When capsicums are in season this pasta sauce is a cheap, delicious and easy to make.
Roasted capsiucum & sunflower seed pasta sauce
Prep time: 5 mins
Cook time: 45 mins
Makes: ~ 1/2 cups of sauce
4 cloves of garlic
1/2 cup sunflower seeds
1 teaspoon smoked paprika
1 tablespoon olive oil
1 tablespoon lemon juice
salt & pepper to taste
Optional: 1/2 cup Parmesan cheese
Heat your oven to 200C. Cut each capsicum in half, removing the seeds and stem. Roast capsicum halves cut side down on a baking tray covered with baking paper for around 40 minutes. Put the garlic cloves (unpeeled) on the baking tray also. You will see the capsicum skin start to wrinkle and brown. Remove capsicums from the oven. When cool you’ll be able to easily pull off the outer skins, and discard these to the compost bin.
Toast the sunflower seeds in a pan on the stove-top, stirring regularly, until they brown and become fragrant.
Place the roasted capsicum, garlic and sunflower seeds in a blender along with the smoked paprika, olive oil and lemon juice. Squeeze the roasted garlic out of their skins and add this to the blender too. Blend until you achieve a smooth sauce like consistency. If the sauce is too thick, add more olive oil. Taste and add salt and pepper to suit. Add Parmesan cheese if using.
Serve with pasta and/or zucchini noodles.