
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.

Origins of Pasta
Fresh pasta has been enthusiastically enjoyed in Italy for thousands of years. But who actually invented it? The answer is debated! You can learn more about the history of pasta here.

Roasted Red Pepper Pasta
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.

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.

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.


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)
& 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.

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 (GF)
Ingredients
PASTA
- 2 (~119 g each) red bell peppers
- 2-3 Tbsp olive oil
- 2 medium shallots* (finely chopped)
- 4 cloves garlic* (finely chopped)
- Sea salt and ground black pepper (to taste)
- 1 1/2 cups Unsweetened Original Almond Breeze Almond Milk
- 2 Tbsp nutritional yeast
- 1 1/2 Tbsp cornstarch or arrowroot powder (or other thickener of choice)
- 1 pinch red pepper flake (optional // for heat)
- 12 ounces gluten-free linguini or spaghetti noodles (or other noodle of choice)
FOR SERVING optional
- Vegan parmesan cheese
- Finely chopped fresh parsley or basil
Instructions
- Heat oven to 500 degrees F (260 C) 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.
- Cook pasta according to package instructions; drain, toss in a touch of olive oil, cover with a towel and set aside.
- While the red peppers are roasting, bring a large skillet over medium heat and sauté shallot and garlic in 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.
- 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.
- 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.
- 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.
- 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.
- Serve with (generous amounts of) vegan parmesan, red pepper flake, and fresh chopped parsley or basil.
Video
Notes
*4 garlic cloves yield ~2 Tbsp minced.
*Inspired by/loosely adapted from Lauren’s Latest
*Nutrition information is a rough estimate.
Katie says
Incredibly delicious recipe. I made it with no modifications, and will do it again next time. Thank you for this amazing new sauce, I would have never thought to do this with red peppers. Definitely recommend, with oodles of vegan parm.
Support @ Minimalist Baker says
Woohoo! So glad you enjoyed this recipe, Katie. Thanks so much for the lovely review!
Monica says
I was skeptical at first of the almond milk but you cant actually taste the milk and I followed the recipe exactly how it is just added a little bit of pasta sauce. It was AMAZING deff will be making it again next week!
Support @ Minimalist Baker says
Yay! Thanks, Monica. So glad you enjoyed!
Meredith says
I added a splash of lemon juice, ~1/3 pasta water, and salted pretty heavily to taste. Turned out super delicious. I used an immersion blender.
Support @ Minimalist Baker says
Yay! Thanks so much for the lovely review and for sharing your modifications, Meredith!
Steven says
I love this recipe! I saw it on Instagram this morning and spent the day craving it. Luckily I had all the ingredients on hand. Only I had orange and yellow peppers and not red. No biggie it was still delicious.
I was a bit cocky with my “pinch” of pepper flakes so it was on the spicier side so I added some fresh squeezed lemon and it seemed to cool it down a bit.
Otherwise made as written and this was a hit. I highly recommend you make this too! Ps I also made your chocolate mousse for dessert. It’s heavenly.
Support @ Minimalist Baker says
We’re so glad you enjoyed both recipes, Steven! Thank you for sharing!
Jamie says
If I was using a vita mix blender could I just keep it in there instead of transferring to a pan?
Support @ Minimalist Baker says
Hi Jamie, we recommend heating in the pan after blending so that it thickens. But if you don’t mind the thickness straight from the blender, go for it!
Amalia says
I’ve made this pasta countless times and it hits the spot every time! It’s a keeper. So rich and flavorful!
Support @ Minimalist Baker says
Whoop! We’re so glad you enjoy it, Amalia! Thank you for the lovely review! xo
Annika Ezrow says
i liked it
Support @ Minimalist Baker says
Yay! Thanks, Annika!
Eva Lyne Jalbert says
Any idea of a vegan protein to ADD onto the pasta? Thanks
Support @ Minimalist Baker says
Roasted chickpeas would be lovely! Or vegan sausage crumbles. Or you could sub a higher protein pasta like lentil or chickpea. Hope that helps!
Rose says
I love this sauce! I subbed oat milk instead of almond milk and added some extra pepper flakes to give it a kick. Served with spaghetti squash – it was delicious!
Support @ Minimalist Baker says
Ooo sounds delish! Thanks so much for the review, Rose!
Tessa says
Really love this pasta! Made it many times. Tip for the lazy people, of if you don’t have a lot of time. I use canned grilled bell pepper, that works really well too!
Support @ Minimalist Baker says
Great! We’re so glad you enjoy it, Tessa! Thank you for sharing! xo
Janelle says
okay guys, if you like pasta and red peppers, make this recipe! So good. mmmmm. :) I used coconut milk because that’s the only type of milk I have, and it was really good! Also added some broccoli and leftover chickpeas while the sauce was simmering. I made this recipe oil-free, and still very tasty.
Support @ Minimalist Baker says
Oooo those additions sound delish! Thanks so much for the lovely review, Janelle. So glad you enjoyed the pasta!
Nevin says
I first made this recipe about 2 years ago and OMG the sauce was heavenly!! I’ve made this recipe a few times since, but it is a bit time consuming so I like to double the recipe.
Support @ Minimalist Baker says
Great idea to double it! We’re so glad you enjoy it! Thank you for sharing, Nevin! xo
Mike Porterfield says
Question, a serving size is a 1 gram? That can’t be right? Or am I misreading. Can you clear this up for me?
Support @ Minimalist Baker says
Hi Mike, sorry for the confusion! A serving is 1/4 of the total recipe.
Fran says
I want to make this the night before and serve it for my friends the next day – will it be okay heated up? Thanks!
Support @ Minimalist Baker says
Hi Fran, it’s best when fresh, but does reheat pretty well. You may just need to add a little extra almond milk when reheating as it can thicken. Hope that helps!
Pal Ashford says
As your link to the history of pasta confirms, Italians did not invent pasta nor did they enjoy it for thousands of years. At best they’ve been eating it for 770 years due to Marco Polo or the Silk Road merchants bringing it from Asia who were making it since at least 1100 B.C. It is possible pasta was introduced even earlier than Marco Polo through merchants traveling back and forth from Asia to the Middle East. And as far as the quintessential Spaghetti in tomato sauce…well, that didn’t happen until Europe invaded the Americas since tomatoes are native to the Peru-Ecuador-Bolivia area of the Andes. So pasta in tomato sauce is approximately a little over 500 years old.
Sharnee says
I was hesitant to try this recipe as I don’t like almond milk and was scared it would shine through too much, but this sauce was so so delicious! I can’t fault it! I can’t have dairy or tomatoes so this is a perfect alternative. With vegan feta and parsley on-top its the perfect dish. I’ll be making this again 😋
Support @ Minimalist Baker says
Woohoo! So glad to hear this worked for you! Thanks so much for the lovely review, Sharnee!
Ksenia says
It was really delicious! I added ground chicken, making it separately in a pan and adding later into the sauce. My boys absolutely loved it!!
Some people say the sauce was bland, but I didn’t feel it. I think the key is to use almond milk and keep those peppers in the oven for a while. I also added tiny but if chili to make it a bit spicy.
Support @ Minimalist Baker says
Wonderful! Thank you for the lovely review and sharing your modifications, Ksenia! xo
Shannon Holmes says
I just made this for lunch and my roomie and we really loved it. I did top with some vegetarian Parmesan. I really liked that it was so easy to make, as per the other reviewers I did use an extra pepper.
Support @ Minimalist Baker says
Amazing! We’re so glad you enjoyed it, Shannon. Thank you for the lovely review! xo
Aria says
Rock solid recipe, my friends request I make it whenever we cook together! It’s so easy, practically makes itself. One tip I have is to like… 1.5 or Double the roasted red pepper to intensify the flavor and creaminess. Like for two people I roast 2 to 3 peppers. Imo you really can’t over do it. It also keeps really well and goes great with chickpea pasta!
Support @ Minimalist Baker says
Woohoo! We love to hear this. Thanks for the lovely review and for sharing your modifications, Aria! We’re so glad everyone enjoys it. xo
Philippa says
Can I use oat milk or soy milk instead of almond milk, since I have these on hand and don’t want to buy more milks? TIA!
Support @ Minimalist Baker says
Hi Philippa! Any non-dairy milk will work here, as long as it’s unflavored and unsweetened. Let us know what you think if you give it a try! xo
Philippa says
I made it with plain, unsweetened soy milk, and it was delicious! Also: I didn’t have shallots so I used red onion. My husband also loved it, and I think I’m going to have to print it up and put it in our recipe binder 🙂!
Support @ Minimalist Baker says
Yay! We love to hear this. Thanks for the lovely review and for sharing your modifications, Philippa!
