If you're looking for a quick, delicious, 30-minute satisfying dinner, this easy spaghetti recipe with bell peppers, goat cheese, and basil is the perfect recipe. Whether you're cooking for yourself, family, or friends, this recipe is sure to impress.
Be sure to also try my Healthy Spaghetti Recipe and low fat (red sauce) Tuna Casserole dish next for more easy family dinners.
Why this recipe is so good
This easy garlic spaghetti pasta with bell peppers, goat cheese, and basil is a delicious and easy spaghetti recipe that brings a burst of flavor to your dinner table.
It came about one evening when we needed dinner on the table in 30-minutes or less and I went with ingredients I already had on-hand in my pantry and refrigerator. I didn't have tomato sauce or fresh tomatoes stored in the refrigerator so I made it with garlic, olive oil, and goat cheese for the flavor.
It makes such a quick and healthy family dinner! You can also make it with the addition of my Easy Marinara Sauce too! Here is how to make this easy spaghetti recipe without pasta sauce on my Instagram in this reel.
Chef's Tips
- Use Fresh Ingredients: Fresh garlic, bell peppers, and basil make a huge difference in flavor. They bring out the best in this simple recipe.
- Don’t Overcook the Pasta: For the perfect al dente texture, keep a close eye on your pasta while it's cooking. Overcooked pasta can become mushy when tossed with the vegetables.
- Save the Pasta Water: This starchy water is great for adding moisture to the dish without making it watery. It also helps the sauce cling to the pasta better.
- Goat Cheese Options: If you prefer a milder taste, use a softer goat cheese. For a stronger flavor, choose a crumbly aged variety.
- Customize the Veggies: Feel free to add more vegetables like cherry tomatoes, spinach, or mushrooms for extra flavor and nutrients.
Ingredients you'll need
See recipe card below for full ingredient list and details.
- spaghetti noodles - gluten-free for gluten-free foodies here!
- cloves garlic, minced
- green bell pepper, thinly sliced
- red bell pepper, thinly sliced
- medium onion, thinly sliced
- olive oil
- Salt, to taste
- Black pepper, to taste
- goat cheese, crumbled
- Fresh basil leaves, or dry basil leaves for garnish
Step-by-Step instructions
- Cook the Spaghetti:
Start by bringing a large pot of salted water to a boil. Add the spaghetti noodles and cook according to the package instructions until al dente. Drain the noodles, reserving a cup of the pasta water, and set the noodles aside.
- Sauté the Garlic:
While the pasta is cooking, heat olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about a minute until fragrant. Be careful not to burn the garlic as it can turn bitter.
- Cook the Vegetables:
Add the sliced green and red bell peppers and the onion to the skillet. Season with a pinch of salt and pepper. Sauté for 5-7 minutes until the vegetables are tender and slightly caramelized. The bell peppers should be soft but still have a bit of a bite to them, and the onions should be golden and sweet.
- Combine the Pasta and Vegetables:
Add the cooked spaghetti to the skillet with the vegetables. Toss everything together to combine well. If the pasta seems too dry, add a splash of the reserved pasta water to create a light sauce that coats the spaghetti. Optional to top the pasta with goat cheese or Parmesan cheese and fresh or dry basil leaves.
Recipe FAQs
Yes you can! Whole wheat or gluten-free spaghetti works perfectly in this recipe. Just follow the cooking instructions on the package for the best results.
You can substitute goat cheese with feta for a similar tangy flavor or use Parmesan for a milder taste. If you prefer dairy-free, try using a vegan cheese alternative.
To add some heat, sprinkle in a pinch of red pepper flakes while sautéing the garlic. You can also drizzle hot chili oil over the finished dish for an extra kick.
It's best to prepare this dish fresh to enjoy the crispness of the vegetables and the creaminess of the cheese. However, you can chop the vegetables ahead of time to save on prep work. I honestly don't feel like this easy spaghetti recipe or most pasta recipes are better as leftovers.
Yes, you can add grilled chicken, shrimp, or even tofu to make it a more filling meal. Simply cook the protein separately and toss it in with the pasta before serving.
How to store leftover spaghetti
Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in a skillet over medium heat, adding a splash of water or olive oil to prevent the pasta from drying out.
Follow along with me on Instagram, Pinterest, Facebook, YouTube and Twitter for a feature and more recipe inspiration! And don't forget to rate the recipe in the recipe area and leave a comment below.
Easy Spaghetti Recipe Without Pasta Sauce
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Equipment
- Large pot
- colander
Ingredients
- 8 ounces spaghetti noodles gluten-free or favorite kind
- 4 cloves garlic minced
- 1 green bell pepper thinly sliced
- 1 red bell pepper thinly sliced
- 1 medium onion thinly sliced
- 2 tablespoons olive oil
- salt and pepper to taste
- 2 ounces goat cheese crumbled
- fresh basil or dry basil leaves for garnish
Instructions
Cook the spaghetti
- Cook according to the package instructions until al dente. Drain the noodles, reserving a cup of the pasta water, and set the noodles aside.
Saute the garlic
- While the pasta is cooking, heat olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about a minute until fragrant. Be careful not to burn the garlic as it can turn bitter.
Cook the vegetables
- Add the sliced green and red bell peppers and the onion to the skillet. Season with a pinch of salt and pepper. Sauté for 5-7 minutes until the vegetables are tender and slightly caramelized. The bell peppers should be soft but still have a bit of a bite to them, and the onions should be golden and sweet.
Combine the pasta andvegetables
- Add the cooked spaghetti to the skillet with the vegetables. Toss everything together to combine well. If the pasta seems too dry, add a splash of the reserved pasta water to create a light sauce that coats the spaghetti. Optional to top the pasta with more olive oil, goat cheese or Parmesan cheese, and fresh or dry basil leaves.
Danielle Fahrenkrug, Certified Health & Nutrition Life Coach says
yum!