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.
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 red bell peppers (~119 g each)
- 2-3 Tbsp (30-45 ml) olive oil
- 2 shallots, finely chopped (~1/4 cup or 40 g)
- 4 cloves garlic, finely chopped (2 Tbsp or 12 g)
- Sea salt and ground black pepper to taste
- 1 1/2 cups (360 ml) Unsweetened Original Almond Breeze Almond Milk
- 2 Tbsp (6 g) nutritional yeast
- 1 1/2 Tbsp (10 g) cornstarch or arrowroot powder (or other thickener of choice)
- optional: Pinch red pepper flake (for heat)
- 12 ounces (340 g) 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 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.
-
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.
Notes
*Inspired by/loosely adapted from Lauren's Latest
Nutrition Per Serving (1 of 4)
- Calories: 487
- Fat: 14g
- Saturated fat: 2.3g
- Sodium: 365mg
- Carbohydrates: 75g
- Fiber: 10g
- Sugar: 4g
- Protein: 14g
Nooch + red pepper = can do no wrong! Love that combo for some many vegan recipes! Love this idea, pinned!
Thanks Averie :D
Me encantó
I’ve never used red pepper much, but better late than never, as that looks fantabulous!
I love the look of charred red peppers – so beautiful! And this pasta sounds absolutely delicious!
Yum! That roasted red pepper sauce sounds perfect for summer! I can’t wait to try it out on some veggie noodles for my low carb BF. :-)
Yay! Let me know how it turns out, Debbie.
With another bit of a tweak this could make a tasty hot creamy soup on a cold winter day!
Brilliant idea!
The photo of the raw pasta….SWOON. This is gorgeous and so easy! PINNING :D
Thanks, Lee!
Are the noodles cooked first or put in raw with the sauce
Cooked first.
I thought that was a flower until reading your comment. Lol.
Oh my, I love love love red pepper pasta sauce! It’s something my (Italian) mom makes really often. So as someone who grew up on pasta sauce, I have to say that this version looks amazing!
Yumm! In keeping with the gluten free option, I bet this would be delicious with Zucchini pasta.
~C
Definitely!
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!
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?
Sorry for the bother. I looked it up on wiki (http://en.wikipedia.org/wiki/Nutritional_yeast). 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!
Greg, I was reading this today December 14 , 2015 but I just wanted to say we use the nutritional yeast on our lite buttered popcorn it’s AWESOME ,now we can’t have popcorn with out it !
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.
Yes! Find all of them listed here.
Nutritional yeast adds cheese flavor! Personaly for me – it’s a MUST in vegan sauces, especially pasta sauces.
I definitely suggest adding it:)
Yes! It adds a cheesy flavor. It’s optional, but I totally recommend it!
put it on popcorn, with herbs and truffle salt. trust me.
Yum! I can’t get over how creamy this vegan sauce is.
Yummy!
The pics look great I’m going to make it this week. I’ll let you know how it goes.
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.
Yum! I am sitting here drooling over these pictures. I’m sure my kids (and me) will go crazy for this. Thanks for such a great recipe!
Ah, this sounds amazing! I love sweet red peppers. Combined with pasta (gluten-free of course) = heaven! x
That just looks to incredible! Can’t wait to try this!
XO Chloe
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!)
That looks amazing! I will absolutely have to try that for a Sunday dinner sometime soon. Thanks for sharing.
Pinned! This looks amazing Dana – I love roasted red peppers!
Thanks for the share, Millie!
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.
Haha, nice! Hope you enjoy it all!!
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?!
Pretty much nothing it can’t do. Glad you agree!
this looks seriously delicious and creamy… its so hard to find good vegan recipes. thanks for sharing this one, i definitely will be recreating it for my vegetarian household.
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!
This looks so delicious, thanks for sharing the recipe! :)
this looks seriously delicious and
creamy…
This pasta looks delicious! I never have tried pasta with red pepper salsa, I’m used to tomato. I will definetly try it!
I’ve been craving pasta since this morning! So happy i ran into this amazing Recipe!
These photos are PURE TORTURE! Gorgeous, you two. :)
Shucks. Thanks, friend!
Usually the creamy sauces are loaded with fat and calories, but this one looks so light… and delicious! Can’t wait to try. Thanks for the consistently amazing recipes!