Jacquie says
Hi wondering if cows milk would work in this recipe or strictly alternatives. I would use almond milk but my boyfriend is allergic and I only have cows milk other than that. Thanks heaps.
Support @ Minimalist Baker says
Yes! Let us know how you like it!
Melissa says
Delicious. So simple and tasty. This will be a new staple for my rotation. Thanks for sharing!
Support @ Minimalist Baker says
We’re so glad you enjoyed it, Melissa! Thank you so much for the lovely review! xo
Sandra Shahin says
This was so simple and delicious! I was able to prepare a last minute dinner with what I had in the fridge. Can this also work with yellow roasted pepper?
Support @ Minimalist Baker says
We’re so glad you enjoyed it! That should work!
Carli says
SO delicious. Ive had red pepper pastas before that werent seasoned enough and were so-so, but THIS recipe is flavorful and yummy! Will refer to this recipe again in the future. We paired it with broccoli and parmesan.
Support @ Minimalist Baker says
Woohoo! We’re so glad you enjoy this one, Carli. Thank you for sharing!
Helen says
The recipe includes onions (with the garlic) but they are not in the ingredients list. Otherwise this sounds great and I’m going to make it :-)
Support @ Minimalist Baker says
Hi Helen, sorry for the confusion! That should say shallot, not onion. We’ll get it updated.
Laila says
I’ve made this twice, and I love it! It’s super simple, yet delicious.
However, I use canned roasted red bell peppers and onions instead of shallots. Next time, I’m going to use more garlic and nutritional yeast. My friend suggested using coconut cream to make it extra creamy, so I might try that too. I also like to put tofu or vegan chicken in the pasta!
Thanks for another great recipe!
Support @ Minimalist Baker says
We’re so glad you enjoy it, Laila! Thank you so much for the lovely review! xo
Morse says
We loved this! We did three peppers, everything else was as recipe was written. I have a fear of using nutritional yeast in things (my boyfriend won’t eat the meal if he even sees it on the counter), but this was a huge success! Partner loved the subtle but delicious flavors. Thank you, thank you for another stellar recipe!
Support @ Minimalist Baker says
Yay! Thank you for the lovely review, we’re glad you both enjoyed! xo
Barbara says
I wanted to love this recipe but made as directed (with the exception of using unsweetened soy milk) I found it to be really bland and couldn’t really taste the roasted red peppers over the soy milk. I ended up adding a third roasted pepper, more red pepper flakes, a splash of balsamic vinegar and more vegan parmigiana. I think it needed more acid so perhaps some tomatoes.
Support @ Minimalist Baker says
We’re so sorry you didn’t enjoy it, Barbara. Soy milk has a stronger flavor so we’re thinking it could have overpowered the peppers. Almond milk is best here. Tomatoes would be a lovely addition or perhaps a little lemon juice?
Barbara says
Thank you! I didn’t realize that Soy milk is that much stronger in flavor. I’ll try almond next time.
Sara says
This was delicious! I used coconut milk and added more nutritional yeast and vegan parmesan. It was SO good! Thank you, Dana!
Support @ Minimalist Baker says
We’re so glad you enjoyed it, Sara! Thanks so much for the lovely review! xo
Terez says
I have made this recipe multiple times with various changes (adding cajun seasoning, shrimp, spinach, etc) and I love it so much. Is it possible to make the sauce in advance? My father-in-law loves it and I would love to jar some sauce for him to take home and freeze for later!
Support @ Minimalist Baker says
Love that! The sauce should keep well in the refrigerator or freezer. If it thickens too much, you can add a little more dairy-free milk to thin.
Bianca says
This recipe, followed exactly, is my husband’s favorite meal that I make. It’s our special occasion meal and one we both look forward to. I’ve made it several times and it’s always delicious.
Be sure to salt and pepper the pasta before adding the sauce!
So great! thanks for sharing, Bianca!
suzi says
I had to come tell you all, this recipe is FAB!! I have to admit I took a shortcut and used a jar of leftover roasted red peppers and whipped this dish up in no time flat. Super creamy, just the right amount of zing and heat. Served on quinoa rotini for a gluten free high protein meal with a raw salad. Was perfect!!
Support @ Minimalist Baker says
Aw, yay! We’re so glad you enjoy it, Suzi. Thanks so much for sharing! xo
Hope says
I love this recipe! The couple times I’ve made it I’ve taken the lazy route and used jarred store-bought roasted red peppers. I use 2 jars for this recipe. I also use regular sweet onion instead of shallots. Perfect every time! I like to add in spinach or broccoli as well.
Support @ Minimalist Baker says
Lovely! Thanks for sharing!
Allie says
Love this one. I use chickpea noodles and up the garlic and nutritional yeast for added flavor. Delicious!
Support @ Minimalist Baker says
Amazing! Thanks for sharing, Allie!
Caitlyn says
I wanted to love it, but didn’t. The red pepper flavor didn’t come through – it was more of an aftertaste. The sauce just tasted like strong onions. It was definitely creamy, but I couldn’t eat it because of the flavor (or lack there-of). If I make again, I will omit the onions and use less garlic.
Support @ Minimalist Baker says
Sorry to hear you didn’t enjoy it, Caitlyn. For more red pepper taste, you can try adding another pepper.
Naomi says
I loved this recipe! It was such a rich flavor and it all came together really well. I added spinach and chickpeas after another comment recommended it, and it was a wonderful addition.
Amazing! Thanks for sharing, Naomi!
Anisha says
Since this was posted, I’ve made it about 10 times throughout the years – it’s my favorite pasta dish (I like to add chickpeas and spinach). Definitely tastes super indulgent (even with whole wheat pasta!).
Question – I’ve recently found myself in a house without any vegan milk – would cow milk make a viable substitution?
Support @ Minimalist Baker says
We’re so glad you enjoy it, Anisha! Yes, that should work.
Naomi says
Your chickpea and spinach recommendation was so helpful! Thank you :)
Tyler R Wheeler says
If you blend a cup of oats with a pinch of salt and 3 cups of water for 30 second and then strain the liquid you can make a super cheap, super easy oat milk that’s delicious
Jasmine says
Just made this and it was beautiful! I only had coconut milk in but it still tasted great. Will definitely make again!
Support @ Minimalist Baker says
Thanks so much for the lovely review, Jasmine. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo
Lior says
Came out great!!
*replaced the almond mill with soy milk
Support @ Minimalist Baker says
Yay! Thanks for sharing, Lior!
H+H says
We’ve made this recipe a few times, and it’s quite good. We omit the shallots and nutritional yeast, and roast the peppers at 450 degrees. We found that the sauce was a bit liquidy, so we used less milk. Some of the vegetables that we like to add in are mushrooms, spinach, corn, and zucchini.
Support @ Minimalist Baker says
Thanks for sharing your experience! If adding veggies with more moisture, that may contribute to it being liquidy.
Supriy says
Tried this tonight and it turned out yum! I was vary about the almond milk taste (as many others reviewers mentioned) so used Oatly oat milk…also roasted the onions and garlic along with the peppers (along with few cherry tomatoes) and threw everything into the Vitamix (without peeling the peppers). Sauted few musrooms and brocolli and added the sauce and pasta- aboslutely yum!!! Reminded me of the stuff you get in pricey restaurants..thanks for yet another amazing recipe! :)
Support @ Minimalist Baker says
We’re so glad you enjoyed it, Spriy! Thanks so much for the lovely review!
Audra says
Used only 1 pepper. Sliced it and cooked in microwave to reduce time. Added sun dried tomatoes and basil. Very good. Can add hamburger for a non vegan diet.
lauren says
I made this recipe and really liked the consistency especially for a dairy-free recipe. However, my sauce came out very sweet almost sugary. I looked at my ingredients afterward and it turns out the peppers I used are called “sweet red bell peppers.” Are all bell peppers sweet? Is there a certain kind of bell pepper that I should get for this recipe next time or is the intention for the sauce to be sweet?
Support @ Minimalist Baker says
Hi Lauren, are you sure you used unsweetened almond milk? We wouldn’t think the bell peppers would be an issue, but maybe it’s some variety we aren’t familiar with?
Myranda says
Do you know if the sauce will freeze well?
Support @ Minimalist Baker says
Yes, it should freeze well.
Alexi says
I made this recipe twice and swapped out the almond milk for coconut milk one time. This tasted much better with a can of coconut milk vs the almond milk! The almond milk seemed to have kind of a weird flavor, but the coconut milk did not.
Support @ Minimalist Baker says
Interesting! Thanks for sharing, Alexi. Some brands of almond milk have a weird flavor.
