Delicious Living
Spaghetti with Roasted Red Pepper Sauce
  • 2 red bell peppers, sliced (about 2 cups)
  • 1 small to medium onion, peeled and sliced (about 1 cup)
  • 1 tablespoon olive oil
  • ¼ teaspoon salt
  • 1 (14.5-ounce) can low-added-salt tomato sauce
  • 2 tablespoons hemp seeds
  • 1 teaspoon Italian seasoning
  • 12-16 ounces gluten-free pasta (TRY: Bionaturae Organic Gluten Free Spaghetti)
  • Toppings: Crumbled goat cheese, grated Parmesan, chopped walnuts, crushed red pepper flakes, snipped fresh basil

Spaghetti with Roasted Red Pepper Sauce

Amy Palanjian | Photo by Jennifer Olson | Delicious Living
  • Serves: 6 people

One of the easiest ways to broaden kids’ palates is to start with a food you know they like and make minor tweaks. This familiar marinara sauce incorporates roasted red peppers. Hemp seeds add a little protein and a pleasantly nutty undertone. The sauce flavor will likely be slightly different than they expect, but not enough to set off tiny alarm bells.

(Vegetarian, Gluten free, Staff favorite)

  1. Preheat oven to 375°. In a bowl, toss pepper and onion slices with oil and salt; spread on a baking sheet and roast 25 minutes, or until soft.
  2. Transfer cooked vegetables to a blender and add tomato sauce and hemp seeds. Blend on high until very smooth. Stir in Italian seasoning.
  3. Prepare pasta according to package directions. Meanwhile, transfer sauce to a medium saucepan and heat until warmed through. Season to taste.
  4. Drain pasta, reserving 1 cup of the pasta water. If the sauce is too thick, thin with a little of the reserved water. Toss drained pasta with sauce and serve with desired toppings.

 PER SERVING: 281 cal, 5g fat (3g mono, 1g poly, 1g sat), 0mg chol, 9mg sodium, 53g carb (4g fiber, 5g sugars), 5g protein


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