Ah, thanks Raquel! Glad you enjoy the recipes :D
Oh I need this pasta. Immediately made it onto my must-make list.
this looks ridiculously good! thanks for sharing.
xo, cheyenne
Looks awesome!!
Another amazing pasta dish from you, Dana. Can’t wait to try it!
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!
Looks like the perfect amount of creaminess!!! Would love a bowl right now!
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!
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!
So great! Thanks for sharing. I’m glad to know it works with veggie noodles!
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!
Oh yay! So glad you both enjoyed this, Rachel. Loads of vegan parm is a must!!
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!
Whaaaaat?! This is gorgeous. You seriously have THE BEST vegan recipes!
Thanks kate! xo
Your pasta dishes are always DIVINE. I can’t wait to try this one! :)
Made this last night for dinner and wow! SO delicious!!! Great recipe!
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?
“But it’s SO creamy!”–said all my non-vegan dinner guests. Light and fresh and perfect for this time of year. Thanks, Dana!
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!
Yes!
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!
This recipe is amazing!! It tastes like a cheesy toast…haha. Delicious it’ll be a staple for sure :)
Nice! Glad you enjoyed it, Kailey.
Great idea to reinvent an old typical italian recipe (I’m Italian)
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?
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!
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?
You could but it will just taste more “tomato-ey”. If that’s OK, then go right ahead!
I want to make this but my friend is allergic to nuts- can I sub the almond milk with soy milk?
You can but it will definitely give it a soy flavor. If you’re OK with that then go ahead!
Hey!
I would love to try this recipe but in the area I live, veganism is not at all popular. So, do you think I could use regular-dairy milk instead of Almond milk?
Hi Megha! That would work!
I just spent the last 15 minutes pinning recipes from your blog. You are such a genius!
Thanks for the shares! xo
Do you think that I could leave out the corn starch and use more nutritional yeast?
I do! The red peppers add natural thickness.
Yay, thanks so much!
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 :)
haha, so glad you like it, Mariana! Thanks for sharing :D
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!
Lovely idea!
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?
Can you use jarred roasted peppers? Just curious.
Yes, I would think so!
Yes! I used jarred roasted red peppers and it was delicious.
Oh good! Roasting the red peppers was the only step of the process I didn’t like, good to know!
when I feel lazy, I use onion powder and garlic powder as well. And it’s still very good! And so quick as well.
I can’t wait to try this. It looks so creamy and delicious, which is hard to find when eating dairy-free!
Spriralizer zucchini noodles????? try em and you’re hooked.
Total GF and yummy. No pasta of any kind here.
Looks so beautiful! I love making my own sauces but I do feel that it’s a time commitment!
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
Can the sauce be reheated? i.e if I wanted to take the leftovers for lunch the next day?
This looks really good.
Yeah! I’d leave it separate from the noodles and it should reheat beautifully.
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.
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.
LOVE! So glad you enjoyed this dish, Sue. Thanks for sharing!
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.
What a compliment! Thanks for sharing, Valentina.
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?
Totally! Use veggie noodles will make this much lighter. You can find nutritional yeast at health food stores, some grocery stores and online!
I made this today and it was sooooo good! Of course, I will share on instagram with your tag too!
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 …..
Yay! So glad you enjoyed it, Raissa!
Hi
Just made this and it came out awesome :D such a simple reciepe and great taste.
Will be trying out your other recipes for sure.
Thank you,
Sameena
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?
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!
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!
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.
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!
Yay! Thanks for sharing, Jackie.
Just wanted to say I made this today and it was beautiful. Really hit the crazy pasta fancy spot!
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!
Thanks for sharing, Liz! Glad you enjoyed this. xo-Dana
Mmmm, this looks lovely and perfect for fall. I made something similar recently with butternut squash and this looks delicious. And nooch is key for vegan pasta dishes! I haven’t roasted red peppers in a while, I think it’s time…
Any recommendations for a good vegan cheese that compliments this sauce.
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!
Hey
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.
Can I make this without yeast or cornstarch? I can’t use either because they upset my tummy.
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.
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 :)
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.
What can I use to replace the shallot?
onion? Or more garlic and just leave it out.
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
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).
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!
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.
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.
Can you give me a little more explanation of what went wrong? I’d be glad to help! Did you make any changes?
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.
I recently started leading a vegan lifestyle, so I really appreciate this recipe. :) Will try it out in the coming days.
Is it possible to substitute soy milk for the almond milk?
