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

Subtly sweet
Perfectly “cheesy”
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

If you make this dish you must take a picture and tag it #minimalistbaker on Instagram!

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?

As always, thanks for following and for supporting what we do. Cheers!

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

4.5 from 64 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.
Recipe type: Entree
Cuisine: Italian, Vegan, Gluten Free
Serves: 4
  • 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)
  • Vegan parmesan cheese
  • Finely chopped fresh parsley or basil
  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.
*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

Almond Breeze Logo Keeper

danaHi, I'm Dana! I am a food stylist, photographer, and author of the Food Photography School and the 31 Meals Cookbook.

Find me on Twitter, Instagram, and Pinterest.

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Talk About It

(or jump to leave a comment & review)
  1. says

    Everything about this looks absolutely delicious! What does the nutritional yeast do though? Does it add flavor or some kind of texture to the sauce? If you could let me know that would be great! Either way, I’m giving this recipe a try soon!

    • Greg says

      Same question here (rather than a separate post). I would like to make this recipe. What else can I do with the leftover nutritional yeast? Are there other recipes that use it on the site?

      • Greg says

        Sorry for the bother. I looked it up on wiki ( Seems that it is “…popular as an ingredient in cheese substitutes. It is often used by vegans in place of cheese. It can be used in many recipes in place of cheese…” Found a cauliflower “rice” recipe that mentions using it to achieve a “cheese” sauce for the rice. Any other recipe recommendations would be appreciated. Love the blog!

      • Katherine Beaton says

        Although I haven’t made it, I’m guessing it’s for both flavor and texture. In my experience, it does thicken sauces. But it’s also DELICIOUS (I make people try it straight all the time, and they always like it!) and there’s a bunch you can do with it–I sometimes even just sprinkle it on top of steamed veggies as a seasoning. Of course, you can also go to a Whole Foods or other store with bulk bins and buy just how much you need.

    • Candice says

      Nutritional yeast adds cheese flavor! Personaly for me – it’s a MUST in vegan sauces, especially pasta sauces.
      I definitely suggest adding it:)

  2. says

    Oh my goodness, this pasta. I think it could seriously make me starting liking — loving — spaghetti. Roasted red pepper gives everything such a beautiful color and I absolutely love the flavor. I’m totally going to have to try making this dish! It looks incredible. Beautiful photos, too.

  3. says

    Truly magical! Cannot wait for a gloomy autumn afternoon to tuck into the hot pasta! (for the moment- cold drinks as the UK (!) is experiencing a heat wave!)

  4. Rachel O. says

    Oh my goodness. We are making your nachos tonight but then I just saw this and I’m like OH NO I NEED THIS TOO! But then I remember that there’s a tomorrow, so we’re all good.

  5. says

    Wow! I’ve never made a roasted red pepper sauce before, but damn does it look rich and creamy and totally delicious. This recipe is right up my alley. What can’t a little roasting and nutritional yeast not do?!

  6. says

    I love everything involving red bell peppers and unsweetened almond milk! Unfortunately it doesn’t exist a brand selling unsweetened almond milk in Italy, so I have to make my own everytime! Not such a big deal, but of course it would be easier to just buy it!

  7. says

    This pasta looks delicious! I never have tried pasta with red pepper salsa, I’m used to tomato. I will definetly try it!

  8. says

    I love roasted peppers, I make a similar pasta dish where I cut the peppers into slices but don’t blend them. Will have to try it your way next time!

  9. says

    Yes, please! It was been FAR too long since I’ve had a roasted pepper pasta sauce — pasta optional. Yes, I will totally just drink a cup of sauce. :) So good!

  10. sassygirl says

    this dish is delish! :D
    i’ve made it TWICE in two weeks and it is fantastic
    over zoodles, purple ‘cauliflower’ rice, sweet potato fettucini…
    ANYTHING! the second time i used up 3 red peppers (the color:
    omg!) and used two heaping T of nutritional yeast. doubled up
    on the scallions and garlic…we’re shameless—garlic is yummy here!
    it just gets better the next day. thanks for sharing!

