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
4.71 from 262 votes
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4
Course Entrée
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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  1. Tish says

    Made this recipe for the first time. I have never made a sauce based with bell pepper and I loved it! I got rave reviews from my hubby!
    I needed to clarify 2 things though.
    After roasting, should the peppers be the same consistency as jarred roasted red peppers?
    Can the skins be left on?
    I am thinking of so many options for this sauce. It would pair well with pumpkin and cheese ravioli and it might work well as the base for a curry dish by adding curry spices and veggies..
    Thank you so much for sharing and also for your Pad Thai and Thai peanut salad recipes. They are so flavorful! I get lots of compliments on them!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Tish, Thank you so much for your kind words! We’re so glad you’ve been enjoying our recipes. The roasted peppers should be a similar texture to jarred, yes! We recommend peeling the skin. This homemade roasted red pepper recipe might also be helpful to reference!

  2. David says

    Second time I’ve made this recipe. One of my wife’s favorites. Expandability of recipe is useful, as is the weights of the peppers. Just a very good recipe and dish.

  3. Nayely Vazquez says

    I make this every week! My whole family loves it. I boil Broccoli on the side then toss it and mix it in the pasta. I ALWAYS double my sauce.

  4. Melanie says

    Wonderful recipe, I usually roast bell peppers together with Aubergine, garlic and onions which I blend together for the sauce and it’s amazing! One of my signature pastas since years. So creamy and tasty 😋

  5. Mark says

    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 ;)

  6. Brooke says

    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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you’re enjoying it, Brooke! Thank you for the lovely review! xo

  7. Helene says

    I’ve made this a couple times and it’s amazing! My toddler also likes it. I do some modifications though. I cook the shallot and garlic (add extra garlic) in a cast iron pan with high sides, add all the other ingredients and blend in the pan with an immersion blender. I add maybe 2 tsp sweet paprika, a dash of smoked paprika , garlic granules, oregano, extra pink salt. If I don’t have vegan Parmesan I use vegan mozzarella in the bottom of the pasta bowls so it gets melty. I like a lot of sauce with my noodles so this recipe only makes 2 adult size bowls of pasta. I’m definitely going to double this recipe next time I make it and freeze the leftover. Also instead of steaming the peppers in foil I put them on a big bowl with a large well fitting plate upside down over the top

  8. Mr. says

    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!

  9. Allie says

    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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Allie, sorry to hear this one wasn’t a winner for you! What type of dairy-free milk did you use? Some brands are sweeter than others and we wonder if that threw off the flavor?

  10. Lindsay says

    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 :)

  11. Vlad says

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

  12. Ash says

    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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Ash, sorry to hear it came out bland! Did you try adding more salt? Did you make the homemade vegan parmesan cheese? Adding more of that should kick up the flavor!

  13. Katie says

    Incredibly delicious recipe. I made it with no modifications, and will do it again next time. Thank you for this amazing new sauce, I would have never thought to do this with red peppers. Definitely recommend, with oodles of vegan parm.

  14. Monica says

    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!

  15. Meredith says

    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.

  16. Steven says

    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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Jamie, we recommend heating in the pan after blending so that it thickens. But if you don’t mind the thickness straight from the blender, go for it!

  17. Amalia says

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

  18. Rose says

    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!

  19. Tessa says

    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!

  20. Janelle says

    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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Oooo those additions sound delish! Thanks so much for the lovely review, Janelle. So glad you enjoyed the pasta!

  21. Nevin says

    I first made this recipe about 2 years ago and OMG the sauce was heavenly!! I’ve made this recipe a few times since, but it is a bit time consuming so I like to double the recipe.

    • Fran says

      I want to make this the night before and serve it for my friends the next day – will it be okay heated up? Thanks!

      • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

        Hi Fran, it’s best when fresh, but does reheat pretty well. You may just need to add a little extra almond milk when reheating as it can thicken. Hope that helps!

  22. Pal Ashford says

    As your link to the history of pasta confirms, Italians did not invent pasta nor did they enjoy it for thousands of years. At best they’ve been eating it for 770 years due to Marco Polo or the Silk Road merchants bringing it from Asia who were making it since at least 1100 B.C. It is possible pasta was introduced even earlier than Marco Polo through merchants traveling back and forth from Asia to the Middle East. And as far as the quintessential Spaghetti in tomato sauce…well, that didn’t happen until Europe invaded the Americas since tomatoes are native to the Peru-Ecuador-Bolivia area of the Andes. So pasta in tomato sauce is approximately a little over 500 years old.

  23. Sharnee says

    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 😋

  24. Ksenia says

    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.

  25. Shannon Holmes says

    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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Amazing! We’re so glad you enjoyed it, Shannon. Thank you for the lovely review! xo

  26. Aria says

    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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Woohoo! We love to hear this. Thanks for the lovely review and for sharing your modifications, Aria! We’re so glad everyone enjoys it. xo

  27. Philippa says

    Can I use oat milk or soy milk instead of almond milk, since I have these on hand and don’t want to buy more milks? TIA!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Philippa! Any non-dairy milk will work here, as long as it’s unflavored and unsweetened. Let us know what you think if you give it a try! xo

      • Philippa says

        I made it with plain, unsweetened soy milk, and it was delicious! Also: I didn’t have shallots so I used red onion. My husband also loved it, and I think I’m going to have to print it up and put it in our recipe binder 🙂!

