To begin making Garlic Spaghetti with Roasted Red Bell Pepper Sauce recipe (Vegan), first, cook the spaghetti to Al dente or follow the instructions given in the packet. Drain from the hot water and run it under cold water and keep it aside by tossing it with olive oil.

To roast the red bell pepper over the stove top, apply a little oil on the bell pepper and roast it till all the sides are charred. Similarly, fork in the bulb of garlic and roast it over the flame.

When it gets cooled, remove the outer skin of the red bell pepper, discard the seeds inside and roughly chop and blend the cooked flesh along with the de-skinned roasted garlic pods, red chili flakes and cornstarch powder and salt to a chunky paste using a stick blender or a mixer.

Heat olive oil in a wide pan, add the sliced garlic and sauté till the garlic releases all its flavors into the oil and becomes light brown.

Add the red chili flakes and dried rosemary and toss the cooked spaghetti int it for a few minutes.

Season with salt and remove it in a bowl and keep it aside.

To make the pasta sauce, in the same pan pour in the sauce paste that we prepared and add a little water and bring it to a rolling boil.

Check for seasoning, add salt and let the sauce thicken to your desired consistency and switch off the flame.

To serve the Garlic Spaghetti with Roasted Red Bell Pepper Sauce (Vegan), take a pasta bowl and pour a ladle full of sauce in it and swirl in a small portion of the garlic spaghetti on top. Garnish with dried rosemary if you desire.

Serve this delicious Garlic Spaghetti with Roasted Red Bell Pepper Sauce (Vegan) for an interesting Italian weeknight dinner along with fresh lettuce salad and tiramisu.