About this recipe: A deliciously smooth pesto-like pasta sauce made with sautéed red peppers, onions and almonds, tossed with freshly cooked pasta.
Parmesan cheese is not truly vegetarian, as it contains animal rennet. To make this dish 100% vegetarian, omit the cheese or find a suitable vegetarian substitute made without animal rennet. In supermarkets look for the 'parmesan style hard cheeses' which are suitable for vegetarians.
Very good! I couldn't follow this recipe exactly because my food processor was uncooperative. Unable to puree the vegetables, I just tossed them with the other ingredients with wonderful results. This is designed to be served hot, but cold leftovers the following day were delicious. - 24 Jul 2008
Love this one! My mother didn't like it, but she doesn't really like vegetables much. It was neat to have a non-tomato red sauce. My meat-loving husband said this is one of the few meatless dishes I make where he doesn't miss the meat. This one's a keeper for us! Thanks! - 24 Jul 2008
The sauce really is tasty, although I would be inclined to add more garlic, cayenne pepper and balsamic vinegar that it asks for because I found it a bit bland. - 24 Jul 2008