Spaghetti with Roasted Red Pepper Sauce
Servings
6people
Servings
6people
Ingredients
  • 2 red bell peppers, sliced (about 2 cups)
  • 1 small to medium onion, peeled and sliced (about 1 cup)
  • 1tablespoon olive oil
  • ¼ teaspoon salt
  • 1 (14.5-ounce) can low-added-salt tomato sauce
  • 2tablespoons hemp seeds
  • 1teaspoon Italian seasoning
  • 12-16ounces gluten-free pasta (TRY: Bionaturae Organic Gluten Free Spaghetti)
  • Toppings: Crumbled goat cheese, grated Parmesan, chopped walnuts, crushed red pepper flakes, snipped fresh basil
Instructions
  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.
Recipe Notes
Nutrition Facts
Spaghetti with Roasted Red Pepper Sauce
Amount Per Serving
Calories 281 Calories from Fat 45
% Daily Value*
Total Fat 5g 8%
Saturated Fat 1g 5%
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Sodium 9mg 0%
Total Carbohydrates 53g 18%
Dietary Fiber 4g 16%
Sugars 5g
Protein 5g 10%
* Percent Daily Values are based on a 2000 calorie diet.

 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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