper flesh into a blender. Squeeze the garlic cloves out of their skins and add to the blender along with the walnuts, lemon juice, salt, 2 tablespoons water, and the remaining 2 tablespoons of olive oil. Blend until smooth. Store covered or in an airtight container in the refrigerator for up to 1 week.
garlic3 cloveswalnuts1.7 ozlemon1olive oil2 tablespoons
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