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 253 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. 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.

    • Support @ 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!

  2. 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.

  3. 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!

  4. 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.

  5. 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.

    • Support @ 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!

  6. Amalia says

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

  7. 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!

  8. 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!

  9. 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.

    • Support @ Minimalist Baker says

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

  10. 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!

      • Support @ 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!

  11. 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.

  12. 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 😋

  13. 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.

  14. 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.

    • Support @ Minimalist Baker says

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

  15. 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!

    • Support @ 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

  16. 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!

    • Support @ 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 🙂!

        • Support @ 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.

    • Support @ Minimalist Baker says

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

  17. 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?

  18. 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.

  19. 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 :-)

    • Support @ Minimalist Baker says

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

  20. 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!

    • Support @ Minimalist Baker says

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

  21. 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!

  22. 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.

    • Support @ 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.

  23. Sara says

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

  24. 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!

    • Support @ 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.

  25. 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!

  26. 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!!

  27. 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.

  28. 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.

    • Support @ Minimalist Baker says

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

  29. 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.

  30. 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!

      • Support @ 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

  31. 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.

    • Support @ Minimalist Baker says

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

  32. 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! :)

  33. 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.

  34. 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?

  35. 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!

  36. 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! 😙

  37. 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)

  38. 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!

    • Support @ Minimalist Baker says

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

  39. 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 ;) )

  40. 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!

    • Support @ 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

  41. 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.

  42. 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! ❤️

  43. 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!!

  44. 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.

  45. 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

    • Support @ Minimalist Baker says

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

  46. 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!

  47. 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!

    • Support @ 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!

        • Support @ Minimalist Baker says

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

  48. 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

  49. 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!

    • Support @ Minimalist Baker says

      Sorry to hear that, Krista! We wonder if it was the brand of almond milk? Some taste much stronger than others. We’re glad the scones turned out well though!

  50. Erin says

    I got two packages of mini sweet peppers in my CSA delivery this week, and I think this is a perfect way to use one of them. I have some chickpea pasta on hand too, which I think will be just perfect. I have been wanting to add a different pasta to my usual pasta favs, and I think this will be a winner.

    • Support @ Minimalist Baker says

      That should work! It will just be a little more work to peel them. Let us know how it goes!

  51. Paula Manrique says

    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.

  52. Terez says

    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.

  53. Sonal says

    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!

  54. Valerie m says

    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)

  55. Lola says

    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!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Thanks for sharing, Lola! Next time would you mind adding a rating to your review? It’s super helpful to us and other readers! xo

  56. Rosalie says

    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!

    • Support @ Minimalist Baker says

      Thanks so much for the lovely review, Rosalie. We are so glad you were able to make this recipe and that 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

  57. Laila says

    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

  58. Keely says

    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.

  59. Bria says

    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.

  60. Diane says

    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!

  61. Anne-Marie Belliveau says

    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.

  62. Diana says

    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.

  63. SHou says

    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.

  64. Callie Rose says

    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!

  65. Sandra says

    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!

  66. Tam says

    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.

  67. Hayley says

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

    • Support @ Minimalist Baker says

      Great idea! Thanks so much for the lovely review, Hayley. 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

  68. Christine Benjamin says

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

  69. Elliot says

    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.

  70. Candace says

    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!

  71. Ralph says

    I love how your website has the option to change the servings. I’m no cook so when recipes are only 2-3 servings I wouldn’t have any idea how to adjust the ingredients for bigger servings. I’m taking notes on this recipes and planning to make it some time this week. Thank you!

  72. Rachael says

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

  73. Marilyn says

    This may be a dumb question, but I’m confused about the foil part. Do we leave the peppers out of the oven in the foil or put them back in the oven with the foil on?

  74. Patrick M.C. says

    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!

  75. Grace says

    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!!

  76. Megan says

    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! :)

    • Support @ Minimalist Baker says

      Thanks so much for the lovely review, Megan. 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

  77. Catherine says

    Your recipes are incredible and thank you for all you do. You do not know how easy you make my dinnertime with 2 kids. This is what my family call a winner dinner. We all vote and if it gets 4 thumbs up then it goes on the weekly menu. My only question is can I feeeze the sauce for those nights I’m exhausted atter mumming life? Xx

    • Support @ Minimalist Baker says

      Aww thanks so much for your kind words and lovely review, Catherine! We are so glad that you and your family enjoy this recipe! And yes, freezing the sauce should work well :)

  78. Rachel says

    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!

  79. Verity says

    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.

  80. Mayen Ruiz says

    Hi! I have active dry yeast is what I have on hand, would that work with this recipe? Thank you!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      No, that’s not the same. I highly recommend nutritional yeast – it is completely different and tastes like “cheese”

  81. Amanda Newbill says

    I am on a kidney disease diet and can’t use tomatoes any more. I can’t wait to try this recipe, as red bell peppers are an excellent ingredient for ckd. A question: I don’t have any idea what nutritional yeast is. Can I substitute or leave it out?