  11. Rachel O. says

    I made this last night and it was SO good and came together so quickly! I used regular spaghetti instead of gluten free and we topped ours with some fresh basil and plenty of vegan parm. The red peppers at our grocery store were very small so I used three and the flavor was perfect. My vegan husband was in heaven. Thank you for yet another great recipe!

  12. says

    There is definitely no doubt about it! This creamy red pepper pasta looks fantastically delicious :) I guess we can also try this same recipe with white sauce and can offer some color variation. I am not a Vegan but I am surely going to try this awesome delight. Thank you so much for sharing!

  13. Kris says

    I’ve been searching for an easy and delicious pasta dish to make for friends and this is the one! I’m thinking I will add in some more veggies like broccoli, carrots, zucchini just to bulk up the veg intake. Can I ask would it be best to steam these veggies first and then stir them through the sauce before adding the pasta?

  14. Kelzee says

    “But it’s SO creamy!”–said all my non-vegan dinner guests. Light and fresh and perfect for this time of year. Thanks, Dana!

  15. Siobhan says

    Looks delish, looking forward to trying it! Could the sauce be kept in the fridge overnight if it doesn’t all get used? Thank you!

  16. says

    This roasted red pepper creamy sauce seriously has my mouth watering!!! It looookkss aammmaazzingg!! I can’t wait to try this!! I love the taste of roasted tomatoes in a creamy or pesto sauce so I can only imagine how amazing these roasted red peppers taste! If you like roasted tomatoes too I swear by this ohsheglows roasted tomato pesto and have honestly made it time and time again and can never get over how amazing it is!! Pinned!

  17. Edie says

    This looks great. Just beginning my vegan life style. Where do I purchase the nutritional yeast? Do have to go to Whole foods or do regular store chains stock it?

  18. says

    Oh holy hell this looks amazing ♥
    I can’t eat peppers, or else I’d run to the supermarket right about now to get some and make this, but wow, it really looks soooo yummy!

  19. 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?

  20. 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 :)

  21. 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!

  22. 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?

  23. 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!

  24. 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

  25. 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.

  26. 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.

  27. 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.

  28. 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!

  29. 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 …..

  30. sameena says


    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,

  31. 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!

      • Ally M says

        I did end up buying nutritional yeast and have since make this dish a whole bunch of times. I LOVE IT and it is now a staple in my kitchen. Thank you so much for this recipe!

  32. 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.

  33. 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!

  34. 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!

  35. Galatée says

    Made (and devoured!) yesterday for dinner. With a block of lactofermented pesto tofu (yes, we have that little gem in France!), it made my day!
    Thank you for this recipe, and the others I’m going to try!

  36. Femke says


    I’ve tried your recipe, but without the yeast because I couldn’t find that here in Belgium.
    It was delicious. I love pasta and mostly I combine it whit a cream or a tomato sauce.
    Your red pepper sauce was something totally new,

    I’m definitely making it again, it’s too good.
    Thanks so much for the recipe, I wish I could send you a picture.

  37. Heidi says

    Didn’t love how this turned out on my first try – but I think with some tweaks, it can come out like the picture! First of all, was pale orange and maybe a little TOO thick, so next time I’d add another small roasted red pepper, and not use xantham gum for thickening (found out too late I didn’t have cornstarch OR arrowroot powder!). Still was pretty tasty and filling.

  38. Simona S. says

    Tried it today and was a breath of fresh air, me and my boyfriend are trying to have more vegetarian days and this one was fabulous. We both adored! Thank you for the recipe :)

  39. Allyson says

    I just made this with sundried tomatoes (soaked in hot water to rehydrate a bit) in place of the red pepper- it was so, so delicious. I’m going to try the roasted red pepper soon. What an quick and adaptable sauce! Great recipe.

  40. Linda says

    Hi there. Not a vegan but in researching recipes for Meatless Monday meal decided to try this. I must tell you thisis absolutely delicious!! Simple too. I roasted the garlic with the peppers.

