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This Roasted Red Pepper Pasta is a quick vegan dinner that is made with spaghetti AND butternut squash noodles for some extra veggies | ThisSavoryVegan.com #thissavoryvegan #butternutsquashnoodles #vegandinner
5 from 2 votes

Roasted Red Pepper Pasta

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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!
Prep Time:5 mins
Cook Time:20 mins
Total Time:25 mins

Ingredients

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

Instructions

  • 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.

Video

Notes

*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.

Nutrition

Calories: 332kcal | Carbohydrates: 51g | Protein: 12g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 7mg | Sodium: 1249mg | Potassium: 480mg | Fiber: 4g | Sugar: 5g | Iron: 2mg
Course: Main Course
Cuisine: Italian, Mediterranean
Keyword: butternut squash, pasta, quick dinner
Servings: 4
Calories: 332kcal