Photo of Spaghetti with red pepper sauce and bacon by WW

Spaghetti with red pepper sauce and bacon

Points® value
Total Time
20 min
10 min
10 min
This pasta dinner features lentil spaghetti which is gluten-free and contains more protein than regular white pasta but has a similar neutral flavour. The base of the sauce is roasted red peppers seasoned with garlic with just a touch of sesame paste to make the sauce luxuriously creamy while keeping things dairy-free. We use salty, crunchy bacon here as more of a seasoning or garnish. If you want to make this dish vegan, you can leave it out.


Uncooked yellow lentil pasta

8¾ oz, spaghetti, or red

Olive oil

1 tbsp(s)


4 clove(s), large, thinly sliced

Roasted red peppers (packed in water)

1 cup(s), (1 [12-oz] jar)


2 tbsp(s)

Table salt

½ tsp(s)

Black pepper

¼ tsp(s)

Cooked crisp center cut bacon

3 slice(s), crumbled

Fresh parsley

2 tbsp(s)


  1. Cook pasta according to package directions. Carefully ladle out ½ cup pasta water, then drain pasta and return to pan.
  2. Meanwhile, heat oil in a small skillet over medium heat. Add garlic; cook until just golden, stirring often, about 2 minutes. In a food processor, mini food processor, or blender, add garlic with oil, peppers, tahini, salt, and pepper; process until smooth, about 1 minute. Pour sauce over pasta and toss to coat; add pasta water as needed to loosen sauce. Sprinkle bacon and parsley over pasta.
  3. Serving size: about 2 cups