Roasted Red Pepper & Feta Sauce
Grilled peppers have a natural sweetness that plays well against salty feta. Add a little Greek yogurt and olive oil, blend it smooth in MyBlend Compact, and you have a sauce with real depth. Warm it gently if you like, or toss it straight with freshly cooked pasta.
Ingredients
- 160 ml grilled red pepper, jarred, drained
- 80 g feta
- 60 ml Greek yogurt
- 30 ml olive oil
- 1 tsp lemon juice
- ½ small garlic clove
- Black pepper
Instructions
- Add all ingredients to MyBlend Compact.
- Blend until smooth.
- Warm gently in a saucepan or toss directly with freshly cooked pasta.
Tip: This sauce works well at room temperature. If you prefer it warm, heat gently over low heat so the yogurt stays smooth.
Nutrition
per 100 ml
Energy
285 kcal
Carbohydrates
9 g
Protein
9 g
Fat
24 g
