Vegan Roasted Red Pepper Pasta (GF)

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Pan of our delicious vegan gluten-free Roasted Red Pepper Pasta

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.

Bell peppers, garlic, shallots, and other ingredients for making vegan Roasted Red Pepper Pasta Sauce

Origins of Pasta

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

Baking sheet with freshly roasted red peppers for making sauce

Roasted Red Pepper Pasta

The magic starts with sautéed shallot and garlic to give the sauce a robust and subtly sweet base. In the meantime, roast up some red peppers until soft, charred and delicious. This will give your sauce that gorgeous orange hue and creamy texture.

Jar of gluten-free spaghetti noodles for making delicious vegan red pepper pasta

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.

Using a wooden spoon to stir together our Vegan Roasted Red Pepper Pasta sauce

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.

Pan of Vegan Roasted Red Pepper Pasta topped with fresh parsley
Using a fork to swirl around Vegan GF Roasted Red Pepper Pasta

You’re going to love this pasta. It’s

Subtly sweet
Perfectly “cheesy”
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.

Pan of Super Creamy Savory Roasted Red Pepper Pasta for a simple gluten-free vegan dinner

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Plate of Vegan Roasted Red Pepper Pasta topped with fresh parsley

Vegan Roasted Red Pepper Pasta (GF)

10-ingredient roasted red pepper pasta with a creamy, savory-sweet red pepper sauce and fresh parsley. Light, healthy, and simple, yet incredibly satisfying.
Author Minimalist Baker
Using a fork to swirl a bite of Vegan Roasted Red Pepper Pasta
4.70 from 256 votes
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4
Course Entree
Cuisine Gluten-Free, Italian-Inspired, Vegan
Freezer Friendly Sauce only
Does it keep? 3-4 Days



  • 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


  • Heat oven to 500 degrees F (260 C) and roast red peppers on a baking sheet until charred – about 25-30 minutes. Cover in foil for 10 minutes to steam, then remove (peel away) charred skin, seeds and stems. Set aside.
  • Cook pasta according to package instructions; drain, toss in a touch of olive oil, cover with a towel and set aside.
  • While the red peppers are roasting, bring a large skillet over medium heat and sauté shallot and garlic in olive oil until golden brown and soft – about 4-5 minutes. Season with a generous pinch of salt and pepper and stir. Remove from heat and set aside.
  • Transfer sautéed shallot and garlic to blender with roasted peppers, almond milk, red pepper flake, nutritional yeast and cornstarch. Season with desired amount of salt, pepper, and red pepper flake.
  • Blend until creamy and smooth, taste and adjust seasonings as needed, adding more salt and pepper or nutritional yeast for flavor. You want the flavor to be pretty robust and strong since the noodles don’t have much flavor – so be generous with your seasonings.
  • Once blended, place sauce back in the skillet over medium heat to thicken. Once it reaches a simmer, reduce heat to low and continue simmering.
  • Once sauce is thickened to desired consistency (see photo), add noodles. However, before tossing add a touch more olive oil, salt and pepper to the un-tossed noodles for added flavor. Then, toss to coat.
  • Serve with (generous amounts of) vegan parmesan, red pepper flake, and fresh chopped parsley or basil.



*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 (1 of 4 servings)

Serving: 1 serving Calories: 487 Carbohydrates: 75 g Protein: 14 g Fat: 14 g Saturated Fat: 2.3 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 365 mg Fiber: 10 g Sugar: 4 g
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My Rating:

  1. Cassie says

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

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

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

  2. heather @ simplefreshnatural says

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

  3. filter says

    Can I use Green pepper instead of red pepper?
    We don’t get red pepper near our place. Only green is available.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

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

  4. alexandra freeman says

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

  5. Lisa Carvalho says

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

  6. Samantha Clarke says

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

    Can’t wait to try this!

  7. Rebecca @ FoodFlav says

    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.

  8. Food Lover Lucy says

    I recently started leading a vegan lifestyle, so I really appreciate this recipe. :) Will try it out in the coming days.

  9. Suzan says

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

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

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

      • Suzan says

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

  10. Steven says

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

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

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

      • Steven says

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

  11. Linda says

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

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

  12. Allyson says

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

  13. Simona S. says

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

  14. Heidi says

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

  15. Femke says


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

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

  16. Galatée says

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

  17. Deryn @ Running on Real Food says

    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…

  18. Liz says

    What a fantastic recipe! I made this last night with a few tweaks: substituted two tomatoes that were on their last legs for one of the peppers (I just halved them & roasted them along with the pepper); used a splash (~1/4 cup) of 2% milk in place of the almond milk, as I’m not (yet!) vegan and 1.5 cups of milk seemed like WAY too much; and used whole wheat spaghetti instead of GF pasta. It was really delicious, I will definitely be making the sauce again! I could see it mixed with chickpeas and served over quinoa, or like someone else said as a soup base. Lovely!

  19. Jackie says

    I used drained and rinsed jarred roasted peppers and made a mix of spiralized zucchini and whole wheat spaghetti. I also added a bag of steamed mixed carrots, green beans and broccoli. It was a WINNER!

  20. RossinHawaii says

    Just a hint for roasting the red peppers: When you take them out of the oven (or off the grill) put them in a covered glass dish to steam. Peel them carefully over that same dish to catch all the juice from the peppers. It takes a little longer than rinsing them under the faucet but you end up with what we call “Red Pepper Liqueur” (no it doesn’t have alcohol in it it’s just REALLY yummy!) which you can use in this recipe or keep to add the wonderful flavor to another dish.

