Recipe from Key West, Florida! Vegan Spaghetti with Red Peppers Sauce is full of flavor and so easy to make for weeknight dinner. The roasted peppers, onion and garlic give the sauce an extra sweet flavor to swirl around the gluten-free spaghetti.
While in Key West, Florida we loved the vegan restaurants that they had in the area. I was so impressed on how good they were and have only found that quality in Salt Lake City, Utah.
One of the things that I bought there was these sauces to go over spaghetti or maybe a little buddha bowl with veggies and rice.
Today I decided to recreate this sauce from my Key West vacation with a little flare on top with Kalamata olives and roasted pine nuts. It’s still a taste that has lingered on my taste buds and one recipe that is worth the try when you want something extra special for dinner.
Jeff was so excited when I was making this recipe he kept coming in the kitchen to see if it was done. Now I assure you Jeff will not eat vegan unless it is absolutely delicious and if it's not, well what can I say he is off to find a meal, just like my Daisy (my dog) looking for her bones.
STEP BY STEP – Vegan Spaghetti with Red Peppers Sauce
The Vegan Spaghetti with Red Peppers Sauce is filled with roasted peppers, onion, kalamata olives and garlic to give the sauce an extra sweet flavor to swirl around the gluten-free spaghetti.
- Cut up the vegetables and place on a pan with parchment paper, drizzle walnut oil along with the spices.
- Place in the oven for about 20 minutes until the vegetables are roasted.
- Add vegetable to the blender along with the nutritional yeast.
- Add the oatmilk to the blender and mix until everything is smooth and silky.
- Boil the spaghetti to package directions,
- Toast the pine nut in the pan until light brown.
- Add the sauce to the pot and warm it up.
- Drain the pasta and place in the pot with the sauce and mix.
- Add the Kalamata and parsley and pine nuts and mix,
- Serve with a little olive oil sprinkles on top.
VARIATIONS
You can add different toppings of vegetables to the mix.
- Peas to the mix
- Green beans
- Almonds toasted
- Walnuts are another favorite of mine that I toast
WAYS TO SERVE
I usually serve all my pasta dishes with a side salad and a vegetable.
- Mixed green salad
- Broccoli
- Zucchini
- Artichokes
TIP
Depending on how thick you prefer your sauce is how much you add of oat milk. Less oat milk will make it thicker, also adding a little butter (vegan butter will work) will give it a smooth silky sauce.
MORE RECIPES FROM FLORIDA
- Healthy Vegan Nutty Granola Bars
- Sweet Potato Quinoa Salad with Tahini Dressing
- Low-Carb & Vegan Coconut Granola
- Vegan Mango Smoothie for Inflammation
TRAVEL GUIDE TO FLORIDA
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Vegan Spaghetti with Red Peppers Sauce
Ingredients
- 2 red peppers chopped
- 1 onion ,chopped
- 1 shallot ,chopped
- 2 garlic cloves
- ½ cup oat milk
- ¼ parsley ,chopped
- ¼ cup nutritional yeast
- ¼ cup kalamata olives ,sliced
- 16 oz spaghetti (Gluten-Free) ,boiled
Instructions
- Cut up the vegetables and place on a pan with parchment paper, drizzle walnut oil along with the spices.
- Place in the oven for about 20 minutes until the vegetables are roasted.
- Add vegetable to the blender along with the nutritional yeast.
- Add the oatmilk to the blender and mix until everything is smooth and silky.
- Boil the spaghetti to package directions,
- Toast the pine nut in the pan until light brown.
- Add the sauce to the pot and warm it up.
- Drain the pasta and place in the pot with the sauce and mix.
- Add the Kalamata and parsley and pine nuts and mix,
- Serve with a little olive oil sprinkles on top.
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