Try my simple red pepper cream sauce on pasta, crostini and much more!

This red pepper cream sauce is so easy you won’t believe it’s so good. To brighten up your mid-week meal, try something different and perfect for the summer.

Summer is the season of pepper, eggplants, zucchini, tomatoes and you should always try to get the best out of these veggies in this period. When vegetables are in season they’re cheaper, tastier and also more environmental friendly. In fact growing the vegetables in the right season allow for a reduced water consumption and also less chemicals (if you buy regular vegetables).

How to store peppers for the winter

If you decide to eat in season, chances are you won’t be eating bell peppers in the winter (unless you live in a very warm climate). So how can you buy bell peppers for a cheaper price and enjoy them during the cold months? There are several ways you can store your peppers:

• freezing
• drying
• make sauces

Freezing is usually my go-to method. It’s quick and easy and you just need to cut the peppers and put them into a ziplock bag. Every October I buy lots of colored bell peppers and I dice them. Then I throw the cubes into a bag and into the freezer. Those cubes will be very useful for making chilis, stews, stir-fries, pasta and risotto. You just need to put them into a pan straight from the freezer and cook.

If you have a dehydrator you can dehydrate the peppers and keep it in a bag at room temperature. You’ll need to rehydrate them before use. This is a time consuming process and, after the rehydration you will only be able use the peppers for soups and stews. However, dried peppers can be turned into a super powder that you can store for years on end and add to pretty much every recipe you like. It will act as taste enhancer.

Last but not least you can make a wonderful red pepper cream sauce that can be frozen and stored for a long time. You can freeze the cream into an ice cube tray, then transfer the cubes into a ziplock bag when they’re set.

Red pepper cream sauce: how to choose the ingredients

Many recipes call for cream to make this sauce smoother. However you can make a totally vegan version (no need to be vegan to enjoy it). The creaminess comes from the pepper pulp, not the added cream.

Choose big flashy colored peppers to prepare your sauce. When using meaty peppers you will get a smoother creamier consistency without using cream. The onion in the recipe will also provide a silky texture.

Obviously you can choose the colored pepper available. You do not need to use only red, actually I would choose a variety: yellow, green and red. Each color has its own properties and you want all of them in your plate.

Peppers health facts

Peppers are rich in potassium, vitamin C and folic acid. Each color has its own concentration of the nutrients, for example the red ones are richer in potassium and vitamin C but the greener contain more polyphenols.

We already touched on the importance of lutein and zeaxanthin for our eyesight, but peppers are also good to reduce the risk of diabetes, are rich in fibers and lower blood pressure.

Why you’ll love this red pepper cream sauce

1. Easy: it takes less than 10 minutes to prepare this sauce, and you can use it for a lot of recipes.
2. Keeps for long: once it’s done you can keep it in the fridge for several days or, even better, you can freeze it in cubes and have it ready whenever you want to use it.
3. Meal prep: This is perfect for everyone who has little time to cook, you can make it on the weekend and use it during the week for pasta, risotto, soups, stews (it’s also good as cold soup for the summer)
4. Reduce food waste: if you grow  your own peppers, or you bought too much, this cream sauce is perfect to use up a huge quantity of vegetables, and you’ll be able to enjoy it all winter long.

Red pepper cream sauce: variations, usage and storage

• Variations
  You can add herbs and spices to your liking to make a custom cream sauce. If you like it richer, add 2 tablespoons of sour cream, greek yogurt or cream.
  You can make this cream using roasted bell peppers, in this case cook the onion in the oil for 5 minutes then add it to the blender with the roasted peppers.
• How to use pepper sauce
  You can use this cream sauce to make pasta, as a base on a pizza, and to make risotto. If you are a pepper lover, then you might want to try to use it as a cold summer soup, just add a bit more water to make it less creamy. You can spread it on bread, or use it as a base for a savory pie. Its usage is limited only by your fantasy.
• How to store pepper cream sauce
  You can store the cream sauce in the freezer, in ziplock bags flatten to thaw in a few minutes. You could use a classic ice cube tray to freeze the cream, then put the cubes into a ziplock bag.
  The cream can also be stored in the fridge for 5/6 days, best if covered with some oil. 

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Red pepper cream sauce

A very tasty cream sauce that you can use to make pasta, risotto, spread on bread or in sandwiches. The must-have when you have little time to cook. Can be freeze or stored for days in the fridge.

Servings 2 300ml jar

Ingredients

• 4 large colored peppers
• 1 large onion
• salt and pepper to taste
• 1 tbsp of extra virgin olive oil
• chili pepper optional

Instructions

• Wash and cut the peppers and the onions in big chunks. Turn the heat on medium low and add the oil to a pan or pot.
• When the oil is almost hot, add the onions and pepper and season to taste.
  
• Mix well, add some water and cook for 5/6 minutes.
• Turn off the heat, put the peppers and onion into a blender and blend until smooth.