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
- 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, 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!
Vegan Red Bell Pepper Pasta
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
- 9 oz fettuccine
- chopped fresh parsley, to serve
- 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!
Can you please break out the sauce stats from the combination of pasta and sauce? Need to know the calories, carbs and fiber counts on just the sauce. Thank you!
Have made this (exactly as written) several times and it’s been awesome every time. The last time I subbed cream for the almond milk (I’m not vegan) as I didn’t have any of the latter and it was delish still. Ab fab!
I’ve made this recipe multiple times now – it’s quick, easy and flavourful!! I’ve found that if you’re using a lower-end blender (like myself), it’s creamier if you soak the cashews for an hour or so before using in the sauce. I also love it with rigatoni pasta for something different!
I’m in love, tastes great if you follow the recipe as is. Next time ill add more chilli flakes though. Usually I put whatever amount of pasta I like, but wasn’t feeling too hungry so followed this quantity, way too little!! And I’m just one person, add double the pasta it’ll still be fine. Or if the sauce is good for refrigeration, put half in the fridge and boil the same quantity next day to use the sauce up.
Amazing, I did like the above and used fire roasted tomatoes to saves some time. So creamy!!
Love this recipe!
It’s way too much sauce for 9oz of pasta though. I love saucy pasta, but this actually became more of a pasta soup. You can easily double the amount of pasta for this recipe.
Easy and delicous. The kids also liked it. Definately Not the last time we made this.
absolutely delicious! One of my favorite meals
This pasta sauce is amazing
all jokes aside this is legit my favorite food
Thanks 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😋
Wow! 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.
Awesome 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.
I 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.
Delicious! I added mushrooms and chopped orange peppers that needed to be used. Very creamy and flavorful! I’ll make this one again!