    • Support @ Minimalist Baker says

      Hi Amanda, the nutritional yeast adds a “cheesy” flavor and can usually be found in the health food section of grocery stores. But if you can’t find it/don’t want to use it, yes- feel free to omit! If you give it a try, we would love to hear how it goes!

    • Support @ Minimalist Baker says

      Hi Becca, a serving size is 1/4 of the total recipe. We don’t have an exact measurement in cups, but it is probably about 1-2 cups. Hope that helps!

  82. Candace says

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

  83. Jenna says

    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!

  84. Megan says

    This pasta looks delish! I’m new to being vegan and often wonder if I’m getting enough protein, other than the almond milk, what in this recipe makes the protein content 14g/serving? Thanks!

    • Support @ Minimalist Baker says

      Hi Megan, the red bell peppers, shallot, garlic, and almond milk each supply a small amount of protein, but most of it comes from the noodles and nutritional yeast. Hope that helps!

    • Vegan Troll says

      I’d use wholegrain brown pasta for extra protein, or pasta made from chickpeas/lentils should add a bit more protein. Threw in a cauliflower and chickpeas in to the sauce.

  85. Chris says

    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!

    • Support @ Minimalist Baker says

      Thanks so much for the lovely review, Chris. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! xo

  86. Jennifer Riemer says

    Will this sauce (without noodles added in yet) hold up while keeping warm in a chafing dish on a buffet for a few hours?

    • Support @ Minimalist Baker says

      Hi Jennifer, we haven’t tried it, but it should work! It may thicken slightly so you may want to add a little additional liquid. Hope that helps!

  87. Hannah Moskowitz says

    Looking forward to making this tonight. Could I roast green peppers instead of red? I only have green at home and am looking to use them up!

    • Support @ Minimalist Baker says

      Hi Hannah, we aren’t sure that would work as the red bell peppers are much more sweet and are what give this recipe a lovely flavor. But if you give it a try, we would love to hear how it goes!

  88. danny wadeson says

    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!

  89. Rick says

    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.

  90. Jessica Johnson says

    This was delicious!!!! I made mine with tri-color rotini, and the only modification I made was that I used 3 bell peppers since I had them on hand, and it was fantastic.

    I do have a dumb question though, is it absolutely necessary to peel the red bell peppers (not talking about de-seeding and de-steming)? I felt like it was very cumbersome and not fun to peel, so wanted to see it next time I could skip that step.

    • Support @ Minimalist Baker says

      Hi Jessica, peeling the peppers helps the sauce achieve a creamy texture. You can try skipping this step, but we don’t think it will be as enjoyable. The peels should come off fairly easily if the peppers are fully cooked. You can also try covering them with tin foil after removing from the oven to lock in moisture which helps them peel more easily. Hope that helps!

    • Support @ Minimalist Baker says

      Thanks so much for the lovely review and for sharing your modification, Bert. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! xo

  91. Teddy says

    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.

  92. Soni says

    This was fantastic. I added the sauce to lentil pasta so it wasn’t as carb heavy. Any idea how many calories or carbs are in just the sauce alone without the pasta on your recipe?

    • Support @ Minimalist Baker says

      Thanks so much for the lovely review, Jan. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! xo

  93. Lily says

    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!

  94. Kathleen says

    Delicious! Added some cremini mushrooms and loved it. Topped with vegan parm! Yum!!
    Will definitely make again. Thanks again for all the fabulous recipes!

    • Support @ Minimalist Baker says

      Hi Mariana,

      We do not think it would work very well with almond flour as the cornstarch acts as a thickener. Arrowroot flour could potentially be an option (though we haven’t tried that either). Let us know if you try it out!

  95. Heather says

    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.

  96. Sarah says

    I really want to make this for my family, but we have numerous different food allergies. My mother can’t have nuts, and my daughter can’t have soy. Would canned coconut milk be a good substitution for the almond milk since I can’t use soy milk either?

  97. Victoria says

    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.

  98. Sarah says

    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!

  99. Mia says

    I roasted the garlic along with the peppers and tossed them right into the blender. Served on zoodles … so so good! Thank you :)

  100. Jane says

    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!

  101. Mary says

    This looks delicious plan on making tonight!
    I was surprised at the amount of calories in this dish.
    What makes calories so high? Olive oil?

    • Support @ Minimalist Baker says

      We hope you enjoy this recipe, Mary! This is a fairly carb-forward meal which is why the higher calorie count is reflected.

  102. Katie says

    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!!!

  103. Tori says

    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.

