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!
Recipe Difficulty – Easy
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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 pasta bake you can make in one-pot then try my Vegan Pasta Bake.
This was inspired by my Roasted Pepper & Tomato Pasta recipe, and pairs well with this amazing Air Fryer Broccoli sidedish recipe.
Ingredients to make Red Pepper Pasta
- 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.
- 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
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
Step 2: Meanwhile, whilst the peppers are cooling, cook your pasta in salted boiling water
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
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
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.
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.
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.
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.
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Recipe
Red Pepper Pasta
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 tablespoon oregano
- 1 tablespoon 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 tablespoon nutritional yeast, 1 tablespoon oregano, 1 tablespoon 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
Nutrition
Please note that Nutrition information is a rough estimate
Delish! Added some chilli flakes for bite…great recipe
Thanks Trudi 🙂
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!
I tried this recipe and it was absolutely incredible 😀 Thank you for creating these amazing and healthy recipes!
Thank you 🙂 so pleased you enjoyed it!
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?
Hey Viv, macadamia’s might do the trick!