Vegan Roasted Red Pepper Pasta (GF)

This is my fist time I comment on a recipe in Minimalist Baker, I just needed to say thank you for this amazing dish and all of the ideas you and your team share, I feel gifted when I cook meals like this one! Cheers ;)

I’ve made this about once a week for the last month, and I honestly have to stop myself from making this every night for dinner! It’s so easy and delicious!

Yummy! I added some tomato paste, smoked paprika and cayenne (no red pep flakes) to the sauce with tons of black pepper, some garlic powder, and pasta water as the sauce and pasta was finishing in the pan. Fresh squeeze of lemon juice brought it all together. Served pasta over arugula!

Rarely is a MB recipe not a winner for me … but this was not it. It was very sweet, lacked depth of flavour and savoury-ness. The sauce to noodle ratio was also off. Thankfully, you have dozens of other delicious pasta recipes on the blog!

I love this recipe so much and I make it all the time! I always add at least a tablespoon of fresh lemon juice.

My only suggestion would be to save time, roast the shallots and garlic with the red peppers!

– also save, some pasta water; it works beautifully as a thickener.

Otherwise, this is one of my favs when I’m craving something rich that won’t upset my stomach :)

Incredibly tasty pasta!
The only suggestion is to use fusilli or rigatoni pasta instead of spaghetti.
Also, added a bit of fresh parsley. Delicious!

Unfortunately, this was just ok for me. I made the recipe as listed, didn’t do any modifications and it came out sort of bland. Wasn’t bad my family and I ate it, but nothing I would need to make again.

I was skeptical at first of the almond milk but you cant actually taste the milk and I followed the recipe exactly how it is just added a little bit of pasta sauce. It was AMAZING deff will be making it again next week!

I added a splash of lemon juice, ~1/3 pasta water, and salted pretty heavily to taste. Turned out super delicious. I used an immersion blender.

I love this recipe! I saw it on Instagram this morning and spent the day craving it. Luckily I had all the ingredients on hand. Only I had orange and yellow peppers and not red. No biggie it was still delicious.
I was a bit cocky with my “pinch” of pepper flakes so it was on the spicier side so I added some fresh squeezed lemon and it seemed to cool it down a bit.
Otherwise made as written and this was a hit. I highly recommend you make this too! Ps I also made your chocolate mousse for dessert. It’s heavenly.

I’ve made this pasta countless times and it hits the spot every time! It’s a keeper. So rich and flavorful!

i liked it

I love this sauce! I subbed oat milk instead of almond milk and added some extra pepper flakes to give it a kick. Served with spaghetti squash – it was delicious!

Really love this pasta! Made it many times. Tip for the lazy people, of if you don’t have a lot of time. I use canned grilled bell pepper, that works really well too!

okay guys, if you like pasta and red peppers, make this recipe! So good. mmmmm. :) I used coconut milk because that’s the only type of milk I have, and it was really good! Also added some broccoli and leftover chickpeas while the sauce was simmering. I made this recipe oil-free, and still very tasty.

I was hesitant to try this recipe as I don’t like almond milk and was scared it would shine through too much, but this sauce was so so delicious! I can’t fault it! I can’t have dairy or tomatoes so this is a perfect alternative. With vegan feta and parsley on-top its the perfect dish. I’ll be making this again 😋

It was really delicious! I added ground chicken, making it separately in a pan and adding later into the sauce. My boys absolutely loved it!!
Some people say the sauce was bland, but I didn’t feel it. I think the key is to use almond milk and keep those peppers in the oven for a while. I also added tiny but if chili to make it a bit spicy.

I just made this for lunch and my roomie and we really loved it. I did top with some vegetarian Parmesan. I really liked that it was so easy to make, as per the other reviewers I did use an extra pepper.

Rock solid recipe, my friends request I make it whenever we cook together! It’s so easy, practically makes itself. One tip I have is to like… 1.5 or Double the roasted red pepper to intensify the flavor and creaminess. Like for two people I roast 2 to 3 peppers. Imo you really can’t over do it. It also keeps really well and goes great with chickpea pasta!

