This vegan pasta sauce is sooo simple. You can roast the peppers ahead and store them in the fridge, or buy ready-roasted in a jar, and you can whip this tasty vegan meal up in the time it takes to boil a pot of (vegan) spaghetti.
If you want a lighter alternative, swap the spaghetti (or maybe just half of it... ) for spiralised courgette to boost your veg intake. Don't have a spiraliser? Most supermarkets sell zoodles (zucchini noodles) with their fresh produce.
Whether you are trying to convert to veganism, or just want some easy vegan recipes recipes to add to your repertoire check out these comforting and tasty dishes from Yumbles that just so happens to be animal product-free.
How to make vegan pasta sauce with red pepper pesto
Prep time: 10 minutes
Cooking time: 30 minutes (or 8 minutes if you use pre-roasted peppers)
- 320g spaghetti or courgetti/zoodles
- 4 red peppers, quartered
- Bunch of basil
- 2 cloves of garlic, crushed
- 4 tbsp ground almonds
- 2 tbsp extra virgin olive oil
- Sea salt
1. If making your own roast peppers, preheat oven to 220ºC/430ºF/GM7.
2. Line a baking tray with foil or baking paper and place the peppers skin side up.
3. Roast for 25 to 30 minutes or until the skin is charred and flesh softened. Allow to cool.
4. Put a pot of boiling water on the hob and cook the spaghetti according to instructions.
5. Place the roasted peppers into a food processor with half the bunch of basil. Blitz to your desired texture, until the ingredients are combined.
6. Add the ground almonds, garlic and oil and blitz again until well mixed. Season to taste with salt.
7. Toss your cooked spaghetti or zoodles in the red pepper pesto. Garnish with some finely sliced basil.