Vegan Roasted Red Pepper Pasta (GF)

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!

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 :)

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!

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

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!

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 =)

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.

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!

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.

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.

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!

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.

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!

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!

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!

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?

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!;)

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

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

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!

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!

How much salt do you usually use?

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?

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.

This is awesome, we tried on thanksgiving the food turned out to be very delicious :-)

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

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

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!!

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!

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???

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!!

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

This recipe’s a staple in our house. So simple, and so good!

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?

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

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.

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.

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.

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 :)

487 calories per serving size, really? 14g of fat? Could you be wrong?

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.

What do you mean by cover red bell peppers in foil for 10 mins. to steam? Do i steam it over boiling water after roasting it?

I loved the idea of this but boy oh boy was it bland. I followed recipe perfectly, upped salt and nutritional yeast, the result was still blah. Added roasted tomatoes and Italian herbs and olive oil, helped a ton, but wouldn’t make it again.

Hey, I was wondering if the cornstarch and yeast could be swapped for all purpose flour? I have no idea where I would be able to buy both of those, I am from England and a lot of the time stuff you can easily buy in the US you can’t over here, also I am not a vegan (sorry, I have no idea if flour is vegan?!)
Thanks :)

Does the nutritional value table include the pasta, or is it just for the sauce? Thanks for the recipe. Love roasted red peppers!

hi looks fab, can it be made in bulk and frozen ?

I love this recipe. I just tried it tonight. I did use jarred roasted red peppers in the interest of time and also added a bit of hot sauce to make this more spicy. I had some leftover zucchini and onions so I threw that in as well. This is an amazing recipe. Simply so much better than your typical red sauce pasta and so much healthier. This is definitely being added to my staples list.

Had this tonight and it was awesome. I don’t cook much and your recipe was very easy to follow. Thanks so much for this delicious dinner idea!

This recipe was so easy and so delicious! I absolutely love reading your blog!

This looks good, do you think it would be nice in a macaroni salad? Thanks for the inspiration

Being a non-vegan meat-eater I replaced the yeast with parmesan and added prawns! Worked out great, although your right about seasoning, I had a to add a fair bit of salt to get it right! Good mixing up using roasted capsicums rather than tomatoes.

This was DIVINE PERFECTION. Thank you so much for such a wonderful recipe. I made it super simple by using one jar of roasted red peppers from Trader Joe’s and it turned out beautifully. This will be a recipe staple in my house. Thank you, Dana!!

Loved this recipe! We did substitute coconut milk for the almond milk and added a few more cloves of garlic well because we LOVE garlic:) Thank you for the recipe.

Will using jarred roasted red peppers in place of fresh affect the flavor too much?

This was a great recipe! I was actually a little surprised it worked so well given how ~minimalist~ it is. I did add a tomato because it was going to go bad otherwise, so I figured I’d cook it into something, and I used a little less hemp milk (I didn’t have almond milk) to compensate for adding the tomato. Once I added a bunch of spices to it, it was really great with polenta and some sauteed squash!

Well this recipe saved a disastrous meal that I had to throw away! I made a gnocchi recipe from another site and it was such a disaster that I ended up throwing it all away before even being able to cook them. I had a jar of fire roasted peppers as that’s what my disastrous gnocchi was supposed to be topped with, but I didn’t get a good feeling from ingredients list so I hunted around and found your recipe. What a flavorful, robust and super yummy recipe!! My husband and son both shoveled this down as did I. Definitely a keeper. If you’re thinking about trying this yet haven’t, do so!! Will be making this often!! Thanks :)

I was nervous as most of the mixed reviews stated that the dish lacked flavor. Based upon that I did use a generous amount of salt, red pepper, extra nutritional yeast, and an Italian Seasoning blend. Also, we eat cheese and milk so I used real Parmesan in the sauce and cow’s milk. I thought the dish was very good but I think the person that used the meatless meatballs was onto something but really nothing goes better with pepper than sausage. I think next time I will use the Tofurkey Italian Sausage. As far as tofu goes it’s pretty good and taste a lot like sausage when blended with other ingredients.

Not sure if it’s the shallot or the almond milk or the combo, but this is the second recipe I try with these two ingredients in it and the sauce makes me completely gag :(

I was really looking forward to it, it looks so delicious on the picture.

Hi! I just wanted to know if this dish tastes extremely like bell peppers because my sister dislikes them (for some reason I can’t imagine). I wanted to know before I made it. Thanks, bye :)

I’m eating this right now as I type and it is delicious!
I only had one red pepper, so i used a roma tomato for sub for the second pepper. It worked great. I also added some lemon to the sauce to give it some zing. and topped it with a bunch of fresh basil.
Very good, and not too messy. Thanks!

