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Get your forks into this comforting creamy Vegan Red Pepper Pasta. I love this vegan and gluten-free recipe because it’s super easy yet satisfyingly deep in flavour using simple ingredients!

Red Pepper Pasta served in a white bowl with a metal fork.

Recipe Difficulty – Easy

Why this recipe works

I love this creamy red pepper pasta on a crisp fall, autumn or cold winter day! It is so warm and full of flavour. Even if you don’t suffer from food allergies and are not vegan or plant-based, this recipe is absolutely delicious. Trust me, this red pepper pasta sauce is far healthier and more satisfying than any shop-bought sauce!

This pepper pasta sauce is so simple to make – all you have to do is roast the veggies, blend them with the other ingredients, and pour it over your pasta! As a bonus, because this roasted pepper pasta is packed with peppers, it’s a great way to get veggies into your little ones without them even noticing! I’ve even started making it for my 10 month old daughter (without the salt). This truly is a killer pasta roasted red pepper sauce!

If you’re looking for a quicker sauce then try my Cherry Tomato Pasta Sauce or Courgette Pasta. Or if you fancy a pasta bake you can make in one-pot then try my Vegan Pasta Bake or try my One Pot Pasta.

It pairs well with this amazing Air Fryer Broccoli recipe. 

Ingredients to make Red Pepper Pasta

ingredient for red pepper pasta laid out.
  • Red Bell Peppers – are the hero ingredient of this recipe and make for a delicious flavour. If you have lots to use up then also try my Red Pepper & Tomato Soup or Air Fryer Chicken Fajitas.
  • Garlic Cloves – are the key to a great flavour in so many savoury dishes.
  • Red Onions – have such an amazing flavour when roasted!
  • Cashews – are a vegan’s secret ingredient! It makes for a cheesy and creamy sauce. I use them in my Vegan Mac & Cheese recipe for a “cheesy” sauce.
  • Unsweetened Milk – adds more cream to the sauce. I use almond milk, but any unsweetened milk will do.
  • Nutritional Yeast – is a great, healthy way to add a salty and cheesy flavour to this creamy roasted pepper pasta. If you have any spare then try my Vegan Quiche recipe.
  • Oregano – adds a great Italian flavour to this bell pepper pasta.
  • Olive Oil – adds flavour to the roasted vegetables and helps to keep them from drying out.
  • Spinach – is optional, but definitely adds a great taste and look, as well as extra nutrition.
  • Spaghetti – I use gluten-free pasta but to be honest any pasta shape works well with this sauce.

See recipe card for full information on ingredients and quantities.

Substitutions

  • Vegetables – While pepper and onion is my favourite combination for this sauce, you can add or substitute in other vegetables you have on hand such as carrots or parsnips.
  • Garlic Cloves – If you don’t have fresh garlic, you can use minced garlic.
  • Oregano – Oregano is my go-to herb for pasta sauces, but you can add your favourites in such as basil or Italian seasoning.
  • Olive Oil – I love the rich flavour of olive oil, but if you want a more neutral flavour or don’t have any on hand, you are welcome to use another oil.
  • Spaghetti – Feel free to use your favourite pasta. Penne pasta, for instance, is a great choice.

Variations

  • Spicy – Add red pepper flakes while seasoning to imbue heat into the dish.
  • Deluxe – Sprinkle some crushed cashews, sundried tomato or roasted cherry tomato, and fresh herbs on top to level up this delicious meal. For a creamier sauce, mix in some vegan ricotta. Or to be extra fancy try topping this pepper pasta with my Miso Aubergines.
  • Kid friendly – This is a great way to get some fresh vegetables into your child’s diet. Try sprinkling some vegan cheese on top to make it a little more kid-friendly.

See this 10 Minute Spicy Pasta if you prefer spice!

How to make Red Pepper Pasta

roasted pepper, garlic and onion in a roasting dish.

Step 1: Pre-heat your oven to 230C. Add the 3 red peppers to a baking dish and bake for 15 minutes. Now turn the peppers and add the 2 garlic cloves and quartered red onion and bake for a further 15 minutes. Once the peppers are done, remove from the oven and allow to sit for a few minutes to cool

spaghetti in a large pot of boiling salted water.

Step 2: Meanwhile, whilst the peppers are cooling, cook your pasta in salted boiling water

red pepper pasta sauce blended in a large blender.

Step 3: Carefully peel off the skin of the red peppers and discard the stem and seeds. Place in the blender jug along with the garlic, red onion, cashews, 200-225ml milk, 3 tablespoon nutritional yeast, 1 tablespoon oregano, 1 tablespoon olive oil, generous pinch of salt and pepper and blend until smooth

red pepper sauce mixed into spaghetti in a large pot ready to serve.

Step 4: Drain your pasta add back to the pot and stir through the sauce and spinach (if using) until well combined

Hint: Bake the peppers whole rather than slicing or chopping first.

