Vegan Roasted Red Pepper Spaghetti
Vegan Roasted Red Pepper Pasta
February 4, 2020
: 4
: easy
This super tasty Vegan Roasted Red Pepper Spaghetti dish is great for the whole family!
Ingredients
- 3 fresh red peppers (or you can use 1 15 ounces jar 15.5 oz roasted red peppers drained)
- 1 onion
- 2-3 garlic cloves
- 250ml (1 cup) plant milk (we used oat milk)
- 400g spaghetti
- 1 handful of fresh basil (or 1 tsp dried basil)
- Optional: 2 tbsp nutritional yeast (for added nutrition)
Directions
- Step 1 Preheat the oven to 180°C/350°F/160 fan/gas mark 4 and line a large flat baking tray.
- Step 2 Peel the skin off all peppers, keeping the ends on them so they stay whole. Remove skin off onion and cut into quarter chunks. Place peeled peppers, onions and whole garlic with skin on baking sheet and coat all with olive oil. Roast in oven for 20-25 minutes. Half way mark remove garlic so they don’t burn.
- Step 3 Once the peppers and onions have softened and cooked, leave to cool then discard the stalk and seeds from the peppers. Transfer peppers, garlic (without skin), onions and basil to a food processor and blend until a smooth sauce (add nutritional yeast as well if using). Set aside.
- Step 4 Cook pasta per package instructions. Meanwhile transfer the pureed sauce to a large skillet pan, add dairy-free milk and cook for a few minutes until the sauce bubbles. Drain the pasta and add it to the skillet and combine the pasta in with sauce. Your vegan Roasted Red Pepper Spaghetti is now ready to serve.
- Step 5 How to serve to 6 months old+ serve a small portion of spaghetti on to baby’s highchair tray or suction plate, because you can always offer more later. Let baby pick up the pasta with its hands and explore by squeezing the food, bringing it to their mouth or playing with it, this is all part of the learning.
- Step 6 Freezer friendly for up to 3 months.