    Thank you for posting. Will try some of your other recipes

  41. says

    thank you and your other half for all the hard work. One bummer is its very difficult to make many of these recipes since i live in japan. i can’t even buy limes at my grocery store if that gives you any idea of my pain. ^^ how many onions would you use to replace the shallot (yet another thing i can’t find here).

    • Dana Shultz says

      bummer! hang in there. I’d replace the shallot with 1/3 cup chopped onion (the sweeter the better). Good luck! John went to Japan this year and LOVED it. I hope to visit someday as well!

      • says

        Yes, Japan is really nice. Especially in the countryside where i am. except for the lousy supermarkets. I made it today. But had to do a non-vegan sub. It was really really delicious. Thanks for posting this recipe. I replaced the shallot with a whole medium red onion actually. next time i make it i need to bump up the heat. but it turned out really yummy.

  42. Suzan says

    I am not a vegan but I thought I would give this recipe a try. I must have done something wrong because it turned out disgusting.

    • Dana Shultz says

      Can you give me a little more explanation of what went wrong? I’d be glad to help! Did you make any changes?

      • Suzan says

        I have tried the recipes from your blog before and we have really enjoyed them. I love the idea of this recipe so I was very sad when it turned out so nasty! I am not sure what went wrong with this one. I only added one shallot because we don’t necessarily like love the flavor but that’s the only adjustment I made. I must have measured something wrong… maybe the nutritional yeast or cornstarch??? Any ideas?? I will probably try it again because like I said, I have used your recipes before and they have always turned out great.

  43. says

    I don’t think I can even explain to you 1. how delicious this sounds and 2. how often I end up on your site when I’m searching for recipes or clicking through from Pinterest. 50% of the time? 60%? You basically cook exactly how I do, but you do it way better and have hundreds more ideas.

    Can’t wait to try this!

  44. Lisa Carvalho says

    Alright y’all…I made this recipe with some additions and it turned out AMAZING!!! I ended up adding roasted squash to the sauce and at the end mixed in some steamed broccoli. It was soooo good! Thank you so much! Your site is rad! Cheers…

  45. alexandra freeman says

    Really awesome dish!!! My husband said he would have paid $150 dollars for it at a restaurant. We followed it exactly except added some gardin groundless beef and served it over spaghetti squash.

    • Dana Shultz says

      That will change the flavor entirely. I’d suggest using another sweet pepper (such as orange or yellow), or just subbing tomatoes.

  46. says

    This sauce looks delicious! I am a big fan of making pasta sauce out of things other than your traditional tomatoes. I never thought to use red peppers though! I can’t wait to try this. I’m going to hop over to Instagram and join the fun!

  47. Cassie says

    This recipe was definitely a step up for me in difficulty, but not too hard. It turned out really well! I loved how thick and creamy it was, but my one drawback was how sweet the sauce was. Without the savory taste that a tomato usually adds to the sauce, it was lacking something. Adding parsley helped a bit, but overall I felt like it was really unbalanced. Any suggestions to make it better??

    • Dana Shultz says

      Thanks for the comment, cassie! I’d suggest balancing it with a bit more salt and extra vegan parmesan cheese! Also, red pepper flake adds some heat to balance out the sweet.

  48. Shira says

    I really like this sauce! I added a cup of red beans to the food processor step. It added a nice flavor. I was hoping to sneak some extra nutrition in to the kids’ meal. They of course opted out of the sauce, oh well! It did add some red speckles so if you are visually committed to the creamy homogenous look don’t try it. White beans might not do that. Thanks for the recipe!

  49. Petra Hayden says

    To be honest, I made this and wasn’t crazy about it. I wound up adding some heavy cream and tomato sauce to round out the flavor. While I realize this would make it non-vegan, it tasted better to me. But I liked the idea of using the roasted red peppers and processing them to make the sauce.

  50. Chrislyn says

    Tried your roasted red pepper pasta and it is yummy! So far you’re recipes DO NOT DISAPPOINT. I added broccoli and salt , pepper, crushed red pepper flakes to my liking and it came out perfect. I have tried your vegan Parmesan and vegan pizza…..they’re both keepers! My family loved them

  51. says

    Another spot on recipe! The Rosemary Beet Chips have so far been my favorite, but this one takes the cake. Thanks for loving food and have great posts!