It will definitely affect the flavor, but yes.
Made this tonight after having had it pinned for ages. Absolutely delicious! Thank you!
Gorgeous! I love the colors and how you have complimented it so beautiful. The strainer is to die for. I just fell in love with it.
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!
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…
Love the substitutions! thanks for sharing :D
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.
It was even more delicious than I expected. YUM YUM
Can I use Green pepper instead of red pepper?
We don’t get red pepper near our place. Only green is available.
That will change the flavor entirely. I’d suggest using another sweet pepper (such as orange or yellow), or just subbing tomatoes.
For the 1st step do you cook the peppers for about 30 mins first and then cover in foil and cook again?
THANKS!
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!
my tasted like nothing help me i am suffering with plain noodles
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??
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.
Is there anything you can use to replace the 2 Tbsp nutritional yeast?
x
Receive looks wonderful.
Have you ever made the sauce ahead of time and does it hold up?
Thank you!
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!
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.
The color of the sauce is really striking, but unfortunately the flavor just wasn’t there for me.
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
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!
Whoop! So great! Thanks for sharing:D
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.
Is there a substitute for nutritional yeast?
Not really as it provides that “cheesy” flavor, Perhaps just some garlic powder though?
I used 1 tablespoon parmesan instead because I didn’t have any yeast, and it turned out yummy!
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!
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!
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! :)
SO great! Thanks for sharing, Molly!
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.
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
Thanks for sharing, jennifer!
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?
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!
OHMYGODTHISPASTA!
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!
I made this it’s yummy ! :) thank you
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.
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
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 (https://minimalistbaker.com/simple-vegan-meatballs/)
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!
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
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?
Rice or hemp milk should do the trick!
Sooo good. Perfect for this cold “spring” day. Only change I made, used pecorino (it’s all I had) instead of nutritional yeast.
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!
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!
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 :)
Hi,
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.
Thanks,
Harsha
This was absolutely fantastic – my new go to pasta dish :) Thanks.
I made this pasta today – IT IS DELICIOUS!! Thank you!
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.
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.
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!
Would this be just as good using regular milk? the 1% or 2%
Yes!
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…:)
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!
Hey Dana —
How much pasta did you use when you made this originally?
Thanks!
About 10 ounces! Or, 2/3 of a 16-ounce package.
hey!
How can I substitute the almond breeze, it doesnt have to be vegan, its just almond milk is way to expensive here in Mexico.
Greets
Any neutral milk will do! Cow’s and rice being best.
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.
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.
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 !
Great changes! Thanks for sharing!!
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.
Love the look of this dish. I am going to make a variation of it this weekend. nice job!
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!
SO great! Thanks for sharing, Christine!!
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 :)
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.
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.
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 :)
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!
Will using jarred roasted red peppers in place of fresh affect the flavor too much?
That should work fine!
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.
Nice! Thanks for sharing, Whitney!
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!!
Whoop! THanks for sharing, Heather! Good hack.
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.
Thanks for sharing, Tom!
This looks good, do you think it would be nice in a macaroni salad? Thanks for the inspiration
This recipe was so easy and so delicious! I absolutely love reading your blog!
Ah, thanks Emily! So kind!
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!
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.
hi looks fab, can it be made in bulk and frozen ?
Does the nutritional value table include the pasta, or is it just for the sauce? Thanks for the recipe. Love roasted red peppers!
It includes the pasta too.
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 :)
I loved the idea of this but boy oh boy was it bland. I followed recipe perfectly, upped salt and nutritional yeast, the result was still blah. Added roasted tomatoes and Italian herbs and olive oil, helped a ton, but wouldn’t make it again.
What do you mean by cover red bell peppers in foil for 10 mins. to steam? Do i steam it over boiling water after roasting it?
Oh no. Just wrap them in foil to trap in the heat and they will steam naturally!
Amazing!!! I only had one red pepper on hand, so I mixed it with some roasted tomatoes and butternut squash, which I roasted on the grill. The squash did a good job of making the sauce thicker and creamier so I didn’t need the almond milk or cornstarch. Yummy! Next time, I will try it with more roasted red peppers, because my sauce was a little on the orange side.
487 calories per serving size, really? 14g of fat? Could you be wrong?
For the longest time I wanted to make this and I finally did! It is SO SO YUMMY!
And it’s the creamiest thing ever, seriously.
Like, WOW.
