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Vegan Roasted Red Pepper Spaghetti

Jen Sim
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.
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Course: Main Course
Keyword: red bell pepper, spaghetti, vegan
Prep Time: 5 minutes
Cook Time: 45 minutes
Servings: 4 people
Author: Jen Sim


  • 5 red bell peppers roasted
  • 1/2 onion roasted
  • 3 garlic roasted
  • A splash of vegetable oil


  • 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.


Refrigerate this dish for 2-3 days. It's also a great meal prep option.