  104. Donna Anderson says

    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

  105. Emily says

    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.

  106. Carolyn says

    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.

  107. Carolyn says

    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.

  108. Lynn says

    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!!

  109. Emily says

    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!

  110. Caroline says

    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!

  111. Ashley says

    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.

  112. Summer Natali says

    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!

  113. Erin says

    This was delicious. Like another poster above me, I was looking for something different to go with my edamame pasta and I found your recipe on Pinterest. Thank you for this recipe it was something new to eat and yummy. I’m not vegan so I just used real parm in place of Nutritional Yeast, which I like as a little seasoning but not in recipes. It will be great to make for my brother and his family, who is vegan.

  114. Susan C. says

    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!

  115. Lauren H says

    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!

  116. Lyrica says

    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!!

  117. Tanja Turney says

    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!!

  118. Molly says

    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

  119. Jennifer says

    You should NEVER coat your pasta in oil before adding sauce. It makes it nearly impossible for the sauce to stick to it.

  120. Grace Monahan says

    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!

  121. Carmen says

    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!

  122. Sarah R Ostheller says

    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.

  123. Amanda says

    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!

  124. Lou Tremblay says

    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!

  125. Sue says

    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.

  126. Jenny says

    Hello Dana! Soon, I have to leave 2 or 3 days outside my home and I would like to know if I can prepare the sauce in advance and keep it in the fridge ?? I would make the sauce until step # 5 (blender) and I would put it in the refrigerator and when I come home 2 days later, I would make step # 6 … ” Once blended, place sauce back in the skillet” .. Do you think it’s ok? The sauce will be the same just like when I make it and eat it right after immediately? Thank you for your help!

  127. Tiffany Valeska says

    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 :)

  128. Lisa says

    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!

  129. Emma says

    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!

  130. AmberEm says

    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.

  131. Roger says

    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 .

  132. Kelly Davis says

    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.

  133. Maggie says

    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!

  134. leslie says

    Not understanding the first step. Do you keep the bell peppers in the oven for 25 minutes while they char, THEN wrap them in foil and return them to the oven for 10 minutes to steam? OR do you char them for 25 minutes pull them out of the oven and then wrap them in foil and steam for 10 minutes OUTSIDE of the oven? Thank you .

  135. Josie says

    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!)

  136. Samara says

    I love this recipe. I make it all the time, sometimes using fettuccine and sometimes farfalle. It’s so easy and delicious.

  137. Julie Blackburn says

    This looks amazing! Do you think it will freeze well? I’m trying to make as much food in advance of Christmas as possible to reduce time in the kitchen during the family time.

  138. Chelsea says

    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!

  139. Karl Bedingfield says

    Hi there,

    I just made this, it was soooo good! :-)

    Would I be right in saying that I could make the sauce a day before I need it and keep in the fridge?

    Also, and excuse the dumbest question, but is there an easy way to peel the skin off? Is it best to let the peppers cool down?

    Thank you again for such a delicious recipe.


    • Support @ Minimalist Baker says

      Hi Karl! It should work to make the sauce ahead of time and then store it in the fridge. For peeling the skin off, let it cook and then it will peel nicely!

  140. Kristen says

    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.

  141. Jill says

    Delicious! So creamy and flavorful. Great taste. Thumbs up from the Hubby. Thank you! It was my first time using nutritional yeast.

  142. Nadine says

    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!!!

  143. Lindsey says

    Hi, how long does this sauce stay fresh in the fridge? Would like to make the sauce the night before and serve it the next night with pasta. Additionally, I only have a tiny magic bullet. Can I blend the peppers with a little bit of almond milk in magic bullet and then stir it in all together with the cornstarch and rest of the almond milk in a sauce pan? Thank you!

  144. christine says

    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!

  145. Varvara says

    I added some sundried tomatoes (with a bit of their oil) in the sauce mixture, and it was even better! :D
    Great recipe btw :)

  146. Abbey says

    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!!!!

  147. Gabriela says

    Hey! I’m trying to make this *right now* but I have two small concerns. First of all, my oven doesn’t have a broil setting so I set it on bake; second of all, my oven only goes up to 450 F. I put it in bake and at the highest temperature and hope for the best haha but do you think its gonna be okay?

    I adore your site xo thank you!

  148. Kjersti says

    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.)

  149. Lynne Richards says

    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!!

  150. Meera Keshav says

    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!

    • Sumra Khan says

      I really enjoyed this recipe although I couldn’t help but feel like something was missing. Added additional nooch and topped with vegan parm but still lacking something. Still delicious though!

  151. Julie says

    I want to make this tomorrow but want to make chicken to go with it. Do you have a recommendation on what seasonings I should use on the chicken that would pair well with this sauce?

