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    Vegan Roasted Red Pepper Pasta

    Published: Sep 7, 2017 · Modified: Jul 11, 2020 by Sina · This post may contain affiliate links · 33 Comments

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    Vegan Red Bell Pepper Pasta

    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!!

    Vegan Roasted Red Pepper Pasta

    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

     

    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

    Vegan Roasted Red Pepper Pasta

    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!

    Vegan Roasted Red Pepper Pasta

    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, my pumpkin pasta sauce, or my hummus pasta with spinach and sun-dried tomatoes. And if you’re looking for easy vegan meals for busy weeknights, I’ve got you covered as well. 

    Have a great week, everyone!

    Sina 

     

     

     

     

    Vegan Red Bell Pepper Pasta

    Vegan Red Bell Pepper Pasta

    This vegan red bell 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
    4.89 from 34 votes
    Print Pin Rate
    Course: Main Course
    Cuisine: American
    Prep Time: 5 mins
    Cook Time: 5 mins
    Total Time: 20 mins
    Servings: 2 people
    Calories: 463kcal
    Author: Sina

    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!

    Nutrition

    Calories: 463kcal | Carbohydrates: 58g | Protein: 18g | Fat: 19g | Saturated Fat: 3g | Cholesterol: 36mg | Sodium: 761mg | Potassium: 742mg | Fiber: 8g | Sugar: 9g | Vitamin A: 3755IU | Vitamin C: 157mg | Calcium: 204mg | Iron: 4mg
    Tried this recipe?Mention @_veganheaven_ or tag #veganheaven!
    Rate the recipe!If you like this recipe, please leave a good rating! This will help other readers.
    Previous Post: « 10 Amazing Vegan Comfort Food Recipes
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    Reader Interactions

    Comments

    1. Martina

      September 30, 2018 at 10:37 pm

      5 stars
      Hi, can I freeze the sauce?

      Reply
      • Sina

        October 02, 2018 at 11:47 am

        Hi 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! :-)

        Reply
    2. Sarah Johnson

      September 27, 2018 at 5:45 pm

      Could I make two batches and freeze this?

      Reply
      • Sina

        October 02, 2018 at 11:48 am

        Hi 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! :-)

        Reply
    3. Tammy

      September 15, 2018 at 10:00 pm

      I need to try this

      Reply
    4. Deborah

      August 28, 2018 at 4:08 am

      Sounds delicious! I have 3 in my fridge! Thanks for the recipe!

      Reply
    5. Joanna

      August 16, 2018 at 8:19 pm

      5 stars
      Very easy, extremely good!! I omitted red pepper flakes and went heavier on garlic and smoked paprika. Amazingly good!!

      Reply
    6. Lester

      July 18, 2018 at 7:36 pm

      Looks so delicious and sounds yummy will definitely try

      Reply
    7. Les2

      July 18, 2018 at 7:32 pm

      5 stars
      Yummy sounds so good have to try it thanks for sharing this beauty

      Reply
    8. Sarah

      June 03, 2018 at 8:13 pm

      5 stars
      Made 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!!

      Reply
    9. Jana

      April 10, 2018 at 8:03 pm

      Hi, 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 :)

      Reply
    10. April M.

      January 07, 2018 at 11:41 pm

      Should 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.

      Reply
    11. Maria Koutsogiannis

      December 29, 2017 at 9:16 pm

      Nothing like a bowl of pasta in the winter months. Thanks for sharing this recipe. Going to pin it for later!

      Reply
    12. Walt

      December 10, 2017 at 7:54 pm

      Where are the instructions for the sauce?

      Reply
    13. Terry

      December 07, 2017 at 12:36 am

      I 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.

      Reply
    14. Julia

      November 16, 2017 at 10:31 pm

      Hi! Do the cashews need to soak in water at all beforehand?

      Reply
    15. Lena

      October 07, 2017 at 8:27 pm

      We 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.

      Reply
      • Virginia

        March 03, 2019 at 7:40 pm

        Adding Milk and Cheese ARE NOT VEGAN!

        Reply
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    Sina-Veganheaven

    Hi, I'm Sina and this is my recipe blog where I share heavenly simple and sinfully delicious vegan recipes.

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