Annamarie Hickman says
My husband and I loved this! Yummy! So creamy with just the right amount of kick to it. (I did add onion powder and extra granulated garlic.) I tried a different brand of nutritional yeast than I have in the past that’s supposed to taste more like cheese and let me tell you, it makes a huge difference when you use a good nutritional yeast. I added less than the recipe called for because I’ve never been a big fan of the taste. But let me tell you, it makes a big difference when you use a good brand. Thank you so much for this delicious sauce, a new favorite!
Support @ Minimalist Baker says
So helpful to know! Thank you so much for sharing, Annamarie! xo
Jordan says
All I can say is Thank you soo much Dana. This sauce is amazing.. a local fav Italian restraunt of mine serves a dish with a special sauce very similar to this one, but not vegan so I have been missing it for years. Since trying your recipe I have made it probably 6 times in the past year. I add some macadamia nuts because the restraunt serves it with macadamia nut encrusted chicken. So I just add some macadamia nuts on top serve with a ton of asparagus and it’s my favorite dish. I’ll be making this forever. Thanks again, your amazing! 😙
Support @ Minimalist Baker says
Aw, love that, Jordan! Thanks so much for sharing! xo
Eli says
Greetings, Dana!
Thank you a lot for posting this wondrous recipe!
It has remolded and reshaped my perception of ways of cooking pasta sauces meaning that the overall flavor of roasted bell peppers, blended with red pepper flakes, a generous amount of nutritional yeast and cornstarch, and simmered in a skillet, becomes so tender, nourishing, autumn-like, peppy and piquant…
Just finished basking in vegan roasted red pepper pasta. Cooked it this afternoon for the first time) Although I must admit that due to the lack of shallots and almond breeze, I used certain substitutes such as a bulb of yellow onion and some hemp seeds to make milk out of them…
Also, I added a pinch of smoked paprika into my blender) Despite digressing slightly from the original recipe, this dish proved to be fantastic)
Support @ Minimalist Baker says
Aw, we’re so glad you enjoy it, Eli! Thanks so much for the lovely review!
Jessica says
My husband is OBSESSED with this pasta. It is one of his absolute favorite things I make. He cannot get enough roasted red peppers! Thank you so much for this recipe!! I do not skin my peppers because I’m lazy!!! I have a vitamix and it blends up perfectly! I also use oatmilk and I alwats add some kind of roasted veggie on top! Add some substance and make it extra healthy! I am actually making it right now and serving with roasted delicata and blistered shishitos!! Thanks!
Support @ Minimalist Baker says
Aw, yay! We’re so glad you both enjoy it =) And love those serving ideas. Thanks so much for sharing!
Heidi Jensen says
This was *Delicious*!!! Thanks so much. I threw in a handful of cherry tomatoes to roast in the oven halfway through, along with my garlic (just love that roasted garlic flavour). Also used oat milk instead of almond…. Can’t wait to eat it again tomorrow (if the leftovers survive the night ;) )
Support @ Minimalist Baker says
Love the modifications, Heidi! Thanks so much for sharing! xo
Cheryl Daniel says
So amazingly creamy and delish! I added a little Italian Seasoning during the blending process. Thinking of using this sauce for a lasagna!
Support @ Minimalist Baker says
Thanks so much for the lovely review, Cheryl. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo
Katie M says
This recipe was absolutely delicious! I used one more red pepper and heeded the advice about seasoning heavily. Also added chicken as I’m not vegan. So good will definitely make again.
Support @ Minimalist Baker says
We’re so glad you enjoyed it, Katie! Thanks so much for sharing! xo
Lindsay Hunt says
This sauce was delicious! Because I was in a hurry, I made it with a jar of (drained) roasted red peppers and a bit of coconut cream and coconut milk instead of almond milk to make it a bit more creamy.
I severed it with lentil noodles and sliced chicken sausage. I loved every bit of it and my kids were begging for leftovers for lunch the next day (which is RARE that they want leftovers).
I will be making this many many times in the future! Thanks for the fabulous recipes Minimalist Baker! ❤️
Wow! Love those changes. Thanks for sharing, Lindsay!
Lynnette says
HI I really want to make this recipe but I only have canned roasted red peppers, and easy wondering if those would work?
Really exited to give this recipe a go!!
Support @ Minimalist Baker says
Yes, that should work! Let us know what you think =)
Nidhi says
I made this two days ago for my mom and I. Simply delicious! It has a nice, light smoky flavor without being too smoky. I also roasted some broccoli to serve.
Support @ Minimalist Baker says
We’re so glad you enjoyed it, Nidhi! Thanks so much for sharing!
Abby says
Yum! This was excellent! The flavor of the roasted peppers is truly miraculous, I think I’ll be roasting them more often. I added a block of silky tofu to the sauce blend and it tasted amazingly creamy with a nice extra kick of protein too. :) :P
Support @ Minimalist Baker says
Yay! We’re so glad you enjoyed it, Abby! Thanks so much for the lovely review!
Jennifer says
I halved the recipe and added a bit more nutritional yeast (1.5 Tbs) and only used .5 Tbs oil for the 2 servings but otherwise followed the sauce recipe as written. Then I added some cooked petite black lentils to the sauce and served it over Banza chickpea spaghetti pasta. Super delicious and easy – the sauce is velvety, creamy, a bit smokey and very satisfying! I will definitely make this again. Thank you!
Support @ Minimalist Baker says
We’re so glad you enjoyed it, Jennifer! Thanks so much for the lovely review!
Farrah says
I don’t have any nutritional yeast or cornstarch, is there anything I can substitute for those two ingredients or just omit them all together? (Doesn’t have to be vegan if I need to substitute ingredients) Thanks!
Support @ Minimalist Baker says
Hi Farrah, perhaps grated parmesan cheese for the nutritional yeast and arrowroot starch, tapioca starch, or flour for the cornstarch?
Jenna says
This was a great recipe. I’m vegan and am now trying to go gluten free as well due to a recent food sensitivity test. I love this recipe because it was mac n cheese-esque in it’s carb-y/creaminess, but packed with nutrition. I used red lentil pasta, so it had a ton of protein. I had never roasted peppers myself. It was cool to see how easy it is. I followed the recipe as-is except for using three bell peppers bc of their small size. Minimalist Baker recipes are consistently reliable! Thanks!
Support @ Minimalist Baker says
We’re so glad you enjoyed it, Jenna! Thanks so much for your kind words and lovely review!
Annie says
so delicious! I only needed a 1/2 cup of almond milk. I added my herbs and spices when cooking the onions & garlic because the heat helps them ‘bloom’ in flavor. I’m also going to save this overnight to make for dinner tomorrow. Thanks Dana for making me roast red peppers for the first time! :D
Support @ Minimalist Baker says
We’re so glad you enjoyed it, Annie! Thanks for sharing!
Krista says
We love minimalist baker but this was definitely not a favourite. Tastes way too much like almond milk. Added a ton of red pepper flakes, pepper, more garlic and onion powder to mask the almond milk flavour. Similar to the creamy garlic pasta on this site which also had a very strong almond milk flavour. On a more positive note – made the blueberry rosemary scones this morning and those were delicious!
Support @ Minimalist Baker says
Sorry to hear that, Krista! We wonder if it was the brand of almond milk? Some taste much stronger than others. We’re glad the scones turned out well though!
MichaeLynn K. says
So yummy!!! I replaced the almond milk with oat milk and still great!
Support @ Minimalist Baker says
We’re so glad it turned out well! Thanks so much for sharing!
Erin says
I got two packages of mini sweet peppers in my CSA delivery this week, and I think this is a perfect way to use one of them. I have some chickpea pasta on hand too, which I think will be just perfect. I have been wanting to add a different pasta to my usual pasta favs, and I think this will be a winner.
Support @ Minimalist Baker says
That should work! It will just be a little more work to peel them. Let us know how it goes!
Paula Manrique says
This was so yummy and easy to make! I used full-fat coconut milk instead because I had half a can I was trying to get rid of and it worked perfectly. Paired the sauce with kid shaped cheese ravioli for my little ones and they loved it.
Terez says
I’m convinced that this is the recipe that made my boyfriend fall in love with me. I usually add some sautéed spinach to it, along with some cajun seasoned shrimp since I’m not vegan or vegetarian (dairy-free pescatarian). I will sometimes also add Worcestershire sauce and Louisiana hot sauce if we want some oomph. It’s a biiiig hit. I’m going to make it for my mom on Mother’s Day.
Support @ Minimalist Baker says
Whoop! Thanks so much for the lovely review, Terez! xo
Brooke says
Looks and sounds delicious!
Roughly how many cups of sauce does this yield?
Thanks!
Support @ Minimalist Baker says
Hi Brooke, about 3 cups
Sonal says
It was a superhit!!!