Thank you so much for the recipe!!! I had already made some of your other recipes and I’m obsessed with your website :)
Ah yay! Thanks for sharing!
Found this recipe when I was checking out your Butternut Squash Veggie Pizza which mentioned using the leftover sauce for the Red Pepper Pasta. However the RPP doesn’t mention the sauce. I’m assuming maybe incorrectly – that you would replace the almond milk with the butternut squash sauce, but are there any other modifications that need to be made?
I have to say, that my husband LOVES your recipes. Haven’t had a bad one yet.
This was a winner of a recipe. I used about a half portion of pasta, and cut up carrot, sweet potato, orange and red bell peppers, some spears of asparagus, red cabbage, and spiral cut a medium sized summer squash and a zucchini. As a “prima vera” it was delicious. Hubby loved it, and that is always important.
Thank you for a recipe will will make again.
So wonderful! Thanks for sharing, Monika!
I just made this and found that the sauce tasted very strongly of cornstarch. I added two extra peppers and some balsamic to tone down the taste. I would recommend trying a smaller amount first and working up as needed.
I just made this with coconut milk instead of almond and put more nutritional yeast as well as some scotch bonnet pepper sauce omggg it is good. Addicted! I love when something vegan can taste so amazing. Thanks
Smart lady! So glad you liked it, Erika! thanks for sharing.
I would love to try this vegan sauce. But my stomach hurts from onions and garlic. Are there other vegetables or spices I can use to make this sauce delicious?
I sometimes finely chop celery and use it instead of onions in this dish. You could also just skip the garlic and put in a little rosemary, basil and oregano, or extra red pepper flake, and extra nutritional yeast.
This recipe’s a staple in our house. So simple, and so good!
omg this looks amazing! have to make it soon! would it still be ok if i replaced the olive oil with water or something?
I think so, though I haven’t tried that yet. Good luck!
My husband is always skeptical when I try new recipes. He loved it! It was really easy and so delicious! I added a good amount of red pepper flakes which gave it some heat, along with a bunch of fresh basil and some oregano. Also, I didn’t have any nutritional yeast so I added another tablespoon of cornstarch. We will be eating this again, so good!!
This was so delish…even my picky kids loved it. Tossed with steamed spinach.
Question…looking for vegan blush sauce recipe. What about doing this recipe exactly but using roasted tomatoes instead of peppers???
This was my first time trying this recipe, as a picky eater I was hesitant. It turned out great, the red pepper adds incredible flavour and texture, especially when mixed with the parsley and pepper flakes. I used soy milk instead of almond and rice flour instead of cornstarch and the recipe still turned out wonderfully! Thank you for this!
I want to make this for my partners birthday but I need to know if i can make the sauce with an immersion blender. Looks delicious!!
We are eating this right now and it is fabulous. I made the vegan sun-dried tomato meatballs to go with it. Comfort food.
I made it for today’s lunch and I loved it! I couldn’t believe red pepper could be so delicious!!
Thanks for sharing this :D
This is awesome, we tried on thanksgiving the food turned out to be very delicious :-)
I don’t care for red pepper sauces. However, I couldn’t take a picture because I ate it so fast. It was really delicious.
Looks great, but would love to up the protein content for the kiddies. Do you think a tin of cannellini beans blended through instead of cornflour and almond breeze would do the trick?
How much salt do you usually use?
It depends each time. I just do it to taste.
OMG! I just made it for dinner! My hubby and I just love it so much! I can eat it for breakfast,lunch and dinner, all day long! Thank you so much!
Hi Dana! Just wanted to say I made this recipe today and it’s SO GOOD! I couldn’t find shallots where I live (southern Brazil), so I used one purple onion instead. Turned out great. Thanks for all of your amazing recipes. Everything I’ve tried so far is delicious!
I ads this tonight for dinner for myself and no began boyfriend. We both loved it!! It was delicious. Thanks for the recipe.
This is a regular in our home and even the little ones love it (4yrs & 2yrs)! Just finished making it again. yum!
I am eating it right now and I must say this is absolutely DELICIOUS. This is my second day of being Vegan and I am exploring all the things I could eat. Haha It’s wonderful and not as difficult as I thought it would be! I substituted almond milk with rice milk because it’s the only thing I have right now, and I don’t have nutritional yeast in my pantry(yet) but it still turned out absolutely divine! It will be my go to for sure. Thank you so much for this recipe, and I look forward to trying more!;)
Why do you think there is a somewhat higher fat content in this recipe? Could that be decreased by using quinoa or brown rice pasta?
