New Recipe! Roasted Red Pepper Pasta Sauce

• 2 Large Red Bell Peppers or 1 jar of roasted red peppers
• 2 tbsp minced garlic
• 2 tsp dried basil
• 3 tbsp extra virgin olive oil
• 1 1/2 cups coconut milk
• 1/2 cup coconut yogurt
• 1 cup mozzarella cheese of your choice, shredded
• salt and pepper to taste

Omit this step if you are using roasted red peppers and not making your own:
Preheat the broiler. Use olive oil to lightly coat red peppers. Grill peppers under the preheated broiler until the skin becomes blackened, and the flesh has softened. Let peppers cool completely in a covered container.
Discard skin and seeds from peppers (The skin will easily come off the peppers now). Cut the peppers into small pieces.

In a skillet over medium heat, cook while stirring the red peppers, basil, and garlic in olive oil. Cook for a few minutes or until the flavors combine.

Put the mixture into a blender, and add the coconut milk, yogurt, and cheese (be careful if it is hot) and puree to reach desired consistency.

Serve with topped cheese, (optional). This recipe is awesome over our REAL Sourdough Shell or Corkscrew Pasta and makes enough for 1 – 8 oz pkg of pasta!

Thank you for choosing our family’s bakery and for choosing the best for your family! Have a great week!