Made this with cow’s milk instead of almond milk and parmesan cheese instead of the nutritional yeast (since I ran out of them in the pantry). Was apprehensive on the substitutes, but it came out delicious…
I was so over the recipes including spaghetti in tomato based sauce, and wanted to try something new…thanks so much for sharing this one. Will definitely try a vegan one soon!
Valerie m says
I love this recipe. It’s one that I make over and over for friends these days. This time, I tried making the sauce in advance (I made it the night before). By doing this, I was able to make a quick lunch for my friend’s birthday. It was great! I basically stopped the recipe after blending the ingredients, put it in a jar, and put it in the fridge until the next day. :)
make ahead / make before / made early (search terms)
Support @ Minimalist Baker says
Thanks so much for sharing, Valerie! We’re so glad you enjoyed it!
Lola says
This recipe was really easy and was a hit in our house. I didn’t have any almond milk so I used 2% milk and it was delicious. Thanks so much!
Thanks for sharing, Lola! Next time would you mind adding a rating to your review? It’s super helpful to us and other readers! xo
Liz says
Would it ruin the recipe if I used 2% cow’s milk instead of Almond Milk?
Support @ Minimalist Baker says
We haven’t tried it, but we think it might work! Let us know if you try it!
Rosalie says
I just made this wonderful recipe on my first day of working remotely. Luckily, I had absolutely every ingredient -(I ensured to stock up as everyone else did recently). I used shell pasta since that’s all I had and used extra crushed pepper. It came out tasty and I’ll definitely make it again. Thank you so much!
Support @ Minimalist Baker says
Thanks so much for the lovely review, Rosalie. We are so glad you were able to make this recipe and that you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo
mary says
me and my best friend made this and it was delicious!! I can’t wait to make it again (probably tomorrow to be honest)
Laila says
Delicious!
I added a few hot yellow peppers and heirloom tomatoes, which I roasted alongside the bell peppers.
I’m looking forward to making this again soon
Dana says
Delicious!!!
Keely says
Love all of your vegan creations ! I clicked on your link to the recipe you adapted this from that suggested to add artichoke hearts (I roasted mine) and threw them on top after ! So tasty ! Also love a squeeze of lemon over the top.
Bria says
Absolutely delicious! Used sweet onions instead of shallots and vanilla almond milk (60 cal a serving) instead of unsweetened almond milk. Will definitely make again.
Diane says
This was my first taste of roasted red pepper anything. My daughter had it before and suggested we add lemon, basil & oregano. I doubled the yeast flakes, added half a lemon (juice) plus 1/4 tsp or more italian spice, plus the liquid from the roasted peppers which together punched up the flavor to be more similar to tomato sauce. Very tasty!
Anne-Marie Belliveau says
Delicious! I waited until after we finished eating to tell my husband that it was vegan- he loved it! I used Oat milk instead of almond milk, and definitely think you have to add the red pepper flakes for that nice flavour and warming sensation.
Diana says
My husband made this recipe for lunch, but it came out very watery and bland. Not sure what went wrong, but I don’t think I’ll be making this one again.
Support @ Minimalist Baker says
Hi Diana, so sorry to hear that! We wonder if maybe the cornstarch or arrowroot was left out? That would make it watery. For additional flavor, we recommend topping with our vegan parmesan cheese: https://minimalistbaker.com/how-to-make-vegan-parmesan-cheese/.
Mary says
This was sooo good!!
Daniela says
Can I use jarred red peppers?
Support @ Minimalist Baker says
Yes, that should work. Though fresh are best. Let us know how it goes!
SHou says
This was a delicious pasta. My husband loved it. It was a little on the spicy side for him but that can be easily fixed (less chili flakes).
And the prep and actual preparing time was simple and fast. Will definitely be making this recipe again. My husband is already asking to make this dish for him again. Thank you so much Minimalist Baker . Your recipes, food blog are awesome.
Callie Rose says
This was so simple, but so creamy and delicious! It took pasta night to a whole new level. Mine wasn’t vegan since I only had parmesan on hand – looking forward to trying it with nooch next time!
xoxo!
Sandra says
I love this pasta!! My hubby is a picky, no veggie, type eater, but even he loved this! I made it a few times last year and was glad I kept the printed recipe… then I decided to check out other recipes! Looks like I have a few I will be trying soon!! Thanks for the inspiration!
Support @ Minimalist Baker says
Yay! We’re so glad you both enjoyed it, Sandra! Thanks for sharing!
Tam says
I made this tonight and it was great. I don’t like peppers usually but blended in this sauce they are lovely, so a new veg is open to me now.
I sauteed a fresh chilli, and used oatly milk instead, no cornflour / thickner was needed.
Alex says
New favourite pasta recipe in our household!!
Hayley says
Delicious, easy and fun recipe which has introduced me to the glory of charred capsicum and nutritional yeast. Game changer. Adding prawns next time!
Support @ Minimalist Baker says
Great idea! Thanks so much for the lovely review, Hayley. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo
Christine Benjamin says
This is a family favorite! My son’s girlfriend will ask me to make this. Supper yummy and a crowd pleaser.
Support @ Minimalist Baker says
We’re so glad everyone enjoyed it! Thanks for sharing!
Sandra says
Amazing dish I added fresh chilly and mushrooms. So delicious will do this again soon
xo!
Elliot says
This is so yummy. As I was tasting for seasoning after blending, at that stage before reducing it tasted like a good thick soup.
I saved a bowl full before reducing the rest to have for soup the next day for lunch with some bread. Was such a good idea.
Next time I think I’ll blend in a good handful of fresh basil for an added bit of freshness.
Whoop! Thanks for sharing, Elliot!
Candace says
I first made this recipe 3 years ago. It is so “cheesy” and delicious, I don’t mind that it’s vegan. It’s definitely a family favorite! My 16yo and 13yo love it!
Support @ Minimalist Baker says
Yay! We’re so glad your family enjoys it, Candace! Thanks for sharing!
Ralph says
I love how your website has the option to change the servings. I’m no cook so when recipes are only 2-3 servings I wouldn’t have any idea how to adjust the ingredients for bigger servings. I’m taking notes on this recipes and planning to make it some time this week. Thank you!
Support @ Minimalist Baker says
We’re so glad you find that helpful! Thanks for letting us know! Hope you enjoy the recipe =)
Rachael says
I added 1 cup of soaked macadamias for extra creaminess and protein. Mixed sauteed mushrooms through with the pasta too. So delicious!
Support @ Minimalist Baker says
Thanks so much for the lovely review, Rachael. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo
Rachael says
Five stars!
Support @ Minimalist Baker says
Thanks Rachael!
Em says
I roasted some cherry tomatoes along with the peppers, and added some spicy sliced chorizo ?
Support @ Minimalist Baker says
Thanks for sharing, Em!
Marilyn says
So yummy! And easy! It tasted even better the next day. Great for leftovers.
Support @ Minimalist Baker says
Yay! Thanks for sharing, Marilyn! xo
Marilyn says
This may be a dumb question, but I’m confused about the foil part. Do we leave the peppers out of the oven in the foil or put them back in the oven with the foil on?
Support @ Minimalist Baker says
Hi Marilyn, sorry for any confusion! Leave them out of the oven.
Patrick M.C. says
Always a go-to when I want to make something a little less time-intensive but hearty for dinner. Pleased with this every time I make it!
Thanks, Patrick!
heidi says
had extra bell peppers from the garden so this recipe is perfect! Delish
Support @ Minimalist Baker says
We’re so glad you enjoyed it, Heidi! Thanks so much for sharing! xo
Grace says
This is so delicious! I subbed leeks for shallots because I had a lot and also stirred in some vegan cheese and assembled the sauce on the stove after pureeing just the peppers and leeks. Thank you!!
Wonderful! Thanks for sharing, Grace!
Megan says
This was so yummy! The flavours were beautiful and easy to make. I garnished with chopped basil and toasted pine nuts. A great recipe I will definitely be using again. Thank you! :)
Support @ Minimalist Baker says
Thanks so much for the lovely review, Megan. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo
Catherine says
Your recipes are incredible and thank you for all you do. You do not know how easy you make my dinnertime with 2 kids. This is what my family call a winner dinner. We all vote and if it gets 4 thumbs up then it goes on the weekly menu. My only question is can I feeeze the sauce for those nights I’m exhausted atter mumming life? Xx
Support @ Minimalist Baker says
Aww thanks so much for your kind words and lovely review, Catherine! We are so glad that you and your family enjoy this recipe! And yes, freezing the sauce should work well :)
Rachel says
Super yummy! Highly suggest vegan parm on top to really complete this recipe. I meal prepped this using red lentil pasta to up the protein and nutritional value. Pro tip: this is one of those sauces that gets even better the next day!
