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.
Table of Contents
Reasons Why We Love This Vegan Roasted Red Pepper Spaghetti
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.
- 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.
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