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Red Pepper Pasta served in a white bowl with a metal fork
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4.43 from 14 votes

Red Pepper Pasta

Delicious Creamy Vegan Red Pepper Pasta that's gluten-free and easy to make!
Prep Time5 minutes
Cook Time35 minutes
Cooling Time10 minutes
Total Time50 minutes
Course: Dinner
Cuisine: British
Diet: Gluten Free, Vegan, Vegetarian
Servings: 4 portions
Author: James Wythe
Cost: £5

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