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.
Servings: 5
Calories: 396kcal
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.
Notes
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.
Nutrition
Serving: 5g | Calories: 396kcal | Carbohydrates: 77g | Protein: 14g | Fat: 3g | Saturated Fat: 1g | Sodium: 125mg | Potassium: 407mg | Fiber: 5g | Sugar: 8g | Vitamin A: 1566IU | Vitamin C: 63mg | Calcium: 68mg | Iron: 2mg