Love the look of this dish. I am going to make a variation of it this weekend. nice job!

Made this tonight with a simple kale salad and it was so delicious!

I only had regular almond milk (not unsweetened) so I used half that and half water. I think next time I would almost double the recipe because there wasn’t a ton of sauce after I stirred in the pasta – it just barely covered it.

I’ve made this pasta tonight again for, like, at least the 5th time, it is perhaps my favourite pasta recipe — it’s delicious and so easy ! and quick to make as well, what’s not to love ? I confess to having un-veganized it using cow’s milk and actual parmesan, but the flavours must be pretty much the same. Thank you for this amazing recipe !

I made this last night to go with vegan meatballs and it was super flavorful. My husband, who doesn’t care for peppers, couldn’t stop sneaking bites out of the pan and said “this sauce is amazing” about 10 times while we were eating. WIN!

It was also my first time trying gluten free pasta. I bought the quinoa and brown rice fusilli from Trader Joe’s. It was great and I didn’t have “OMG how much pasta did I eat?!?”-belly after dinner.

Next time i’ll be adding much more things to boost the flavor. Wasn’t a fan of how this came out. But it’s a great base recipe, for adding things to it.

hey!
How can I substitute the almond breeze, it doesnt have to be vegan, its just almond milk is way to expensive here in Mexico.
Greets

Hey Dana —

How much pasta did you use when you made this originally?

Thanks!

My two year old actually made “om nom nom” sounds while slurping this up. Thanks for a family friendly, weeknight (if you preroast the peppers) meal!

Wow!! I just made this sauce and plan on serving it over zoodles! It is very flavorful, delicious and creamy!! Next time I will use just one shallot, since it was a little too “oniony” for my personal taste buds…FYI, I used jarred roasted red peppers (in water) since I didn’t have fresh and I think the flavor was still awesome…thanks for the recipe. I plan on sharing it with my two daughters…:)

Would this be just as good using regular milk? the 1% or 2%

I made this last night and didn’t have great luck with it, unfortunately. The sauce was really pretty flavorless. I doubled the nutritional yeast and put in a lot of salt and pepper, and red pepper flakes, but still felt like it didn’t taste like much. Maybe my red peppers weren’t very flavorful? Or maybe another red pepper would have helped out? Not sure! I have had good luck with other recipes on this site, though.

I made this the other night, and I must say that the sauce itself is quite tasty. I think next time, I’ll definitely add something else besides just the pasta and the sauce, though. Sautéed mushrooms would probably be great. Or maybe some tofu. I also made them with regular spaghetti, because I don’t really care for gluten-free pasta, personally.

I made this pasta today – IT IS DELICIOUS!! Thank you!

This was absolutely fantastic – my new go to pasta dish :) Thanks.

Hi,
I made Vegan Roasted Red Pepper Pasta made.
It was very delicious. All family members loved it.
Very Good Recipe. Good looking and very good in taste.
Thanks,
Harsha

So I’m not vegan or vegetarian but I made this anyway. I added chicken and spinach to it and WOW! Very delicious! My boyfriend loved it too :)

Made this and It is awesome! My blender kinda sucks and my sauce wasn’t as smoothe but it was still heavenly! I’m not vegan but it does help when I’m craving saucy pasta and trying to eat healthy!

I just made this today for a family meal and it was fantastic! I actually lessened the amount of olive oil to 1 tbsp. And I also added home made tapinade instead of vegan Parmesan for a different kind of salty kick. This was thoroughly scrumptious. I’ve been doing a vegan challenge for a month and this is by far my favourite vegan recipe to date. Pinned!

Sooo good. Perfect for this cold “spring” day. Only change I made, used pecorino (it’s all I had) instead of nutritional yeast.

Hi, sorry this is a bit late from when it was posted, but I was wondering if there are any alternatives to almond milk in this recipe? I can’t get any almond milk at all where I live, just soy or rice, so I was wondering if those would be okay to use instead or would they mess with the recipe too much?

