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Ingredients
- 1 tbsp Extra-virgin olive oil
- 1 whole Shallot, chopped
- 3 clove Garlic cloves, chopped
- 1 cup Drained roasted red peppers
- 1 tsp Crushed red pepper flakes (optional)
- 1 cup Low-sodium vegetable or chicken broth
- 1 cup Heavy cream
- 1 cup Parmigiano-Reggiano, finely grated
- 1 tsp Kosher salt
- to taste Freshly ground black pepper
- 2 tsp Fresh lemon juice or red wine vinegar
- 2 tbsp Fresh basil, chopped
Instructions
Heat olive oil in a skillet over medium heat. Add shallot. Cook approximately 3 minutes until softened.
Add garlic and optional crushed red pepper. Cook approximately 30 seconds.
Add roasted red peppers and broth. Simmer approximately 3 minutes.
Carefully transfer the mixture to a blender. Blend until completely smooth.
Return the sauce to the skillet over medium-low heat. Stir in heavy cream. Simmer gently for approximately 2-3 minutes.
Reduce heat to low. Gradually stir in Parmesan. Add salt and black pepper.
Stir in lemon juice or red wine vinegar. Taste and adjust seasoning. Finish with fresh basil.
If serving with pasta, loosen with a little reserved pasta water as needed.
Nutrition per serving
240
Calories
6g
Protein
10g
Carbs
19g
Fat
