Spaghetti with Roasted Red Pepper Sauce
Roasting red bell peppers before blending them concentrates their natural sweetness and adds a light smokiness that forms the backbone of this pasta sauce. Garlic, olive oil, and a splash of pasta water bring the sauce together without any dairy, and it coats spaghetti in about 30 minutes total. The result is a bright, savory weeknight dinner with minimal ingredients.
Equipment
- rimmed baking sheet
- Blender or food processor
- Large pot
- Sauté pan
Ingredients
For the Roasted Red Pepper Sauce:
- 3 medium red bell peppers organic, halved and seeds removed
- 4 cloves garlic left in skins to roast
- 1 tbsp olive oil extra virgin
- 1 cup yellow onion finely chopped
- ½ tsp crushed red pepper flakes optional, for gentle heat
- 2 tbsp nutritional yeast for umami depth
- 1 tsp sea salt
- ¼ tsp freshly ground black pepper
- ½ cup unsweetened oat milk or substitute with almond milk for a nuttier flavor
For the Pasta:
- 12 oz spaghetti gluten-free if desired
- 1 tbsp olive oil
- 2 tbsp fresh basil chopped, for garnish
Instructions
- Preheat oven to 425°F (220°C). Line a rimmed baking sheet with parchment paper.
- Place red bell pepper halves and garlic cloves (in their skins) cut side down on the sheet. Roast for 25-30 minutes or until the peppers are charred and soft, and the garlic is caramelized.
- Meanwhile, heat 1 tablespoon olive oil in a sauté pan over medium heat. Add the chopped onion and cook for about 8 minutes, stirring occasionally, until translucent and slightly golden. Add red pepper flakes, if using.
- Cook the spaghetti according to package instructions until al dente. Drain, toss with olive oil, and set aside.
- Peel the garlic cloves. Add roasted peppers, peeled garlic, sautéed onions, nutritional yeast, salt, black pepper, and oat milk to a blender. Blend until smooth and creamy, about 1 minute.
- Pour the sauce into the sauté pan over low heat. Simmer gently for 5 minutes, stirring occasionally. Toss in the cooked spaghetti and mix until fully coated and heated through.
- Serve hot, garnished with fresh basil. Optional: drizzle lightly with extra virgin olive oil for shine and richness.
Notes
- Char the peppers more for deeper smoky tones.
- Use cashew cream in place of oat milk for a richer sauce.
- To caramelize onions faster, add a pinch of salt as they cook.
Nutrition
Calories: 452kcalCarbohydrates: 78gProtein: 15gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 611mgPotassium: 548mgFiber: 7gSugar: 10gVitamin A: 2985IUVitamin C: 118mgCalcium: 85mgIron: 2mg
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