Verity says
This was the first recipe I tried from Minimalist Baker, and started my love affair with the delicious recipes available on this site. The first time I made it was for a girl I had newly started dating (now long term partner!) and she said it was the best pasta sauce she’d ever tried. And she is not vegan! It’s now a regular fixture in our 2 week meal plan. I don’t often roast the peppers, I just cook them with the onions in a frying pan before transferring to blender. The recipe also works well with jarred roasted peppers, if you’re in a hurry.
Support @ Minimalist Baker says
Thanks so much for sharing! We are so glad you enjoy our recipe!!
Mayen Ruiz says
Hi! I have active dry yeast is what I have on hand, would that work with this recipe? Thank you!
No, that’s not the same. I highly recommend nutritional yeast – it is completely different and tastes like “cheese”
Amanda Newbill says
I am on a kidney disease diet and can’t use tomatoes any more. I can’t wait to try this recipe, as red bell peppers are an excellent ingredient for ckd. A question: I don’t have any idea what nutritional yeast is. Can I substitute or leave it out?
Support @ Minimalist Baker says
Hi Amanda, the nutritional yeast adds a “cheesy” flavor and can usually be found in the health food section of grocery stores. But if you can’t find it/don’t want to use it, yes- feel free to omit! If you give it a try, we would love to hear how it goes!
Becca says
Is a serving size a cup?
Support @ Minimalist Baker says
Hi Becca, a serving size is 1/4 of the total recipe. We don’t have an exact measurement in cups, but it is probably about 1-2 cups. Hope that helps!
Candace says
Omg! This was delish!!! I would give it a 10+. Used vegan parm on top. Thank for such a great recipe.
Support @ Minimalist Baker says
Aww, thanks so much Candace! xo
Jenna says
This is my third time making this sauce because it’s that yummy! Everyone I make it for raves over how good it is! I usually do 3 red bell peppers instead of 2, 1 medium sized yellow onion instead of shallots and I think the secret ingredient is using oat milk. We have a nut allergy in the family so almond milk wasn’t an option, but I have to say that I think the creaminess of oat milk takes it to the next level! I also only use 1 cup of oat milk because I have the extra liquid from the third bell pepper, and I like my sauces to be thicker. SO GOOD!
Megan says
This pasta looks delish! I’m new to being vegan and often wonder if I’m getting enough protein, other than the almond milk, what in this recipe makes the protein content 14g/serving? Thanks!
Support @ Minimalist Baker says
Hi Megan, the red bell peppers, shallot, garlic, and almond milk each supply a small amount of protein, but most of it comes from the noodles and nutritional yeast. Hope that helps!
Vegan Troll says
I’d use wholegrain brown pasta for extra protein, or pasta made from chickpeas/lentils should add a bit more protein. Threw in a cauliflower and chickpeas in to the sauce.
Chris says
really yummy! The only adjustments I made was leaving out the oil and did not use vegan Parmesan as my husband & I are on very low fat whole food plant based. We didn’t even miss the fat- great recipe!
Support @ Minimalist Baker says
Thanks so much for the lovely review, Chris. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! xo
Jennifer Riemer says
Will this sauce (without noodles added in yet) hold up while keeping warm in a chafing dish on a buffet for a few hours?
Support @ Minimalist Baker says
Hi Jennifer, we haven’t tried it, but it should work! It may thicken slightly so you may want to add a little additional liquid. Hope that helps!
Hannah Moskowitz says
Looking forward to making this tonight. Could I roast green peppers instead of red? I only have green at home and am looking to use them up!
Support @ Minimalist Baker says
Hi Hannah, we aren’t sure that would work as the red bell peppers are much more sweet and are what give this recipe a lovely flavor. But if you give it a try, we would love to hear how it goes!
danny wadeson says
Didn’t have time to go to the store so left out garlic, and instead of cornflour I also roasted a bag of cherry tomatoes, then blended the pepper/tomatoes/yeast etc as directed, and it still came out nice and thick.
I also then toasted some pine nuts and cauliflower to serve on top.
All in all, very simple, tasty, quick and healthy!
Thanks for sharing, Danny!
Rick says
This is easily one of the tastiest vegan pasta recipes to be found on the interwebs, I made some slight alterations by adding a small tin of concentrated tomato puree and some smoked paprika powder, garnish with some fresh basil leaves for colour.
Support @ Minimalist Baker says
Aww thanks so much, Rick! So glad you enjoy this recipe!
Jessica Johnson says
This was delicious!!!! I made mine with tri-color rotini, and the only modification I made was that I used 3 bell peppers since I had them on hand, and it was fantastic.
I do have a dumb question though, is it absolutely necessary to peel the red bell peppers (not talking about de-seeding and de-steming)? I felt like it was very cumbersome and not fun to peel, so wanted to see it next time I could skip that step.
Support @ Minimalist Baker says
Hi Jessica, peeling the peppers helps the sauce achieve a creamy texture. You can try skipping this step, but we don’t think it will be as enjoyable. The peels should come off fairly easily if the peppers are fully cooked. You can also try covering them with tin foil after removing from the oven to lock in moisture which helps them peel more easily. Hope that helps!
Staci says
What a helpful tip! I have my peppers in the oven now. Looking forward to making this dish for dinner.
Support @ Minimalist Baker says
:) Let us know how it goes!
R Ruiz says
How many grams is one serving?
Support @ Minimalist Baker says
Hello, unfortunately we did not calculate the weight measurement of a serving.
Bert says
Super tasty!
I’m lazy and used 16oz jar roasted red peppers.
Support @ Minimalist Baker says
Thanks so much for the lovely review and for sharing your modification, Bert. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! xo
Bert says
My fault! Breezed right past it. Not well versed in bloggy things!
Leah says
My whole family loved this recipe!
Teddy says
My goodness how delicious! I had been procrastinating on making this as I was daunted by all the dishes this recipe required me to dirty but ooh how yummy. I’ve been vegan for four whole months because of you. I thought being vegan would be quite a bland diet fit for one who must atone some sin oh how wrong I was! Thank you for making this compassionate lifestyle so scrumptious.
Soni says
This was fantastic. I added the sauce to lentil pasta so it wasn’t as carb heavy. Any idea how many calories or carbs are in just the sauce alone without the pasta on your recipe?
Jan Hutchings says
I followed the recipe exactly and loved every bite of it!!!
Support @ Minimalist Baker says
Thanks so much for the lovely review, Jan. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! xo
Lily says
Great recipe! I made this tonight with a few variations like using a large jar of roasted red peppers instead of freshly roasted ones. I knew there would be a lot of liquid in them already and almost cut out all of the almond milk, except for maybe 1/4 cup. It created the perfect thick consistency without the need to add any thickening agent. I also added double the amount of garlic and shallots, added 1 more tbsp of nutritional yeast and a few pinches of a Nom Nom Paleo’s amazing Magic Mushroom Powder which I think everyone should have in their pantry. I also beefed up the dish with sauteed mushrooms and some cherry tomatoes. Delish!
Kathleen says
Delicious! Added some cremini mushrooms and loved it. Topped with vegan parm! Yum!!
Will definitely make again. Thanks again for all the fabulous recipes!
Support @ Minimalist Baker says
Great! Thanks for sharing, Kathleen!
Mariana Castro says
I wonder if I can substitute the cornstarch for almond flour?
Support @ Minimalist Baker says
Hi Mariana,
We do not think it would work very well with almond flour as the cornstarch acts as a thickener. Arrowroot flour could potentially be an option (though we haven’t tried that either). Let us know if you try it out!
Heather says
I made this for my daughter tonight as she’s a vegetarian. We added pesto, quartered button mushrooms, and Aldi’s Siracha tofu. I didn’t have soy milk with no vanilla so I used 2%, and this was AMAZING! We both raved about it and will be making it again and again. I made the sauce in my Vitamix and then poured it over the tofu and mushrooms before serving over him spaghetti. I’m telling everyone I know! Thank you for this. It will be in rotation at our house.
Sarah says
I really want to make this for my family, but we have numerous different food allergies. My mother can’t have nuts, and my daughter can’t have soy. Would canned coconut milk be a good substitution for the almond milk since I can’t use soy milk either?
Victoria says
This was good. I wanted a vegan pasta dish for home date night and this hit the spot. The sauce itself tasted a bit bland, so I blended in more red pepper and salt, which helped a little; I think what helped too was adding the olive oil and some salt to the pasta itself.
rose van dijk says
Can i use the peppers in a jar?
Support @ Minimalist Baker says
We haven’t tried, but I think that would work! Let us know if you try it out, Rose!
Sarah says
Thank you so much for this recipe! It is a regular for my husband and I. It’s fantastic! I add extra nutritional yeast because it’s just so darn good! We aren’t vegan or gluten free but are in love with your recipe. Thank you so much again!
