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
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.
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.
- 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.
- 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.
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.
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.
YOU MIGHT ALSO LIKE…
Tried this Red Pepper Pasta recipe? Please leave a star rating ⭐️⭐️⭐️⭐️⭐️ below and let me know how you get on. Hearing positive feedback is one of the best parts of creating recipes so please review it below and leave a comment!
P.S Never miss a new recipe! Get more healthy recipes sent straight to your inbox weekly – Subscribe and receive a free recipe eBook!
Red Pepper Pasta
- 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)
- 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
Please note that Nutrition information is a rough estimate