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roasted red pepper pasta in bowl with spoon
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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!
Course Main Course, Pasta
Cuisine American
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 3

Equipment

  • Baking sheet*
  • Blender*

Ingredients

Sauce ingredients:

Other ingredients:

  • 7 oz (200 g) dry pasta of choice regular or gluten-free
  • Fresh herbs to garnish

Instructions

  • You can watch the video in the post for visual instructions.
    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 or 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 (this means cooking it for 1-2 minutes less than the package directions state), 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!

Notes

  • Milk: You can use any plant-based milk of choice, e.g. almond milk, soy milk, coconut milk, cashew milk, etc.). If you prefer a thinner sauce, just add more milk, or optionally a little pasta water.
  • Cashew butter will make the sauce creamy and delicious. If you need a nut-free alternative, try tahini (keep in mind that it has a slightly bitter taste) or sunflower seed butter.
  • You can also use 1/3 cup (50 grams) of soaked cashews instead of cashew butter. Make sure to soak the cashews in hot water for about 20 minutes, then discard the water and blend with the other sauce ingredients.
  • 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.
  • You can also check out my creamy Vegan Lasagna Soup Recipe.
  • Recipe serves 3. Nutrition facts are for one serving.
Nutrition Facts
Roasted Red Pepper Pasta
Amount per Serving
Calories
364
% Daily Value*
Fat
 
8.4
g
13
%
Saturated Fat
 
1.5
g
8
%
Sodium
 
460
mg
19
%
Potassium
 
725
mg
21
%
Carbohydrates
 
52
g
17
%
Fiber
 
10
g
40
%
Sugar
 
7
g
8
%
Protein
 
16
g
32
%
Vitamin A
 
124
IU
2
%
Vitamin C
 
104
mg
126
%
Calcium
 
190
mg
19
%
Iron
 
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.