Roasted Red Pepper Pasta

This roasted red pepper pasta combines a homemade savory-sweet, smoky, creamy red pepper pasta sauce with your noodles of choice for a simple, flavor-packed, comforting, easily adjustable meat-free meal in 30 minutes!

Velvety Creamy Roasted Red Pepper Pasta

I’m always on the lookout for new, exciting, and delicious alternatives to traditional tomato pasta sauce to further feed my pasta obsession. Now, along with hidden veggie pasta sauce, cauliflower alfredo sauce, and creamy mushroom sauce, this velvety-smooth roasted red pepper pasta sauce is joining my collection!

This red pepper pasta combines roasted red peppers, onion, garlic, creamy cashew butter (nut-free options available), plant-based milk, smoked paprika, red pepper flakes, and several other seasonings. The result is savory, smoky, creamy (without even a hint of dairy!), a little sweet, even slightly spicy – oh, and utterly comforting, flavorful, and satisfying without being heavy.

Best of all, it’s really easy to make and customize, using common kitchen and pantry ingredients in just a handful of low-effort steps to get a family-friendly dinner on the table in about 30 minutes. It’s perfect to enjoy immediately, meal prep for later, or even freeze for longer-term storage. Plus, any leftover roasted red pepper sauce works with far more than just pasta (keep reading for inspiration).

The Ingredients

• Red bell peppers: I love using red peppers, but also made the recipe several times with one red and orange pepper for a slightly different flavor.
• Aromatics: I used a combination of red onion (yellow or white will also work- or shallot) and garlic for a highly aromatic base to the red pepper pasta sauce.
• Plant-based milk: Use any unsweetened dairy-free milk. I.e., cashew milk, soy milk, oat milk, almond milk, etc. Use canned coconut milk for extra creaminess.
• Cashew butter: This helps to make a rich and creamy sauce. Try sunflower seed butter or tahini (though the latter is slightly bitter) for a nut-free version. Alternatively, you could use cashew cream (using 1/3 cup cashews).
• Nutritional yeast: (Optional) This popular vegan ingredient is packed with umami and a nutty, cheesy flavor that helps to add depth to the sauce and replace dairy Parmesan cheese.
• Seasonings: A simple yet delicious combination of sea salt, black pepper, regular and smoked paprika, onion powder, oregano, and red pepper flakes (added to taste) help to make this flavor-packed roasted red pepper sauce.
• Cornstarch: To thicken the sauce. Any other starch or arrowroot flour may also work.

Enjoy the roasted red pepper pasta sauce with regular, whole wheat, or gluten-free pasta—from short shapes like fusilli/penne/rigatoni to long noodles like spaghetti. Low-carb zucchini noodles will also work.

Optional Recipe Add-Ins

• Tomatoes: Add a handful of cherry tomatoes (roasted) for extra flavor.
• Red pepper paste: A tablespoon adds extra rich, peppery flavor depth.
• Balsamic vinegar: Or red wine vinegar (just a splash) can help brighten and enhance. Lemon juice also works.
• Olive oil: To drizzle over the roasted veggies for extra caramelization.
• Pasta mix-ins: Make more of a meal with extra texture and nutrients like
  1. Vegetables (peas, spinach, broccoli, zucchini, etc.)
  2. Beans (for proteins – chickpeas, white beans, etc.)
  3. Tofu (for protein – crisp tofu/ puffed tofu)

For the full ingredients list, measurements, complete recipe method, and nutritional information, read the recipe card below.

How to Make Roasted Red Pepper Pasta

• First, preheat the oven to 375° F/190° C, line a large baking dish with parchment paper, and prepare the veggies by slicing the peppers into strips, quartering the onion, and peeling the garlic cloves.
• Transfer the veggies to the baking sheet, optionally drizzle/brush lightly with olive oil, then roast them in the oven for 15-20 minutes (until tender and lightly browned).

