Spaghetti with Roasted Red Pepper Sauce

spaghetti-with-roasted-red-pepper-sauce
When you have no idea what to prepare for dinner, you can make this easy recipe for Spaghetti with Roasted Red Pepper Sauce that’s ready in under 20 minutes. ๐Ÿ™‚ and it’s made with ingredients that you probably already have on your hand.

Ingredients:

  • 200 g of roasted peppers
  • 200 g of spaghetti of your choice
  • 1 teaspoon of butter
  • 1 clove of garlic
  • 3 sprigs of fresh basil
  • 1/2 a small onion or one shallot
  • parmesan cheese for topping (optional)
  • 100 g of vegetable stock

Fill a pot with water and 1/2 a teaspoon of salt and bring it to a boil. When it’s boiling, add the spaghetti and cook them according to the package instructions.

In the meantime, in a pan add the butter and melt it. Saute the onion for 5-6 minutes until translucent and add the garlic. Saute for 2 more minutes stirring constantly. You can, of course, use white onion, but I had some leftover red onion so I used that, or you can even use a shallot.Spaghetti with Roasted Red Pepper SauceAdd the roasted peppers and stir in the pan for about 2 minutes until the peppers release all their juices.

Spaghetti with Roasted Red Pepper SauceAdd the stock and cook everything on medium heat for 5 more minutes. Season with salt and pepper. Turn off the heat and let the dish cool for 5 minutes before you blend everything. Blend until you reach the right consistency for you. If it needs more liquid, add some from the spaghetti.

Spaghetti with Roasted Red Pepper SauceI left the peppers a little chunkier, to have some texture, but you can puree it very smooth. Season again if it’s necessary. Add 2-3 sprigs of basil and the cooked spaghetti.

Serve warm with some freshly grated parmesan on top, if you want.

Spaghetti with Roasted Red Pepper Sauce

Spaghetti with Roasted Red Pepper Sauce

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Yield: 2 servings

Ingredients

  • 200 g of roasted peppers
  • 200 g of spaghetti of your choice
  • 1 teaspoon of butter
  • 1 clove of garlic
  • 3 sprigs of fresh basil
  • 1/2 a small onion or one shallot
  • parmesan cheese for topping (optional)
  • 100 g of vegetable stock

Instructions

  1. Fill a pot with water and 1/2 a teaspoon of salt and bring it to a boil. When it's boiling, add the spaghetti and cook them according to the package instructions.
  2. In the meantime, in a pan add the butter and melt it. Saute the onion for 5-6 minutes until translucent and add the garlic. Saute for 2 more minutes stirring constantly. You can, of course, use white onion, but I had some leftover red onion so I used that, or you can even use a shallot.
  3. Add the roasted peppers and stir in the pan for about 2 minutes until the peppers release all their juices.
  4. Add the stock and cook everything on medium heat for 5 more minutes. Season with salt and pepper. Turn off the heat and let the dish cool for 5 minutes before you blend everything. Blend until you reach the right consistency for you. If it needs more liquid, add some from the spaghetti.
  5. I left the peppers a little chunkier, to have some texture, but you can puree it very smooth. Season again if it's necessary. Add 2-3 sprigs of basil and the cooked spaghetti.
  6. Serve warm with some freshly grated parmesan on top, if you want.
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