Support @ Minimalist Baker says
We’re so glad you enjoyed the recipe, Sarah!
Mia says
I roasted the garlic along with the peppers and tossed them right into the blender. Served on zoodles … so so good! Thank you :)
Jane says
This recipe has officially been added to our ‘company dinner’ recipe list (as well as our ‘quick, easy dinner’ recipes) – got rave reviews from friends we served it to last night! We use jarred roasted red peppers (Trader Joe’s is perfect size for recipe), soy milk and add extra red pepper flakes to zip up the flavor just a bit. Also included chopped fresh mushrooms, red pepper and marinated artichoke hearts for added bulk/texture once the sauce had thickened a little but it’s also lovely on it’s own. Don’t find the olive oil on the pasta at the end to be a problem at all – sauce stuck quite well. Thanks Dana! You’re my go-to for recipes/inspiration!
Mary says
This looks delicious plan on making tonight!
I was surprised at the amount of calories in this dish.
What makes calories so high? Olive oil?
Support @ Minimalist Baker says
We hope you enjoy this recipe, Mary! This is a fairly carb-forward meal which is why the higher calorie count is reflected.
Katie says
Mmmmm!!! This recipe is amazingly delicious and easy to make! I added two tablespoons of coconut cream for a little more flavor. it’s so good I might just eating all four servings!!!
Tori says
This was SO good! I had to substitute with jarred roasted red peppers and a yellow onion. I added chopped spinach and vegan sausage. My sauce didn’t thicken the way the photo shows but was still DELICIOUS! Will definitely make this again.
Donna Anderson says
Made this last night for the family and it was thoroughly enjoyed by everyone. Even my extremely picky 12 year old. Great recipe thank you
Support @ Minimalist Baker says
Whoop! We are glad your family enjoyed this recipe, Donna!
Emily says
WOW! My first vegan recipe and I think I may have set the bar too high as now I don’t know how I will ever top this delicious recipe. I cannot believe how creamy, cheesy and delicious this one is. Thank you for sharing. I cheated and bought jarred roasted red peppers which saved me quite a bit of time. I can’t wait to have this one again.
Support @ Minimalist Baker says
Hah! We are glad to hear you enjoyed this recipe, Emily!
Megan says
Very bell peppery, had to add extra spices to balance it. Fresh basil was a nice touch and vegan parm.
Carolyn says
Oh my god this sauce is ahhhmazing. I made it for my roomates who aren’t vegan and they went back for seconds. Some alterations I made were a sprinkling of oregano in the blender, a lot more red pepper flakes (1-1.25tps), and 4 tbs nooch (made it nice and rich). SO GOOD!!! Topped with suggested parsley and parm, plus added some Italian veggie sausage. Served over quinoa since I had no pasta.
Support @ Minimalist Baker says
Whoop! We’re so glad to hear that, Carolyn!
Carolyn says
Oh my god this sauce is ahhhmazing!!! I made for my roomates who arent vegan and they went back for seconds. Some alterations I made were a sprinkling of oregano in the blender, a lot more red pepper flakes (1-1.25tps), and 4 tbs nooch (made it nice and rich). SO GOOD! Topped with suggested parsley and parm, plus added some Italian veggie sausage. Served over quinoa since I had no pasta.
Lynn says
I found fresh paprika peppers at the farmers market, and made your recipe with only 2 tweaks – arrowroot and no salt. It was so tasty, but the peppers were a little too hot for me. I added a can of org fire roasted tomatoes and another 1T nooch. This was so good – the best sauce I’ve had that fits my Eat To Live diet – WFPB no s-o-s.
Can’t wait to explore your site to find more recipes.
Thank you!!
Emily says
I made this pasta last weekend, and it was incredible! I subbed tapioca starch for cornstarch (2:1 ratio) and used Trader Joe’s unsweetened original almond milk, and the sauce turned out great! The meal was comforting and decadent — such a great low-fat option! I recommend topping with fresh basil, cracked pepper, and red pepper flakes and serving with warm bread. Will definitely be making this again. Thanks, Dana!
Support @ Minimalist Baker says
Yay! Thanks for sharing, Emily!
Caroline says
Like ALL of MB’s recipes, I loved this one. I noticed some people commented about it being “bland”, but I completely disagree. It tastes HEALTHY, yet delicious. The sauce is amazing and creamy – came out perfect. I added some broccoli and roasted kale to get some greens in. Easy, yummy, simple ingredients!
Support @ Minimalist Baker says
Yay! Thank you, Caroline!
Ashley says
It seems like no one else was having this issue, so maybe my levels were just off….but the almond milk flavour really stood out (making it taste a bit like cereal milk, maybe thats just me). I think next time I will play with kinds of milk. I also made it on spaghetti squash which was a great combo.
Summer Natali says
My BF and I have been Vegan for a few years, we cook a lot, but tend to stick with what we know or similar recipes. This was a bit out of the comfort zone, but as soon as I saw it I wanted to try it. Made it last Sunday and it was a HUGE hit!! We loved it so much, the only alterations I made were to make a bit more, thankfully, because he went back for thirds :) This was easy to make and tasted wonderful. Thank you!
Support @ Minimalist Baker says
Yay! We are so glad to hear that, Summer!
Erin says
This was delicious. Like another poster above me, I was looking for something different to go with my edamame pasta and I found your recipe on Pinterest. Thank you for this recipe it was something new to eat and yummy. I’m not vegan so I just used real parm in place of Nutritional Yeast, which I like as a little seasoning but not in recipes. It will be great to make for my brother and his family, who is vegan.
Susan C. says
Absolutely delicious as is! I put this over edamame or black bean pasta.. YUM!! I’ve already ear marked a few other recipes to try. Your Garlic mac-n-cheese, the vegan meatballs, and a few others. Thank you!
Support @ Minimalist Baker says
Woot woot! Thanks for sharing, Susan!
Lauren H says
Delicious! A great alternative to tomato sauce. You can really amp up the sauce with Parmesan cheese, if not vegan, and even a couple dashes of fish sauce to really bring in some umami.
I added a little extra cornstarch to really get the sauce to stick to the linguini. Definitely going on the pasta rotation! Thank you!
J says
Made this and added zucchini and Gardein meatless meatballs. Delicious recipe!
Support @ Minimalist Baker says
Yay!
Lyrica says
I made this for my meat eating family and they loved it! My mom asked if it had heavy cream in it and my sister thought it had butter because it was so creamy ? thanks so much!!
Tanja Turney says
Wow – this is the bomb, I left out the oil to save calories and I was out of Nooch but it still came out delicious! The best part is it’s so rich, it tastes like I am eating some high cal comfort food but per my fitness pal the serving is just ove 300 calories (without oil/nooch)! My new favorite pasta dish!!
Support @ Minimalist Baker says
We are so glad you enjoyed it, Tanja!
Tanja Turney says
Making this right now. It looks so yummy- I will let you know how it turns out :)
Molly says
I made this tonight with brown rice fussili and it was sooo good! I threw in some zucchini and broccoli just to get in some added veg. Your recipes never fail! <3
Jennifer says
You should NEVER coat your pasta in oil before adding sauce. It makes it nearly impossible for the sauce to stick to it.
Keith says
This was great. Second time I made it, I added 2c of my vege lasagna sauce. Big family, big hit.
Grace Monahan says
I discovered this a couple of months ago and decided to try it. I loved it so much that I usually keep some in my fridge at all times! I use it for pasta, a dip, spread it on bread, as a salad dressing, etc. Even my non-vegan friends and family love it. Thanks so much for sharing!
Carmen says
This recipe was a phenomenon in my household! The red pepper sauce is delicious and such a great substitute for a traditional tomato-based sauce. My husband shared his leftovers with his coworkers (sweet southern women who love homestyle cooking) and they loved it! I’ve become sort of a health-cook celebrity around my husband’s office because of this recipe. Thank you!
Valeria says
Not sure what ‘shallots’ are here in Australia. Can I use brown onion instead?
Support @ Minimalist Baker says
Yes! I’d replace the shallot with 1/3 cup chopped onion (the sweeter the better).
Sarah R Ostheller says
I was really excited to try this, but it turned out a little bland. I followed the recipe except instead of almond breeze I used cashew creme (because I think almond breeze gives it a weird taste) and I’m glad I did because there is no way it would be edible if I had used the full amount of almond breeze, because the flavor of the peppers were so mild. I think the number of peppers needs to be doubled for the flavor of the pepper to really come through maybe? Or the peppers i had were just bland for some reason?
Everything else was great though- the texture of the sauce was amazing! I served it with spinach and tomatoes and it paired nicely, it was just bland.