  52. Sweetrachel says

    Thanks so much made it this evening specially for my 5 year old who is picky and hates meat he loved it, and had seconds.

  53. Mollie says

    This is seriously a new
    favorite recipe! I tried the sauce over zucchini and squash noodles and loved it. I was also surprised about how versatile it is. I had some sauce left over so I added a homemade Moroccan spice blend and used it as a sauce in a quinoa/chickpea/veggie stir fry. Sooo good! Thank you so much for the recipe!

  54. Hamutal says

    This pasta was amazing. Really. Me and my family enjoyed it very much. I’m really glad because it opens them to veganism too. Thank you!

  55. Molly says

    I just came across this recipe on Pinterest this morning and thought, “hey, I already have all of these ingredients. That’s dinner tonight!” I added steamed broccoli and sauteed mushrooms, garnished with fresh basil & parsley, and also I did make the vegan parmesan. BTW, SOOO glad I found that parm recipe. All store-bought vegan parms I have tried have been awful, and that was delicious and came together in about 3 minutes. Bookmarked this one for sure, it was fantastic! My omnivorous husband LOVED this pasta. I’ll rate it 5 stars but I’d give it 10 if I could! :)

  56. Shannan says

    I love this pasta – I’ve been making it with jarred fire roasted red peppers and it works well when I am in a hurry.

  57. Jennifer says

    I’ve never roasted my own red peppers yet because I always thought it would be a hassle, but this recipe encouraged me to finally do it. It was super easy. I didn’t have almond milk and I’m limiting my carageenan intake so I don’t stock up on it like I used to, but just so you readers know the pasta was SUPER creamy without it! I added some water in replacement ( and forgot to boil it down after blending) but my sauce looked just like the photo. Can’t wait to share this dish with people

  58. Brigette says

    This looks amazing. My daughter just got taken off tomatoes so I hope this will be a winner for her. Unfortunately, she muscle tested unhappy with the yeast, so I’m going to try a goat cheese (yes, not vegan, I realize). I’ll let you know how it comes out. Do you think I can make this ahead and freeze it?

    • Brigette says

      Wow. I finished making the sauce and it’s delish! I added quite a bit more salt than a pinch and sprinkled in some dried oregano and basil and it’s perfect, even with the goat cheese. I used the “Drunken Goat” goat cheese which is hard and shreddable and the result was wonderful. Now to see if I can get my tomato sauce loving daughter and picky son to like it!

  59. Sylvia says

    I thought nothing could top your cinnamon roll recipe, but I have a new favourite. This pasta is so creamy and my kitchen smells amazing. Thanks for the lovely recipe!

  60. says

    This recipe was only OK for me. I roasted one red pepper and then used one jarred pepper, and otherwise followed the recipe. I found the sauce too thin (maybe I didn’t let it simmer long enough? should’ve added more cornstarch?) and I thought it would be a little sweeter. Oh well. I had it over thin spaghetti and added chopped spinach and meatless meatballs.

    Also, for anyone watching carbs/calories, 12 oz is an awful lot of pasta for 4 servings.

  61. Cass says

    Day 5 on my new Vegan Diet and this rocked my world it was so tasty.
    Had to change my diet by Dr’s order but this website has made the transition so easy.
    Thank you xxxx

  62. Karyn says

    Thank you so much for this recipe. I am new at cooking and at being vegan so I can use all the help I can get. I tried this recipe and it turned out as good as I hoped it could be! I took on a bit of an extra challenge (for me) and paired it with the Minimalist Baker Vegan Meatballs at the same time (

    This is also my first time attempting the vegan parm, or as we always called it growing up ‘sprinkle cheese’. Everything was delicious. My husband, who is not vegan, said he could easily eat it 3 days in a row – a true compliment. Only problem was we gobbled it down so it didn’t last 3 days ; )

    Thank you!

