This vegan roasted red pepper pasta is super easy to make and it’s SO comforting! The sauce is packed with flavor and it’s incredibly creamy. I love serving it with fettuccine and sprinkle it with fresh parsley and red pepper flakes. BIG yum!!
I can’t believe that I used to hate bell pepper! When I was a kid, I even told people I’d be allergic to them, just so I didn’t have to eat them. Haha! Crazy me, I know! It’s so weird how your taste buds can change over time. Today, I absolutely LOVE red bell pepper and we eat them all the time. Either raw with hummus, grilled with zucchini and potatoes, or in a salad. And I also love stuffed bell peppers. Bell peppers are super healthy and very good for you. They’re packed with vitamin c and folate. Besides, they also contain a good amount of vitamins A and E. So they’re perfect for a healthy diet.
Vegan Roasted Red Pepper Pasta – What You’ll Need
You don’t need many ingredients for this vegan roasted red pepper pasta. It’s all pretty easy.
You’ll need the following ingredients:
- red bell peppers
- red onion
- garlic
- cashews
- unsweetened almond or soy milk (it’s very important to use unsweetened milk for this recipe!)
- nutritional yeast
- and of course salt and pepper
As always, you can find the full ingredient list and recipe instructions in a separate, printable recipe box underneath the text section. The recipe is basically divided into two parts. First cut the red bell pepper and the onion into stripes. Together with the garlic, place them on a baking sheet lined with parchment paper and bake for 10 minutes. Then place them in a high speed blender together with the remaining ingredients and process until smooth. Pretty easy, right? Pour the red bell pepper sauce into a saucepan and heat it up for a couple of minutes. The nutritional yeast make the sauce suuuuper creamy!
Serve the roasted red pepper sauce with fettuccine or pasta of your choice and you got a healthy and comforting meal. I love making this vegan roasted red pepper pasta on busy weeknight days. It’s just SO easy!
I hope you like this recipe as much as we do around here! You might also wanna check out my vegan Alfredo with fettuccine.
Have a great week, everyone!
Sina – xx
Vegan Red Bell Pepper Pasta
Ingredients
For the creamy red bell pepper sauce:
- 2 red bell peppers
- 1 red onion
- 2 cloves of garlic
- 1/2 cup cashews
- 1 cup unsweetened almond or soy milk (make sure the milk you use is unsweetened)
- 2 tablespoons nutritional yeast
- 1/2 teaspoon salt
- black pepper, to taste
- red pepper flakes, to taste
- 1/2 teaspoon smoked paprika powder
Additional ingredients:
- 9 oz fettuccine
- chopped fresh parsley, to serve
Instructions
- Preheat the oven to 350 °F. Cut the red bell peppers and the onion into stripes. Together with the garlic, place them on a baking sheet lined with parchment paper and bake for 10 minutes.
- In the meantime, cook the fettuccine according to the instructions on the package. Set aside.
- Get the bell pepper, the onion, and the garlic out of the oven and place them in a high speed blender together with the remaining ingredients and process until smooth.
- Pour the red bell pepper sauce into a saucepan and heat it up for a couple of minutes. Stir in the cooked fettuccine and serve immediately. Sprinkle with fresh chopped parsley and more red pepper flakes if you like. Enjoy!
Laurie Montgomery says
January 15, 2019 at 1:27Thanks for the recipe! It was very easy to make. I decreased the amount of onion and used a yellow one and it was great. I am allergic to tomatoes and love traditional pasta sauce. This was a satisfying alternative both visually and taste wise. I am also going to try it on a crust to make a pizza😋
Heather says
December 17, 2018 at 20:48Wow! This is AMAZING! A new favorite for sure. I followed the recipe exactly only omitting nutritional yeast and exchanging with potato starch to thicken. I served with 12 ounces Gluten Free spaghetti noodles.
Liv says
October 9, 2018 at 4:45Awesome recipe! Came together so quick and was delicious. Definitely going to become a go-to. I added a cup of fresh baby spinach the needed to be used at the very end when I was combining the pasta with the sauce and it was a great addition.
Heather DeWind says
October 6, 2018 at 0:04I really liked this recipe. As a short-cut I used 2 jars of fire roasted red peppers. Added more Nutritional yeast than recipe called for and then added a jar of Pesto sauce. It was great.
Tonya Lockman says
October 2, 2018 at 4:52Delicious! I added mushrooms and chopped orange peppers that needed to be used. Very creamy and flavorful! I’ll make this one again!
Martina says
September 30, 2018 at 22:37Hi, can I freeze the sauce?
Sina says
October 2, 2018 at 11:47Hi Martina, Yes, you can freeze it in an airtight container. Just run it trough the blender again if there are any lumps after defrosting. Hope that helps! :-)
Sarah Johnson says
September 27, 2018 at 17:45Could I make two batches and freeze this?
Sina says
October 2, 2018 at 11:48Hi Sarah, Yes, you can freeze it in an airtight container. Just run it trough the blender again if there are any lumps after defrosting. Hope that helps! :-)
Tammy says
September 15, 2018 at 22:00I need to try this
Deborah says
August 28, 2018 at 4:08Sounds delicious! I have 3 in my fridge! Thanks for the recipe!
Joanna says
August 16, 2018 at 20:19Very easy, extremely good!! I omitted red pepper flakes and went heavier on garlic and smoked paprika. Amazingly good!!
Lester says
July 18, 2018 at 19:36Looks so delicious and sounds yummy will definitely try
Les2 says
July 18, 2018 at 19:32Yummy sounds so good have to try it thanks for sharing this beauty
Sarah says
June 3, 2018 at 20:13Made this sauce and we absolutely loved it! So easy and full of flavor. I didn’t have fettuccine so I served it with spaghetti. I also doubled the paprika powder! Yummy! Thanks for the amazing recipe!!
Jana says
April 10, 2018 at 20:03Hi, I made this tonight whit rice cream instead of cashews because of my weak mixer :/ but it turned out very well. Some fresh fried onion and red pepper I served as well and it was a good meal for today. Thank you for your recipe :)
April M. says
January 7, 2018 at 23:41Should you cook the onions, pepper and garlic for longer than 10 minutes? The garlic is very raw. I upped the temp to 450 and added more time. I hope it doesn’t altar the taste of the sauce too much.
Maria Koutsogiannis says
December 29, 2017 at 21:16Nothing like a bowl of pasta in the winter months. Thanks for sharing this recipe. Going to pin it for later!
Walt says
December 10, 2017 at 19:54Where are the instructions for the sauce?
Terry says
December 7, 2017 at 0:36I would recommend soaking the cashews before blending. Pour boiling water on the cashews and let soak for 2hrs or soak over night (or while at work) with room temp water; It’ll make the cream much smoother rather than blending raw.
Julia says
November 16, 2017 at 22:31Hi! Do the cashews need to soak in water at all beforehand?
Lena says
October 7, 2017 at 20:27We loved the recipe! We adjusted a bit to make use of things we already had at home (peanuts instead of cashews, regular milk and a bit of soft cheese instead of nutritional yeast) and left out the onion, but I really have to say the recipe was soooo good. Super quick to make and with 1,5 times the ingredients we were able to eat it for three meals each! It tasted just as good warmed up again and as it’s quite healthy, cheap and fast we’ll surely make it more often. We’re looking to see if we can even incorporate the sauce in other dishes like lasagne.
Virginia says
March 3, 2019 at 19:40Adding Milk and Cheese ARE NOT VEGAN!