Roasted Red Pepper Sauce

Taking only 5 minutes to throw together, this sauce is perfect on almost anything, but especially my chickpea meatballs and some pasta.

What you’ll need:

1.5 cups roasted red peppers (i use the ones that come in a jar)

1 can coconut milk (you can use coconut cream for a thicker sauce)

3 cloves garlic

2 tbsp olive oil

1 tsp sea salt

1 tsp oregno

1 tsp basil

1/2 tsp red pepper flakes

fresh ground pepper to taste

What to do:

Throw all ingredients into a high speed blender and blend until creamy and smooth.

If you’re serving right away, heat sauce in sauce pan until bubbling. If not, put it in the fridge and heat whenever you’re ready to use!