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Spaghetti With Roasted Red Peppers, Walnuts and Goat Cheese

Rated : 
 by 24 people
Makes: 4 servings Prep 10 mins Cook 20 mins View Nutrition Facts


  • 8 ounces  whole-wheat spaghetti
  • 2 tablespoons  olive oil
  • 2 garlic cloves, thinly sliced
  • 1/4 medium onion, thinly sliced
  • 2 tablespoons  tomato paste
  • 4 jarred roasted red peppers, finely chopped
  • 1 teaspoon  sugar
  • 1 tablespoon  fresh thyme
  • 1/2 teaspoon  red pepper flakes
  • 1/2 teaspoon  salt
  • 1/3 cup  finely chopped walnuts, toasted
  • 3 ounces  fresh goat cheese, crumbled


1. Cook spaghetti according to package directions, reserving 1 1/2 cups pasta water; drain.

2. Meanwhile, heat oil in a large saucepan over medium-high heat. Add garlic and onion and cook until softened, about 5 minutes. Stir in tomato paste, roasted red peppers and sugar and cook until just thickened, about 2 minutes. Transfer red pepper mixture to a blender; process until smooth.

3. Return pan to stove, add thyme and red pepper flakes and cook over medium-low heat until fragrant, about 1 minute. Add spaghetti, red pepper puree and salt to pan, stirring to combine. Add reserved pasta water and cook over medium-low heat until sauce just clings to spaghetti, about 2 minutes. Sprinkle with walnuts and goat cheese.

Spaghetti With Roasted Red Peppers, Walnuts and Goat Cheese
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