Comin’ atcha with a super yummy and super easy pasta dinner! I made this dinner for my Momma Bear for her birthday and my family just loved it so I had to share. My Roasted Red Pepper Spaghettini recipe will be short and sweet today.

If you follow me on Instagram or follow my recipes on here I want to quickly give out a sincere apology – JUNE IS CRAZY MONTH FOR ME! I feel like everything is very go-go-go with the end of the school year coming to a close (along with many family events). I promise I will be back to uploading more often, but for now, I will try my very best to upload and keep in touch as much as possible!

Okay, so, this recipe was made with lots of love for my Mom’s birthday. Her birthday fell on a Thursday this year, so I wanted to whip up something that wouldn’t take much time but was still appetizing. I noticed that I had a jar of fire roasted red peppers and I decided to try my hand at roasted red pepper spaghettini.

Ready for the recipe?! It is easy peasy lemon-squeezy and you are likely to have these ingredients in your pantry – wooo!

Print Roasted Red Pepper Spaghettini Ingredients 340mL Jar Flame Roasted Red Pepper

2 Cloves Garlic chopped

1 medium Onion chopped

1 cup Plant Milk I used cashew

1 tbsp Chickpea Flour

2.5 tbsp Nutritional Yeast

Salt and Pepper to taste

1 tsp Spike Vegit Magic Seasoning or herbs of your choice

1-2 tbsp Vegan Butter

1 package Spaghettini Noodles I used Catelli Ancient Grains Instructions Boil water for pasta. Heat skillet and sautee onion and garlic until lightly browned (about 5 minutes). Remove from heat. Once water is bubbling, add pasta and cook as instructed. Place red pepper, onion, garlic, nutritional yeast, plant milk, salt, pepper, and chickpea flour into a blender. Blend until smooth. Pour sauce onto skillet (previously used for garlic and onion) and simmer over medium heat. Add in vegit seasoning (or seasoning of your choice). Slowly in 1-2 tbsp of vegan butter (depending on how creamy you would like) and add salt/pepper as needed. Drain pasta noodles and add to sauce. Fold the pasta into the sauce until evenly covered. Serve with delicious vegan bread and enjoy!

All you need for this recipe are a few ingredients and in under an hour you have a delicious home-cooked meal. If you don’t have/don’t want to use canned fire roasted peppers, you could always roast red peppers in the oven in place of the jar. I went the lazy route and I absolutely loved it!

Pair this pasta with some veggies and fresh bread for the ultimate dinner experience ;).

I hope you enjoy this Roasted Red Pepper Spaghettini as much as we did!

Happy Eating! 😀

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