  63. says

    HIYA! thank you for this easy recipe. I don’t know how to cook and I wanted to start learning and this was the first recipe I had decided to try :) I’m not a vegan but I wanted to start picking up some more vegan recipes because I’m really tired of eating meat all the time. This sauce turned out pretty good. my roommate was my gineau pig and he liked it too! so thanks again :D

  64. Charlotte H says

    Hi, sorry this is a bit late from when it was posted, but I was wondering if there are any alternatives to almond milk in this recipe? I can’t get any almond milk at all where I live, just soy or rice, so I was wondering if those would be okay to use instead or would they mess with the recipe too much?

  65. Veena says

    Sooo good. Perfect for this cold “spring” day. Only change I made, used pecorino (it’s all I had) instead of nutritional yeast.

  66. Grace says

    I just made this today for a family meal and it was fantastic! I actually lessened the amount of olive oil to 1 tbsp. And I also added home made tapinade instead of vegan Parmesan for a different kind of salty kick. This was thoroughly scrumptious. I’ve been doing a vegan challenge for a month and this is by far my favourite vegan recipe to date. Pinned!

  67. apple says

    Made this and It is awesome! My blender kinda sucks and my sauce wasn’t as smoothe but it was still heavenly! I’m not vegan but it does help when I’m craving saucy pasta and trying to eat healthy!

  68. Anjeline says

    So I’m not vegan or vegetarian but I made this anyway. I added chicken and spinach to it and WOW! Very delicious! My boyfriend loved it too :)

  69. Harsha Dave says

    I made Vegan Roasted Red Pepper Pasta made.
    It was very delicious. All family members loved it.
    Very Good Recipe. Good looking and very good in taste.

  70. says

    I made this the other night, and I must say that the sauce itself is quite tasty. I think next time, I’ll definitely add something else besides just the pasta and the sauce, though. Sautéed mushrooms would probably be great. Or maybe some tofu. I also made them with regular spaghetti, because I don’t really care for gluten-free pasta, personally.

  71. Steff says

    I made this last night and didn’t have great luck with it, unfortunately. The sauce was really pretty flavorless. I doubled the nutritional yeast and put in a lot of salt and pepper, and red pepper flakes, but still felt like it didn’t taste like much. Maybe my red peppers weren’t very flavorful? Or maybe another red pepper would have helped out? Not sure! I have had good luck with other recipes on this site, though.

    • Dana Shultz says

      Steff, it could definitely be the red pepper. Otherwise, it’s definitely up to taste. I tend to keep salt / seasonings on the conservative side as to not blow anyone’s taste buds out of the water, but next time cook it down a bit more to intensify the flavor / thicken the sauce, and add more seasonings!

  72. Lil says

    Wow!! I just made this sauce and plan on serving it over zoodles! It is very flavorful, delicious and creamy!! Next time I will use just one shallot, since it was a little too “oniony” for my personal taste buds…FYI, I used jarred roasted red peppers (in water) since I didn’t have fresh and I think the flavor was still awesome…thanks for the recipe. I plan on sharing it with my two daughters…:)

  73. Melissa says

    My two year old actually made “om nom nom” sounds while slurping this up. Thanks for a family friendly, weeknight (if you preroast the peppers) meal!

  74. says

    How can I substitute the almond breeze, it doesnt have to be vegan, its just almond milk is way to expensive here in Mexico.

  75. Kat M says

    Next time i’ll be adding much more things to boost the flavor. Wasn’t a fan of how this came out. But it’s a great base recipe, for adding things to it.

  76. krystal says

    I made this last night to go with vegan meatballs and it was super flavorful. My husband, who doesn’t care for peppers, couldn’t stop sneaking bites out of the pan and said “this sauce is amazing” about 10 times while we were eating. WIN!

    It was also my first time trying gluten free pasta. I bought the quinoa and brown rice fusilli from Trader Joe’s. It was great and I didn’t have “OMG how much pasta did I eat?!?”-belly after dinner.

  77. aimelle says

    I’ve made this pasta tonight again for, like, at least the 5th time, it is perhaps my favourite pasta recipe — it’s delicious and so easy ! and quick to make as well, what’s not to love ? I confess to having un-veganized it using cow’s milk and actual parmesan, but the flavours must be pretty much the same. Thank you for this amazing recipe !

