Some people really do miss eating pasta. But other people only ever liked the pasta as a vehicle for sauce – a rich, garlicky tomato sauce, creamy Alfredo, pesto full of herbs and olive oil, delicious new concoctions with butternut squash or pumpkin…
If you’re one of the sauce-lovers, this recipe is definitely for you: oven-roasted peppers blended with coconut milk, garlic, and red pepper flakes make a creamy topping with a spicy kick. And of course, there’s no actual pasta required: it’s all poured over spaghetti squash, everyone’s favorite Paleo “pasta,” for a quick and easy side dish.
This one would be great with white fish – maybe some cod? – or really with almost anything you’re making. It has a slightly Italian flavor profile, but that doesn’t mean you have to limit yourself to Italian food; branch out, try something new, and have fun with it!
Roasted Red Pepper Pasta Recipe
Protein: 7g / %
Carbs: 42g / %
Fat: 19g / %
Values are per portion. These are for information only & are not meant to be exact calculations.
- 2 spaghetti squash, cut in half lengthwise and seeded
- 2 red bell peppers
- 2 shallots, minced
- 4 cloves garlic, finely chopped
- 1 ½ cup coconut milk
- 1 pinch red pepper flakes
- Fresh parsley, minced (to taste)
- Fresh basil, minced (to taste)
- Cooking fat
- Sea salt and freshly ground black pepper
- Preheat your oven to 400 F.
- Place the spaghetti squash with cut sides down on a baking sheet, and bake for 30 minutes.
- At the same time, roast the red peppers in the oven for 25 to 30 minutes, or until charred.
- Cover the peppers in foil and cook for an additional 10 minutes to steam.
- When cool enough to handle, remove the charred skin, seeds, and stems from the peppers.
- Melt some cooking fat in a large skillet placed over a medium heat. Sauté the shallot and garlic for 4 to 5 minutes. Remove from the heat.
- Combine the shallot, garlic, roasted peppers, coconut milk, and red pepper flakes in a blender and pulse until smooth.
- Use a large spoon to scoop the stringy pulp from the squash and place in a bowl.
- Return the sauce back to the skillet over a medium heat, taste it, and adjust the seasoning if needed.
- Add the spaghetti squash to the sauce, and stir until well combined and warm.
- Serve topped with chopped fresh parsley and basil.