Delicious. So simple and tasty. This will be a new staple for my rotation. Thanks for sharing!

SO delicious. Ive had red pepper pastas before that werent seasoned enough and were so-so, but THIS recipe is flavorful and yummy! Will refer to this recipe again in the future. We paired it with broccoli and parmesan.

I’ve made this twice, and I love it! It’s super simple, yet delicious.

However, I use canned roasted red bell peppers and onions instead of shallots. Next time, I’m going to use more garlic and nutritional yeast. My friend suggested using coconut cream to make it extra creamy, so I might try that too. I also like to put tofu or vegan chicken in the pasta!

Thanks for another great recipe!

We loved this! We did three peppers, everything else was as recipe was written. I have a fear of using nutritional yeast in things (my boyfriend won’t eat the meal if he even sees it on the counter), but this was a huge success! Partner loved the subtle but delicious flavors. Thank you, thank you for another stellar recipe!

I wanted to love this recipe but made as directed (with the exception of using unsweetened soy milk) I found it to be really bland and couldn’t really taste the roasted red peppers over the soy milk. I ended up adding a third roasted pepper, more red pepper flakes, a splash of balsamic vinegar and more vegan parmigiana. I think it needed more acid so perhaps some tomatoes.

This was delicious! I used coconut milk and added more nutritional yeast and vegan parmesan. It was SO good! Thank you, Dana!

This recipe, followed exactly, is my husband’s favorite meal that I make. It’s our special occasion meal and one we both look forward to. I’ve made it several times and it’s always delicious.

Be sure to salt and pepper the pasta before adding the sauce!

I had to come tell you all, this recipe is FAB!! I have to admit I took a shortcut and used a jar of leftover roasted red peppers and whipped this dish up in no time flat. Super creamy, just the right amount of zing and heat. Served on quinoa rotini for a gluten free high protein meal with a raw salad. Was perfect!!

I love this recipe! The couple times I’ve made it I’ve taken the lazy route and used jarred store-bought roasted red peppers. I use 2 jars for this recipe. I also use regular sweet onion instead of shallots. Perfect every time! I like to add in spinach or broccoli as well.

I wanted to love it, but didn’t. The red pepper flavor didn’t come through – it was more of an aftertaste. The sauce just tasted like strong onions. It was definitely creamy, but I couldn’t eat it because of the flavor (or lack there-of). If I make again, I will omit the onions and use less garlic.

I loved this recipe! It was such a rich flavor and it all came together really well. I added spinach and chickpeas after another comment recommended it, and it was a wonderful addition.

Came out great!!
*replaced the almond mill with soy milk

We’ve made this recipe a few times, and it’s quite good. We omit the shallots and nutritional yeast, and roast the peppers at 450 degrees. We found that the sauce was a bit liquidy, so we used less milk. Some of the vegetables that we like to add in are mushrooms, spinach, corn, and zucchini.

Tried this tonight and it turned out yum! I was vary about the almond milk taste (as many others reviewers mentioned) so used Oatly oat milk…also roasted the onions and garlic along with the peppers (along with few cherry tomatoes) and threw everything into the Vitamix (without peeling the peppers). Sauted few musrooms and brocolli and added the sauce and pasta- aboslutely yum!!! Reminded me of the stuff you get in pricey restaurants..thanks for yet another amazing recipe! :)

Used only 1 pepper. Sliced it and cooked in microwave to reduce time. Added sun dried tomatoes and basil. Very good. Can add hamburger for a non vegan diet.

I made this recipe twice and swapped out the almond milk for coconut milk one time. This tasted much better with a can of coconut milk vs the almond milk! The almond milk seemed to have kind of a weird flavor, but the coconut milk did not.

