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 (~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 onion 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.
Notes
*2 shallots yield ~1/4 cup finely chopped.
*4 garlic cloves yield ~2 Tbsp minced.
*Inspired by/loosely adapted from Lauren's Latest
*Nutrition information is a rough estimate.
Nutrition Per Serving (1 of 4)
- Calories: 487
- Fat: 14g
- Saturated fat: 2.3g
- Sodium: 365mg
- Carbohydrates: 75g
- Fiber: 10g
- Sugar: 4g
- Protein: 14g
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!
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.
Thanks so much for sharing! We are so glad you enjoy our recipe!!
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”
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?
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!
Is a serving size a cup?
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!
Omg! This was delish!!! I would give it a 10+. Used vegan parm on top. Thank for such a great recipe.
Aww, thanks so much Candace! xo
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!
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!
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!
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!
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
Will this sauce (without noodles added in yet) hold up while keeping warm in a chafing dish on a buffet for a few hours?
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!
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!
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!
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!
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.
Aww thanks so much, Rick! So glad you enjoy this recipe!
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.
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!
What a helpful tip! I have my peppers in the oven now. Looking forward to making this dish for dinner.
:) Let us know how it goes!
How many grams is one serving?
Hello, unfortunately we did not calculate the weight measurement of a serving.
Super tasty!
I’m lazy and used 16oz jar roasted red peppers.
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
My fault! Breezed right past it. Not well versed in bloggy things!
My whole family loved this recipe!
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.
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?
I followed the recipe exactly and loved every bite of it!!!
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
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!
Delicious! Added some cremini mushrooms and loved it. Topped with vegan parm! Yum!!
Will definitely make again. Thanks again for all the fabulous recipes!
Great! Thanks for sharing, Kathleen!
I wonder if I can substitute the cornstarch for almond flour?
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!
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.
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?
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.
Can i use the peppers in a jar?
We haven’t tried, but I think that would work! Let us know if you try it out, Rose!
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!
We’re so glad you enjoyed the recipe, Sarah!
I roasted the garlic along with the peppers and tossed them right into the blender. Served on zoodles … so so good! Thank you :)
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!
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?
We hope you enjoy this recipe, Mary! This is a fairly carb-forward meal which is why the higher calorie count is reflected.
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!!!
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.
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
Whoop! We are glad your family enjoyed this recipe, Donna!
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.
Hah! We are glad to hear you enjoyed this recipe, Emily!
Very bell peppery, had to add extra spices to balance it. Fresh basil was a nice touch and vegan parm.
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.
Whoop! We’re so glad to hear that, Carolyn!
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.
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!!
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!
Yay! Thanks for sharing, Emily!
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!
Yay! Thank you, Caroline!
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.
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!
Yay! We are so glad to hear that, Summer!
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.
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!
Woot woot! Thanks for sharing, Susan!
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!
Made this and added zucchini and Gardein meatless meatballs. Delicious recipe!
Yay!
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!!
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!!
We are so glad you enjoyed it, Tanja!
Making this right now. It looks so yummy- I will let you know how it turns out :)
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
You should NEVER coat your pasta in oil before adding sauce. It makes it nearly impossible for the sauce to stick to it.
This was great. Second time I made it, I added 2c of my vege lasagna sauce. Big family, big hit.
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!
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!
Not sure what ‘shallots’ are here in Australia. Can I use brown onion instead?
Yes! I’d replace the shallot with 1/3 cup chopped onion (the sweeter the better).
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.
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!
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!
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.
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!
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 :)
I just made this and boy was it delicious!!! Thank you so much for the recipe!!
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’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!
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.
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 .
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.
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!
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 .
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!)
I love this recipe. I make it all the time, sometimes using fettuccine and sometimes farfalle. It’s so easy and delicious.
This made for a really creamy and delicious meal, and the leftovers were just as good! I’ll be making this again.
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.
loved this recipe!! Tasted so good and really quick to make :)
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!
Thanks for this reaaaaaally yummi recipe. I cooked for my boyfriend and we both loved it!!! Delicious! <3
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!
Do you think I could use orange peppers instead?
Hi Kelly! That would work!
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.
Delicious! So creamy and flavorful. Great taste. Thumbs up from the Hubby. Thank you! It was my first time using nutritional yeast.
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!!!
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 was great!
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!
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’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!!!!
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!
Can you tell me how many calories from fat are in one serving?
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.)
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!!
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 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!
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.
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’ve made this many times and it’s fantastic! I’m planning to try it with pumpkin puree in place of the peppers tonight.
