Greek Spaghetti with Roasted Red Pepper Sauce and Feta

This Greek-inspired spaghetti brings together the bold flavors of roasted red pepper, tangy feta and fresh oregano in one easy pan. The sauce comes together quickly with a savory roasted red pepper spread and diced tomatoes, then gets tossed with al dente spaghetti and baby spinach for a bright, satisfying meal.

Finished with a generous sprinkle of feta cheese and a drizzle of olive oil, this dish is perfect for busy weeknights when you want something delicious without a lot of fuss. It’s a complete meal in one pan, with minimal cleanup required.

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Ingredients

1 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

0.5 cup Feta CheeseView ingredient guideLike ingredientDislike ingredient

4 ounce Roasted Red Pepper SpreadView ingredient guideLike ingredientDislike ingredient

5 ounce SpinachView ingredient guideLike ingredientDislike ingredient

0.125 ounce OreganoView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

6 ounce SpaghettiView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) Olive OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring a large pot of salted water to a boil. Cook spaghetti according to package directions until al dente. Reserve 1/2 cup pasta water, then drain.
2. While pasta cooks, heat olive oil in a large skillet over medium heat. Add diced tomato and cook for 2 minutes until softened.
3. Stir in roasted red pepper spread, veggie stock concentrate, garlic powder and 1/4 cup reserved pasta water. Simmer for 2-3 minutes until slightly thickened.
4. Add fresh oregano leaves and baby spinach to the sauce. Cook, stirring, until spinach is wilted, about 1 minute.
5. Toss the cooked spaghetti into the sauce, adding more pasta water if needed to loosen. Season with salt and black pepper to taste.
6. Serve spaghetti topped with crumbled feta cheese and a drizzle of olive oil.

Recipe Tips

FAQ

Can I use a different pasta shape?

Yes, any long pasta like linguine or fettuccine works well. Short pasta like penne or fusilli also work, but adjust cooking time accordingly.

Can I make this dish vegetarian?

The recipe is already vegetarian. For a vegan version, omit the feta cheese and use a plant-based feta alternative.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet with a splash of water or olive oil.