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Vegan creamy roasted red pepper spaghetti and meatballs in a bowl with a fork.

Creamy Vegan Roasted Red Pepper Spaghetti and Meatballs

Teri & Jenny
5 from 2 votes
Prep Time 35 mins
Cook Time 30 mins
Servings 5
Calories 440 kcal


  • 12 ounces bucatini

vegan meatballs

  • 2 ½ teaspoons extra virgin olive oil, divided
  • 8 ounces sliced cremini mushrooms
  • 2 garlic cloves, minced
  • ½ shallot, minced
  • 1 cup cooked and cooled brown rice
  • ¼ cup panko breadcrumbs
  • ¼ cup flour
  • 2 teaspoons minced basil
  • 1 teaspoon minced oregano
  • 1 teaspoon salt
  • ½ teaspoon cracked black pepper

roasted red pepper sauce

  • 1 (16 ounce) jar roasted red bell peppers, drained
  • cup slivered almonds
  • 1 ½ tablespoons tomato paste
  • 1 tablespoon extra-virgin olive oil
  • 2 garlic cloves
  • ½ lemon, juiced
  • 3 ½ tablespoons minced basil leaves
  • salt and pepper to taste


  • vegan shredded parmesan, optional
  • fresh basil leaves, optional


  • Fill a pot with water, place over high heat and bring to a boil. Add a small handful of salt and bucatini and boil, stirring occasionally, until al dente, 6 to 7 minutes.
  • Drain pasta into a colander, reserving 2/3 cup pasta water. Set aside.
  • Vegan Meatballs: Place a large skillet over high heat. Once skillet is hot add oil. Add mushrooms and saute for 3 to 4 minutes. Add garlic and shallot and continue to saute for an additional 2 to 3 minutes. Lightly season with salt and pepper.
  • Stir in basil and oregano and remove mixture from heat. Set aside and allow mixture to cool, about 10 minutes.
  • Pour mushroom mixture and remaining meatball ingredients into a food processor and pulse until mixture comes together (8 to 12 pulses).
  • Form 1 to 1 1/2 tablespoon sized balls with the mixture and set onto a parchment lined baking sheet. Refrigerate meatballs for about 30 minutes.
  • Remove meatball from refrigerator. Place large skillet over medium heat and add remaining oil. Add meatballs to skillet and sear on each side for 2 to 3 minutes. Remove from heat and lightly season, if needed.
  • Roasted Red Pepper Sauce: Place all ingredients into a blender and puree until smooth. Pour mixture into skillet and place over medium-low heat. Stir in reserved pasta water and simmer for 2 to 3 minutes.
  • Add pasta and reserved pasta water into sauce and toss together until pasta is fully coated.
  • Top pasta with meatballs, Parmesan and basil leaves. Serve.


Calories: 440kcalCarbohydrates: 74gProtein: 14gFat: 10gSaturated Fat: 1gCholesterol: 1mgSodium: 635mgPotassium: 519mgFiber: 5gSugar: 4gVitamin A: 186IUVitamin C: 11mgCalcium: 70mgIron: 2mg
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