• Serves 4
  • 15 minutes
  • Difficulty Easy
  • 7 Ingredients

This spaghetti recipe was quickly whipped out when we had a visiting boy who could not eat tomato or dairy products.

Try my oven-roasted capsicum sauce instead of tomato sauce here.

Ingredients (serves 4)

  • 500g Spaghetti
  • 1/2 cup Oven-roasted capsicum sauce (see link for recipe).
  • 1 Tbsp Extra virgin olive oil
  • 1/4 head of Broccoli cut in small florets
  • 1 small Onion halved and sliced
  • 1 Tbsp Parmesan cheese grated (optional)
  • Salt & pepper


  1. Cook pasta in a pot of boiling water according to instruction on the packet.
  2. In the meantime, heat oil in a fry pan, add onion and cook till you smell the sweet aroma intensify, toss in broccoli, stir and cook for 2 minutes. Add sauce, salt and pepper and adjust to your taste.
  3. Drain when pasta is done, and reserve 1/3 cup of liquid. Toss pasta into fry pan and mix evenly, add the 1/3 cup of liquid and stir briefly. Turn off heat, transfer pasta to a big serving bowl. Serve immediately. Offer cheese on the side as an option.

  • Sounds like a yummy recipe, thanks for sharing


  • Thanks so much – the perfect pasta recipe for those that want diary free pasta.


  • Lovely recipe. Thank you for sharing.


  • Mmmm, oven roasted capsicums are divine, the flavour so sweet!


  • I love the flavour of red capsicum. This would be a very tasty sauce I have no doubt.


  • This sounds soooo yummy! Thank you very much for sharing this recipe!


  • I love capsicums so this will be a great recipe to try and make for my family.


  • I love something different to try out with pasta & this sound really tasty. Thanks!


  • Nice! I love capsicums!! It’s also quick to prepare!


  • Love your spaghetti recipe,the capsicum sauce will be a lovely change from tomatoe! Thanks, looking forward to trying it!


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