This pasta is creamy without any dairy, thanks to blended roasted peppers and plant-based ingredients. It’s packed with bold flavor, slightly smoky and naturally sweet. The recipe is simple, quick to prepare, and perfect for both weeknight dinners and special occasions.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
pasta of choice roasted red peppers (jarred or homemade) olive oil garlic, minced onion, chopped unsweetened plant-based milk or cream nutritional yeast salt black pepper red pepper flakes lemon juice fresh basil or parsley
Directions
Cook pasta in salted boiling water according to package instructions. Reserve some pasta water, then drain.
Heat olive oil in a pan over medium heat. Add chopped onion and cook until soft, then stir in garlic.
In a blender, combine roasted red peppers, sautéed onion and garlic, plant-based milk, nutritional yeast, lemon juice, salt, and pepper. Blend until smooth.
Pour the sauce back into the pan and warm gently over medium-low heat.
Add cooked pasta to the sauce and toss to coat evenly.
Use reserved pasta water to adjust the consistency if needed.
Stir in red pepper flakes for a bit of heat if desired.
Taste and adjust seasoning.
Garnish with fresh basil or parsley and serve immediately.
Add sautéed mushrooms or spinach for extra vegetables. Include grilled tofu or chickpeas for added protein. For a richer sauce, blend in soaked cashews. You can also add sun-dried tomatoes for a deeper, tangy flavor.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave, adding a splash of plant-based milk or water to loosen the sauce. Avoid overheating to maintain the creamy texture.
FAQs
Can I use jarred roasted red peppers?
Yes, they work perfectly and save time.
What pasta works best with this sauce?
Penne, fusilli, or spaghetti all pair well.
How do I make the sauce thicker?
Add less liquid or blend in cashews for a creamier texture.
Can I freeze this pasta?
Yes, but the texture may change slightly when reheated.
Is this recipe gluten-free?
Use gluten-free pasta to make it gluten-free.
Can I make it oil-free?
Yes, sauté the onions and garlic in a bit of water or broth instead.
How do I make it spicier?
Add more red pepper flakes or a dash of hot sauce.
Can I add cheese flavor?
Nutritional yeast provides a cheesy taste, but you can also add vegan cheese.
Why is my sauce too thin?
Simmer it longer or reduce the amount of liquid used.
Can I prepare the sauce ahead of time?
Yes, the sauce can be made in advance and stored in the fridge.
Conclusion
Creamy Vegan Roasted Red Pepper Pasta is a delicious, dairy-free alternative to traditional creamy pasta dishes. With its bold flavor, smooth texture, and simple preparation, it’s a perfect go-to recipe for anyone looking for a comforting and satisfying meal.
This Creamy Vegan Roasted Red Pepper Pasta is a rich, velvety, dairy-free dish made with sweet roasted red peppers blended into a smooth, flavorful sauce. Perfect for a quick and satisfying meal, this plant-based pasta is easy to make and packed with bold, comforting flavor.
Author:Catherine
Prep Time:10 minutes
Cook Time:20 minutes
Total Time:30 minutes
Yield:3–4 servings
Category:Main Course
Method:Stovetop
Cuisine:Italian-Inspired
Diet:Vegan
Ingredients
250–300g pasta of choice (penne, fusilli, or spaghetti)
1 1/2 cups roasted red peppers (jarred or homemade)
2 tbsp olive oil
1 onion, chopped
3 cloves garlic, minced
3/4 cup unsweetened plant-based milk or cream
1/4 cup nutritional yeast
1 tbsp lemon juice
Salt, to taste
Black pepper, to taste
1/4 tsp red pepper flakes (optional)
Fresh basil or parsley, chopped (for garnish)
Instructions
Cook pasta in salted boiling water according to package instructions. Reserve 1 cup of pasta water, then drain.
Heat olive oil in a pan over medium heat. Add chopped onion and sauté until soft, then stir in garlic.
In a blender, combine roasted red peppers, sautéed onion and garlic, plant-based milk, nutritional yeast, lemon juice, salt, and pepper. Blend until smooth.
Pour the sauce back into the pan and warm gently over medium-low heat.
Add cooked pasta and toss to coat evenly.
Add reserved pasta water as needed to reach desired consistency.
Stir in red pepper flakes if using and adjust seasoning.
Garnish with fresh basil or parsley and serve immediately.
Notes
Add sautéed mushrooms or spinach for extra vegetables.
Include grilled tofu or chickpeas for added protein.
Blend in soaked cashews for a richer, creamier sauce.
Add sun-dried tomatoes for a deeper, tangy flavor.
For oil-free cooking, sauté onions and garlic in broth instead of oil.
