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Vegan Roasted Red Pepper Sauce
Vegan Spaghetti with Red Peppers Sauce
Prep Time
20 mins
Cook Time
20 mins
Total Time
45 mins
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.
Course: Dinner
Cuisine: American, Gluten Free, Vegan
Servings: 5
Calories: 396 kcal
  • 2 red peppers chopped
  • 1 onion ,chopped
  • 1 shallot ,chopped
  • 2 garlic cloves
  • 1/2 cup oat milk
  • ¼ parsley ,chopped
  • ¼ cup nutritional yeast
  • ¼ cup kalamata olives ,sliced
  • 16 oz spaghetti (Gluten-Free) ,boiled
  1. Cut up the vegetables and place on a pan with parchment paper, drizzle walnut oil along with the spices.
  2. Place in the oven for about 20 minutes until the vegetables are roasted.
  3. Add vegetable to the blender along with the nutritional yeast.
  4. Add the oatmilk to the blender and mix until everything is smooth and silky.
  5. Boil the spaghetti to package directions,
  6. Toast the pine nut in the pan until light brown.
  7. Add the sauce to the pot and warm it up.
  8. Drain the pasta and place in the pot with the sauce and mix.
  9. Add the Kalamata and parsley and pine nuts and mix,
  10. Serve with a little olive oil sprinkles on top.
Recipe 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 Facts
Vegan Spaghetti with Red Peppers Sauce
Amount Per Serving (5 g)
Calories 396 Calories from Fat 27
% Daily Value*
Fat 3g5%
Saturated Fat 1g6%
Sodium 125mg5%
Potassium 407mg12%
Carbohydrates 77g26%
Fiber 5g21%
Sugar 8g9%
Protein 14g28%
Vitamin A 1566IU31%
Vitamin C 63mg76%
Calcium 68mg7%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.