red pepper sauce

These Catalan lamb skewers are made with lamb marinated in garlic, cumin, and paprika, and are served with a red pepper sauce and yogurt-cucumber salad.

Catalan Lamb Skewers

cilantro leaves

paprika

salt

cumin

garlic

lime juice

olive oil

leg of lamb

chiles,

red bell pepper, roasted, stemmed, and seeded

sofregit

Kosher salt

plain whole-milk yogurt (not Greek-style)

mint leaves

(5 oz) English cucumber, peeled, any seeds removed, and thinly sliced on the diagonal

In a large resealable plastic bag, combine the cilantro, paprika, salt, cumin, garlic, lime juice, and olive oil. Add the lamb and shake to coat. Press the air out of the bag, seal, and toss in the refrigerator to marinate for at least 4 hours or preferably overnight.

If using wooden skewers, soak them in water at least 1 hour before grilling.

Make the lamb skewers

Bring a small saucepan of water to a boil over high heat. Add the chiles, remove the pan from the heat, and let stand until the chiles are soft, about 20 minutes.

Transfer the drained chiles to a blender or food processor. Add the roasted red pepper, sofregit, olive oil, lime juice, and cumin and season generously with salt. Pulse until the mixture is smooth and very thick.

Make the pepper sauce

In a medium bowl, stir together the yogurt, mint, and a generous pinch salt. Add the cucumber and toss to coat. Use immediately or chill for up to 3 hours.

Make the cucumber-yogurt salad

Place a grill pan over medium heat or prepare a charcoal or gas grill for direct grilling over medium heat.

Remove the lamb from the marinade and thread 4 to 5 pieces on each skewer. Grill the skewers, turning once, until the meat is charred in spots and the desired degree of doneness, about 8 minutes for medium-rare.

Divvy the cucumber yogurt salad among plates and top with the skewers. Drizzle the pepper sauce over the skewers and salad and pass any extra pepper sauce on the side.

Assemble the Catalan lamb skewers

This Creamy Roasted Red Pepper Pasta recipe is made with only 6 ingredients. It's vegan, simple-to-make &amp; customizable with any protein for an easy weeknight meal

Creamy Roasted Red Pepper Pasta

onion

Salt and pepper

spaghetti (or pasta

jar 15.5 oz roasted red peppers (drained)

milk

parsley (for serving)

Preheat the oven to 425°F. Line a baking sheet with aluminum foil or parchment paper.

Place cut onions and garlic cloves on baking sheet. Drizzle with olive oil, sprinkle with salt and pepper. Roast in the preheated oven until tender and cut surface of the onion is golden brown, about 25-30 minutes.

When cooked, transfer the onions and garlic to a food processor. Add the drained roasted red peppers and blend until everything is evenly combined and smooth. Set aside.

Cook pasta in salted water according to package instructions.

Transfer the pureed sauce to a large skillet and cook for a few minutes until the sauce bubbles. Season with salt and pepper to taste, then add milk to the skillet to thin out the pasta sauce. Whisk to combine.

Drain the pasta and add it to the skillet. Toss to combine the pasta with the sauce to combine

Serve with fresh parsley, if desired.

This Roasted Red Pepper Pasta is made rich and creamy with a homemade red pepper sauce and al dente pasta. Simple, tangy, and delicious! Vegan, Gluten-Free Option.

Roasted Red Pepper Pasta

pasta (regular

full-fat coconut milk

vegetable broth

cornstarch or arrowroot powder

red chili flakes (plus more for serving (optional))

Fresh basil (for serving (optional))

Cook the Pasta: Bring a large pot of salted water to a boil and cook the pasta until al dente, according to the package instructions. Drain the pasta once cooked, but do not rinse.

Blend the Sauce: Add the peppers, garlic, coconut milk, vegetable broth, red chili flakes, and salt to the blender. Blend on high for 45 to 60 seconds, until the sauce is smooth and creamy

Simmer: Pour the sauce into a large pot or saucepan over medium heat. Bring the sauce to a simmer and cook for 5 to 7 minutes, stirring frequently, until bubbly and thickened. Add the cooked pasta to the pot, then use a spoon or tongs to mix everything together, adding more salt to taste if necessary. If the sauce appears to runny, allow the pasta to sit for an additional 3 to 5 minutes to absorb more of it.

Serve: Transfer the pasta into serving bowls, then top with fresh basil and more chili flakes or as desired. Serve warm; store leftovers in the refrigerator for up to 5 days.

Top 3 red pepper sauce recipes from across the web

The most viewed red pepper sauce recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Catalan Lamb Skewers

Creamy Roasted Red Pepper Pasta

Roasted Red Pepper Pasta

Top 3 red pepper sauce recipes from across the web

The most viewed red pepper sauce recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Catalan Lamb Skewers

Creamy Roasted Red Pepper Pasta

Roasted Red Pepper Pasta

The most viewed red pepper sauce recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine