Spaghetti with Easy Roasted Pepper and Feta Pesto

If you want a delightful dish that combines vibrant flavors with minimal effort you should make spaghetti with easy roasted pepper and feta pesto. With just a handful of seasonal ingredients, you can create a meal that feels both indulgent and wholesome. The roasted pepper pesto it is so easy to prepare and has a smoky and sweet taste. The creamy feta enriches each bite with a little bit of saltiness, while the walnuts add some crunch. Fresh basil infuses the pesto with an aromatic freshness that is signature for most spaghetti recipes. A drizzle of olive oil ties it all together, creating a silky sauce that clings perfectly to each strand of spaghetti.

This recipe is perfect for busy weeknights or casual gatherings. Whether you’re serving it for a weeknight dinner or a special gathering, it’s sure to impress. You can easily modify the recipe by adding other ingredients such as grilled chicken, steak, or meatballs for extra texture and protein. The vibrant colors and rich flavors are going to impress even the pickiest eaters.

Ingredients

Roasted Peppers: I love to have roasted peppers in the refrigerator. I use them in salads, in breakfast recipes, dips and even sauces. You can roast your peppers in advance and keep them in the refrigerator for several days. I don’t recommend using green peppers for this recipe. It is best if you roast red and orange bell peppers. They add a sweet and smoky flavor that forms the base of the pesto.
Feta: Creamy and salty, feta cheese brings a delightful flavor to the pesto and complements the roasted peppers perfectly. Bulgarians use a cow’s milk white cheese similar to feta, which is ideal for this recipe but can be hard to find. I usually buy it from a local international grocery store. While you can substitute any feta, be sure it’s packed in brine. Avoid pre-crumbled feta, as it often contains additives and anti-caking agents.
Walnuts: Adding a crunchy texture, walnuts provide a nutty flavor that balances the creaminess of the feta and enriches the pesto. They are also a good source of protein and healthy fats.
Basil: Fresh basil is do bright and aromatic. It can elevate any spaghetti dish. My garden is exploding with fresh basil at the moment, and I love to use it while I have it.
Garlic: A classic ingredient that adds depth and a slight kick, garlic enhances the overall flavor of the pesto.
Olive Oil: A key component for blending the pesto, high-quality olive oil contributes richness and smoothness, bringing all the flavors together.
Spaghetti: The ideal vehicle for the pesto, spaghetti’s long strands capture the sauce beautifully, making every bite satisfying. For this recipe I used brown rice spaghetti. If you don’t have spaghetti, you can use whatever pasta you have in hand.

Equipment

For this recipe you are going to need a pot to boil the pasta. I used a medium size pot.

You are going to need heat resistant tongs to help you handle the roasted peppers.

A food processor, blender or a smoothie maker is needed to prepare the sauce. An immersion blender could work too.

To warm up the sauce you are going to need a frying pan. This is the one I like to use.

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Easy Spaghetti with Roasted Pepper and Feta Pesto

How To Roast Peppers?

I’ve always associated early Fall days with roasted peppers. When I was a child I used to help roasting a lot of peppers to jar for the winter. I still associate the smell of roasting peppers with those days.

On the grill. I usually roast my peppers on a gas grill. The first step is to preheat an outdoor grill to 450F. Then I roast the peppers for about 15 minutes. I turn them every 3-5 minutes, so they don’t burn. Put the roasted peppers in a pot with a lid or a plastic bag for 5-10 minutes. That way they steam, and the peel falls off easily.
In the oven. You can also roast peppers in a regular or convection oven. Preheat the oven to 400 F and place the peppers on a baking sheet. Rotate the peppers every 5-10 minutes until they are charred on each side. Then put them in pot with a lid or a Ziplock bag to steam them.
Gas burner. One of the easiest ways to roast peppers is on a gas burner. Use heat resistant tongs to hold each pepper on top of the flame and rotate until the pepper is nicely charred.

If you roast your peppers in advance you can store them in an airtight container in the fridge for 4-5 days.

Storing Leftover Spaghetti

Storing leftover spaghetti is simple and helps you enjoy your meal later without sacrificing flavor. Allow the spaghetti to cool to room temperature before transferring it to an airtight container. If you have leftover roasted pepper pesto, consider storing it separately to prevent the pasta from becoming soggy. You can keep the spaghetti in the refrigerator for up to three days. When you’re ready to enjoy it again, simply reheat in a microwave or on the stovetop, adding a splash of olive oil or a bit of water to help revive the dish.

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