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Spaghetti with Red Bean and Roasted Pepper Ragù

This plant-based ragù plays with contrasting flavors: the sweetness of roasted peppers, the depth of cocoa, and the subtle smokiness of paprika blend perfectly with the red beans to create a rich and comforting sauce. A bold and flavorful alternative for those who love hearty pasta dishes!
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Pasta
Cuisine Italian
Servings 2 servings

Ingredients
  

  • 300 g spaghetti
  • 1 can 400 g red beans, rinsed and drained
  • 2 red bell peppers
  • 1 onion finely chopped
  • 2 garlic cloves minced
  • 2 tablespoons olive oil
  • 1 can 400 g crushed tomatoes
  • 1 tablespoon tomato paste
  • 100 ml vegetable broth
  • 1 teaspoon unsweetened cocoa powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon chili flakes (adjust to taste)
  • 1 tablespoon tamari (or soy sauce)
  • 1 teaspoon dried thyme
  • Salt and pepper to taste

Instructions
 

Roasting the peppers:

  • Preheat the oven to 200°C (390°F).
  • Place the whole bell peppers on a baking sheet and roast for 25 to 30 minutes, until the skin blackens and blisters.
  • Remove from the oven, place them in a covered bowl, and let them rest for 10 minutes. Then peel off the skin and remove the seeds.
  • Blend or mash them into a purée.

Prepare the sauce base:

  • In a large pan, heat the olive oil over medium heat.
  • Add the onion and garlic, and sauté for 5 minutes until soft.
  • Stir in the tomato paste, smoked paprika, and chili flakes, and mix well.

Add the beans and roasted peppers:

  • Mash half of the red beans with a fork to help thicken the sauce.
  • Add both the mashed and whole beans to the pan, along with the roasted pepper purée.
  • Pour in the crushed tomatoes and vegetable broth, then stir in the cocoa powder, thyme, and tamari.

Simmer the ragù:

  • Let it cook on low heat for 20 to 25 minutes, stirring occasionally.
  • Adjust seasoning with salt and pepper as needed.
  • Meanwhile, cook the spaghetti al dente, following the package instructions. Drain.

Assemble and serve:

  • Toss the spaghetti with the sauce or serve the ragù on top.
  • Finish with a drizzle of olive oil and, if desired, fresh coriander or vegan grated cheese.
Keyword pasta
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A recipe proposed by Maison Marmite