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🍝 Vegan pasta with roasted pepper sauce

692 kcal · 30 min · 4 servings

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Ingredients

Instructions

  1. 1. Preheat the oven to 250 degrees Celsius with top and bottom heat.
  2. 2. Wash the peppers, halve them, and remove the stem and seeds.
  3. 3. Halve the onions and peel them.
  4. 4. Halve the garlic bulb crosswise so that the cloves remain attached.
  5. 5. Place the vegetables on a baking sheet lined with baking paper, cut sides down.
  6. 6. Drizzle the vegetables with one tablespoon of olive oil.
  7. 7. Roast the vegetables in the oven for about 15 minutes, until the pepper skin starts to turn black.
  8. 8. Bring four liters of salted water to a boil in a pot.
  9. 9. Cook the spaghetti in the boiling water for about 9 minutes until al dente.
  10. 10. Drain the pasta and reserve about one cup of the cooking water.
  11. 11. Wash the spinach in a colander and let it drain.
  12. 12. Remove the vegetables from the oven and let them cool for a short time.
  13. 13. Peel the peppers as desired.
  14. 14. Squeeze the soft garlic cloves out of their skins with slight pressure.
  15. 15. Place the vegetables in a tall container.
  16. 16. Puree the vegetables finely with the vegan cream cheese spread.
  17. 17. Season the roasted pepper sauce with salt, pepper, and rose paprika.
  18. 18. Mix the spaghetti in the pot with the hot pepper sauce and baby spinach.
  19. 19. Add some of the reserved cooking water as desired.
  20. 20. Serve the vegan pasta with roasted pepper sauce on plates.

Nutrition per serving