Leftovers

If you know you’ll have leftover sauce, you can refrigerate it for 3-5 days or freeze for up to 6 months.

If you have leftovers after mixing in the noodles, use within 2-3 days and reheat in a pot. You may need to add some more milk to thin the sauce.

Recipe FAQs

What is red pepper sauce made of?

It depends on the recipe! I use peppers, onions, and garlic as the main flavours. I make my recipes vegan and gluten-free, so I use almond milk, cashews, and nutritional yeast to thicken the sauce.

What can I do with a bunch of peppers?

One of my favourites is my Red Pepper Pasta sauce! The flavour is absolutely incredible and it’s a great feel-good food. I also have an amazing and easy Red Pepper and Tomato Soup recipe.

Is red pepper pasta healthy?

It can be! I replace most of the unhealthy ingredients with plant-based alternatives. Instead of milk or cream, I use plant-based milk, cashews, and nutritional yeast. Add that to the vegetables that form the base, and you have a delicious and healthy sauce.

Can you freeze pasta sauce?

Yes! I love to batch-make my pasta sauce. Make multiple batches at once and store in air-tight pre-portioned jars. When you’re ready to use it, thaw it out and reheat it on the stove over low heat.

red pepper pasta served in a large dish.

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4.39 from 13 votes

Red Pepper Pasta

Delicious Creamy Vegan Red Pepper Pasta that's gluten-free and easy to make!
Prep Time: 5 minutes
Cook Time: 35 minutes
Cooling Time: 10 minutes
Total Time: 50 minutes
Servings: 4 portions
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Ingredients 

  • 3 red peppers
  • 2 garlic cloves
  • 1 red onion, cut into quarters
  • 50 g cashews
  • 200-225 ml unsweetened milk, (I used almond)
  • 3 tbsp nutritional yeast
  • 1 tbsp oregano
  • 1 tbsp olive oil
  • 2 handfuls spinach, (optional)
  • 400 g spaghetti, (I used gluten-free)

Instructions 

  • Pre-heat your oven to 230C. Add the 3 red peppers to a baking dish and bake for 15 minutes. Now turn the peppers and add the 2 garlic cloves and quartered red onion and bake for a further 15 minutes. Once the peppers are done, remove from the oven and allow to sit for a few minutes to cool
  • Meanwhile, whilst the peppers are cooling, cook your pasta in salted boiling water
  • Carefully peel off the skin of the red peppers and discard the stem and seeds. Place in the blender jug along with the garlic, red onion, cashews, 200-225ml milk, 3 tbsp nutritional yeast, 1 tbsp oregano, 1 tbsp olive oil, generous pinch of salt and pepper and blend until smooth
  • Drain your pasta add back to the pot and stir through the sauce and spinach (if using) until well combined

Notes

Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe.
Substitutions & Variations: I have included a list of these in the post above.
To Store: In an airtight container in the fridge for 2-3 days. Reheat in a pot/pan over a low heat until piping hot or in the microwave. You may need to add some milk to loosen the sauce.
To Freeze: Store in air-tight pre-portioned jars for up to 6 months. When you’re ready to use it, thaw it out and reheat it on the stove over low heat.
Tip 1: The simple step of roasting the veg brings so much flavour to this Creamy Vegan Pepper Pasta. Make sure not to skip or shorten that step!
Tip 2: Batch cook the sauce for more portions and freeze the leftovers for another day. 
Tip 3: You can add chicken, sausage, shrimp, chorizo, or your favourite meat into this recipe if you aren’t vegan or vegetarian. If you are vegan/vegetarian you could add tofu if you wish.

Nutrition

Calories: 289kcal | Carbohydrates: 8g | Protein: 9g | Fat: 8g | Saturated Fat: 1g | Fiber: 5g | Sugar: 2g
Did you make this recipe? Tag me Today!Tag @HealthyLivingJames on Instagram and use #HealthyLivingJames!
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About James Wythe

Hey, I'm James! A fully qualified health coach, cookbook author, full time food blogger and new dad with over 1 million followers. I started this journey after a sudden illness left me bed bound for 2 years and housebound for 4 years! I’m here to help you make healthy and delicious food for you and your family in less time!

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Recipe Rating




8 Comments

  1. 5 stars
    So I followed this but with butternut squash. I swear I saw a video showing you cooking one with squash . I searched and searched but I must’ve dreamt it . Anyhow added half a chilli as I like a kick. It was absolutely delicious . Think I might try with macaroni and grate cheese on top or maybe add a bit of roasted peppers from jar and spinach too. I do love food

  2. 5 stars
    I’ve just made this sauce, it is incredibly creamy and the flavour is amazing!
    And even better, so simple to make, definitely one I’ll be making again and again!

  3. 5 stars
    I tried this recipe and it was absolutely incredible 😀 Thank you for creating these amazing and healthy recipes!

  4. Your red pepper pasta looks good but I’m wondering if I can substitute anything else for the cashews as I follow the FODMAP diet . Is there another nut that would still give a creamy consistency?