Barilla® Veggie Spaghetti with Roasted Peppers & Goat Cheese

  • 724
  • 39g
    Total Fat
  • 62g
    Total carbohydrate
  • 32g
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  • Cook
  • Skill


Ingredients for 6 people

  • 1 box Barilla® Veggie Spaghetti
  • 6 tablespoons extra virgin olive oil divided
  • 2 leeks sliced thin
  • 1 teaspoon chili flakes
  • 4 roasted red bell peppers*
  • Salt and black pepper to taste
  • 4 leaves basil, chiffonade
  • ½ cup goat cheese


  1. 1
    To roast peppers; rub with 2 tablespoons olive oil and bake in the oven at 400˚ for 40 minutes
  2. 2
    Place in a paper bag for 10 minutes for easy peeling
  3. 3
    Bring a large pot of water to a boil
  4. 4
    In a large skillet sauté leeks in 4 tablespoons olive oil for 4-5 minutes or until slightly brown in color
  5. 5
    Add roasted peppers, chili flakes and sauté for 2 minutes
  6. 6
    Season with salt and pepper
  7. 7
    Cook pasta 1 minute less than required cooking time, drain reserving 1 cup of cooking water
  8. 8
    Add cooking water and pasta to sauce and bring to a simmer
  9. 9
    Once pasta and sauce have combined, remove from heat and add basil and toss well
  10. 10
    Top with cheese and serve

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