This Roasted Red Pepper Pasta is a quick vegan dinner that is made with spaghetti AND butternut squash noodles for some extra veggies. A quick & easy vegan dinner!
FOR THE ROASTED RED PEPPER SAUCE
- 1 12-ounce jar roasted red peppers drained
- 4 tbsp sun-dried tomatoes
- 2 cloves garlic peeled
- salt & pepper to taste
- 2 oz vegan spreadable cheese*
- 1/2 cup basil fresh, plus more for serving
- 1/4 cup non-dairy creamer** unsweetened
FOR THE PASTA
- 8 oz spaghetti dry
- 1 tbsp olive oil plus more for serving
- 10 oz butternut squash noodles***
- 1/2 tsp smoked paprika
- 1/2 tsp red pepper flakes
Add the roasted red peppers, sun-dried tomatoes, garlic, salt & pepper to a food processor. Pulse to combine. Scrape down the sides and add the cheese, basil and creamer and pulse again. Taste and adjust seasoning as needed. Set aside.
Bring a large pot of water to a boil. Add pasta and cook according to package instructions. Drain and set aside.
Heat olive oil in a pan over medium heat. Add the butternut squash noodles, smoked paprika and red pepper flakes. Cook for 2-3 minutes, tossing frequently. Add the spaghetti and sauce to the pan. Toss with tongs until everything is heated through and combined.
To serve, top with a drizzle of olive oil, red pepper flakes and more basil.
*I used Miyoko's cheese wheel, but you can sub with vegan cream cheese.
**You can usually find this in the coffee creamer section at the grocery store. You can sub with non-dairy milk.
***I bought these pre-made at my grocery store. You can also sub zucchini noodles.
Calories: 332kcal | Carbohydrates: 51g | Protein: 12g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 7mg | Sodium: 1249mg | Potassium: 480mg | Fiber: 4g | Sugar: 5g | Iron: 2mg