Creamy Vegan Red Pepper Pasta: Roasted Peppers & Silky Sauce

Introduction of Recipe

Indulge in the vibrant, velvety goodness of Vegan Red Pepper Pasta—a 20-minute weeknight hero featuring roasted red peppers blended into a luscious, dairy-free cream sauce tossed with al dente pasta. Naturally sweet peppers, garlic, and nutritional yeast create restaurant-worthy richness without cashews or heavy cream, perfect for date nights, family dinners, or meal prep. It’s gluten-free adaptable and bursts with smoky-sweet flavor that keeps everyone coming back for seconds.

Pinterest thrives on those glossy, sauce-drizzled bowls garnished with basil—pin this beauty for effortless dinner inspo.

History / Background

Roasted red pepper sauces draw from Mediterranean and Italian roots, where fire-roasted peperonata graced tables since Roman times for their preserved sweetness. Modern creamy pasta evolutions hit American kitchens via 20th-century Italian immigrants, blending with vegan innovations like plant milks in the 2010s. This version honors romesco influences while fitting plant-based trends, popular from California wine country to NYC vegan spots.

Why You’ll Love This Recipe

This vegan red pepper pasta delivers silky texture and bold taste with pantry staples—quick, versatile, and craveable.

• Ultra-creamy without dairy or nuts.

• Ready in 20 minutes for busy nights.

• Vibrant color pops on plates.

• Gluten-free with chickpea pasta.

• Customizable spice and add-ins.

• Meal-prep star reheats flawlessly.

• Budget-friendly seasonal peppers shine.

• Pinterest-perfect for saucy twirls.

Ingredient Notes

Red bell peppers roast to caramelized sweetness; jarred fire-roasted speed things up. Non-dairy milk (oat or soy) thickens smoothly; nutritional yeast adds cheesy umami. Shallots provide subtle onion depth; cornstarch ensures glossy sauce. Pasta holds sauce best—linguine clings perfectly.

Substitutions: Coconut milk for creaminess; almonds for nutty version; zucchini noodles for low-carb.

Equipment Needed

• Baking sheet

• High-speed blender

• Large pot for pasta

• Skillet

• Whisk

Recipe Card

Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Yield: 4 servings
Category: Dinner
Method: Roasting & Stovetop
Cuisine: Italian-Inspired
Diet: Vegan, Dairy-Free, Gluten-Free (optional)
Description: Silky vegan roasted red pepper pasta—sweet peppers blended into creamy sauce over pasta.

Ingredients:

• 2-3 red bell peppers (or 1 jar fire-roasted, drained)

• 8 oz pasta (linguine or penne)

• 2 tbsp olive oil

• 2 shallots, finely chopped

• 4 garlic cloves, minced

• 1 ½ cups unsweetened non-dairy milk

• 3 tbsp nutritional yeast

• 1 ½ tbsp cornstarch

• ½ tsp smoked paprika

• Pinch red pepper flakes

• Salt & black pepper to taste

• Fresh basil for garnish

Instructions:

1. Preheat oven to 500°F (260°C). Roast whole peppers on baking sheet 25-30 min until charred. Steam in foil 10 min, peel/seeds removed.

2. Cook pasta al dente; reserve ½ cup water, drain.

3. In skillet, heat oil; sauté shallots/garlic 3 min.

4. Blend peppers, milk, nutritional yeast, cornstarch, paprika, flakes, salt. Pour into skillet; simmer 3-5 min until thickened.

5. Toss pasta in sauce with reserved water if needed. Garnish with basil.

Notes:

• Char peppers well for smoky depth.

• Blend hot for silkier sauce.

• Add spinach last minute for greens.

Nutrition Facts Table

Tips & Variations

Stir in chickpeas for protein. Spicy: Extra flakes or Calabrian chili. Protein boost: Tofu crumbles. Summer: Fresh tomatoes added. Lemon zest brightens.

Pro Chef Tips

Roast at high heat for char—flavor foundation. Dissolve cornstarch fully to avoid lumps. Sauté aromatics golden, not brown. Reserve pasta water for perfect sauce cling. Fresh basil off-heat preserves vibrancy.

Common Mistakes to Avoid

• Skipping char—peppers taste raw.

• Thin sauce—simmer fully thickened.

• Overcooking pasta—al dente holds sauce.

• Boiling milk—simmer gently.

• No reserved water—sauce won’t emulsify.

Storage & Meal Prep

Fridge airtight 4 days. Reheat stovetop with pasta water splash.

Make-Ahead & Freezer Notes

Sauce freezes 2 months; thaw overnight, reheat simmer. Pasta separate or sauce only.

Serving Suggestions

Top vegan parm, grilled shrimp alt, arugula salad. Pair garlic bread, Caesar, white wine.

FAQs Section

Q1: Jarred peppers?
Yes, drain/rinse for quick version.

Q2: Nut-free?
Recipe is; oat milk best thickener.

Q3: Thicker sauce?
More cornstarch or simmer longer.

Q4: Pasta type?
Long shapes cling best.

Q5: Add protein?
Chickpeas, tempeh, or white beans.

Q6: Oven-free?
Jarred peppers microwave-blend.

Q7: Baby food?
Blend smoother, omit flakes.

Conclusion

This vegan red pepper pasta is silky weeknight magic—vibrant, versatile, and vanishingly delicious. Twirl it up, sauce your plate, and savor the glow. Pin the glossy forkful, share your twists, tag a pasta pal, and dinner’s served!