This easy vegan roasted red pepper pasta sauce recipe is incredibly creamy, healthy, delicious and makes the perfect satisfying weeknight dinner! It’s a simple 10-ingredient recipe that is dairy-free and easy to make for everyone!
Creamy Vegan Roasted Red Pepper Pasta
The holidays are over and now it’s New Years Resolution time! So if you’re looking for a no-fuss recipe that helps you stick to healthy eating resolutions – this creamy roasted red pepper pasta sauce recipe is just perfect! It’s made with only a few simple ingredients, that are easy to find and even healthy! Plus it’s totally delicious and a great change for the classic tomato pasta sauce!
Use your favorite pasta variety!
This ultra-creamy, flavorful and comforting sauce goes very well with any pasta of your choice! Whether fettuccine, spaghetti, linguine, macaroni, penne or homemade vegan pasta – use whatever you like and have on hand! If you’re gluten-free eater, feel free to use your favorite gluten-free pasta variety such as rice noodles or lentil pasta. However, you can also serve the sauce with sweet potato noodles, vegetable noodles or spaghetti squash if you’re looking for a low-carb pasta option.
Healthy Creamy Pasta Sauce
I really love how simple this recipe is to make and it’s so creamy even though, it’s vegan and there’s no cream required! You can use your favorite non-dairy milk such as soy milk, almond milk, cashew milk, oat milk, and rice milk. If you are not vegan, you can also use regular dairy milk if you wish.
I love using fresh vegetables for my recipes as often as possible. Especially, when the vegetables are roasted, they add so much flavor to any meals! In recipes like pumpkin alfredo pasta, pumpkin mac and cheese or this roasted red pepper pasta, I prefer to roast the veggies in the oven. However, you can also sauté the vegetables on the stove as mentioned below or use jarred roasted peppers to speed things up.
How to make Vegan Roasted Red Pepper Pasta Sauce
Start to prepare the vegetables. Peel the onion and garlic cloves. Cut the peeled onion in quarters but leave the garlic cloves whole. Cut the peppers in half and remove the seeds. Rinse and drain the peppers, then cut into strips.
Arrange the prepared vegetables (peppers, onions, and garlic) on a baking sheet and drizzle with a little oil. Roast in the oven for about 20 minutes, or until the skin blackens and the veggies are tender.
Meanwhile, in a large pot of salted water cook the pasta according to the package instructions until al dente. Then drain the cooking water and toss with a little olive oil to prevent the pasta from sticking as needed.
Once the vegetables are roasted, add them to a blender along with the non-dairy milk, cashew butter, tomato paste, nutritional yeast flakes, salt and a pinch of spicy pepper or chili. Blend until smooth and creamy. (You can also use an immersion stick blender to purée the veggies if you prefer).
Transfer the red pepper sauce into a skillet or saucepan and bring to the boil. Simmer until the sauce is thickened to desired consistency. Taste and adjust seasonings as needed. Finally, add the cooked pasta to the sauce and toss to coat. Garnish with fresh parsley and roasted peanuts or vegan parmesan cheese as desired and serve hot!
Can I roast the vegetables on the stove?
You can also roast the vegetables on the stove if you prefer. Sauté chopped onions and garlic cloves for 2-3 minutes. Then, add the peppers and continue cooking for another 5 minutes, or until tender. I recommend chopping the peppers to speed up the cooking time but you can also just cut them in strips.
This Vegan Roasted Red Pepper Pasta Sauce is
- Can be made gluten-free
- Easy to make from scratch
- So delicious!
- Perfect to serve with pasta or vegetables for a quick lunch or dinner!
Looking for more quick and easy vegan Pasta Recipes? Make sure to check out the following:
- Vegan Broccoli Mac and Cheese
- Creamy Pumpkin Alfredo Pasta
- Sweet Potato Pasta Sauce
- Spinach and Mushroom Pasta
- Vegan Carbonara with Spaghetti
- Lentil Zucchini Lasagna
- Vegan Lentil Bolognese
- Creamy Tomato Pasta Napoli
If you try this Vegan Roasted Red Pepper Pasta Sauce Recipe be sure to leave a comment and rating letting me know how it turns out! Your feedback is always very helpful for me and other readers who are planning to try the recipe. And if you take a photo of your creamy pasta dish, please make sure to tag me on Instagram @biancazapatka #biancazapatka because I love seeing your remakes! Happy cooking!
Vegan Roasted Red Pepper Pasta Sauce
- 8,8 oz pasta or gluten-free pasta as needed
- 1 onion
- 3 cloves of garlic
- 2 red bell peppers or sub jarred roasted red peppers (*see notes)
- 1 tbsp olive oil
- ½ cup non-dairy milk unsweetened
- 3 ½ tbsp cashew butter *see notes for options
- 2 tbsp tomato paste
- 3-4 tbsp nutritional yeast flakes
- ⅔ tsp salt or to taste
- red pepper or chili flakes optional to taste
- fresh parsley optional to garnish
- roasted peanuts optional to garnish
- Preheat the oven to 220°C (425°F).
- Peel the onion and garlic cloves. Cut the peeled onion in quarters but leave the garlic cloves whole. Cut the peppers in half and remove the seeds. Rinse and drain the peppers, then cut into strips.
- Arrange the prepared vegetables (peppers, onions, and garlic) on a baking sheet and drizzle with a little oil. Roast in the oven for about 20 minutes, or until the skin blackens.
- Meanwhile, in a large pot of salted water cook the pasta according to the package instructions until al dente. Then drain the cooking water and toss with a little olive oil to prevent the pasta from sticking as needed.
- Place the roasted vegetables along with the non-dairy milk, cashew butter, tomato paste, nutritional yeast flakes, salt and a pinch of pepper or chili in a blender and blend until smooth and creamy (or use an immersion stick blender to purée the veggies).
- Transfer the red pepper sauce into a skillet or saucepan and bring to the boil. Simmer until the sauce is thickened to desired consistency. Taste and adjust seasonings or add more non-dairy milk to thin as needed.
- Add the cooked pasta to the sauce and toss to coat. Garnish with fresh parsley and roasted peanuts as desired. Enjoy!
- Pasta: You can use your favorite (gluten-free) pasta variety. Also, sweet potato noodles, veggie noodles or spaghetti squash noodles are great!
- Non-dairy milk: Use your favorite unsweetened non-dairy milk, such as almond, cashew, oat, rice, soy or coconut milk.
- Cashew butter: Feel free to use another nut butter such as white almond butter or tahini (for nut-free option). Just take note that this may change the taste. You can also use 1/3 cup whole cashews. I suggest soaking them in boiling water for 20 minutes before blending.
- Roasting veggies on the stove: You can also roast the veggies on the stove or substitute jarred roasted peppers to speed things up. Please read my blog post for details.
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