Vegan Roasted Red Pepper Pasta

There's nothing more divine than a homemade pasta sauce and this Creamy Vegan Roasted Red Pepper Pasta is definitely proof.

This pasta sauce recipe originally started as an experiment: I had an overflow of red bell peppers in the fridge from a photoshoot and I was really in the mood for a pasta dinner. So, long story short: I combined the two and created this wonderfully creamy vegan pasta sauce.

This recipe is: 

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

Jump to:

• Ingredients and notes
• Equipment
• Instructions
• More pasta recipes

Ingredients and Notes

• pasta - When trying to find the right pasta, I always look at how well it can hold the pasta sauce. Pasta with ridges and little 'pockets' tend to work better than smooth pasta. I this case I used conchiglie pasta, but you can also use fusilli. This pasta sauce is also delicious alongside gluten-free pasta, so feel free to swap it.
• red bell peppers - chopped and seeds removed. Sweet red peppers also work in this creamy pasta sauce recipe. If you use sweet peppers, the sauce will have a sweet flavour note.
• tomato puree
• vegetable stock - make sure it's vegan-friendly! I use a UK-brand called Kallo.
• extra virgin olive oil
• salt
• nutritional yeast - often also called 'nooch' and a fantastic staple ingredient for your vegan pantry. I use it in a lot of my recipes including the BEST vegan cheese sauce and the Vegan Carbonara recipe.

Equipment

• oven
• lightly-greased oven dish
• blender 

Looking for a new blender? Take a look at what's on offer from Greenis - I have used one of their blenders for years now and it has never let me down. Not only do they have a wide range of brilliant blenders, but if you use my affiliate link, you can support this blog (and it doesn't cost you anything extra!).

Instructions

Step 1: Preparation

• preheat your oven to 220ºC
• wash the peppers and remove the seeds
• roughly chop the peppers
• prepare your favorite pasta according to packaging instructions

Step 2: Roasting

• place the peppers in a baking tray
• brush with olive oil
• sprinkle with salt
• roast in the middle of the preheated oven until the skin begins to split

Step 3: Blending

• 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
• to make the sauce extra creamy you can add a little pasta cooking water

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. 

Step 4: Assembly

• pour your sauce into a saucepan and cook it over medium heat to heat it through
• season to taste with salt and pepper
• serve on top or mixed with your favorite pasta sauce

Serving

You can serve this pasta dish in a few delicious ways:

• add tofu bacon pieces! You can find the instructions for these in this Gnocchi Carbonara recipe
• with a little side salad! I personally love arugula (rocket salad) on the side
• add some greens! Roasted Tenderstem broccoli is delicious on top but you can also steam some greens such as kale or courgette slices

More vegan pasta recipes to try:

If you liked this dish, then you'll surely enjoy my other pasta recipes! Here are some of my personal favorites: 

• Vegan Seafood Pasta Recipe
• Vegan Butternut Squash Pasta Recipe
• Creamy Sun-dried Tomato Pasta
• Vegan Black Bean Meatballs

Recent Recipes

*Disclosure: This page may contain affiliate links and sponsored links that earn me a small commission, at no additional cost to you. You can find more information in my Privacy Policy.

 © Romy London / Romina Callwitz | All images and content are copyright protected. Please do not use my images and content without permission. If you wish to re-publish any recipes or images, please get in touch via email. Thanks for your support!