Amanda says
Love this, and it’s approved by my 2 year old! I use 3 peppers instead of two, and add a dash of smoked paprika and a squeeze of lemon juice – takes it to the next level!
Lou Tremblay says
Hi Dana, I’m vegan for a while now and loves experiencing in the kitchen…Your blog really gives me good inspiration as it goes beyond the basic vegan recipes you can find on the net to explore some foreign veganised dishes (I’m thinking about your ramen, Morrocan Spiced lentils…), all that to say I’m thankful for what you share with us! Also appreciate the quality of the pics and mise en scène!
Thanks from France!
PS: For this recipe I personnally roasted the garlic and shallots in the oven , which gives them a real nice flavour!
Sue says
Made this today. Was yummy! I didn’t have parsley and I think that and or other fresh herbs would have been a good addition. Very creamy and definitely make again with herbs or veggies added. My fest vegan sauce! Yeah! Hubby liked it too.
Jenny says
Hello Dana! Soon, I have to leave 2 or 3 days outside my home and I would like to know if I can prepare the sauce in advance and keep it in the fridge ?? I would make the sauce until step # 5 (blender) and I would put it in the refrigerator and when I come home 2 days later, I would make step # 6 … ” Once blended, place sauce back in the skillet” .. Do you think it’s ok? The sauce will be the same just like when I make it and eat it right after immediately? Thank you for your help!
Support @ Minimalist Baker says
Hi Jenny! Yep, that should work nicely!
Tiffany Valeska says
Very delicious! I loved this recipe thank you for sharing! So simple and it’s creamy without using dairy- which is a huge plus. I had no starch to use as thickener so I substituted with 1/2cup of cashews soaked overnight, it turned out really well. Will definitely remake :)
Tina says
I just made this and boy was it delicious!!! Thank you so much for the recipe!!
Lisa says
Absolutely delicious!! I have made this recipe many times, with or without pasta, most recently to top roasted spaghetti squash. So good, and flexible too. I’ve used part broth and frozen roasted peppers, added baby spinach to the pasta water a couple minutes before it’s done…you can’t go wrong. We love it! Thank you!
Emma says
I’ve made this four times and I noticed twice when I used Organic bell peppers the taste is much more savoury while non organic red peppers it is still good but it tastes a bit watery so I always have to season it more.
Honestly this is my go to recipe cuz it so easy and so healthy and good for beauty!
AmberEm says
Ehh, it was okay. I can’t have garlic or onions. So, I used garlic infused olive oil. Pretty bland! I will not make it again.
Roger says
Followed directions, except when it came to almond milk, substituting with coconut milk creamer. Which gave it a sweet taste with no sodium ! A touch of heat & sweetness . Winner, winner, Vegan pasta dinner .
Kelly Davis says
This is probably one of your best pasta dishes, in my opinion. So flavorful and creamy. I loved the idea of blending a roasted pepper to create the sauce, and being able to use almond milk for a base made this so easy to make! Sometimes using soaked cashews makes the sauce not as creamy, so I was glad to not have to use cashews. This will definitely go in the week-night rotation.
Maggie says
I found this recipe and started using it a little over a year ago, but I felt like I had to come back after all this time and leave a comment because it is just that good! So good in fact that my two oldest kids don’t want any other spaghetti sauce but this one!
leslie says
Not understanding the first step. Do you keep the bell peppers in the oven for 25 minutes while they char, THEN wrap them in foil and return them to the oven for 10 minutes to steam? OR do you char them for 25 minutes pull them out of the oven and then wrap them in foil and steam for 10 minutes OUTSIDE of the oven? Thank you .
Josie says
Now this is a damn good sauce! Served over clean-out-the-fridge sweet potato noodles, mushrooms, spinach and basil. Thanks again for being my go-to source for our new plant-based journey. (Six months!)
Samara says
I love this recipe. I make it all the time, sometimes using fettuccine and sometimes farfalle. It’s so easy and delicious.
AS says
This made for a really creamy and delicious meal, and the leftovers were just as good! I’ll be making this again.
Julie Blackburn says
This looks amazing! Do you think it will freeze well? I’m trying to make as much food in advance of Christmas as possible to reduce time in the kitchen during the family time.
Support @ Minimalist Baker says
Hi Julie! I think you could freeze the sauce, but would not recommend freezing with the pasta.
Eniola Adetayo says
loved this recipe!! Tasted so good and really quick to make :)
Chelsea says
First off, just gotta say – your site is a lifesaver! My husband has a severe dairy allergy, so cooking creamy pasta dishes can sometimes be a challenge. This recipe has become a staple in our house – I’ve started adding carmelized onions on top for an extra pop of flavor and texture. Thanks for creating such a wonderful place for vegans/dairy-sensitive tummies to find amazing recipes!
Dominique says
Thanks for this reaaaaaally yummi recipe. I cooked for my boyfriend and we both loved it!!! Delicious! <3
Karl Bedingfield says
Hi there,
I just made this, it was soooo good! :-)
Would I be right in saying that I could make the sauce a day before I need it and keep in the fridge?
Also, and excuse the dumbest question, but is there an easy way to peel the skin off? Is it best to let the peppers cool down?
Thank you again for such a delicious recipe.
Karl
Support @ Minimalist Baker says
Hi Karl! It should work to make the sauce ahead of time and then store it in the fridge. For peeling the skin off, let it cook and then it will peel nicely!
Kelly Ridgedale says
Do you think I could use orange peppers instead?
Support @ Minimalist Baker says
Hi Kelly! That would work!
Kristen says
Honestly your recipes are so good I just have to comment. I am a fairly new vegan and slowly acquiring red pepper so I was nervous about this being overwhelming but holy cats, SO GOOD. Thank you, again and again.
Jill says
Delicious! So creamy and flavorful. Great taste. Thumbs up from the Hubby. Thank you! It was my first time using nutritional yeast.
Nadine says
This is so freaking DELICIOUS!!!! My fiancé and myself could not stop eating! That sauce is to die for!!! I used penne pasta and added in wilted baby spinach and sautéed mushrooms. So good! Thank you for all your recipes, there hasn’t been one recipe that I’ve made of yours, so far, that hasn’t been a totally scrumptious!!!
Lindsey says
Hi, how long does this sauce stay fresh in the fridge? Would like to make the sauce the night before and serve it the next night with pasta. Additionally, I only have a tiny magic bullet. Can I blend the peppers with a little bit of almond milk in magic bullet and then stir it in all together with the cornstarch and rest of the almond milk in a sauce pan? Thank you!
Support @ Minimalist Baker says
Hi Lindsey! That should work! It will last it the fridge for a few days!
Emaleigh Downey says
this was great!
christine says
I made this last night for dinner and it was delicious! Salted somewhat generously throughout the process and after blending, added a dash of garlic powder and a lot of black pepper, as well as a tiny bit of balsamic vinegar. We put this over a mix of raw zucchini noodles and cooked spaghetti, with some peas and roasted cauliflower, and topped it with fresh basil and vegan parm. And I have just enough leftover for lunch today!
I did use jarred roasted peppers because I had them on hand and didn’t have any fresh red peppers. I also used 1/3 red onion instead of a shallot.
Will make this again for simple and healthy dinner!
Varvara says
I added some sundried tomatoes (with a bit of their oil) in the sauce mixture, and it was even better! :D
Great recipe btw :)
Abbey says
I’m a new vegan and I just made this tonight – added cooked red lentils (cooked in veg broth with oregano, garlic, and basil), artichokes, and kalamata olives and served over zoodles. What can I say??? YUM!!!!
Gabriela says
Hey! I’m trying to make this *right now* but I have two small concerns. First of all, my oven doesn’t have a broil setting so I set it on bake; second of all, my oven only goes up to 450 F. I put it in bake and at the highest temperature and hope for the best haha but do you think its gonna be okay?
I adore your site xo thank you!
Julia says
Can you tell me how many calories from fat are in one serving?
Kjersti says
This is SO YUMMY! We are slowly transferring over to a Plant Based diet and this is going to be a regular in our home. Love it! (Also I am dairy/soy free while nursing my baby so I can’t even have cheese on our non plan based days….haha its a slow transfer over here….so making fake parmesan cheese was awesome too.)
Lynne Richards says
I made this! Wow the recipe is exact and it’s so delish rich creamy. You don’t miss all those othe ingredients that are not healthy for you. The almond milk and nutritional yeast are my favorite options in creating a sauce. This is easy & healthy!! I love this recipe!!
Meera Keshav says
I love this recipe! I made a sort of fusion sauce out of it by omitting a bit of the almond milk and adding soy sauce, a spoon of miso, and a bit of rice wine vinegar. The results were incredibly flavorful!
Sumra Khan says
I really enjoyed this recipe although I couldn’t help but feel like something was missing. Added additional nooch and topped with vegan parm but still lacking something. Still delicious though!
