Spaghetti with Creamy Pepper and Tomato Sauce

Flavorful and easy to make, vegan and fresh, spaghetti with creamy pepper and tomato sauce

The day is almost here! As I mentioned before, I will be going LIVE on Instagram with Ian at Smith Devereux Winery this coming Saturday, August 1st at 4:30pm PST. We will be talking about Italian food and wine pairings. And while sipping and chatting we’ll be making this for dinner. Take a look!

This summery and wholesome spaghetti with a creamy bell pepper and tomato sauce is simple and quick. It uses fresh and seasonal ingredients. And it’s vegan, unless you’d like to add some Parmesan cheese to top it all off, like I normally do. 

It’s fantastic by its simplicity and richness of flavors … just what Italian cuisine is all about!  

We will talk about tips and tricks to make the best pasta, and we’ll find out which of Smith Devereux wines perfectly pairs with this dish. We all know that no dinner is complete without an amazing glass of wine to complement your meal. But how to choose?!? I can’t wait to hear more from Ian. 

Here is the list of ingredients and things you might need for this recipe, so you can have all of these ready if you decide to join us. 

What you will need:

  • a large pan to cook the pasta
  • a large skillet for the sauce (large enough to hold the pasta)
  • food processor or immersion blender
  • ladle and large carving fork for plating

  • 12 oz (340 gr) spaghetti pasta
  • 2 garlic cloves
  • 2 red bell peppers
  • 12 oz (340 gr) fresh tomatoes (2 large or 6 small – Campari on the vine)
  • fresh basil leaves
  • salt and pepper to taste

  • Ready to join us?!? We’ll open a bottle, sip and cook. It will be fun, I promise.

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