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 216 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 onion 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 g 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. 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?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Lauren, are you sure you used unsweetened almond milk? We wouldn’t think the bell peppers would be an issue, but maybe it’s some variety we aren’t familiar with?

  2. 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.

  3. 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! 😙

  4. 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)

  5. 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!

  6. 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 ;) )

  7. 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

  8. 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.

  9. 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! ❤️

  10. 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!!

  11. 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.

  12. 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!

  13. 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!

  14. 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!

  15. 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

  16. 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!

    • Avatar for Dana @ Minimalist BakerSupport @ 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!

  17. 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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  18. 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.

  19. 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.

  20. 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!

  21. 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)

  22. 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

  23. 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!

    • Avatar for Dana @ Minimalist BakerSupport @ 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

  24. 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

  25. 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.

  26. 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.

  27. 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!

  28. 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.

  29. 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.

  30. 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.

  31. 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!

  32. 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!

  33. 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.

  34. 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!

    • Avatar for Dana @ Minimalist BakerSupport @ 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

  35. Christine Benjamin says

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

  36. 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.

  37. 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!

  38. 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!

  39. Rachael says

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

  40. 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?

  41. 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!

  42. 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!!

  43. 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! :)

    • Avatar for Dana @ Minimalist BakerSupport @ 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

  44. 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

    • Avatar for Dana @ Minimalist BakerSupport @ 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 :)

  45. 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!

  46. 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.

  47. 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”

  48. 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?

    • Avatar for Dana @ Minimalist BakerSupport @ 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!

    • Avatar for Dana @ Minimalist BakerSupport @ 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!

  49. Candace says

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

  50. 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!

  51. 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!

    • Avatar for Dana @ Minimalist BakerSupport @ 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.

  52. 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!

    • Avatar for Dana @ Minimalist BakerSupport @ 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

  53. 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?

    • Avatar for Dana @ Minimalist BakerSupport @ 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!

  54. 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!

    • Avatar for Dana @ Minimalist BakerSupport @ 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!

  55. 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!

  56. 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.

  57. 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.

    • Avatar for Dana @ Minimalist BakerSupport @ 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!

    • Avatar for Dana @ Minimalist BakerSupport @ 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

  58. 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.

  59. 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?

    • Avatar for Dana @ Minimalist BakerSupport @ 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

  60. 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!

  61. 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!

    • Avatar for Dana @ Minimalist BakerSupport @ 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!

  62. 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.

  63. 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?

  64. 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.

  65. 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!

  66. 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 :)

  67. 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!

  68. 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?

    • Avatar for Dana @ Minimalist BakerSupport @ 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.

  69. 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!!!

  70. 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.

  71. 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

  72. 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.

  73. 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.

  74. 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.

  75. 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!!

  76. 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!

  77. 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!

  78. 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.

  79. 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!

  80. 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.

  81. 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!

  82. 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!

  83. 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!!

  84. 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!!

  85. 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

  86. 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.

  87. 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!

  88. 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!

  89. 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.

  90. 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!

  91. 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!

  92. 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.

  93. 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!

  94. 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 :)

  95. 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!

  96. 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!

  97. 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.

  98. 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 .

  99. 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.

  100. 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!

  101. 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 .

  102. 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!)

  103. Samara says

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

  104. 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.

  105. 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!

  106. 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.


    • Avatar for Dana @ Minimalist BakerSupport @ 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!

  107. 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.

  108. Jill says

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

  109. 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!!!

  110. 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!

  111. 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!

  112. 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 :)

  113. 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!!!!

  114. 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!

  115. 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.)

  116. 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!!

  117. 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!

  118. 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.

  119. 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.

  120. 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.

  121. 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.

  122. 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.

  123. 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!!

  124. 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!

  125. 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. :)

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  126. 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?

    • Avatar for Dana @ Minimalist BakerSupport @ 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

  127. 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.

  128. 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 :)

  129. 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.

  130. Katie Cameron says

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

  131. 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.

  132. 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!

  133. 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!!!

  134. 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

  135. 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!

  136. 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.

  137. 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…

  138. 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!

  139. 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 :)

  140. 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? :)

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  141. 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.

