Roasted Pepper Sauce

If you want a new pasta sauce to try out, this one is awesome! I totally recommend it, I made it for the first time a week ago and it was really great! I am going to try it with some other colour peppers as well. Since I'm a student I think it will be whichever pepper is on sale. After having the sauce I don't think I would use green peppers because it is nor as sweet, however the original  recipe recommends all coloured peppers.


Ingredients:
Large red peppers                                       5
Chopped fresh sweet basil                           2/3 cup

Hard margarine                                            1 tsp.
Garlic cloves, crushed                                  2
Green onions, sliced thinly                            6

All-purpose flour                                          1 1/2 tbsp.
Skim evaporated milk                                   13 1/2 oz. or 385 mL
Dried oregano                                              1/2 tsp.
Dried thyme                                                 1/2 tsp.
Salt                                                              1 1/2 tsp.
Ground pepper                                             1/2 tsp.

Place peppers on baking sheet with sides. Broil 3 inches from heat for 30 minutes, turning several times until skin is blackened. Remove from oven and cover with foil. Let stand until cool enough to handle. Peel off skin and discard seeds, reserve juice.

Put peeled pepper, reserved juice and basil into blender. Process until very finely chopped.

Melt margarine in a non-stick skillet. Saute garlic and green onion until onion is soft.

Combine flour and evaporated milk in a small cup. Stir until smooth. Add oregano, thyme, salt and pepper. Add to garlic mixture, along with pepper puree. Heat, stirring occasionally, until sauce is boiling and thickened. Serve immediately. Makes 4 1/2 cups of sauce, enough for 4 servings.

1 serving: 155 calories, 11 g protein, 1.6g total fat, 1 162 mg sodium, 4g dietary fibre. 

The first time I made it I halved the recipe and it made 3 servings. It was delicious and I recommend it to everyone! Serve over whole wheat pasta.