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Vegan roasted red pepper pasta in a black skillet
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Roasted Red Pepper Pasta

This roasted red pepper pasta recipe might be your new favorite weeknight dinner! The healthy Alfredo sauce is super creamy, flavorful, and delicious. The recipe is vegan (meat-free, dairy-free), quick, and easy to make with only a few simple ingredients!
Course Main Course, Pasta
Cuisine American
Prep Time 15 minutes
Cook Time 20 minutes
Servings 3

Equipment

  • Baking sheet*
  • Blender*

Ingredients

Sauce ingredients:

Other ingredients:

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

Instructions

  • Watch the video in the post, however, please note that I added the cornstarch and cashew butter at a later point. It's easier to follow the written recipe here in the instructions. :)
  • Preheat oven to 375 degrees Fahrenheit (190 degrees Celsius) and line a baking sheet with parchment paper.
  • Slice the peppers into strips, quarter the onion, and peel the garlic cloves. Transfer the veggies onto the baking sheet (check the photos in the blog post above).
  • You can drizzle some oil on top or roast the veggies without oil in the oven for about 15-20 minutes.
  • At the same time cook your favorite pasta as per the instructions on the package.
  • Meanwhile, measure the other ingredients.
  • Add the roasted veggies with all other sauce ingredients to a blender (or food processor) and blend for a few minutes until super smooth and creamy.
  • Pour the sauce into a skillet or pot and heat it up over medium heat. Let simmer for about a minute, add the pasta and stir with a spoon.
  • Taste and adjust seasoning. Add more salt/black pepper/red pepper flakes to taste if needed.
  • Garnish with fresh herbs and enjoy!

Notes

  • I used one red bell pepper and one orange bell pepper. Feel free to use only red bell peppers.
  • You can use any plant-based milk of choice, e.g. almond milk, soy milk, cashew milk, etc.). I used canned coconut milk for extra creaminess.
  • The 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.
  • 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
410
% Daily Value*
Fat
 
10
g
15
%
Carbohydrates
 
55
g
18
%
Fiber
 
11
g
44
%
Sugar
 
7
g
8
%
Protein
 
19
g
38
%
* Percent Daily Values are based on a 2000 calorie diet.