    • Meera Keshav says

      I would recommend an oregano, garlic, and lemon chicken to go with this. The flavors will meld really well with the basil -pepper sauce.

  152. Sarah says

    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.

  153. Chelsea says

    I’ve made this many times and it’s fantastic! I’m planning to try it with pumpkin puree in place of the peppers tonight.

  154. rachel says

    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.

  155. Meghan says

    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.

  156. CindyLu says

    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!!

  157. Colleen says

    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!

  158. Karina says

    Will definitely be trying this! One thing I would suggest for those who don’t want to add flour or corn starch….add about 1/4 to 1/2 cup of the pasta water (depending on how viscous you like your sauce)…it works as a thickener in sauces and is what most chefs use as a secret ingredient for pasta sauces. :)

    • Support @ Minimalist Baker says

      Are you wanting to try the sauce over rice? I think it could work! Its worth a try! :)

  159. Christina says

    Feel like such a dummy, but what is nutritional yeast? Never heard of it before, and pretty sure we don’t have it in my country. What is it that it does for the dish?
    It looks so good, I wanna try, but if I can’t get the yeast, what can I use as a substitute?

    • Support @ Minimalist Baker says

      Hi Christina! Nutritional yeast–generally different than the strain used for brewing or baking–is grown on a medium, made of glucose that has been derived from sugarcane or beets. It has a nutty cheesy flavor and is an inactive yeast that is a favorite amongst many ​vegans because of its unique flavor and similarity to cheese when added to foods.

    • Katherine says

      Hey, what country do you live in? It is available in many health food stores or online :) Just google it… I live in Germany and at first I didn’t think I could get it but it is available if you just search for it a while :)

      • Christina says

        Hi Katherine
        I live in Denmark. And even though I haven’t checked the Danish supermarkets I’m pretty sure they would just look at me like I just dropped from the moon.
        The vegan lifestyle isn’t very common here

  160. Lori says

    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.

  161. Laura says

    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 :)

  162. Jessi Summers says

    This came out really tasty! I added extra nutritional yeast and pepper when I did my taste testing during blending. Do you think this would be fine to make with a jar of roasted red pepper instead of roasting it yourself? That was the only frustrating step of this process.

  163. Katie Cameron says

    Soooo delicious! Thank you! My daughter has to be gluten free, dairy free, and soy free. This is wonderful!

  164. Krista Hunter says

    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.

  165. Cassie says

    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!

  166. Daria says

    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!!!

  167. Kerstin says

    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

  168. Lauren says

    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!

  169. Leigh Ann says

    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.

  170. Amber says

    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…

  171. Emma says

    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!

  172. Kelsey says

    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.

    • Caitlin Hatch says

      Recipe looks delicious and am excited to try some of your recipes. Too be honest the sauce was a little bland to me, I am going to make it again but perhaps use another pepper and maybe some coconut milk, I feel like the sauce just needed some more flavor however that might just be my own personal taste.

      Thank you for sharing your recipes :)

  173. Liz says

    Hey, this looks like a very delicious recipe! Do I have to roast the peppers with oil or putting them straight in the oven is just fine? :)

    • Support @ Minimalist Baker says

      Hi Liz! No oil needed! Just pop those bad boys in the oven and cook for 25-30 mins.Happy cooking!

  174. rachel lewman.hannah benner says

    THIS WAS SO GOOD. i made this special dish with my best friends and we shared a really special moment together as we reflected on our lives and the memories we have shared. honestly i dont think we would of had such a special night if we did not have this pasta as our main dish. so i would just like to say that if you want to have a great dinner where in which your two best friends tell you that they are dating each other i suggest eating this. the secrets will flow and memories will for sure be made.

  175. Christine Desroches says

    I made this but added some silken tofu and some coconut milk in place of the almond milk for added creaminess and… it was DELISH! Definitely a go-to recipe for me now! :)

  176. Annie says

    This pasta has literally changed our lives. It is so hearty and pasta-y! It’s literally what I crave when I imagine a warm pasta dinner. The flavors are perfect. We aren’t vegan, so we unveganized it by using actual parmesan and throwing the rind in while it simmered—SO GOOD!!!!!!!

  177. Bekah Gonzalez says

    This is so delicious! I’ve made it twice, the first time with 2 bell peppers and it wasn’t enough sauce for me so the second time I made it I used 3 and the sauce to pasta ratio was perfect for me! I also added some Earth Balance at the end and it just made it glorious! I want this everyday!

  178. Swati says

    I have made this so many times, thought I might as well comment to thank you! To make the flavour stronger, I usually add almond butter (Trader Joe’s crunchy, unsalted) and some black pepper. It was the dish I made for dinner when my boyfriend and I first started dating, and he loved it :)

    Thanks a ton, Dana!