SPAGHETTI
SPAGHETTI
MAINS | PASTA
MAINS | PASTA

SPAGHETTI WITH ROASTED VEGETABLE SAUCE

Delicious spaghetti with roasted vegetable sauce recipe, made with 16 ingredients, low budget and super easy to make!

Delicious spaghetti with roasted vegetable sauce recipe, made with 16 ingredients, low budget and super easy to make!

THE STAR OF THE DISH

Halloween is out here, and I decided to share with you a recipe that I made a few years ago to celebrate this holiday. A simple, quick and delicious recipe to whole family!

 

If there’s something that i love, it’s pasta! Pasta means comfort to me, means home, a feeling of a warm hug. Regardless of its color or shape, what can never miss on a pasta dish is a gorgeous sauce to bring all the juiciness and exuberance necessary to raise a simple spaghetti dish to an even more incredible level!

 

From a humble tomato sauce, to a pesto, a béchamel, or even a cheese sauce, the possibilities are countless and for all tastes. But today, I bring one of the most delicious sauces on this planet. An intense sauce, a sauce with presence, a sauce with strong personality, that leaves no one indifferent. That not only brings more flavor to the dish but also makes it more complete and nutritionally richer.

 

Today’s recipe is not just a sauce recipe, but the sauce is definitely the star of the dish. SPAGHETTI WITH ROASTED VEGETABLE SAUCE and black beans, the perfect Halloween dish!

THIS RECIPE IS:

EASY | QUICK | LOW BUDGET | FOR THE WHOLE FAMILY | JUICY | SPICY | INTENSE

 

This is one of those super easy recipes that makes everyone drooling, but don’t keep us in the kitchen all day and allow us to enjoy the moment with friends and family. Because nobody deserves to stay in the kitchen all the time while the rest are having fun in the dining room, right?

 

And because we are talking about Halloween, the main ingredient of this recipe is the pumpkin. The pumpkin goes in the oven with tomatoes, onions and garlic and all the other spices, until it is golden brown, almost caramelized. At this stage the pumpkin achieve a taste beyond delicious.

 

Meanwhile, we boil the spaghetti with just water and salt, and sauté the beans in a frying pan with a drizzle of olive oil, garlic powder and smoked paprika.

 

When the vegetables are well roasted, remove them from the oven and blend them with the help of a hand blender until they become a super creamy sauce.

Then mix the pasta with the beans and the sauce until the sauce is perfectly distributed.

Add a final touch with the grated veg cheddar cheese, which is added at the very end so it can melts gracefully on all the ingredients.

 

And that´s it! You have no excuses to not make this easy recipe that will make kids and adults delirious! And now that you’ve decided what you’re going to do on your Halloween night, make sure to share your experience with me.

 

Oh! If you want a sweetie dessert for your party, take a look to my HALLOWEEN CAKE recipe that I shared here too. A super fun cake that everyone will love!

PREP. TIME​ 15 MINS
COOKING TIME 3O MINS
TOTAL TIME 45 MINS
SERVES 5
SPECIAL DIET VEGAN | PLANT BASED
CUISINE N/A
PREP. TIME​ 15 MINS
COOKING TIME 3O MINS
TOTAL TIME 45 MINS
SERVES 5
SPECIAL DIET VEGAN | PLANT BASED
CUISINE N/A

Ingredients:

SAUCE

1 butternut pumpkin (about 600gr)

3 well ripened tomatoes

2 big onions

4 garlic cloves

2 tspn of paprika

1 tbspn of thyme

¼ tspn of cayenne pepper

2 tbspn of nutritional yeast

Salt

2 to 3 tbspn of olive oil

1 tbspn of soy sauce

 

BEANS

1 big can of black beans (520gr of beans)

1 tbspn of smoked paprika

1 tspn of garlic powder

1 tspn of thyme

 

350gr of spaghetti

200 gr of veg cheddar cheese

Ingredients:

SAUCE

1 butternut pumpkin (about 600gr)

3 well ripened tomatoes

2 big onions

4 garlic cloves

2 tspn of paprika

1 tbspn of thyme

¼ tspn of cayenne pepper

2 tbspn of nutritional yeast

Salt

2 to 3 tbspn of olive oil

1 tbspn of soy sauce

 

BEANS

1 big can of black beans (520gr of beans)

1 tbspn of smoked paprika

1 tspn of garlic powder

1 tspn of thyme

 

350gr of spaghetti

200 gr of veg cheddar cheese

Instructions:

1- Preheat the oven to 200°C.

