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    Home » Recipes

    Vegan Roasted Red Pepper Pasta

    November 6, 2022 by Kristy @ Plant N' Spice Leave a Comment

    red pepper pasta on a creamy plates

    This Vegan Roasted Red Pepper Pasta will be your new favourite weeknight recipe. It is comforting, delicious and easy to make using simple and wholesome ingredients.

    red pepper pasta on a creamy plates, red chilli flakes in a ramekin with a yellow table cloth, fresh parsley and red chilli flakes

    Welcome to another pasta recipe on my blog! Oh yeah, another week, another pasta recipe! You know me, I love all kinds of pasta, it is my favourite comfort food. I could eat them all day and every day. Rigatoni, tagliatelle, linguine, lasagna, I love them all!

    This vegan roasted red pepper pasta is one of my favourite weeknight dinner recipes. It is creamy, delicious and comes together quickly, although it takes around 30-40 minutes to roast the peppers.

    Jump to:
    • Why you will love this recipe
    • Vegan roasted red pepper pasta ingredients
    • how to make this recipe
    • adds-in and substitutes
    • how to store and reheat
    • you may also like...
    • Vegan Roasted Red Pepper Pasta
    • explore more

    Why you will love this recipe

    • super creamy
    • easy to make
    • vegan
    • only a few ingredients are needed to make
    • perfect lunch or dinner idea on a busy days

    Vegan roasted red pepper pasta ingredients

    pasta, veggie broth in a measuring cup, milk in a small bowl, red pepper, parsley, onion and garlic in a creamy plate, nutritional yeast, red chilli flakes and oil in a ramekin

    To make this easy recipe, you will need:

    • Onion & garlic - The base of all my recipes.
    • Red bell peppers - You can use store brought roasted red peppers, so the recipe will be quicker, though I roasted my peppers in the oven, which took around 30-40 minutes.
    • Vegetable oil - Use a bit to help roast the peppers alongside the onion and garlic.
    • Pasta of your choice - I love this recipe with linguine, but you can use any pasta you like.
    • Red chilli flakes - For a touch of heat.
    • Parsley - Use fresh basil instead of parsley if you prefer.
    • Nutritional yeast - It will give you extra creaminess and a cheesy flavour. It is one of my favourite ingredients in almost all my recipes.
    • Unsweetened almond milk - You can use vegan cream or any non-dairy milk instead of almond milk, but make sure you are using unsweetened.
    • Veggie broth - I usually use hot water and veggie broth paste.

    See recipe card for quantities.

    red pepper pasta on a creamy plates, red chilli flakes in a ramekin and parsley, yellow table cloth

    how to make this recipe

    • First, chop onions, cut the red peppers in half, and peel the garlic.
    • Next, add them to a baking tray with a pinch of salt and a bit of oil and bake them at 220 degrees for 30-40 minutes until the red peppers get slightly burned on the edges.
    • In the meantime, cook your pasta according to the package instructions. When it's cooked, drizzle a bit of oil and toss it around. ( do not rinse it )
    • When the veggies are roasted, let them cool, then add them to the blender with the remaining ingredients and blend until smooth and creamy.
    • Pour the sauce back into the frying pan to warm it up. 
    • Then add the pasta, and cook together for a few minutes, often stirring so the pasta can absorb the sauce. Add pasta cooking water to thin out the sauce if needed.
    • Top with fresh parsley and red pepper flakes. Enjoy!
    red pepper, onion and garlic in a white baking tray
    milk, red pepper, nutritional yeast and parsley in a blender
    sauce in a blender
    red pepper sauce with pasta in a large skillet

    adds-in and substitutes

    • You can use any non-dairy milk or vegan cream instead of almond milk. Just make sure it is unsweetened.
    • To make the sauce thicker, add a tablespoon of cornstarch and cook it for a few minutes until it thickens.
    • The sauce is naturally gluten-free, so use your favourite gluten-free pasta to keep this dish like it.

    how to store and reheat

    To store this vegan roasted red pepper pasta, place the leftovers in an airtight container in the fridge. They will last for about 3-4 days. When you are ready to reheat the pasta, add it to the pan with a splash of unsweetened almond milk or water and reheat over low heat until it's warm. You can put it in the microwave for 1 minute until nice and hot.

    red pepper pasta on a creamy plates with fork, red chilli flakes and parsley

    you may also like...

    • Silken Tofu Pasta with Mushroom
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    • Creamy Tomato Gnocchi

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    If you try this creamy pasta, take a photo of your creation, and please tag me on Instagram @plantnspice #plantnspice because I love seeing your remakes!

    Print
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    red pepper pasta in a white plate and a yellow kitchen cloth

    Vegan Roasted Red Pepper Pasta


    • Author: Kristy @ Plant N' Spice
    • Total Time: 40 minutes
    • Diet: Vegan
    Print Recipe
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    Description

    This Roasted Red Pepper Pasta will be your new favourite weeknight recipe. It is comforting, delicious and easy to make using simple and wholesome ingredients. 


    Ingredients

    Scale

    To make this easy recipe, you will need:

    • 1 yellow onion
    • 4 cloves garlic 
    • 2 red bell peppers - You can use store brought roasted red peppers, so the recipe will be quicker, though I roasted my peppers in the oven, which took around 30-40 minutes.
    • 2 tbsp vegetable oil 
    • 200g pasta of your choice
    • red chilli flakes
    • parsley 
    • 2 big tablespoon nutritional yeast
    • 150 ml unsweetened almond milk 
    • 80 ml veggie stock 

    Instructions

    • First, chop onions, cut the red peppers in half, and peel the garlic.
    • Next, add them to a baking tray with a pinch of salt and a bit of oil and bake them at 220 degrees for 30-40 minutes until the red peppers get slightly burned on the edges.
    • In the meantime, cook your pasta according to the package instructions. When it's cooked, drizzle a bit of oil and toss it around. ( do not rinse it )
    • When the veggies are roasted, let them cool, then add them to the blender with the remaining ingredients and blend until smooth and creamy. 
    • Pour the sauce back into the frying pan to warm it up.  
    • Then add the pasta, and cook together for a few minutes, often stirring so the pasta can absorb the sauce. Add pasta cooking water to thin out the sauce if needed.
    • Top with fresh parsley and red pepper flakes. Enjoy!

    Notes

    To make the sauce thicker, add a tablespoon of cornstarch and cook it for a few minutes until it thickens.

    • Prep Time: 5 minutes
    • Cook Time: 35 minutes

    Keywords: red pepper sauce, roasted red pepper pasta, roasted red pepper sauce, red pepper pasta, red pepper, vegan red pepper sauce, vegan creamy pasta, vegan pasta, roasted red pepper recipes, roasted red peppers

    Did you make this recipe?

    Share a photo and tag @plantnspice #plantnspice — I can't wait to see what you've made!

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    Hi, I'm Kristy!

    Welcome to Plant n' Spice! Here you'll find my favourite easy and delicious vegan recipes that everyone can enjoy.

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