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          Yay! We love to hear this. Thanks for the lovely review and for sharing your modifications, Philippa!

          • Jacquie says

            Hi wondering if cows milk would work in this recipe or strictly alternatives. I would use almond milk but my boyfriend is allergic and I only have cows milk other than that. Thanks heaps.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoyed it, Melissa! Thank you so much for the lovely review! xo

  28. Sandra Shahin says

    This was so simple and delicious! I was able to prepare a last minute dinner with what I had in the fridge. Can this also work with yellow roasted pepper?

  29. Carli says

    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.

  30. Helen says

    The recipe includes onions (with the garlic) but they are not in the ingredients list. Otherwise this sounds great and I’m going to make it :-)

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Helen, sorry for the confusion! That should say shallot, not onion. We’ll get it updated.

  31. Laila says

    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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoy it, Laila! Thank you so much for the lovely review! xo

  32. Morse says

    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!

  33. Barbara says

    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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so sorry you didn’t enjoy it, Barbara. Soy milk has a stronger flavor so we’re thinking it could have overpowered the peppers. Almond milk is best here. Tomatoes would be a lovely addition or perhaps a little lemon juice?

      • Barbara says

        Thank you! I didn’t realize that Soy milk is that much stronger in flavor. I’ll try almond next time.

  34. Sara says

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

  35. Terez says

    I have made this recipe multiple times with various changes (adding cajun seasoning, shrimp, spinach, etc) and I love it so much. Is it possible to make the sauce in advance? My father-in-law loves it and I would love to jar some sauce for him to take home and freeze for later!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Love that! The sauce should keep well in the refrigerator or freezer. If it thickens too much, you can add a little more dairy-free milk to thin.

  36. Bianca says

    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!

  37. suzi says

    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!!

  38. Hope says

    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.

  39. Caitlyn says

    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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Sorry to hear you didn’t enjoy it, Caitlyn. For more red pepper taste, you can try adding another pepper.

  40. Naomi says

    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.

  41. Anisha says

    Since this was posted, I’ve made it about 10 times throughout the years – it’s my favorite pasta dish (I like to add chickpeas and spinach). Definitely tastes super indulgent (even with whole wheat pasta!).

    Question – I’ve recently found myself in a house without any vegan milk – would cow milk make a viable substitution?

    • Tyler R Wheeler says

      If you blend a cup of oats with a pinch of salt and 3 cups of water for 30 second and then strain the liquid you can make a super cheap, super easy oat milk that’s delicious

    • Jasmine says

      Just made this and it was beautiful! I only had coconut milk in but it still tasted great. Will definitely make again!

      • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

        Thanks so much for the lovely review, Jasmine. 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

  42. H+H says

    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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks for sharing your experience! If adding veggies with more moisture, that may contribute to it being liquidy.

  43. Supriy says

    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! :)

  44. Audra says

    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.

  45. lauren says

    I made this recipe and really liked the consistency especially for a dairy-free recipe. However, my sauce came out very sweet almost sugary. I looked at my ingredients afterward and it turns out the peppers I used are called “sweet red bell peppers.” Are all bell peppers sweet? Is there a certain kind of bell pepper that I should get for this recipe next time or is the intention for the sauce to be sweet?

  46. Alexi says

    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.

    • Annamarie Hickman says

      My husband and I loved this! Yummy! So creamy with just the right amount of kick to it. (I did add onion powder and extra granulated garlic.) I tried a different brand of nutritional yeast than I have in the past that’s supposed to taste more like cheese and let me tell you, it makes a huge difference when you use a good nutritional yeast. I added less than the recipe called for because I’ve never been a big fan of the taste. But let me tell you, it makes a big difference when you use a good brand. Thank you so much for this delicious sauce, a new favorite!

  47. Jordan says

    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! 😙

  48. Eli says

    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)

  49. Jessica says

    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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Aw, yay! We’re so glad you both enjoy it =) And love those serving ideas. Thanks so much for sharing!

  50. Heidi Jensen says

    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 ;) )

  51. Cheryl Daniel says

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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Cheryl. 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

  52. Katie M says

    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.

  53. Lindsay Hunt says

    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! ❤️

  54. Lynnette says

    HI I really want to make this recipe but I only have canned roasted red peppers, and easy wondering if those would work?
    Really exited to give this recipe a go!!

  55. Nidhi says

    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.

  56. Abby says

    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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Yay! We’re so glad you enjoyed it, Abby! Thanks so much for the lovely review!

  57. Jennifer says

    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!

  58. Farrah says

    I don’t have any nutritional yeast or cornstarch, is there anything I can substitute for those two ingredients or just omit them all together? (Doesn’t have to be vegan if I need to substitute ingredients) Thanks!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Farrah, perhaps grated parmesan cheese for the nutritional yeast and arrowroot starch, tapioca starch, or flour for the cornstarch?

      • Jenna says

        This was a great recipe. I’m vegan and am now trying to go gluten free as well due to a recent food sensitivity test. I love this recipe because it was mac n cheese-esque in it’s carb-y/creaminess, but packed with nutrition. I used red lentil pasta, so it had a ton of protein. I had never roasted peppers myself. It was cool to see how easy it is. I followed the recipe as-is except for using three bell peppers bc of their small size. Minimalist Baker recipes are consistently reliable! Thanks!

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          We’re so glad you enjoyed it, Jenna! Thanks so much for your kind words and lovely review!

  59. Annie says

    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

  60. Krista says

    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!