Vegan Roasted Red Pepper Pasta (GF)

Roasted Red Pepper Pasta! #Vegan, #GlutenFree, 10 ingredients and SO creamy and delicious

Just when I thought red pasta couldn’t get any better, I discovered the magic that is roasted red peppers.

Creamy, velvety, savory, and subtly sweet, it makes the perfect flavor companion to vegan parmesan and fresh herbs in this 10-ingredient Vegan and Gluten Free pasta.

Roasted Red Pepper Vegan Pasta Sauce!

The magic starts with sautéed shallot and garlic to give the sauce a robust and subtly sweet base. In the meantime, roast up some red peppers until soft, charred and delicious. This will give your sauce that gorgeous orange hue and creamy texture.

Roasted Red Pepper Pasta Sauce! #vegan #glutenfreeGluten Free Pasta Recipe with Vegan Roasted Red Pepper Sauce!

To keep this pasta gluten free I went with a gluten free spaghetti noodle and used cornstarch as my thickener instead of a traditional flour roux. The result was a creamy, thick sauce just begging to be tossed with perfectly al dente noodles.

Vegan Roasted Red Pepper Pasta! Simple ingredients and methods, fast and SUPER creamy and delicious

The sauce gets its flavor from four sources:

1. Sautéed garlic & shallot
2. Roasted red pepper
3. Nutritional yeast
4. Salt, pepper and red pepper flake

Together this combination provides the perfect balance of savory, sweet and heat, while fresh parsley adds a touch of freshness.

Vegan Roasted Red Pepper Pasta | 10 ingredients, SUPER creamy and savory, #glutenfree and #vegan10 ingredient Vegan GF Roasted Red Pepper Pasta! Simple, savory, creamy and healthy! Perfect for a healthier weeknight meal

You’re going to love this pasta. It’s

Creamy
Luxurious
Savory
Subtly sweet
Perfectly “cheesy”
Healthy
Vegan + GF
Customizable (add a protein, additional herbs, veggies)
And totally satisfying

Make this dish for a simple-but-healthy weeknight meal, or reserve it for gatherings with friends who have special dietary needs.

Use whatever noodles you like – gluten free or not, or even spiralized veggies! And feel free to add a bit more protein of choice for extra staying power, although most gluten free noodles I’ve found provide ample protein and fiber.

SUPER Creamy Savory Roasted Red Pepper Pasta | #Vegan #GlutenFree and LOADED with nutrients from garlic, red pepper and olive oil

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We’ve got quite a little community of Minimalist Bakers over there where images of the recipes you make and love continue to pile up. Let’s keep this foodie love fest going, shall we?

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Vegan Roasted Red Pepper Pasta! 10 ingredients, super simple, savory, creamy and the perfect healthier weeknight meal.

4.9 from 20 reviews
Vegan Roasted Red Pepper Pasta (GF)
 
Prep time
Cook time
Total time
 
10-ingredient roasted red pepper pasta with a creamy, savory-sweet red pepper sauce and fresh parsley. Light, healthy and simple, yet incredibly satisfying.
Author:
Recipe type: Entree
Cuisine: Italian, Vegan, Gluten Free
Serves: 4
Ingredients
  • PASTA
  • 2 red bell peppers
  • 2-3 Tbsp olive oil
  • 2 shallots, finely chopped
  • 4 cloves garlic, finely chopped
  • Sea salt and ground black pepper
  • 1.5 cups Unsweetened Original Almond Breeze Almond Milk
  • 2 Tbsp nutritional yeast
  • 1.5 Tbsp cornstarch or arrowroot powder (or other thickener of choice)
  • Pinch red pepper flake (optional, for heat)
  • 12 ounces gluten free linguini or spaghetti noodles (or other noodle of choice)
  • FOR SERVING
  • Vegan parmesan cheese
  • Finely chopped fresh parsley or basil
Instructions
  1. Heat oven to 500 degrees F and roast red peppers on a baking sheet until charred - about 25-30 minutes. Cover in foil for 10 minutes to steam, then remove (peel away) charred skin, seeds and stems. Set aside.
  2. Cook pasta according to package instructions; drain, toss in a touch of olive oil, cover with a towel and set aside.
  3. While the red peppers are roasting, bring a large skillet over medium heat and sautee onion and garlic in 2-3 Tbsp olive oil until golden brown and soft - about 4-5 minutes. Season with a generous pinch of salt and pepper and stir. Remove from heat and set aside.
  4. Transfer sautéed shallot and garlic to blender with roasted peppers, almond milk, red pepper flake, nutritional yeast and cornstarch. Season with desired amount of salt, pepper and red pepper flake.
  5. Blend until creamy and smooth, taste and adjust seasonings as needed, adding more salt and pepper or nutritional yeast for flavor. You want the flavor to be pretty robust and strong since the noodles don't have much flavor - so be generous with your seasonings.
  6. Once blended, place sauce back in the skillet over medium heat to thicken. Once it reaches a simmer, reduce heat to low and continue simmering.
  7. Once sauce is thickened to desired consistency (see photo), add noodles. However, before tossing add a touch more olive oil, salt and pepper to the un-tossed noodles for added flavor. Then, toss to coat.
  8. Serve with (generous amounts of) vegan parmesan, red pepper flake and fresh chopped parsley or basil.
Notes
*Inspired by/loosely adapted from Lauren's Latest
Nutrition Information
Serving size: 1/4 of the recipe Calories: 487 Fat: 14g Saturated fat: 2.3g Carbohydrates: 75g Sugar: 4g Sodium: 365mg Fiber: 10g Protein: 14g

