Vegan Red Pepper Pasta
Roasted red peppers blended into a silky garlic sauce, tossed with pasta and finished with olive oil and herbs. Comforting yet light, and completely dairy-free.
Prep: 10 minutes
Cook: 20 minutes
Total: ~30 minutes
Ingredients
Pasta
250 g pasta (penne, fusilli, or spaghetti)
Salt for boiling water
Red Pepper Sauce
3 large red bell peppers
2 tbsp olive oil
3 garlic cloves
½ cup tomato passata or crushed tomatoes
¼–½ cup plant cream or cashew cream
½ tsp smoked paprika
Salt & black pepper
Pinch chili flakes
Finish
Fresh basil or parsley
Extra olive oil for drizzle
Nutritional yeast
Instructions
1️⃣ Roast Peppers
Preheat oven to 200°C (400°F)
Roast whole peppers and garlic 18–20 minutes until charred
Peel skins, remove seeds
2️⃣ Cook Pasta
Boil pasta in salted water until al dente
Reserve ½ cup pasta water, drain
3️⃣ Blend Sauce
Blend roasted peppers, garlic, olive oil, tomatoes, plant cream, paprika, salt & pepper until smooth
4️⃣ Combine
Warm sauce in pan 3–4 minutes
Add pasta and splash of pasta water
Toss until glossy and coated
5️⃣ Serve
Garnish with herbs, nutritional yeast, and olive oil
Tips
Cashew cream gives richest texture
Add mushrooms or spinach for variety
Use fire-roasted peppers for smoky depth
Frequently Asked Questions
Q: Can I make it oil-free?
Yes — skip oil and add extra cream.
Q: Can I meal-prep this?
Best fresh, but keeps 1–2 days refrigerated.
Q: Gluten-free option?
Use gluten-free pasta.
Nutritional Information
Calories: 460 kcal
Protein: 12 g
Carbs: 58 g
Fat: 20 g
Fiber: 7 g