  142. 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! :)

  143. 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!!!!!!!

  144. 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!

  145. 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!

  146. Miranda says

    Hi there! Love the idea of this. I need to avoid nutritional yeast… is it very necessary to the recipe? thank u for your help!

  147. Ashley says

    To be honest, this is was okay. Simple to make however the taste was kind of bland. I added a bunch of garlic salt to bring in some more flavor to the sauce. Overall, ehh.

  148. Alison H says

    I’m a new mom with my hands full and this recipe inspired me to get back to cooking! It was fast and SO delicious! The sauce was so flavorful and creamy, it really stuck to the noodles. I added a grilled portobello and blanched broccoli to top it off. It was amazing!

  149. Dahiana Fulgencio says

    I love this recipe, it’s one of my go-to- recipes when I need a quick dinner. I usually cheat and buy the red peppers already roasted but it still turns out great. Sometimes I run into the problem of the sauce not having much taste, but when that happened I just try to adjust the seasoning like the recipe suggests. I highly recommend this!

  150. Dani says

    Nice, rich and easy to make!! :) definitely a nice twist to spaghetti!! As you can imagine, there is a strong red pepper flavour and a slight sweetness to the sauce, but loved it all the same!

  151. Kelsey says

    Hi there– LOVE this recipe, it’s creamy and delicious as though there is 1/2 a cup of cheese, but there isn’t! I work for a farmer that delivers produce to homes and we try to provide a new recipe each week. I’d like to link to yours, which I’m sure is ok, but is it also ok to save one of your photos for people to click on to link to your site? It will most certainly be fully credited (and will be directing people here). Thanks :)

    • Lisa says

      Made this dish tonight and it was yummy!! I used 1/2 tbs of cornstarch and added 2 sml sweet potatoes to keep the thickness. Thanks for a great recipe, next time I will remember to take a pic before it’s all gone ?

  152. Alisha says

    Wow I’m sorry but this wasn’t good. The sauce justed tasted like I’d blended a pepper no flavour. So I put some chilli flakes in and more salt but that just made it to spicey i ate it but was having to force it down at the finish.

    • Kriti Chawla says

      Hi Alisha, I feel you. I kinda felt the same when I tasted it off the blender so I added some tomato along with tomato puree and ketchup. I ended up adding, more chili flakes, Paprika, garlic powder, and oregano. I also swapped the yeast with grated Parmesan cheese and Voila! So, I basically tweaked the recipe a little according to my liking and it turned out really well (as though i’m at a fancy restaurant). My sister and I finished it so quickly! Ha ha!

  153. Melanie Turner says

    I made this for dinner last night. It was delicious and quick. Kids and hubby all gave it 2 thumbs up. The flavors were strong and made our tastebuds dance. Roasting the peppers first really makes the dish pop and adding chopped fresh basil on top puts the dish over the top!

  154. Christine says

    Hi Dana! I Want to make this recipe on Sunday for a baby shower party. Will it work with Farfalle pasta aswell? Thank you!

  155. Eileen says

    Excited to try this on a vegan veggie lasagna. I had roasted red pepper veggie ravioli at a wedding this weekend and fell in love with the red pepper sauce. My son is allergic to tomatoes and I think this will be perfect for him. Anyone try it on a pizza?

  156. Hannah says

    By golly I do rightly believe I have found a new favourite pasta!! This was fantastic the first day and even better as leftovers (which for me is a hard sell as I hate leftovers)! I’m not the biggest fan of red sauces on my pasta, but with the fiancée and I on a quest for a healthy lifestyle white sauce doesn’t seem quite like such a healthy choice. I would eat this everyday if I could. Try it on cooked quinoa instead of pasta for a healthy alternative and I think you might be pleasantly surprised. Thank you so much for this recipe it is definitely going into the favourites binder immediately!!

  157. Maryam says


    Just made these with low fat milk & no yeast, but I must say it turned out great!

    Thank you for the great recipe!

  158. Luba says

    My family loved ❤️ this!! I used onion instead of shallot. I don’t splurge on vegan cheese so since it was optional, I did not bother with it. Made with whole wheat thin spaghetti. THANK YOU FOR DELICIOUS RECIPE ?