You can reduce the oil to reduce the fat content!
Made this last night with friends and it was amazing! Love those roasted red peppers. Supplemented half the pasta for some zucchini noodles, as well as added some lemon juice to the sauce to add some acidity/zing. Delicious!
I can’t believe this is my first time making this! I’m trying to convert my parents into the veggie lifestyle and I think it’s working thanks to you!
I know what I’m going to eat for lunch!! I really have to say thank you for adding the conversions into grams and milliliters, I always have a hard time finding precise conversions for american measurements… I guess it makes you my favorite vegan recipes website!
Mouth watering pictures and recipe, thank you. I made it last night and loving it. My only problem it takes more than an hour making it. Added chicken meat ball to it, since I am not vegetarian anymore.
I didn’t have any almond milk so subbed a can of Coconut milk, it was super delicious the subtle coconut flavor really was surprisingly good!
I’ve been wanting to make this since I found the recipe weeks ago! Two peppers went bad I waited so long, but I finally got around to it yesterday! (With fresh peppers, of course.) My boyfriend can’t handle even the smallest amount of dairy, and I’ve been eager to make vegetables more available to us. I’ve never roasted peppers before, and I’m not sure I’ve even HAD roasted red pepper before. I’ve had it baked into stuff before… So that was quite the experience. I only burned my fingers a little bit. :) Anyway, I’m not quite sure what to make of this stuff. It’s tasty. It’s got a deceptively simple taste that seems like it would get boring pretty quick, but it definitely doesn’t! It’s amazing with some toasted French bread with olive oil, garlic salt, and Italian herbs. Unfortunately, it made my boyfriend sick. (He has some serious digestive issues due to years of heavy drinking…) We’re not sure if it was the pasta (white stuff with added fiber) or (somehow) the sauce, but it was bad enough that I don’t think I’ll be making this again due to the risk. We both agree it was crazy tasty (the roommate does, too, and she’ll probably make it for herself), so I would definitely recommend this to others! It’s more work than I like putting into a more or less single meal (I’m eating the leftovers that survived as I type), but it could easily be a viable option for others who aren’t as lazy as me. :) Thanks so much for the recipe! It was definitely a pleasant experience.
I do not know if this question has been asked before, but, as a non-vegan, I wanted to know what amount of cheese should be used in replace of the nutritional yeast. I love cooking vegan recipes for my sister and I (who I often take care of) and have fallen in love with this recipe. Though I am currently out of nutritional yeast, and am cooking for just me, and would find it mush easier to add cheese insteade.
It should be a 1:1 swap!
I have made this sauce on Sunday and it served various tastes beautifully! It was great with pasta (as intended), but also with carrot-pasta (just stips of carrot, sauteed and seasoned) and some had it on plain chicken breasts. I have tried it also on a sandwich as a spread and it was awesome! A recipe for vegans, vegetarians and meat-eaters!
WOW! I am so happy to have found this recipe, it comes out perfectly! Looks like the pictures and tastes great! Seems very easy to add you own twist two if you wanted, more veggies etc.
I made this tonight, it was lovely. I am not a vegan so instead of the nutritional yeast I used parmesan, butter and cream. I also added 1 cup of chicken stock to replace almond milk. I used fresh herbs from my garden and toasted pine nuts as garnish. It is a lovely recipe and all my family enjoyed it! Thanks x =)
I whipped this up tonight for dinner and it went together quick and was DELICIOUS! Subbed coconut milk for almond but I doubt it made a difference. Easy, flexible and scrumptious!
Loved this recipe. I am a big fan of roasted peppers and dishes made with it, like ajvar. This dish is amazingly good.
I’m the only vegan in my meat-eating household so I was definitely surprised when my mom wanted to eat some! This was absolutely delicious, fairly easy to prepare, and made the whole house smell amazing. For sure keeping this for the future!
Oh lord… I made these today and… they were great. incredible delicious :)
(But my sauce didn’t turn out this thick… maybe I did something wrong? I let it simmer for at least half an hour.)
Thanks for this awesome recipe :)
This was very good! I used soya milk and added spinach veggie ‘meatballs” and mushrooms. I must admit the sauce was amazingly creamy n delicious on its own, but the pasta soaked up the flavour a bit, and so just a touch bland! Added oregano basil a bit of tomato puree nd a lot of vegan cheese and all was good!