 

2- Peel and cut the pumpkin into cubes, tomatoes and onions in quarters, peel and crush the garlic, and place everything on the oven tray, previously lined with parchment paper. Add paprika, cayenne pepper, thyme, the nutritional yeast, the soy sauce and the olive oil, and wrap everything with the help of a spatula or even your hands, to distribute the seasonings on all the veggies.

 

3- Bake for about 30 minutes or until the pumpkin is golden brown.

 

4- Meanwhile, boil the spaghetti with water and salt, following the packaging instructions. Then drain the excess water and reserve closed in the same pan to keep it warm.

 

5- In a frying pan place a drizzle of olive oil, smoked paprika, thyme and garlic powder and mix, add the black beans and sauté, wrapping the beans with the spices for about 2 minutes. Reserve.

 

6- When the pumpkin is golden brown, remove the vegetables from the oven, place them in a bowl or any other container and with the help of a hand blender, grind until a very creamy sauce is formed.

 

7- Mix the sauce and the beans with the spaghetti, gently wrap with the help of a spoon and a fork.

 

8- Grate 200gr of vegetable cheddar cheese, add to the previous mixture and wrap again, to well distribute the cheese throughout all the spaghetti.

 

9- Serves immediately and hot, to maintain all the creaminess of the dish.

Instructions:

1- Preheat the oven to 200°C.

 

2- Peel and cut the pumpkin into cubes, tomatoes and onions in quarters, peel and crush the garlic, and place everything on the oven tray, previously lined with parchment paper. Add paprika, cayenne pepper, thyme, the nutritional yeast, the soy sauce and the olive oil, and wrap everything with the help of a spatula or even your hands, to distribute the seasonings on all the veggies.

 

3- Bake for about 30 minutes or until the pumpkin is golden brown.

 

4- Meanwhile, boil the spaghetti with water and salt, following the packaging instructions. Then drain the excess water and reserve closed in the same pan to keep it warm.

 

5- In a frying pan place a drizzle of olive oil, smoked paprika, thyme and garlic powder and mix, add the black beans and sauté, wrapping the beans with the spices for about 2 minutes. Reserve.

 

6- When the pumpkin is golden brown, remove the vegetables from the oven, place them in a bowl or any other container and with the help of a hand blender, grind until a very creamy sauce is formed.

 

7- Mix the sauce and the beans with the spaghetti, gently wrap with the help of a spoon and a fork.

 

8- Grate 200gr of vegetable cheddar cheese, add to the previous mixture and wrap again, to well distribute the cheese throughout all the spaghetti.

 

9- Serves immediately and hot, to maintain all the creaminess of the dish.

GET THE TIPS:

* you can make this same recipe with any other type of pasta you prefer, even gluten free pasta.

* You can omit the cayenne pepper, to make the dish more suitable for children or for those who don’t like spicy food.

GET THE TIPS:

* you can make this same recipe with any other type of pasta you prefer, even gluten free pasta.

* You can omit the cayenne pepper, to make the dish more suitable for children or for those who don’t like spicy food.

REFERENCES:

N/A

REFERENCES:

N/A

DID YOU MAKE THIS RECIPE? PLEASE SHARE IT.

Tag @things_about_a_vegan_girl on instagram and hashtag it #thingsaboutavegangirl so we can see all the masterpiece you made!!!

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DID YOU MAKE THIS RECIPE? PLEASE SHARE IT.

Tag @things_about_a_vegan_girl on instagram and hashtag it #thingsaboutavegangirl so we can see all the masterpiece you made!!!

Share on facebook
Share on twitter
Share on linkedin
Share on pinterest
Share on vk
Share on whatsapp
Share on email

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