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(Last Updated On: May 3, 2023)
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This vegan roasted red pepper pasta recipe is so creamy, comforting and delicious!
Made with oven-charred red peppers, red onions and garlic, blended with creamy coconut milk and tomatoes.
Add some basil, nutritional yeast (for a subtle cheese flavor) and smoked paprika and you have a super flavorful, unique and irresistible pasta recipe.
This is a great way to switch things up, and has much deeper and richer flavors than normal tomato sauce.
Making your own pasta sauce is always a good idea – the taste is stronger and more fresh than anything you can buy in a jar.
This recipe is also very budget friendly and has very simple, healthy ingredients.
The char from the roasted veggies adds even more flavor and a hint of smokiness.
Best Ever Roasted Pepper Pasta Recipe
I absolutely love oven-roasted veggies, the flavor is so much tastier than any other way of cooking them!
The process of making this pasta sauce is also so simple – you just chop the peppers, onion and garlic into thick pieces and toss them in a bit of oil, salt and pepper, then leave them to bake until they are lightly charred and tender!
Then you just blend it with the other ingredients and toss in some cooked noodles.
The sauce is also thickened ever so slightly with just a sprinkle of flour, making this dish so comforting and hearty.
How to Make Vegan Red Pepper Pasta
Roasted the Peppers, Onion and Garlic
To make this delicious pasta sauce, toss the pepper, onion and garlic in the oven with some oil, salt and pepper until the just start to char and get nice, soft and fragrant, about 25 minutes.
Making the Roasted Red Pepper Sauce
Add these to a blender with the coconut milk and tomato paste and blend until smooth!
In a pan, heat some oil and add the flour, whisk it constantly for a minute while it bubbles and cooks, it should get a subtle light golden color during this process.
Toss in your roasted pepper sauce along with the seasonings and mix until smooth, continuing to cook on a low simmer for at least 5 minutes.
Add to a bowl along with the cooked fettuccine and toss, then you can serve with another light sprinkle of basil!
Dairy-Free Red Pepper Sauce Recipe
I just love this thick and delicious red pepper sauce, it has so much flavor and I just can’t get enough of it.
Many red pepper sauces have a good amount of dairy in them, but this sauce is perfectly thick and creamy thanks to the coconut milk, nutritional yeast and the dash of flour.
You could also definitely add some mushrooms or zucchini to this dish, but I loved it just as much plain.
Peppers are easily one of my favorite vegetables to cook with, and I love the taste and texture they get when baked.
Try my Vegan Stuffed Peppers, Homemade Vegan Ravioli, Creamy Vegan Lemon Pastaor Creamy Vegan Vodka Sauce Pasta next!
This recipe is:
Easy
Vegan
Comforting
Hearty
Delicious
Flavorful
Healthy
Budget-Friendly
Check out these other vegan pasta recipes:
Vegan Pesto Pasta
Vegan Mac N’ Cheese
Thai Peanut Ramen Noodles
Best Vegan Lasagna
Best Homemade Vegan Spaghetti
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Yield: 4 Servings
Prep Time: 15 minutes
Cook Time: 15 minutes
Bake Time: 30 minutes
Total Time: 1 hour
This vegan roasted red pepper pasta recipe is packed with flavors of charred peppers, onion, garlic, tomato and coconut milk. The ultimate comfort food!
Preheat oven to 400 degrees. Cut peppers and onion into long strips and peel garlic and place on a baking tray covered in parchment paper. Add 2-3 tbsp olive oil and salt and pepper to taste and ently mix. Bake for 25-30 minutes until they begin to lightly char.
Cook pasta according to package.
When baking is done, allow to cool for 5 minutes and then scoop into a blender and add the coconut milk and tomato paste and blend until smooth. Set aside.
In a large pan over medium heat, add 2 tbsp olive oil and heat. Add flour and whisk constantly for about 1 minute or until it begins to lightly brown.
Add roasted veggie mixture, basil, nutritional yeast, smoked paprika, salt and pepper and mix well.
Reduce heat to low and simmer for 10-15 minutes, then add cooked pasta and mix well. Serve with more dried basil!
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This sauce can easily become bitter if the peppers are bitter. So make sure to taste the peppers before making the sauce. The bitter taste will become concentrated along with the sauce, so it will really not taste well!
Homemade roasted red peppers are sweeter and smokier than store-bought ones, and they're not overly salty or briny either. They're super easy to make, and they keep in the fridge for a week or more—perfect for punching up the flavor in whatever you're cooking.
High in Vitamin C: Roasted peppers are a great source of vitamin C, which is important for immune system function, skin health, and wound healing. Anti-inflammatory properties: Roasted peppers contain antioxidants and other compounds that have been shown to have anti-inflammatory properties.
Spices mask bitter flavors, so don't be shy. Add some spicy peppers or powders to your cooking, or sprinkle some onto your dishes for a little bit of extra heat. Black pepper in particular has compounds that counteract bitterness. Some other great spices include cayenne, red pepper, paprika, and chili powder.
If your tomato sauce is too acidic and verging on bitter, turn to baking soda, not sugar. Yes, sugar might make the sauce taste better, but good old baking soda is an alkaline that will help balance the excess acid. A little pinch should do the trick.
Red peppers pack the most nutrition, because they've been on the vine longest. Bell peppers come in a range of colors, including red (the sweetest), orange, yellow, and green. Green peppers are harvested earlier before they have a chance to turn yellow, orange, and then red.
Not all roasted red peppers are, in fact, pimentos. Pimentos are sold in those tiny jars and roasted red peppers are most often sold in larger containers. They are also the tiny bit of red that you find in olives.
It's OK to eat bell peppers every day, but some people may need to limit their intake to one per day. Consuming too many bell peppers may cause gas and bloating in some, due to their high fiber content. It's also a good idea to include a variety of fruits and vegetables in your diet.
Why they're good for you: Bell peppers—especially the bright-red ones—are high in antioxidants and low in starch. Similar to spicy peppers, sweet bell peppers contain the chemical compound capsaicin, which is known to help reduce inflammation and potentially even pain.
Red bell peppers are the most nutrient-dense, which makes them the healthiest pepper. This is because they've been on the vine for longer when compared to orange, yellow and green peppers, and in that order too.
It is super easy to cut the peppers into strips or chop them to add to salads, pizzas, sandwiches, wraps, pasta and egg dishes. Their tender, melt-in-your-mouth texture and bold flavor makes them the perfect ingredient to blend in sauces, soups, dressings, hummus dips and marinades.
The bottom line. Bell peppers are rich in many vitamins and antioxidants, especially vitamin C and various carotenoids. For this reason, they may have several health benefits, such as improved eye health and reduced risk of several chronic diseases. All in all, bell peppers are an excellent addition to a healthy diet.
You'll need to add a lot more sugar or possibly vinegar to offset this. The flavor of certain fruits play well with chilies including stone fruits and mango. And, anecdotally at least, are know to counteract the bitter effect of the capsaicin. Or you could use a milder chili.
Peppers with significant white pith can also make a sauce taste bitter. To remove this bitterness, it can be helpful to remove the seeds and pith before fermenting. Otherwise, it might be necessary to strain the sauce later on to remove some of the seedy grit.
Sugar should help with the bitterness, but it should be added at the end of the sauce making process... otherwise the lacto-bacteria will metabolize it and it'll all go to acid. You don't have to add granulated sugar either... you could add a sweet fruit at the end too. It's a cooked sauce, no fermenting going on.
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