  159. Michelle says

    Thank you so much for this recipe! I never leave comments but this time I had to :-) I used homemade unsweetened almond milk and didn’t add the nutritional yeast or the parmesan. Also replaced the shallot with 1/2 cup yellow onion.
    It was SOOOOO amazing! The sauce is so rich and creamy you’d swear it has dairy. We did increase to about 4 pinches of red pepper flakes to give it a little extra kick.
    This one will be making it into my list of recipes to make again and again and again. I’m also curious how well it freezes- might have to try it at some point. Bet it would taste great on zucchini noodles too.

  160. Amy says

    Made this once with normal milk and left out yeast and it was delicious! Big hit, even with my super fussy 4 year old!
    Has anyone tried freezing the sauce to use at a later date??

  161. Jules says

    Awesome recipe. I ended up using a bit more pasta but didn’t have any more almond milk to make more sauce, so I used 2 red peppers and one orange, threw in a hefty handful of cashews, and added some white pepper and a few sprinkles of dried Italian seasoning. Man was it ever delicious.
    I’m not GF so I used all-purpose flour and doubled it. Thick, amazing sauce. Fresh basil from the garden and wow my boyfriend couldn’t believe how unreal it all tasted!

  162. Samantha says

    This recipe was absolutely delicious! I replaced the almond milk with coconut milk and I couldn’t get enough. Even my mother, who is not a vegan, tried this recipe and told me it’s one to keep in the books.
    Thank you!

  163. Stephanie says

    I made this for my 14 month old, who is allergic to tomatoes (i know – *Facepalm*), she demolished the whole plate – Ive never seen her demolish anything before. its a great way of adding veg into her diet. Thanks xx

  164. Pancha says

    Thanks so much for this recipe! It was delish. we are not vegan, but love red peppers and gave it a shot at staying as true to the recipe as we could. we only left out the nutritional yeast, and used regular whole wheat noodles and it was great! Adding it to the old family recipe book. Good eats!

  165. Emily says

    I’ve made this both vegan and non-vegan (using regular milk). Both ways always turn out delicious. This is a weekly favorite in our household!

  166. Liv says

    This was so good!!! I added a tsp of chilli flakes and two tomatoes (I only had 1.5 capsicums) and soy milk and it was so good and spicy, yet creamy and delicious.

  167. Liz says

    My love for this sauce is almost too intense. It’s mellow enough that my no-love-for-spicy-foods roommate can enjoy it, but also tastes great with extra red pepper flakes (which I absolutely love).

    The only issue I have had is that it doesn’t reheat very well once it’s already on pasta. Now that I know that I will just reheat the sauce and the pasta separately. Problem solved!

  168. Heather says

    This was very good! I used soya milk and added spinach veggie ‘meatballs” and mushrooms. I must admit the sauce was amazingly creamy n delicious on its own, but the pasta soaked up the flavour a bit, and so just a touch bland! Added oregano basil a bit of tomato puree nd a lot of vegan cheese and all was good!

  169. Cat says

    Oh lord… I made these today and… they were great. incredible delicious :)

    (But my sauce didn’t turn out this thick… maybe I did something wrong? I let it simmer for at least half an hour.)

    Thanks for this awesome recipe :)

  170. Julissa says

    I’m the only vegan in my meat-eating household so I was definitely surprised when my mom wanted to eat some! This was absolutely delicious, fairly easy to prepare, and made the whole house smell amazing. For sure keeping this for the future!

  171. victor @ says

    Loved this recipe. I am a big fan of roasted peppers and dishes made with it, like ajvar. This dish is amazingly good.

  172. Ashley says

    I whipped this up tonight for dinner and it went together quick and was DELICIOUS! Subbed coconut milk for almond but I doubt it made a difference. Easy, flexible and scrumptious!

  173. Helen Beggs says

    I made this tonight, it was lovely. I am not a vegan so instead of the nutritional yeast I used parmesan, butter and cream. I also added 1 cup of chicken stock to replace almond milk. I used fresh herbs from my garden and toasted pine nuts as garnish. It is a lovely recipe and all my family enjoyed it! Thanks x =)

  174. Robin says

    WOW! I am so happy to have found this recipe, it comes out perfectly! Looks like the pictures and tastes great! Seems very easy to add you own twist two if you wanted, more veggies etc.