My love for this sauce is almost too intense. It’s mellow enough that my no-love-for-spicy-foods roommate can enjoy it, but also tastes great with extra red pepper flakes (which I absolutely love).
The only issue I have had is that it doesn’t reheat very well once it’s already on pasta. Now that I know that I will just reheat the sauce and the pasta separately. Problem solved!
This was so good!!! I added a tsp of chilli flakes and two tomatoes (I only had 1.5 capsicums) and soy milk and it was so good and spicy, yet creamy and delicious.
I’ve made this both vegan and non-vegan (using regular milk). Both ways always turn out delicious. This is a weekly favorite in our household!
Thanks so much for this recipe! It was delish. we are not vegan, but love red peppers and gave it a shot at staying as true to the recipe as we could. we only left out the nutritional yeast, and used regular whole wheat noodles and it was great! Adding it to the old family recipe book. Good eats!
I made this for my 14 month old, who is allergic to tomatoes (i know – *Facepalm*), she demolished the whole plate – Ive never seen her demolish anything before. its a great way of adding veg into her diet. Thanks xx
Could you leave out the nutritional yeast?
Yeah sure!
I did it and it tasted delicious! ;)
This was excellent! Have left over sauce for a weekend repeat,
This recipe was absolutely delicious! I replaced the almond milk with coconut milk and I couldn’t get enough. Even my mother, who is not a vegan, tried this recipe and told me it’s one to keep in the books.
Thank you!
Really was delicious thank you <3
Awesome recipe. I ended up using a bit more pasta but didn’t have any more almond milk to make more sauce, so I used 2 red peppers and one orange, threw in a hefty handful of cashews, and added some white pepper and a few sprinkles of dried Italian seasoning. Man was it ever delicious.
I’m not GF so I used all-purpose flour and doubled it. Thick, amazing sauce. Fresh basil from the garden and wow my boyfriend couldn’t believe how unreal it all tasted!
i didn’t have several ingredients there but it still turned out to be perfect!!
Made this once with normal milk and left out yeast and it was delicious! Big hit, even with my super fussy 4 year old!
Has anyone tried freezing the sauce to use at a later date??
Thank you so much for this recipe! I never leave comments but this time I had to :-) I used homemade unsweetened almond milk and didn’t add the nutritional yeast or the parmesan. Also replaced the shallot with 1/2 cup yellow onion.
It was SOOOOO amazing! The sauce is so rich and creamy you’d swear it has dairy. We did increase to about 4 pinches of red pepper flakes to give it a little extra kick.
This one will be making it into my list of recipes to make again and again and again. I’m also curious how well it freezes- might have to try it at some point. Bet it would taste great on zucchini noodles too.
Did you have any luck trying to freeze this?
My family loved ❤️ this!! I used onion instead of shallot. I don’t splurge on vegan cheese so since it was optional, I did not bother with it. Made with whole wheat thin spaghetti. THANK YOU FOR DELICIOUS RECIPE ?
Hi,
Can I use regular milk rather than almond milk?
Hello,
Just made these with low fat milk & no yeast, but I must say it turned out great!
Thank you for the great recipe!
This is so delicious with some added sweet roasted potato! <3 yummmmmm
By golly I do rightly believe I have found a new favourite pasta!! This was fantastic the first day and even better as leftovers (which for me is a hard sell as I hate leftovers)! I’m not the biggest fan of red sauces on my pasta, but with the fiancée and I on a quest for a healthy lifestyle white sauce doesn’t seem quite like such a healthy choice. I would eat this everyday if I could. Try it on cooked quinoa instead of pasta for a healthy alternative and I think you might be pleasantly surprised. Thank you so much for this recipe it is definitely going into the favourites binder immediately!!
Excited to try this on a vegan veggie lasagna. I had roasted red pepper veggie ravioli at a wedding this weekend and fell in love with the red pepper sauce. My son is allergic to tomatoes and I think this will be perfect for him. Anyone try it on a pizza?
Can i use an orange pepper instead?
That should work!
Hi Dana! I Want to make this recipe on Sunday for a baby shower party. Will it work with Farfalle pasta aswell? Thank you!
I would think so!
Has anyone had success freezing this? :)
If you can’t use almond milk, soy milk, rice milk , or refusal milk what would you use to substitute?
