Vegan Red Pepper Spaghetti Sauce and Roasted Brussels Sprouts

I had a really, really long cook day today and barely had the will to get off the couch and make myself something for dinner after I got home. I was considering not eating at all, when I checked my e-mail to find a delicious recipe from my good friend Karyn in my Inbox and headed out to get a few things.

I got a little carried away at the store and decided to make a few things to feed my squeeze and I through the weekend.

I ended up making Inside Out Tempeh Asian Dumplings (right), Chana Masala with Brown Rice (top), roasted Brussels sprouts and the red pepper sauce (bottom).

I’ll get to the sauce in a second, but first I’ll explain how I do the Brussels sprouts since that’s not already on the blog like the others. It’s the easiest:

1. Trim the ends off of sprouts and clean them.

2. Cut in half if medium or large.

3. On a baking sheet, toss sprouts with a few cloves of garlic (sliced if large), 1-2 Tbsp. of olive oil and whatever seasonings you like (tonight, I used Herbamare).

4. Roast in oven at 400 degrees, tossing every 10 minutes or so until they are kind of crispy and browning — about 30 minutes. And that’s it!

OK, now to the real deal. This recipe also was super easy AND delicious. I’m not sure where she got it, but it’s good. Thanks, Karyn!

• 1 Tbsp. olive oil
• 1 Tbsp. Earth Balance or other vegan butter
• 3 garlic cloves, chopped
• 1 c. chopped red onion
• 3 red bell peppers, seeded and chopped
• ½ c. vegetable broth
• ¾ lb. spaghetti
• chopped fresh basil
• grated zest of a lemon

1. Heat oil and Earth Balance over medium heat. Add garlic,
onion and red peppers and cook until tender.

2. Then add broth. Cover and reduce heat and simmer until sauce thickens.

3. Once the veggies are all tender ( based this on looks alone. I probably had it simmering for at least 20 minutes), transfer all sauce contents to a food processor or use a hand blender and process until pureed. I went the hand blender route and it worked just great. I made a mess because  the sauce was too shallow in the pot I was using (small is just fine!), but sometimes it’s just easier than all the transferring and whatnot.

4. Return to pan to heat before serving. Serve over pasta with chopped fresh basil and grated lemon zest. I think I might try this one on spaghetti squash too.

2 responses to “Vegan Red Pepper Spaghetti Sauce and Roasted Brussels Sprouts

  1. This sounds really yummy and awesome.

  2. Wow, you were motivated!! The recipe is from a pasta book I picked up at a discount bookstore, probably 15 years ago. My dad used to make it, and I always really liked it despite not loving bell peppers, so I asked him to hunt down the book for me. (One of the many things that I’ve left at their house). I’m glad you liked it. I’m anxious to try the brussel sprouts. They look delicious.

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