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 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.
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!!
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!
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. :)
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! :)
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
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.
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 :)
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.
Soooo delicious! Thank you! My daughter has to be gluten free, dairy free, and soy free. This is wonderful!
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.
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!
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!!!
Just made this for dinner, very good! I made roasted mushrooms on the side, with vegan sausages. Very tasty!! :)
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
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!
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.
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…
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!
Making this tonight! Yum <3
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 :)
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!
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.
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 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!!!!!!!
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!
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!
Is this soy-free?
Yes!
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!
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.
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!
These recipes look simple and quick to make and so very delicious. Can’t wait to try them all!
AMAZING! I upped the Nutritional Yeast by 1/2 TBS and generously salted. Very, very yummy!
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!
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??
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!
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!
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 :)
Made this dish tonight and it was yummy!! I used 1/2 tbs of cornstarch and added 2 sml sweet potatoes to keep the thickness. Thanks for a great recipe, next time I will remember to take a pic before it’s all gone 😊
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!
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.
Hi Alisha, I feel you. I kinda felt the same when I tasted it off the blender so I added some tomato along with tomato puree and ketchup. I ended up adding, more chili flakes, Paprika, garlic powder, and oregano. I also swapped the yeast with grated Parmesan cheese and Voila! So, I basically tweaked the recipe a little according to my liking and it turned out really well (as though i’m at a fancy restaurant). My sister and I finished it so quickly! Ha ha!
Thanks for sharing your modifications, Kriti!
Can you freeze sauce?
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!!!!!
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
Has anyone had success freezing this? :)
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!
Can i use an orange pepper instead?
That should work!
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?
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!!
This is so delicious with some added sweet roasted potato! <3 yummmmmm
Hello,
Just made these with low fat milk & no yeast, but I must say it turned out great!
Thank you for the great recipe!
Hi,
Can I use regular milk rather than almond milk?
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 ?
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?
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??
i didn’t have several ingredients there but it still turned out to be perfect!!
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!
Really was delicious thank you <3
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!
This was excellent! Have left over sauce for a weekend repeat,
Could you leave out the nutritional yeast?
Yeah sure!
I did it and it tasted delicious! ;)
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
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’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!
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.
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 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!
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 :)
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!
Loved this recipe. I am a big fan of roasted peppers and dishes made with it, like ajvar. This dish is amazingly good.
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!
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 =)
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 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!
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’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 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!
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 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!
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!
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!
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!
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!;)
This is a regular in our home and even the little ones love it (4yrs & 2yrs)! Just finished making it again. yum!
I ads this tonight for dinner for myself and no began boyfriend. We both loved it!! It was delicious. Thanks for the recipe.
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!
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!
How much salt do you usually use?
It depends each time. I just do it to taste.
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?
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.
This is awesome, we tried on thanksgiving the food turned out to be very delicious :-)
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
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 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!!
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!
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???
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!!
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!
This recipe’s a staple in our house. So simple, and so good!
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.
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 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.
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!
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.
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!
487 calories per serving size, really? 14g of fat? Could you be wrong?
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.
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!
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.
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 :)
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.
hi looks fab, can it be made in bulk and frozen ?
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.
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!
This recipe was so easy and so delicious! I absolutely love reading your blog!
Ah, thanks Emily! So kind!
This looks good, do you think it would be nice in a macaroni salad? Thanks for the inspiration
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 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.
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!
Will using jarred roasted red peppers in place of fresh affect the flavor too much?
That should work fine!
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!
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 :)
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.
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.
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 :)
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!!
Love the look of this dish. I am going to make a variation of it this weekend. nice job!
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.
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!!
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.
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.
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.
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.
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!
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…:)
Would this be just as good using regular milk? the 1% or 2%
Yes!
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!
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 pasta today – IT IS DELICIOUS!! Thank you!
This was absolutely fantastic – my new go to pasta dish :) Thanks.
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
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 :)
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!
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!
Sooo good. Perfect for this cold “spring” day. Only change I made, used pecorino (it’s all I had) instead of nutritional yeast.
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!
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
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!
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
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.
I made this it’s yummy ! :) thank you
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!
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!
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!
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 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!
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!
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!
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!
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.
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
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
The color of the sauce is really striking, but unfortunately the flavor just wasn’t there for me.
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.
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!
Receive looks wonderful.
Have you ever made the sauce ahead of time and does it hold up?
Thank you!
Is there anything you can use to replace the 2 Tbsp nutritional yeast?
x
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.
my tasted like nothing help me i am suffering with plain noodles