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Vegan Red Bell Pepper Almond Pesto

Red Bell Pepper Almond Pesto with Spaghetti

This red bell pepper almond pesto with spaghetti makes such an easy and healthy weeknight dinner! It's not only insanely delicious but also packed with nutrients! 
Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 2 people
Author Sina


For the Red Bell Pepper Almond Pesto:

  • 2 red bell peppers, chopped
  • 1/2 cup almonds
  • 3 tablespoons olive oil
  • 3 tablespoons tomato paste
  • 1 garlic clove
  • 2 tablespoons nutritional yeast
  • 1 teaspoon fresh lemon juice
  • 1 cup fresh parsley, chopped

For the Pasta:

  • 250 g spelt spaghetti
  • 1 tablespoon olive oil
  • 2 cups mushrooms, sliced
  • 1 zucchini, cut into medium pieces
  • 2 green onions, cut into rings
  • fresh parsley and green onions to sprinkle
  • salt
  • black pepper


  • Prepare the spaghetti according to the instructions on the package.
  • In a medium skillet, heat one tablespoon olive oil over medium heat. Sauté the red bell pepper for about 5 minutes until it is slightly brown.
  • Put it into a food processor with the chopped parsley, the remaining olive oil, the almonds, the nutritional yeast, the tomato paste, the lemon juice, and the garlic clove. Blend until smooth.
  • Heat another tablespoon of olive oil in a medium pan and sauté the zucchini, green onions, and the mushrooms for about 4 minutes. Season with salt and pepper.
  • Stir in the red bell pepper almond pesto and the spelt spaghetti. Sprinkle with fresh parsley and green onions.