This vegan roasted red pepper spaghetti dish is truly one of my favorites! The roasted red peppers, garlic and onions add so much delicious flavor.

I know most people have tried tomato pasta but you NEED to try this roasted red pepper spaghetti recipe. The taste is unmatched! The roasted veggies give the dish a delicious smokey flavor and the red bell pepper sauce make an amazing tasty base.
Reasons Why We Love This Vegan Roasted Red Pepper Spaghetti
- It’s vegan and filled with so much delicious flavor!
- You can make your red pepper sauce in advance! Blend and make the red pepper sauce and refrigerate for 1-2 days or freeze for up to a month.
- It’s extremely fresh and nutritious.

How To Make Vegan Roasted Red Pepper Spaghetti
- Preheat oven at 210°C. Lightly grease an oven tray with vegetable oil and add red bell peppers, onions and garlic to it. Roast vegetables for 25-30 minutes.
- Leave the ingredients to cool for 10 minutes and then add them to a blender. Blitz until smooth.
- Meanwhile, add 300 g of spaghetti to boiling water and add a pinch of salt. Leave to cook for 8-10 minutes (don’t cook the spaghetti for too long because you will add it to the sauce later). Reserve 2 cups of the pasta water for later and drain the rest away.
- Heat a splash of oil in a saucepan and pour in the red pepper sauce. Then, add 2-5 tbsp of tomato puree. Season sauce with salt to taste, pepper to taste, add 2-3 tbsp of lemon juice, 1-2 tbsp of vinegar, stir and bring to a boil. Leave to cook on a low/medium heat for 5-7 minutes.
- Add the pre-cooked spaghetti to the sauce (add 1/2-2 cups of pasta water if necessary) and stir. Leave to cook for 5-7 minutes and stir in between.
Storage
Refrigerate this dish for 2-3 days. It’s also a great meal prep option.
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Vegan Roasted Red Pepper Spaghetti
Ingredients
- 5 red bell peppers roasted
- 1/2 onion roasted
- 3 garlic roasted
- A splash of vegetable oil
Instructions
- Preheat oven at 210°C. Lightly grease an oven tray with vegetable oil and add red bell peppers, onions and garlic to it. Roast vegetables for 25-30 minutes.
- Leave the ingredients to cool for 10 minutes and then add them to a blender. Blitz until smooth.
- Meanwhile, add 300 g of spaghetti to boiling water and add a pinch of salt. Leave to cook for 8-10 minutes (don’t cook the spaghetti for too long because you will add it to the sauce later). Reserve 2 cups of the pasta water for later and drain the rest away.
- Heat a splash of oil in a saucepan and pour in the red pepper sauce. Then, add 2-5 tbsp of tomato puree. Season sauce with salt to taste, pepper to taste, add 2-3 tbsp of lemon juice, 1-2 tbsp of vinegar, stir and bring to a boil. Leave to cook on a low/medium heat for 5-7 minutes.
- Add the pre-cooked spaghetti to the sauce (add 1/2-2 cups of pasta water if necessary) and stir. Leave to cook for 5-7 minutes and stir in between.

https://www.healthline.com/nutrition/foods/bell-peppers#benefits
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