Vegan Roasted Red Pepper Spaghetti
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.
Jump to:
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 makes an amazing, tasty base.
You'll also love this Roasted Red Pepper Pappardelle Pasta, Creamy Yellow Pepper Pasta or Eggs and Capsicum Peppers in Tomato Sauce.
Why You Should Try This Recipe
- 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, refrigerating for 1-2 days or freezing 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 tablespoon of tomato puree. Season sauce with salt to taste, pepper to taste, add 2-3 tablespoon of lemon juice, 1-2 tablespoon 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 ½-2 cups of pasta water if necessary) and stir. Leave to cook for 5-7 minutes and stir in between.
- Serve this easy Roasted Red Pepper Spaghetti with Sauteed Lemon Broccoli Recipe.
Storage
Refrigerate this dish for 2-3 days. It's also a great meal prep option.
More Tasty Pasta Recipes
Vegan Roasted Red Pepper Spaghetti
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.
Print
Pin
Rate
Servings: 4 people
Calories: 167kcal
Equipment
- 1 Saucepan
- 1 Blender
- 1 teaspoon
- 1 knife
Ingredients
- 5 red bell peppers roasted
- ½ 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 tablespoon of tomato puree. Season sauce with salt to taste, pepper to taste, add 2-3 tablespoon of lemon juice, 1-2 tablespoon 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 ½-2 cups of pasta water if necessary) and stir. Leave to cook for 5-7 minutes and stir in between.
Notes
Refrigerate this dish for 2-3 days. It's also a great meal prep option.
Nutrition
Serving: 176g | Calories: 167kcal | Carbohydrates: 31.97g | Protein: 5.88g | Fat: 2.11g | Saturated Fat: 1.075g | Polyunsaturated Fat: 0.397g | Monounsaturated Fat: 0.24g | Sodium: 10mg | Potassium: 272mg | Fiber: 2.6g | Sugar: 5.5g | Vitamin A: 536IU | Vitamin C: 83.5mg | Calcium: 25mg | Iron: 1.69mg
Tried this Recipe? Pin it for Later!Mention @SimsHomeKitchen or tag #simshomekitchen!