I meant to say REAL milk not refusal milk above. Typo…
Coconut milk
I made this for dinner last night. It was delicious and quick. Kids and hubby all gave it 2 thumbs up. The flavors were strong and made our tastebuds dance. Roasting the peppers first really makes the dish pop and adding chopped fresh basil on top puts the dish over the top!
Yay!!!!!
Can you freeze sauce?
Wow I’m sorry but this wasn’t good. The sauce justed tasted like I’d blended a pepper no flavour. So I put some chilli flakes in and more salt but that just made it to spicey i ate it but was having to force it down at the finish.
it looks yummy ,,,, i do not have the yeast , can i make it without it ?
thanks ;)
It adds a lot of flavor, but you can give it a try!
Hi there– LOVE this recipe, it’s creamy and delicious as though there is 1/2 a cup of cheese, but there isn’t! I work for a farmer that delivers produce to homes and we try to provide a new recipe each week. I’d like to link to yours, which I’m sure is ok, but is it also ok to save one of your photos for people to click on to link to your site? It will most certainly be fully credited (and will be directing people here). Thanks :)
Nice, rich and easy to make!! :) definitely a nice twist to spaghetti!! As you can imagine, there is a strong red pepper flavour and a slight sweetness to the sauce, but loved it all the same!
I love this recipe, it’s one of my go-to- recipes when I need a quick dinner. I usually cheat and buy the red peppers already roasted but it still turns out great. Sometimes I run into the problem of the sauce not having much taste, but when that happened I just try to adjust the seasoning like the recipe suggests. I highly recommend this!
Is any dairy free milk ok to use? Or does it have to be almond milk?
I’d say rice milk is also an acceptable milk.
Could I use hemp milk as an acceptable alternative??
Would this be okay if made with coconut milk? I want to make this for a family member but she can’t eat almonds
Hi there! I’d recommend rice milk. Coconut milk will be too strong in flavor!
AMAZING! I upped the Nutritional Yeast by 1/2 TBS and generously salted. Very, very yummy!
These recipes look simple and quick to make and so very delicious. Can’t wait to try them all!
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!
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.
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!
Is this soy-free?
Yes!
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!
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!
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!!!!!!!
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! :)
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.
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? :)
Hi Liz! No oil needed! Just pop those bad boys in the oven and cook for 25-30 mins.Happy cooking!
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.
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 :)
Making this tonight! Yum <3
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!
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…
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.
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!
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
Just made this for dinner, very good! I made roasted mushrooms on the side, with vegan sausages. Very tasty!! :)
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!!!
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!
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.
Soooo delicious! Thank you! My daughter has to be gluten free, dairy free, and soy free. This is wonderful!
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.
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 :)
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.
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?
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.
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 :)
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
Hey,
short question… do you think that would work over rice as well? :)
Are you wanting to try the sauce over rice? I think it could work! Its worth a try! :)
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. :)
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!
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!!
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.
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.
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.
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.
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?
I would recommend an oregano, garlic, and lemon chicken to go with this. The flavors will meld really well with the basil -pepper sauce.
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!
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!!
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.)
Can you tell me how many calories from fat are in one serving?
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!
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!!!!
I added some sundried tomatoes (with a bit of their oil) in the sauce mixture, and it was even better! :D
Great recipe btw :)
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!
this was great!
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!
Hi Lindsey! That should work! It will last it the fridge for a few days!
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!!!
Delicious! So creamy and flavorful. Great taste. Thumbs up from the Hubby. Thank you! It was my first time using nutritional yeast.
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.
Do you think I could use orange peppers instead?
Hi Kelly! That would work!
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
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!
Thanks for this reaaaaaally yummi recipe. I cooked for my boyfriend and we both loved it!!! Delicious! <3
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!
loved this recipe!! Tasted so good and really quick to make :)
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.
Hi Julie! I think you could freeze the sauce, but would not recommend freezing with the pasta.
This made for a really creamy and delicious meal, and the leftovers were just as good! I’ll be making this again.
I love this recipe. I make it all the time, sometimes using fettuccine and sometimes farfalle. It’s so easy and delicious.
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!)
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 .
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!
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.
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 .
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.
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!
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!
I just made this and boy was it delicious!!! Thank you so much for the recipe!!
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 :)
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!
Hi Jenny! Yep, that should work nicely!