  175. Marta says

    I have made this sauce on Sunday and it served various tastes beautifully! It was great with pasta (as intended), but also with carrot-pasta (just stips of carrot, sauteed and seasoned) and some had it on plain chicken breasts. I have tried it also on a sandwich as a spread and it was awesome! A recipe for vegans, vegetarians and meat-eaters!

  176. Maddie Smith says

    I do not know if this question has been asked before, but, as a non-vegan, I wanted to know what amount of cheese should be used in replace of the nutritional yeast. I love cooking vegan recipes for my sister and I (who I often take care of) and have fallen in love with this recipe. Though I am currently out of nutritional yeast, and am cooking for just me, and would find it mush easier to add cheese insteade.

  177. Sherwood says

    I’ve been wanting to make this since I found the recipe weeks ago! Two peppers went bad I waited so long, but I finally got around to it yesterday! (With fresh peppers, of course.) My boyfriend can’t handle even the smallest amount of dairy, and I’ve been eager to make vegetables more available to us. I’ve never roasted peppers before, and I’m not sure I’ve even HAD roasted red pepper before. I’ve had it baked into stuff before… So that was quite the experience. I only burned my fingers a little bit. :) Anyway, I’m not quite sure what to make of this stuff. It’s tasty. It’s got a deceptively simple taste that seems like it would get boring pretty quick, but it definitely doesn’t! It’s amazing with some toasted French bread with olive oil, garlic salt, and Italian herbs. Unfortunately, it made my boyfriend sick. (He has some serious digestive issues due to years of heavy drinking…) We’re not sure if it was the pasta (white stuff with added fiber) or (somehow) the sauce, but it was bad enough that I don’t think I’ll be making this again due to the risk. We both agree it was crazy tasty (the roommate does, too, and she’ll probably make it for herself), so I would definitely recommend this to others! It’s more work than I like putting into a more or less single meal (I’m eating the leftovers that survived as I type), but it could easily be a viable option for others who aren’t as lazy as me. :) Thanks so much for the recipe! It was definitely a pleasant experience.

  178. Natasha kuor says

    I didn’t have any almond milk so subbed a can of Coconut milk, it was super delicious the subtle coconut flavor really was surprisingly good!

  179. Agnes Farkas says

    Mouth watering pictures and recipe, thank you. I made it last night and loving it. My only problem it takes more than an hour making it. Added chicken meat ball to it, since I am not vegetarian anymore.

  180. Eloïse Rubin says

    I know what I’m going to eat for lunch!! I really have to say thank you for adding the conversions into grams and milliliters, I always have a hard time finding precise conversions for american measurements… I guess it makes you my favorite vegan recipes website!

  181. Sarah M. says

    I can’t believe this is my first time making this! I’m trying to convert my parents into the veggie lifestyle and I think it’s working thanks to you!

  182. Nancy Cronauer says

    Made this last night with friends and it was amazing! Love those roasted red peppers. Supplemented half the pasta for some zucchini noodles, as well as added some lemon juice to the sauce to add some acidity/zing. Delicious!

  183. Caroline says

    Why do you think there is a somewhat higher fat content in this recipe? Could that be decreased by using quinoa or brown rice pasta?

  184. Catherine says

    I am eating it right now and I must say this is absolutely DELICIOUS. This is my second day of being Vegan and I am exploring all the things I could eat. Haha It’s wonderful and not as difficult as I thought it would be! I substituted almond milk with rice milk because it’s the only thing I have right now, and I don’t have nutritional yeast in my pantry(yet) but it still turned out absolutely divine! It will be my go to for sure. Thank you so much for this recipe, and I look forward to trying more!;)

  185. Julia Jensen says

    This is a regular in our home and even the little ones love it (4yrs & 2yrs)! Just finished making it again. yum!

  186. Ali says

    I ads this tonight for dinner for myself and no began boyfriend. We both loved it!! It was delicious. Thanks for the recipe.

