Vegan Roasted Red Pepper Pasta

Creamy, smoky, and full of flavor, this vegan roasted red pepper pasta is quick to make and totally satisfying. Made with roasted red bell peppers, plant-based milk, and simple spices, it’s perfect for a weeknight dinner or a special treat.

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Prep Time 15

Cook Time 30

Total Time 45

Servings: 4 people

Course: Main dish

Cuisine: creamy vegan pasta

Calories: 380

Ingredients Method Notes

Ingredients

For the Pasta:

12 oz 340g penne or your favorite pasta
1 tbsp olive oil
Salt to taste

For the Roasted Red Pepper Sauce:

3 large red bell peppers roasted and peeled
1 small onion finely chopped
3 cloves garlic minced
1 cup unsweetened almond milk or other plant-based milk
2 tbsp nutritional yeast
1 tbsp lemon juice
1 tsp smoked paprika
½ tsp red chili flakes optional
Salt and black pepper to taste

Optional Add-Ons:

Pan-fried tofu cubes
Fresh basil or parsley for garnish
Toasted pine nuts for crunch

Method

Roast the Peppers: Preheat oven to 450°F (230°C). Roast whole red peppers for 25–30 minutes until skins are charred. Cover with a bowl or plastic wrap for 10 minutes, then peel.
Cook Pasta: Boil penne in salted water according to package instructions. Drain and reserve ½ cup pasta water.
Prepare Sauce: Heat olive oil in a pan, sauté onion and garlic until soft.
Blend Sauce: In a blender, combine roasted peppers, sautéed onion and garlic, almond milk, nutritional yeast, lemon juice, smoked paprika, and chili flakes. Blend until smooth.
Combine: Pour sauce back into the pan, warm over medium heat. Adjust salt and pepper. Add pasta and toss to coat evenly. Use reserved pasta water if needed to loosen sauce.
Optional Toppings: Add tofu, garnish with basil or parsley, sprinkle with pine nuts. Serve warm.

Notes

You can make the sauce ahead of time and reheat before serving.
Swap penne for any short pasta you like, such as fusilli or rigatoni.
For extra creaminess, use cashew cream instead of almond milk.