Creamy Vegan Roasted Red Pepper Pasta
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.
- 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.
Find it online: https://cookibly.com/creamy-vegan-roasted-red-pepper-pasta/
