Creamy Vegan Roasted Red Pepper Pasta Recipe – there’s nothing more divine than a homemade pasta sauce, right? I love experimenting with different ingredients!

This Roasted Red Pepper Pasta Recipe started as an experiment and an overflow of sweet red peppers in the fridge from a photoshoot. So I decided to use them up in the best possible way: Pepper pasta sauce!

Now, I’ve seen people roast peppers on the gas stove on the open flame. Myself, I don’t have a gas stove, however, so for me that endeavour would be a little difficult. Instead, I always roast my peppers in the oven – I simply wash and brush them clean, remove the stem and chop them out roughly, drizzle with a little oil and off into the oven!

With this method, the skin remains on the peppers, which I absolutely don’t mind, as my high-speed blender can get through it quite easily. However, if you prefer to remove the skins up front, make sure to grill the peppers in the top of the oven as a whole until the skin cracks. Carefully remove the skin from the peppers, then chop and de-stem.

If you’re on the gluten-free side, I am certain this sauce goes just as well with gluten free pasta – I can imagine it fitting very well with Sweet Potato Pasta. I actually have some in the kitchen myself… I think that calls for a repeat-cook & trial 😉

What you’ll need for Creamy Vegan Roasted Red Pepper Pasta Recipe

Ingredients

Red bell peppers
Tomato puree
Vegetable Stock
Extra Virgin Olive Oil
Salt
Nutritional yeast
Salt & Black Pepper to taste

Pro Tip: – Finding the right pasta

When trying to find the right pasta, I always look at how well the Roasted Red Pepper Pasta holds the sauce. Pasta with ridges and little ‘pockets’ always holds sauce better than smooth pasta and in this case, the sauce needs to be well-held in order to bring out the full flavour of the dish. I would recommend using Conchiglie (like I did in the picture here!) or Fusilli, which are masters at holding sauce well.

Equipment

Blender

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How to make Creamy Vegan Roasted Red Pepper Pasta Recipe

To start with, preheat your oven to 220ºC and while you’re waiting for the oven to heat up, wash your peppers before roughly chopping them.

Next, put your chopped peppers in a baking tray and brush them with Extra Virgin Olive Oil and sprinkle a pinch of salt over them before putting them on the middle shelf of your oven. Keep the peppers in the oven until the skin begins to split.

Now that they’re cooked, you can add the peppers to a high-speed blender along with the tomato puree, 50ml of vegetable stock and your nutritional yeast and blitz it until you’ve got a smooth (and tasty!) paste.

Extra tip: This is probably a good time for you to cook pasta according to the instructions on the packet, it should then be ready around the same time as your red pepper sauce.

All you’ve got to do now is pour your sauce into a saucepan and cook it over medium heat before serving on your favourite pasta! Feel free to season with salt and pepper to suit your taste, and why not have a little salad to get some greens on your bowl?

Personally, I love a little rocket salad on the side but however, you want to eat it is absolutely fine – you do you!

Extra tip: For me, this is a really delicious recipe as it is, but if you’re looking for a little extra kick, why not add some red pepper flakes.

This recipe is:

100% vegan
egg free
dairy free
super easy to make
rich and creamy
perfect for quick dinners

Creamy Roasted Red Pepper Pasta (Vegan)

Author: Romy London
Prep Time: 10
Cook Time: 15
Total Time: 25
Yield: 5 serving 1x
Category: Pasta
Method: Stovetop
Cuisine: Italian
Diet: Vegan

Print Recipe

Description

Creamy Vegan Roasted Red Pepper Pasta Recipe – there’s nothing more divine than a homemade pasta sauce, right? I love experimenting with different ingredients!

Ingredients

Scale

3 Sweet red peppers
2 Tbsp Extra Virgin Olive Oil
pinch of sea salt
3 Tbsp tomato puree
50ml vegetabel stock
2 Tbsp nutritional yeast
Salt & Black Pepper to taste

Instructions

Preheat your oven to 220ºC.
Wash your peppers, then remove the stems and chop them roughly.
Transfer the chopped peppers to a baking tray, brush them with Extra Virgin Olive Oil & sprinkle a pinch of salt across – then put them in the oven on a medium level and roast the peppers until the skin begins to crack.
Add the roasted peppers to a high-speed blender together with the tomato puree, stock and nutritional yeast and blend until you receive a smooth paste.
Pour the sauce into a saucepan and heat on the stove, season with salt & pepper to taste & serve alongside your favourite pasta. I personally love to add rocket salad on the side also
Enjoy!

Nutrition

Serving Size: 5 serving
Calories: 252
Sugar: 3g
Sodium: 15mg
Fat: 3g
Carbohydrates: 45g
Fiber: 2g
Protein: 8g
Cholesterol: 2mg

Keywords: Roasted Red Pepper Pasta,Creamy Roasted Red Pepper Pasta,Creamy Roasted Red Pepper Pasta(vegan)

If you liked this, then you’ll love my other pasta recipes. Here are some of my favourites:

Creamy Vegan Roasted Red Pepper Pasta Recipe