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Spaghetti with Red Pepper Sauce & Bacon

Spaghetti with red pepper sauce and bacon

7
Points®
Total Time
20 min
Prep
10 min
Cook
10 min
Serves
4
Difficulty
Easy
This recipe features lentil spaghetti, which is gluten-free and contains more protein and fiber than refined white pasta but has a similar neutral flavor. The sauce is seasoned with some sesame paste to make it rich and creamy without any dairy.

Ingredients

Uncooked yellow lentil pasta

8¾ oz, spaghetti

Olive oil

1 Tbsp

Garlic

4 clove(s), sliced

Roasted red peppers (packed in water)

1 cup(s)

Tahini

2 Tbsp

Kosher salt

½ tsp

Black pepper

¼ tsp

Cooked crisp center cut bacon

3 slice(s), crumbled

Fresh parsley

2 Tbsp, chopped

Instructions

  1. Cook the pasta according to the package directions. Reserve ½ cup of the cooking water. Drain the pasta and return it to the pot.
  2. Meanwhile, in a small skillet, heat the oil over medium. Add the garlic and cook, stirring often, until just golden, about 2 minutes. In a food processor, mini food processor, or blender, add the garlic, oil, red peppers, tahini, salt, and black pepper and process until smooth, about 1 minute. Pour the sauce over the pasta and toss to coat, adding the pasta cooking water as needed to loosen the sauce. Sprinkle the bacon and parsley over the pasta.
  3. Serving size: about 2 cups

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