Roasted Red Pepper Spaghetti

Roasted Red Pepper Spaghetti
Prep Time: 5
Total Time: 50


  • One 8-ounce box Ancient Harvest Gluten Free Spaghetti
  • 2 tablespoons extra virgin olive oil
  • ¾ cup yellow onion, diced
  • 1 tablespoons garlic, minced
  • 15-ounce jarred roasted red peppers, chopped
  • 1 cup fire roasted diced tomatoes, with juices
  • 1 teaspoon oregano
  • Salt and pepper, to taste
  • ½ cup low sodium vegetable stock
  • Optional toppings: roasted chicken, chopped fresh parsley


  1. Cook spaghetti according to package instructions, until slightly al dente.
  2. Drain and rinse in a colander with cold water to stop the cooking process.
  3. Add oil to a large pot over medium heat.
  4. Sauté onion for 5 to 7 minutes until soft. Stir frequently.
  5. Add the garlic and sauté for 1 minute. Stir constantly.
  6. Add the peppers, tomatoes, oregano, salt and pepper.
  7. Simmer for 5 to 7 minutes.
  8. Add to your food processor and blend for 10 to 15 seconds, or until desired sauce consistency is reached.
  9. Add back to your pot and add ½ c. vegetable broth. Simmer for 8 to 12 minutes.
  10. Stir in pasta and cook until heated through.
  11. Serve hot, and if desired, top with roasted chicken. Garnish with chopped fresh parsley.
Servings: 4