Roasted red pepper & almond sauce for spaghetti

Kipper loves peppers, so I often buy those bags of ‘value’ peppers. If you’re lucky, they contain all red and yellow ones. If you’re unlucky (most of the time) you get a bag of green peppers and a single red or yellow one. Well, this time, I hit the pepper jackpot! A bag FULL of red peppers! Oh boy!

Except, she’d barely eaten half a pepper before we were about to go away for several days, and I needed to use up the rest of the bag sharpish. I hit on the idea of roasting the peppers and then blitzing them into a pasta sauce. 

This idea also gave me an opportunity to use the blender attachment on my Kenwood mixer. Usually, I use the food processor for this kind of thing, but recently I’ve been wondering whether the blender jug wouldn’t be a better option – it has a more powerful motor, certainly. My Mum always used to use hers for blending soup and things when I was a child (before the invention of the stick blender) and they were fabulously smooth. This sauce definitely came out incredibly creamy, without the addition of any dairy ingredients. Although I’d have to make another batch in the food processor and compare the two to be certain that it was the blender that made the difference.

Anyway, this recipe is absurdly simple – only 3 ingredients + seasoning – and the results are completely delicious. I toyed with the idea of adding garlic to the peppers but didn’t bother, and it certainly didn’t lack it. Maybe next time I’ll try it the other way. Kipper was very keen on this, although she did manage to spread it over her hands, arms, face, ears, placemat, cup, and parts of the table. Probably not one to serve in company 🙂

This amount serves 3-4. Yum.

Roasted red pepper & almond sauce with spaghetti

Roasted red pepper & almond sauce with spaghetti.

Roasted red pepper & almond sauce for spaghetti
Serves 4
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Prep Time
10 min
Cook Time
45 min
Total Time
55 min
Prep Time
10 min
Cook Time
45 min
Total Time
55 min
339 calories
25 g
0 g
24 g
8 g
3 g
222 g
48 g
9 g
0 g
20 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 339
Calories from Fat 208
% Daily Value *
Total Fat 24g
Saturated Fat 3g
Trans Fat 0g
Polyunsaturated Fat 4g
Monounsaturated Fat 16g
Cholesterol 0mg
Sodium 48mg
Total Carbohydrates 25g
Dietary Fiber 6g
Sugars 9g
Protein 8g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. 700g (or thereabouts) red peppers
  2. 4 tbsp olive oil
  3. 75g ground almonds
  4. Salt and pepper
  5. Spaghetti, to serve
  1. Preheat the oven to 200C.
  2. Deseed the peppers and remove any white membranes. Cut into large chunks and place in a roasting tin with the olive oil. Toss well to coat. Roast in the hot oven for 45 minutes.
  3. Transfer the peppers and any oil and juices to a blender. Add the ground almonds and blend everything to a smooth paste.
  4. Toss with the pasta and serve.
I am entering this into the Pasta Please challenge on the theme of peppers. It is hosted by Nayna at Simply Sensational Food and organised by Jacqueline at Tinned Tomatoes.


  1. I love how simple this is. I’ll definitely be trying it one day after uni when I’m tired and want something quick.

  2. This looks delicious thanks for sending it to the event.

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