All I can say is Thank you soo much Dana. This sauce is amazing.. a local fav Italian restraunt of mine serves a dish with a special sauce very similar to this one, but not vegan so I have been missing it for years. Since trying your recipe I have made it probably 6 times in the past year. I add some macadamia nuts because the restraunt serves it with macadamia nut encrusted chicken. So I just add some macadamia nuts on top serve with a ton of asparagus and it’s my favorite dish. I’ll be making this forever. Thanks again, your amazing! 😙

Greetings, Dana!
Thank you a lot for posting this wondrous recipe!
It has remolded and reshaped my perception of ways of cooking pasta sauces meaning that the overall flavor of roasted bell peppers, blended with red pepper flakes, a generous amount of nutritional yeast and cornstarch, and simmered in a skillet, becomes so tender, nourishing, autumn-like, peppy and piquant…
Just finished basking in vegan roasted red pepper pasta. Cooked it this afternoon for the first time) Although I must admit that due to the lack of shallots and almond breeze, I used certain substitutes such as a bulb of yellow onion and some hemp seeds to make milk out of them…
Also, I added a pinch of smoked paprika into my blender) Despite digressing slightly from the original recipe, this dish proved to be fantastic)

My husband is OBSESSED with this pasta. It is one of his absolute favorite things I make. He cannot get enough roasted red peppers! Thank you so much for this recipe!! I do not skin my peppers because I’m lazy!!! I have a vitamix and it blends up perfectly! I also use oatmilk and I alwats add some kind of roasted veggie on top! Add some substance and make it extra healthy! I am actually making it right now and serving with roasted delicata and blistered shishitos!! Thanks!

This was *Delicious*!!! Thanks so much. I threw in a handful of cherry tomatoes to roast in the oven halfway through, along with my garlic (just love that roasted garlic flavour). Also used oat milk instead of almond…. Can’t wait to eat it again tomorrow (if the leftovers survive the night ;) )

So amazingly creamy and delish! I added a little Italian Seasoning during the blending process. Thinking of using this sauce for a lasagna!

This recipe was absolutely delicious! I used one more red pepper and heeded the advice about seasoning heavily. Also added chicken as I’m not vegan. So good will definitely make again.

This sauce was delicious! Because I was in a hurry, I made it with a jar of (drained) roasted red peppers and a bit of coconut cream and coconut milk instead of almond milk to make it a bit more creamy.

I severed it with lentil noodles and sliced chicken sausage. I loved every bit of it and my kids were begging for leftovers for lunch the next day (which is RARE that they want leftovers).

I will be making this many many times in the future! Thanks for the fabulous recipes Minimalist Baker! ❤️

I made this two days ago for my mom and I. Simply delicious! It has a nice, light smoky flavor without being too smoky. I also roasted some broccoli to serve.

Yum! This was excellent! The flavor of the roasted peppers is truly miraculous, I think I’ll be roasting them more often. I added a block of silky tofu to the sauce blend and it tasted amazingly creamy with a nice extra kick of protein too. :) :P

I halved the recipe and added a bit more nutritional yeast (1.5 Tbs) and only used .5 Tbs oil for the 2 servings but otherwise followed the sauce recipe as written. Then I added some cooked petite black lentils to the sauce and served it over Banza chickpea spaghetti pasta. Super delicious and easy – the sauce is velvety, creamy, a bit smokey and very satisfying! I will definitely make this again. Thank you!

so delicious! I only needed a 1/2 cup of almond milk. I added my herbs and spices when cooking the onions & garlic because the heat helps them ‘bloom’ in flavor. I’m also going to save this overnight to make for dinner tomorrow. Thanks Dana for making me roast red peppers for the first time! :D

We love minimalist baker but this was definitely not a favourite. Tastes way too much like almond milk. Added a ton of red pepper flakes, pepper, more garlic and onion powder to mask the almond milk flavour. Similar to the creamy garlic pasta on this site which also had a very strong almond milk flavour. On a more positive note – made the blueberry rosemary scones this morning and those were delicious!

So yummy!!! I replaced the almond milk with oat milk and still great!