Julie says
I want to make this tomorrow but want to make chicken to go with it. Do you have a recommendation on what seasonings I should use on the chicken that would pair well with this sauce?
Meera Keshav says
I would recommend an oregano, garlic, and lemon chicken to go with this. The flavors will meld really well with the basil -pepper sauce.
Sarah says
We made this last night. My husband LOVED it and said it’s one of his favorite dishes.
I added an extra garlic clove to the sauce to add more flavor. I also added extra salt and pepper and about 2 more tablespoons of nutritional yeast.
Chelsea says
I’ve made this many times and it’s fantastic! I’m planning to try it with pumpkin puree in place of the peppers tonight.
rachel says
This came out sooo good. Next time, I would add a third pepper to the sauce. I also added paprika which took it to another level.
Meghan says
I’ve made this a few times for Sunday dinner & it does not disappoint! Very flavorful!! The sauce is so good you want to lick your plate clean after.
CindyLu says
Ah-maze-zing! I love this recipe! I make more than one red pepper at a time and store in the freezer so I can pull it together even faster!!
Colleen says
Made this last night – absolutely delicious. I used 3 peppers instead of 2 to increase the sauce quantity; did not increase the milk amount, just bumped up the nooch and S&P to ensure enough seasoning. I was so impressed with how creamy the sauce was. That said, I do think it was a touch bland; I will absolutely make again, but next time may experiment with adding additional seasonings or a vegetable (such as peas or mushrooms).
Thank you Dana for the wonderful recipe!
Karina says
Will definitely be trying this! One thing I would suggest for those who don’t want to add flour or corn starch….add about 1/4 to 1/2 cup of the pasta water (depending on how viscous you like your sauce)…it works as a thickener in sauces and is what most chefs use as a secret ingredient for pasta sauces. :)
Katherine says
Hey,
short question… do you think that would work over rice as well? :)
Support @ Minimalist Baker says
Are you wanting to try the sauce over rice? I think it could work! Its worth a try! :)
Christina says
Feel like such a dummy, but what is nutritional yeast? Never heard of it before, and pretty sure we don’t have it in my country. What is it that it does for the dish?
It looks so good, I wanna try, but if I can’t get the yeast, what can I use as a substitute?
Support @ Minimalist Baker says
Hi Christina! Nutritional yeast–generally different than the strain used for brewing or baking–is grown on a medium, made of glucose that has been derived from sugarcane or beets. It has a nutty cheesy flavor and is an inactive yeast that is a favorite amongst many vegans because of its unique flavor and similarity to cheese when added to foods.
Katherine says
Hey, what country do you live in? It is available in many health food stores or online :) Just google it… I live in Germany and at first I didn’t think I could get it but it is available if you just search for it a while :)
Christina says
Hi Katherine
I live in Denmark. And even though I haven’t checked the Danish supermarkets I’m pretty sure they would just look at me like I just dropped from the moon.
The vegan lifestyle isn’t very common here
Lori says
I made this tonight – YUM!! I added some Italian seasoning, went heavy with the red pepper, and also added some sweet peas. Thanks for the delicious recipe! Will be making again soon.
Laura says
I made this last night and it was soo good! I used original almond milk (not unsweetened) because that’s what I had and I couldn’t taste a difference! Loaded it up with lots of crushed red pepper for extra spiciness and served with Barilla’s spinach and zucchini noodles :)
Jessi Summers says
This came out really tasty! I added extra nutritional yeast and pepper when I did my taste testing during blending. Do you think this would be fine to make with a jar of roasted red pepper instead of roasting it yourself? That was the only frustrating step of this process.
Katie Cameron says
Soooo delicious! Thank you! My daughter has to be gluten free, dairy free, and soy free. This is wonderful!
Krista Hunter says
I made this tonight. It was easy and fast. The smell of the shallots cooking took me back to when I was first learning how to cook and every new smell and flavor combination was a surprise and a delight. I used spiral pasta since that was what I had, and it came out wonderfully. I tinkered with the spices as instructed, adding more heat and less cheese. I wolfed the first bowl down so fast I was surprised when my fork went “tink!” against the bottom! Next time I’m going to see about adding vegetables like broccoli to the finished plate and see how that comes out.
Cassie says
First review but not the first time making a recipe from Minimalist baker. It is soooo good! and when the recipe calls for “Pinch red pepper flakes” you should really use a pinch LOL
I went over board with the spice cuz I thought I can handle the heat but I can’t haha. But seriously sooo good!
Daria says
Was really doubting the almond milk in this recipe, but it’s absolutely delicious! I didn’t have any nutritional yeast so I just added some Vegemite instead. Also browned some minced beef and poured the blended capsicum mixture in the pan with the beef to warm up. Awesome recipe would definitely make again!!!
Marilyne says
Just made this for dinner, very good! I made roasted mushrooms on the side, with vegan sausages. Very tasty!! :)
Kerstin says
I made the Red Pepper Sauce with the spaghetti, but I did not use the oil, since I cook without oil. It just takes a few minutes longer to get the onions brown or golden. The taste is the same, it was so very delicious my husband loved it and you are so right this would be a beautiful dinner for guests and it will be on my list for many dinners. Thank you, the Healthy Vegan
Lauren says
Soooo good! I added some fresh rosemary to mine just because I had some, and it was amazing. This will be one of my staples from now on!
Leigh Ann says
Excellent. I had some peppers that needed to be used up, and this recipe saved the day. Silky, flavorful, a little creamy — I served it over polenta with plenty of grated pecorino cheese.
Amber says
Make sure you use plain almond milk. :-X I wasn’t paying attention and used unsweetened vanilla. I’ll have to try this again sometime…
Emma says
I just began eating plant-based and recently tried this recipe. It turned out SO delicious. I have already recommended it to my vegan friends to try. Thank you for this great recipe!
Melanie Sanchez says
Making this tonight! Yum <3
Kelsey says
Usually I love your recipes but this one was not a hit for me…. it was really heavy tasting – felt like it needed something to brighten it up, perhaps some vinegar or lemon on top.
Caitlin Hatch says
Recipe looks delicious and am excited to try some of your recipes. Too be honest the sauce was a little bland to me, I am going to make it again but perhaps use another pepper and maybe some coconut milk, I feel like the sauce just needed some more flavor however that might just be my own personal taste.
Thank you for sharing your recipes :)
Liz says
Hey, this looks like a very delicious recipe! Do I have to roast the peppers with oil or putting them straight in the oven is just fine? :)
Support @ Minimalist Baker says
Hi Liz! No oil needed! Just pop those bad boys in the oven and cook for 25-30 mins.Happy cooking!
rachel lewman.hannah benner says
THIS WAS SO GOOD. i made this special dish with my best friends and we shared a really special moment together as we reflected on our lives and the memories we have shared. honestly i dont think we would of had such a special night if we did not have this pasta as our main dish. so i would just like to say that if you want to have a great dinner where in which your two best friends tell you that they are dating each other i suggest eating this. the secrets will flow and memories will for sure be made.
Christine Desroches says
I made this but added some silken tofu and some coconut milk in place of the almond milk for added creaminess and… it was DELISH! Definitely a go-to recipe for me now! :)
Annie says
This pasta has literally changed our lives. It is so hearty and pasta-y! It’s literally what I crave when I imagine a warm pasta dinner. The flavors are perfect. We aren’t vegan, so we unveganized it by using actual parmesan and throwing the rind in while it simmered—SO GOOD!!!!!!!
Bekah Gonzalez says
This is so delicious! I’ve made it twice, the first time with 2 bell peppers and it wasn’t enough sauce for me so the second time I made it I used 3 and the sauce to pasta ratio was perfect for me! I also added some Earth Balance at the end and it just made it glorious! I want this everyday!
Swati says
I have made this so many times, thought I might as well comment to thank you! To make the flavour stronger, I usually add almond butter (Trader Joe’s crunchy, unsalted) and some black pepper. It was the dish I made for dinner when my boyfriend and I first started dating, and he loved it :)
Thanks a ton, Dana!
Serena says
Is this soy-free?
Yes!
Miranda says
Hi there! Love the idea of this. I need to avoid nutritional yeast… is it very necessary to the recipe? thank u for your help!
I think it is, but if you try it without let me know how it goes!
Ashley says
To be honest, this is was okay. Simple to make however the taste was kind of bland. I added a bunch of garlic salt to bring in some more flavor to the sauce. Overall, ehh.
Alison H says
I’m a new mom with my hands full and this recipe inspired me to get back to cooking! It was fast and SO delicious! The sauce was so flavorful and creamy, it really stuck to the noodles. I added a grilled portobello and blanched broccoli to top it off. It was amazing!