• 8 ounces whole-wheat spaghetti
  • 2 tablespoons olive oil
  • 2 garlic cloves, thinly sliced
  • 1/4 medium onion, thinly sliced
  • 2 tablespoons tomato paste
  • 1 Red capsicum, finely chopped
  • 1 teaspoon sugar
  • 1 tablespoon fresh thyme
  • 1/2 teaspoon Chilli Flakes (optional)
  • 1/2 teaspoon salt
  • 1/3 cup finely chopped walnuts, toasted
  • 3 ounces fresh goat cheese, crumbled (optional)



  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.

Nutrition Information

Servings Per Recipe: 4

PER SERVING: 419 cal., 20 g total fat (6 g sat. fat), 50 g carb. (6 g fiber), 15 g pro.


Spaghetti With Roasted Red Capsicum ,Walnuts and Goats Cheese