Vegan Roasted Red Pepper Pasta
Sweet roasted red peppers blended into a silky garlic–tomato sauce, tossed with pasta and finished with herbs and olive oil. Comfort food, but light and vibrant.
Prep: 10 minutes
Roast: 20 minutes
Cook: 15 minutes
Total: ~35–40 minutes
Ingredients
Pasta
250 g pasta (penne, fusilli, or spaghetti)
Salt for boiling water
Roasted Red Pepper Sauce
3 large red bell peppers
2 tbsp olive oil
3 garlic cloves
½ cup crushed tomatoes
¼–½ cup plant cream or cashew cream
½ tsp smoked paprika
Salt & black pepper
¼ tsp chili flakes
Finish
Fresh basil or parsley
Extra olive oil for drizzle
Instructions
1️⃣ Roast Peppers
Preheat oven to 200°C (400°F)
Roast whole peppers and garlic 18–20 minutes until charred
Peel skins and remove seeds
2️⃣ Cook Pasta
Boil pasta in well-salted water until al dente
Reserve ½ cup pasta water, drain
3️⃣ Make Sauce
Blend roasted peppers, garlic, olive oil, tomatoes, plant cream, smoked paprika, salt & pepper until smooth
4️⃣ Heat & Combine
Warm sauce in pan 3–4 minutes
Add pasta and a splash of pasta water
Toss until silky
5️⃣ Serve
Garnish with herbs and drizzle olive oil
Tips
Cashew cream gives richest texture
Add sauteed mushrooms or spinach
Nutritional yeast adds a cheesy note
Frequently Asked Questions
Q: Can I make it oil-free?
Yes — roast peppers without oil and blend with extra cream.
Q: Is it freezer-friendly?
Sauce freezes well up to 2 months.
Q: Can I make it spicy?
Add harissa or chili flakes to taste.
Nutritional Information
Calories: 470 kcal
Protein: 12 g
Carbs: 58 g
Fat: 20 g
Fiber: 7 g