  21. Ally says

    This look delicious! I have all the ingredients on hand except nutritional yeast. I have never used it, and I’m not totally sure what it is. What would be the effect of leaving it out? Is there a mix of spices I could use instead?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      It adds a richness and cheesy flavor so I find it quite necessary. You can find it at most health food stores and online. Hope that helps!

      • Ally M says

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

  22. sameena says


    Just made this and it came out awesome :D such a simple reciepe and great taste.
    Will be trying out your other recipes for sure.

    Thank you,

  23. Raissa says

    Wow !!! I just made this and let me tell you it was delicious, creamy, savory, tasty…..
    I only traded the red peppers for yellow ones ;-) Made me think of a flavoury Mac&Cheese :-)
    Thank you for this one I’ll surelly make it again and again …..

  24. Raven Cross says

    I have a couple questions. Do you think using spaghetti squash or zucchini noodles instead of pasta will significantly reduce the carbohydrates per serving? How do you come up with the nutritional information? And where can I find nutritional yeast?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Totally! Use veggie noodles will make this much lighter. You can find nutritional yeast at health food stores, some grocery stores and online!

  25. Valentina says

    I cooked this dish twice now, it is really tasty and spicy. My husband suggested to add mushrooms to this dish twice. I forgot about it when i cooked it the second time. He also declared it as his favorite dish and we are not veggan.
    Thanks for sharing this recipe.

  26. Sue Ann Jaffarian says

    I made this last night for dinner and it was easy and delish! I didn’t have any pepper flakes so added hot pepper sauce to the pasta sauce while it simmered. It really does need that heat to make it pop. Having leftovers tonight and I’m going to toss some cooked peas with it before serving. LOVE the vegan parmesan cheese on everything! Thanks for the best vegan recipes.

  27. Isabell says

    Thank you so much for sharing this delicious recipe! We had it last night, and both my boyfriend and me just totally loved it! I will definitely make it again. I love creamy pastas so much, and I am very pleased for this wonderful vegan version.

  28. Vasthie says

    Made this pasta tonight and it was delicious! Just recently found out I had a gluten allergy so I stumbled across your site looking for recipes. Wasn’t hard at all

  29. Shikha @ Shikha la mode says

    Looks so beautiful! I love making my own sauces but I do feel that it’s a time commitment!

  30. Caitlin Dunn says

    I can’t wait to try this. It looks so creamy and delicious, which is hard to find when eating dairy-free!

  31. Jessica says

    This looks absolutely delicious, thanks so much for sharing this recipe! I don’t happen to have any almond milk on hand so would substituting it for soy milk make any difference?

  32. Jackie says

    Made this for dinner tonight and it was awesome! Even my husband loved it. We both agreed that you should take the sauce recipe and turn it into vegan roasted red pepper soup because we could both just drink it!

  33. Mariana says

    I made this recipe last night for dinner, for the third time since you published it.
    I love this recipe so much that I told my boyfriend (who also loves it, and loves me for making it) that it makes me want to call you and play a song for you, like in a teenage crush.

    I’m not a stalker, don’t worry. But I’m a bit crazy about your vegan recipes. I have to say it’s your fault for making it so easy and tasty :)

  34. nancy says

    dana- this looks beautiful! im plg to cook this for a bunch of vegetarians for dinner…could i add some roasted tomatoes to the mix or would it throw the favours off?
    also this is our first time vegan – worth the risk for a bunch of guests?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      You could but it will just taste more “tomato-ey”. If that’s OK, then go right ahead!

  35. Dani says

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

  36. Edie says

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

  37. Kailey says

    This recipe is amazing!! It tastes like a cheesy toast…haha. Delicious it’ll be a staple for sure :)

  38. Ceara @ Ceara's Kitchen says

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

  39. Siobhan says

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

  40. Kelzee says

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

  41. Kris says

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

  42. Anna_PMorgan. says

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

  43. Rachel O. says

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

  44. sassygirl says

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

  45. Eileen says

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

  46. Divya says

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

  47. Raquel @ My California Roots says

    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!

  48. Azu says

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

  49. Elisa @ Green Road to Bliss says

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

  50. Thalia @ butter and brioche says

    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.

  51. Katie @ Produce on Parade says

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

  52. Rachel O. says

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

  53. Jim says

    That looks amazing! I will absolutely have to try that for a Sunday dinner sometime soon. Thanks for sharing.

  54. Joanna says

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

  55. Lizzy says

    Ah, this sounds amazing! I love sweet red peppers. Combined with pasta (gluten-free of course) = heaven! x

  56. Vanessa @ VeganFamilyRecipes says

    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!

  57. Abbie @ Needs Salt says

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

  58. Glitter Coated Lenses says

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

    • Greg says

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

      • Greg says

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

        • Dale Bernard says

          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 !

      • Katherine Beaton says

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

    • Candice says

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

    • Taylor Thompson says

      Nutritional yeast adds a bit of a cheesy flavor which compliments this dish perfectly. It is used also to give the “Vegan Parmesan” it’s cheesy flavor for topping the finished dish with. I would definitely recommend using the nutritional yeast in both instances.

      Happy cooking!

  59. Cynthia says

    Yumm! In keeping with the gluten free option, I bet this would be delicious with Zucchini pasta.

  60. Claudia @Breakfast Drama Queen says

    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!

  61. Dietitian Debbie says

    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. :-)

  62. jenna & just j.faye says

    I love the look of charred red peppers – so beautiful! And this pasta sounds absolutely delicious!

  63. Danielle @ Chits and Chats and Chocolate says

    I’ve never used red pepper much, but better late than never, as that looks fantabulous!

  64. Averie @ Averie Cooks says

    Nooch + red pepper = can do no wrong! Love that combo for some many vegan recipes! Love this idea, pinned!