Vegan Roasted Red Pepper Pasta (GF)

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!

This was so yummy and easy to make! I used full-fat coconut milk instead because I had half a can I was trying to get rid of and it worked perfectly. Paired the sauce with kid shaped cheese ravioli for my little ones and they loved it.

I’m convinced that this is the recipe that made my boyfriend fall in love with me. I usually add some sautéed spinach to it, along with some cajun seasoned shrimp since I’m not vegan or vegetarian (dairy-free pescatarian). I will sometimes also add Worcestershire sauce and Louisiana hot sauce if we want some oomph. It’s a biiiig hit. I’m going to make it for my mom on Mother’s Day.

It was a superhit!!!
Made this with cow’s milk instead of almond milk and parmesan cheese instead of the nutritional yeast (since I ran out of them in the pantry). Was apprehensive on the substitutes, but it came out delicious…
I was so over the recipes including spaghetti in tomato based sauce, and wanted to try something new…thanks so much for sharing this one. Will definitely try a vegan one soon!

I love this recipe. It’s one that I make over and over for friends these days. This time, I tried making the sauce in advance (I made it the night before). By doing this, I was able to make a quick lunch for my friend’s birthday. It was great! I basically stopped the recipe after blending the ingredients, put it in a jar, and put it in the fridge until the next day. :)

make ahead / make before / made early (search terms)

This recipe was really easy and was a hit in our house. I didn’t have any almond milk so I used 2% milk and it was delicious. Thanks so much!

I just made this wonderful recipe on my first day of working remotely. Luckily, I had absolutely every ingredient -(I ensured to stock up as everyone else did recently). I used shell pasta since that’s all I had and used extra crushed pepper. It came out tasty and I’ll definitely make it again. Thank you so much!

me and my best friend made this and it was delicious!! I can’t wait to make it again (probably tomorrow to be honest)

Delicious!
I added a few hot yellow peppers and heirloom tomatoes, which I roasted alongside the bell peppers.
I’m looking forward to making this again soon

Delicious!!!

Love all of your vegan creations ! I clicked on your link to the recipe you adapted this from that suggested to add artichoke hearts (I roasted mine) and threw them on top after ! So tasty ! Also love a squeeze of lemon over the top.

Absolutely delicious! Used sweet onions instead of shallots and vanilla almond milk (60 cal a serving) instead of unsweetened almond milk. Will definitely make again.

This was my first taste of roasted red pepper anything. My daughter had it before and suggested we add lemon, basil & oregano. I doubled the yeast flakes, added half a lemon (juice) plus 1/4 tsp or more italian spice, plus the liquid from the roasted peppers which together punched up the flavor to be more similar to tomato sauce. Very tasty!

Delicious! I waited until after we finished eating to tell my husband that it was vegan- he loved it! I used Oat milk instead of almond milk, and definitely think you have to add the red pepper flakes for that nice flavour and warming sensation.

My husband made this recipe for lunch, but it came out very watery and bland. Not sure what went wrong, but I don’t think I’ll be making this one again.

This was sooo good!!

This was a delicious pasta. My husband loved it. It was a little on the spicy side for him but that can be easily fixed (less chili flakes).
And the prep and actual preparing time was simple and fast. Will definitely be making this recipe again. My husband is already asking to make this dish for him again. Thank you so much Minimalist Baker . Your recipes, food blog are awesome.

This was so simple, but so creamy and delicious! It took pasta night to a whole new level. Mine wasn’t vegan since I only had parmesan on hand – looking forward to trying it with nooch next time!

I love this pasta!! My hubby is a picky, no veggie, type eater, but even he loved this! I made it a few times last year and was glad I kept the printed recipe… then I decided to check out other recipes! Looks like I have a few I will be trying soon!! Thanks for the inspiration!

I made this tonight and it was great. I don’t like peppers usually but blended in this sauce they are lovely, so a new veg is open to me now.
I sauteed a fresh chilli, and used oatly milk instead, no cornflour / thickner was needed.

New favourite pasta recipe in our household!!

Delicious, easy and fun recipe which has introduced me to the glory of charred capsicum and nutritional yeast. Game changer. Adding prawns next time!

This is a family favorite! My son’s girlfriend will ask me to make this. Supper yummy and a crowd pleaser.

Amazing dish I added fresh chilly and mushrooms. So delicious will do this again soon

This is so yummy. As I was tasting for seasoning after blending, at that stage before reducing it tasted like a good thick soup.

I saved a bowl full before reducing the rest to have for soup the next day for lunch with some bread. Was such a good idea.

Next time I think I’ll blend in a good handful of fresh basil for an added bit of freshness.

I first made this recipe 3 years ago. It is so “cheesy” and delicious, I don’t mind that it’s vegan. It’s definitely a family favorite! My 16yo and 13yo love it!

I added 1 cup of soaked macadamias for extra creaminess and protein. Mixed sauteed mushrooms through with the pasta too. So delicious!

I roasted some cherry tomatoes along with the peppers, and added some spicy sliced chorizo ?

So yummy! And easy! It tasted even better the next day. Great for leftovers.

Always a go-to when I want to make something a little less time-intensive but hearty for dinner. Pleased with this every time I make it!

had extra bell peppers from the garden so this recipe is perfect! Delish

This is so delicious! I subbed leeks for shallots because I had a lot and also stirred in some vegan cheese and assembled the sauce on the stove after pureeing just the peppers and leeks. Thank you!!

This was so yummy! The flavours were beautiful and easy to make. I garnished with chopped basil and toasted pine nuts. A great recipe I will definitely be using again. Thank you! :)

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.

Omg! This was delish!!! I would give it a 10+. Used vegan parm on top. Thank for such a great recipe.

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!

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!

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!

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.

Super tasty!

I’m lazy and used 16oz jar roasted red peppers.

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.

I followed the recipe exactly and loved every bite of it!!!

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!

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.

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.

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!

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!

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

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.

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.

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!

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!

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!

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!

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!

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!!

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

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!

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.

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!

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.

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

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!!!

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!!!!

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!

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.

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!

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 :)

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!

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.