If you want extra smoky flavor, broil the veggies for a few minutes at the end.

• Meanwhile, cook the pasta al dente (1-2 minutes less), then drain the liquid.

• Add the roasted vegetables and remaining sauce ingredients (dairy-free milk, cashew butter, seasonings, nutritional yeast, and cornstarch) to a blender and process until smooth and creamy.

A food processor will also work, but won’t blend it as velvety smooth.

• Transfer the sauce to a large skillet/saucepan over medium heat, and simmer for about a minute, stirring constantly, until thickened (cornstarch requires heat activation).
• Finally, taste and adjust the seasoning if required, stir the pasta into the sauce, then serve into bowls and optionally garnish with fresh herbs (like fresh basil or parsley). Enjoy!

How to Store?

Store: Allow the bell pepper pasta to cool, and store any leftovers in an airtight container in the fridge for up to 4 days.

Freeze: It’s best to freeze the roasted red pepper sauce alone. Transfer it to freezer-safe, airtight containers or Ziplock bags (spread flat and excess air squeezed out) for up to 3 months. Defrost it in the refrigerator overnight when needed.

Reheat: Use a microwave or pan to gently reheat the sauce or the full pasta dish, adding a splash of milk/vegetable broth/water if needed to loosen up the sauce.

Serving Recommendations

This creamy bell pepper pasta is satisfying enough to enjoy alone (at a family meal or to impress guests) or with:

• Garlic bread/ crusty bread for dipping
• Additional roasted/steamed veggies (broccoli, asparagus, cauliflower, zucchini, eggplant, etc.- roast them at the same time as the peppers)
• Protein (like marinated or crispy tofu, crispy chickpeas, vegan meatballs, etc.)
• A simple leafy green side salad
• Cucumber salad or tomato salad

How else to enjoy roasted red pepper sauce?

• With gnocchi and tortellini
• In a lasagna
• To flavor rice, quinoa, couscous, etc.
• Drizzle over roasted vegetables and potatoes
• Spread over pizza, burgers, and paninis
• To dip fries – regular, sweet potato, carrot, yuca, polenta

FAQs

Can I use a jar of roasted peppers?

Technically, that would work (fully drained!), though the flavor and consistency (especially moisture levels) vary. If the flavor isn’t as strong as you’d like, increase the amount of peppers or simmer it for longer to thicken and concentrate.

Can I use other types of peppers?

Feel free to experiment with a pepper mixture of bell peppers and other red peppers/chilies of various spice levels to create your desired flavor.

Is roasted red pepper pasta kid-friendly?

This recipe is actually perfect for children because of the hidden veggies! Just make sure to leave out the red pepper flakes if you serve it to kids.

Recipe Notes and Tips

• To adjust the consistency: Add more cornstarch (in a slurry) to further thicken the sauce or milk/broth/water to thin it.
• Season the taste: Taste the sauce after blending. Then adjust any of the seasonings (especially salt, pepper, and red pepper flakes) to taste.
• Cook the pasta al dente: So it doesn’t become mushy/soggy. Usually, this means cooking it for 1-2 minutes less than the package directions state.
• Optionally, save some pasta water: A small amount of this starchy liquid will help the pasta sauce to coat the noodles well.
• To save time: Use jarred roasted red peppers and finely chop the onion & garlic to sauté for a few minutes. You can get this on the table in 15 minutes.

More Vegan Pasta Recipes

• Green spinach pasta sauce
• Creamy avocado pesto
• Vegan Bolognese sauce
• Gnocchi with sage cream sauce
• Creamy kale avocado pasta sauce
• Creamy lemon pasta
• Garlic butter pasta

Or browse my list of 27 vegan pasta recipes you’ll love!

If you try this easy roasted red pepper pasta recipe, I’d love a comment and ★★★★★ recipe rating below. Also, tag me in re-creations on Instagram or Facebook with @elavegan #elavegan—I love seeing them.

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