Hidden Veggie Spaghetti with Roasted Red Pepper Sauce

By AislePrompt Editorial · Published 2026-06-22 · Updated 2026-06-22

A vibrant pasta dish featuring a roasted red pepper sauce that conceals a bounty of finely blended vegetables for added nutrition. This Italian-inspired pasta recipe (vegetarian), ready in about 55 minutes, pairs spaghetti, red bell peppers, carrot for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 12 oz spaghetti
• 3 large red bell peppers
• 1 medium carrot
• 1 small zucchini
• 1 medium yellow onion
• 4 garlic cloves
• 4 tbsp olive oil
• 1 cup vegetable broth
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp crushed red pepper flakes
• 1/4 cup chopped fresh basil leaves

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Instructions

1. Step 1: Preheat the oven to 425°F (220°C). Halve and seed 3 large red bell peppers, then place them cut side down on a baking sheet. Roast for 25 minutes until soft and lightly charred.
2. Step 2: Meanwhile, peel and dice 1 medium carrot, finely chop 1 small zucchini and 1 medium yellow onion. Mince 4 garlic cloves.
3. Step 3: In a large skillet, heat 4 tbsp olive oil over medium heat. Add diced carrot, zucchini, and onion, sauté for 6 minutes until softened and fragrant.
4. Step 4: Transfer the roasted red peppers to a blender with the sautéed vegetables, 1 cup vegetable broth, 1 tsp salt, 1/2 tsp black pepper, and 1/4 tsp crushed red pepper flakes. Blend until smooth.
5. Step 5: Bring a large pot of salted water to a boil and cook 12 oz spaghetti for 8-10 minutes until al dente. Drain and reserve 1/2 cup pasta water.
6. Step 6: Return the sauce to the skillet and simmer gently for 5 minutes until thickened. Toss in the cooked spaghetti and 1/4 cup chopped fresh basil, stirring to coat evenly. Add reserved pasta water as needed to loosen the sauce.