HIYA! thank you for this easy recipe. I don’t know how to cook and I wanted to start learning and this was the first recipe I had decided to try :) I’m not a vegan but I wanted to start picking up some more vegan recipes because I’m really tired of eating meat all the time. This sauce turned out pretty good. my roommate was my gineau pig and he liked it too! so thanks again :D

Thank you so much for this recipe. I am new at cooking and at being vegan so I can use all the help I can get. I tried this recipe and it turned out as good as I hoped it could be! I took on a bit of an extra challenge (for me) and paired it with the Minimalist Baker Vegan Meatballs at the same time (https://minimalistbaker.com/simple-vegan-meatballs/)

This is also my first time attempting the vegan parm, or as we always called it growing up ‘sprinkle cheese’. Everything was delicious. My husband, who is not vegan, said he could easily eat it 3 days in a row – a true compliment. Only problem was we gobbled it down so it didn’t last 3 days ; )

Thank you!

Day 5 on my new Vegan Diet and this rocked my world it was so tasty.
Had to change my diet by Dr’s order but this website has made the transition so easy.
Thank you xxxx

This recipe was only OK for me. I roasted one red pepper and then used one jarred pepper, and otherwise followed the recipe. I found the sauce too thin (maybe I didn’t let it simmer long enough? should’ve added more cornstarch?) and I thought it would be a little sweeter. Oh well. I had it over thin spaghetti and added chopped spinach and meatless meatballs.

Also, for anyone watching carbs/calories, 12 oz is an awful lot of pasta for 4 servings.

I made this it’s yummy ! :) thank you

OHMYGODTHISPASTA!
I thought nothing could top your cinnamon roll recipe, but I have a new favourite. This pasta is so creamy and my kitchen smells amazing. Thanks for the lovely recipe!

This looks amazing. My daughter just got taken off tomatoes so I hope this will be a winner for her. Unfortunately, she muscle tested unhappy with the yeast, so I’m going to try a goat cheese (yes, not vegan, I realize). I’ll let you know how it comes out. Do you think I can make this ahead and freeze it?

I’ve never roasted my own red peppers yet because I always thought it would be a hassle, but this recipe encouraged me to finally do it. It was super easy. I didn’t have almond milk and I’m limiting my carageenan intake so I don’t stock up on it like I used to, but just so you readers know the pasta was SUPER creamy without it! I added some water in replacement ( and forgot to boil it down after blending) but my sauce looked just like the photo. Can’t wait to share this dish with people

I love this pasta – I’ve been making it with jarred fire roasted red peppers and it works well when I am in a hurry.

I just came across this recipe on Pinterest this morning and thought, “hey, I already have all of these ingredients. That’s dinner tonight!” I added steamed broccoli and sauteed mushrooms, garnished with fresh basil & parsley, and also I did make the vegan parmesan. BTW, SOOO glad I found that parm recipe. All store-bought vegan parms I have tried have been awful, and that was delicious and came together in about 3 minutes. Bookmarked this one for sure, it was fantastic! My omnivorous husband LOVED this pasta. I’ll rate it 5 stars but I’d give it 10 if I could! :)

This pasta was amazing. Really. Me and my family enjoyed it very much. I’m really glad because it opens them to veganism too. Thank you!

This is seriously a new
favorite recipe! I tried the sauce over zucchini and squash noodles and loved it. I was also surprised about how versatile it is. I had some sauce left over so I added a homemade Moroccan spice blend and used it as a sauce in a quinoa/chickpea/veggie stir fry. Sooo good! Thank you so much for the recipe!

Is there a substitute for nutritional yeast?

Thanks so much made it this evening specially for my 5 year old who is picky and hates meat he loved it, and had seconds.

Another spot on recipe! The Rosemary Beet Chips have so far been my favorite, but this one takes the cake. Thanks for loving food and have great posts!

Tried your roasted red pepper pasta and it is yummy! So far you’re recipes DO NOT DISAPPOINT. I added broccoli and salt , pepper, crushed red pepper flakes to my liking and it came out perfect. I have tried your vegan Parmesan and vegan pizza…..they’re both keepers! My family loved them

The color of the sauce is really striking, but unfortunately the flavor just wasn’t there for me.

To be honest, I made this and wasn’t crazy about it. I wound up adding some heavy cream and tomato sauce to round out the flavor. While I realize this would make it non-vegan, it tasted better to me. But I liked the idea of using the roasted red peppers and processing them to make the sauce.

I really like this sauce! I added a cup of red beans to the food processor step. It added a nice flavor. I was hoping to sneak some extra nutrition in to the kids’ meal. They of course opted out of the sauce, oh well! It did add some red speckles so if you are visually committed to the creamy homogenous look don’t try it. White beans might not do that. Thanks for the recipe!

Receive looks wonderful.
Have you ever made the sauce ahead of time and does it hold up?
Thank you!