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Sun-dried Tomato and Roasted Red Pepper Sauce! With shallots, mushrooms and asparagus ???? Okay not the best lighting guys, but I have to share this recipe, it was SO tasty and simple!!✨?
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This is also a fast dish that can be made in under 30 minutes, and the veggies are totally customizable (for all you shroom haters out there). ??
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Blend up your sauce in a food processor or blender: 12 oz. jar of sun-dried tomatoes in oil (drained of excess oil) + 24 oz. jar drained roasted red peppers + 1 teaspoon kosher salt + 1/2 teaspoon pepper + juice of 1/2 lemon, 1/4 cup olive oil, 1/2 teaspoon dried basil + 1/2 teaspoon dried oregano + 2 teaspoons agave + 1 minced garlic clove. ??
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While your pasta of choice is cooking, saute 8 oz. sliced mushrooms, 1 cup finely chopped onion or shallot, 2 minced garlic cloves, 1 bundle asparagus in a small amount of oil. Season with salt and pepper to taste (I used 1/2 teaspoon kosher salt and 1/4 teaspoon pepper)??
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When draining your pasta, reserve about 1/3 cup and slowly add the water to the sauce to reach your desired consistency. I only used a couple tablespoons. Enjoy your day, my friends ??❤ ??
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