  78. Marla says

    Made this tonight with a simple kale salad and it was so delicious!

    I only had regular almond milk (not unsweetened) so I used half that and half water. I think next time I would almost double the recipe because there wasn’t a ton of sauce after I stirred in the pasta – it just barely covered it.

  79. christine says

    I’m eating this right now as I type and it is delicious!
    I only had one red pepper, so i used a roma tomato for sub for the second pepper. It worked great. I also added some lemon to the sauce to give it some zing. and topped it with a bunch of fresh basil.
    Very good, and not too messy. Thanks!

  80. says

    Hi! I just wanted to know if this dish tastes extremely like bell peppers because my sister dislikes them (for some reason I can’t imagine). I wanted to know before I made it. Thanks, bye :)

  81. Yaz says

    Not sure if it’s the shallot or the almond milk or the combo, but this is the second recipe I try with these two ingredients in it and the sauce makes me completely gag :(

    I was really looking forward to it, it looks so delicious on the picture.

  82. says

    I was nervous as most of the mixed reviews stated that the dish lacked flavor. Based upon that I did use a generous amount of salt, red pepper, extra nutritional yeast, and an Italian Seasoning blend. Also, we eat cheese and milk so I used real Parmesan in the sauce and cow’s milk. I thought the dish was very good but I think the person that used the meatless meatballs was onto something but really nothing goes better with pepper than sausage. I think next time I will use the Tofurkey Italian Sausage. As far as tofu goes it’s pretty good and taste a lot like sausage when blended with other ingredients.

  83. Trish says

    Well this recipe saved a disastrous meal that I had to throw away! I made a gnocchi recipe from another site and it was such a disaster that I ended up throwing it all away before even being able to cook them. I had a jar of fire roasted peppers as that’s what my disastrous gnocchi was supposed to be topped with, but I didn’t get a good feeling from ingredients list so I hunted around and found your recipe. What a flavorful, robust and super yummy recipe!! My husband and son both shoveled this down as did I. Definitely a keeper. If you’re thinking about trying this yet haven’t, do so!! Will be making this often!! Thanks :)

  84. Amber says

    This was a great recipe! I was actually a little surprised it worked so well given how ~minimalist~ it is. I did add a tomato because it was going to go bad otherwise, so I figured I’d cook it into something, and I used a little less hemp milk (I didn’t have almond milk) to compensate for adding the tomato. Once I added a bunch of spices to it, it was really great with polenta and some sauteed squash!

  85. Whitney says

    Loved this recipe! We did substitute coconut milk for the almond milk and added a few more cloves of garlic well because we LOVE garlic:) Thank you for the recipe.

  86. Heather says

    This was DIVINE PERFECTION. Thank you so much for such a wonderful recipe. I made it super simple by using one jar of roasted red peppers from Trader Joe’s and it turned out beautifully. This will be a recipe staple in my house. Thank you, Dana!!

  87. Tom says

    Being a non-vegan meat-eater I replaced the yeast with parmesan and added prawns! Worked out great, although your right about seasoning, I had a to add a fair bit of salt to get it right! Good mixing up using roasted capsicums rather than tomatoes.

  88. says

    Had this tonight and it was awesome. I don’t cook much and your recipe was very easy to follow. Thanks so much for this delicious dinner idea!

  89. Kailei says

    I love this recipe. I just tried it tonight. I did use jarred roasted red peppers in the interest of time and also added a bit of hot sauce to make this more spicy. I had some leftover zucchini and onions so I threw that in as well. This is an amazing recipe. Simply so much better than your typical red sauce pasta and so much healthier. This is definitely being added to my staples list.

  90. Janie says

    Does the nutritional value table include the pasta, or is it just for the sauce? Thanks for the recipe. Love roasted red peppers!

  91. Natalie says

    Hey, I was wondering if the cornstarch and yeast could be swapped for all purpose flour? I have no idea where I would be able to buy both of those, I am from England and a lot of the time stuff you can easily buy in the US you can’t over here, also I am not a vegan (sorry, I have no idea if flour is vegan?!)
    Thanks :)

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