  187. Bruna says

    Hi Dana! Just wanted to say I made this recipe today and it’s SO GOOD! I couldn’t find shallots where I live (southern Brazil), so I used one purple onion instead. Turned out great. Thanks for all of your amazing recipes. Everything I’ve tried so far is delicious!

  188. Kate says

    OMG! I just made it for dinner! My hubby and I just love it so much! I can eat it for breakfast,lunch and dinner, all day long! Thank you so much!

  189. Carolyn says

    Looks great, but would love to up the protein content for the kiddies. Do you think a tin of cannellini beans blended through instead of cornflour and almond breeze would do the trick?

  190. Tanya says

    I don’t care for red pepper sauces. However, I couldn’t take a picture because I ate it so fast. It was really delicious.

  191. Denise says

    I made it for today’s lunch and I loved it! I couldn’t believe red pepper could be so delicious!!

    Thanks for sharing this :D

  192. Pam says

    We are eating this right now and it is fabulous. I made the vegan sun-dried tomato meatballs to go with it. Comfort food.

  193. faith says

    I want to make this for my partners birthday but I need to know if i can make the sauce with an immersion blender. Looks delicious!!

  194. Tara says

    This was my first time trying this recipe, as a picky eater I was hesitant. It turned out great, the red pepper adds incredible flavour and texture, especially when mixed with the parsley and pepper flakes. I used soy milk instead of almond and rice flour instead of cornstarch and the recipe still turned out wonderfully! Thank you for this!

  195. Lauren says

    This was so delish…even my picky kids loved it. Tossed with steamed spinach.

    Question…looking for vegan blush sauce recipe. What about doing this recipe exactly but using roasted tomatoes instead of peppers???

  196. Denise says

    My husband is always skeptical when I try new recipes. He loved it! It was really easy and so delicious! I added a good amount of red pepper flakes which gave it some heat, along with a bunch of fresh basil and some oregano. Also, I didn’t have any nutritional yeast so I added another tablespoon of cornstarch. We will be eating this again, so good!!

  197. caoimhe says

    omg this looks amazing! have to make it soon! would it still be ok if i replaced the olive oil with water or something?

  198. sonja says

    I would love to try this vegan sauce. But my stomach hurts from onions and garlic. Are there other vegetables or spices I can use to make this sauce delicious?

    • Anneliese says

      I sometimes finely chop celery and use it instead of onions in this dish. You could also just skip the garlic and put in a little rosemary, basil and oregano, or extra red pepper flake, and extra nutritional yeast.

  199. Erika says

    I just made this with coconut milk instead of almond and put more nutritional yeast as well as some scotch bonnet pepper sauce omggg it is good. Addicted! I love when something vegan can taste so amazing. Thanks

  200. OT says

    I just made this and found that the sauce tasted very strongly of cornstarch. I added two extra peppers and some balsamic to tone down the taste. I would recommend trying a smaller amount first and working up as needed.

  201. Monika B says

    This was a winner of a recipe. I used about a half portion of pasta, and cut up carrot, sweet potato, orange and red bell peppers, some spears of asparagus, red cabbage, and spiral cut a medium sized summer squash and a zucchini. As a “prima vera” it was delicious. Hubby loved it, and that is always important.

    Thank you for a recipe will will make again.

  202. Catherine says

    Found this recipe when I was checking out your Butternut Squash Veggie Pizza which mentioned using the leftover sauce for the Red Pepper Pasta. However the RPP doesn’t mention the sauce. I’m assuming maybe incorrectly – that you would replace the almond milk with the butternut squash sauce, but are there any other modifications that need to be made?

    I have to say, that my husband LOVES your recipes. Haven’t had a bad one yet.

  203. Pr2 says

    For the longest time I wanted to make this and I finally did! It is SO SO YUMMY!
    And it’s the creamiest thing ever, seriously.
    Like, WOW.
    Thank you so much for the recipe!!! I had already made some of your other recipes and I’m obsessed with your website :)

  204. Sarah says

    Amazing!!! I only had one red pepper on hand, so I mixed it with some roasted tomatoes and butternut squash, which I roasted on the grill. The squash did a good job of making the sauce thicker and creamier so I didn’t need the almond milk or cornstarch. Yummy! Next time, I will try it with more roasted red peppers, because my sauce was a little on the orange side.