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Comments

  1. nancy says

    dana- this looks beautiful! im plg to cook this for a bunch of vegetarians for dinner…could i add some roasted tomatoes to the mix or would it throw the favours off?
    also this is our first time vegan – worth the risk for a bunch of guests?

  2. says

    I made this recipe last night for dinner, for the third time since you published it.
    I love this recipe so much that I told my boyfriend (who also loves it, and loves me for making it) that it makes me want to call you and play a song for you, like in a teenage crush.

    I’m not a stalker, don’t worry. But I’m a bit crazy about your vegan recipes. I have to say it’s your fault for making it so easy and tasty :)

  3. Jackie says

    Made this for dinner tonight and it was awesome! Even my husband loved it. We both agreed that you should take the sauce recipe and turn it into vegan roasted red pepper soup because we could both just drink it!

  4. Jessica says

    This looks absolutely delicious, thanks so much for sharing this recipe! I don’t happen to have any almond milk on hand so would substituting it for soy milk make any difference?

  5. Caitlin Dunn says

    I can’t wait to try this. It looks so creamy and delicious, which is hard to find when eating dairy-free!

  6. Vasthie says

    Made this pasta tonight and it was delicious! Just recently found out I had a gluten allergy so I stumbled across your site looking for recipes. Wasn’t hard at all

  7. Isabell says

    Thank you so much for sharing this delicious recipe! We had it last night, and both my boyfriend and me just totally loved it! I will definitely make it again. I love creamy pastas so much, and I am very pleased for this wonderful vegan version.

  8. says

    I made this last night for dinner and it was easy and delish! I didn’t have any pepper flakes so added hot pepper sauce to the pasta sauce while it simmered. It really does need that heat to make it pop. Having leftovers tonight and I’m going to toss some cooked peas with it before serving. LOVE the vegan parmesan cheese on everything! Thanks for the best vegan recipes.

  9. Valentina says

    I cooked this dish twice now, it is really tasty and spicy. My husband suggested to add mushrooms to this dish twice. I forgot about it when i cooked it the second time. He also declared it as his favorite dish and we are not veggan.
    Thanks for sharing this recipe.

  10. Raven Cross says

    I have a couple questions. Do you think using spaghetti squash or zucchini noodles instead of pasta will significantly reduce the carbohydrates per serving? How do you come up with the nutritional information? And where can I find nutritional yeast?

    • Dana Shultz says

      Totally! Use veggie noodles will make this much lighter. You can find nutritional yeast at health food stores, some grocery stores and online!

  11. Raissa says

    Wow !!! I just made this and let me tell you it was delicious, creamy, savory, tasty…..
    I only traded the red peppers for yellow ones ;-) Made me think of a flavoury Mac&Cheese :-)
    Thank you for this one I’ll surelly make it again and again …..

  12. sameena says

    Hi

    Just made this and it came out awesome :D such a simple reciepe and great taste.
    Will be trying out your other recipes for sure.

    Thank you,
    Sameena

  13. Ally says

    This look delicious! I have all the ingredients on hand except nutritional yeast. I have never used it, and I’m not totally sure what it is. What would be the effect of leaving it out? Is there a mix of spices I could use instead?

    • Dana Shultz says

      It adds a richness and cheesy flavor so I find it quite necessary. You can find it at most health food stores and online. Hope that helps!

  14. RossinHawaii says

    Just a hint for roasting the red peppers: When you take them out of the oven (or off the grill) put them in a covered glass dish to steam. Peel them carefully over that same dish to catch all the juice from the peppers. It takes a little longer than rinsing them under the faucet but you end up with what we call “Red Pepper Liqueur” (no it doesn’t have alcohol in it it’s just REALLY yummy!) which you can use in this recipe or keep to add the wonderful flavor to another dish.

  15. Jackie says

    I used drained and rinsed jarred roasted peppers and made a mix of spiralized zucchini and whole wheat spaghetti. I also added a bag of steamed mixed carrots, green beans and broccoli. It was a WINNER!

  16. Liz says

    What a fantastic recipe! I made this last night with a few tweaks: substituted two tomatoes that were on their last legs for one of the peppers (I just halved them & roasted them along with the pepper); used a splash (~1/4 cup) of 2% milk in place of the almond milk, as I’m not (yet!) vegan and 1.5 cups of milk seemed like WAY too much; and used whole wheat spaghetti instead of GF pasta. It was really delicious, I will definitely be making the sauce again! I could see it mixed with chickpeas and served over quinoa, or like someone else said as a soup base. Lovely!

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