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.
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.
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.
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.
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.
You’re going to love this pasta. It’s
Creamy
Luxurious
Savory
Subtly sweet
Perfectly “cheesy”
Healthy
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.
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As always, thanks for following and for supporting what we do. Cheers!
Vegan Roasted Red Pepper Pasta (GF)
Ingredients
PASTA
- 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
- Vegan parmesan cheese
- Finely chopped fresh parsley or basil
Instructions
- Heat oven to 500 degrees F (260 C) and roast red peppers on a baking sheet until charred – about 25-30 minutes. Cover in foil for 10 minutes to steam, then remove (peel away) charred skin, seeds and stems. Set aside.
- Cook pasta according to package instructions; drain, toss in a touch of olive oil, cover with a towel and set aside.
- While the red peppers are roasting, bring a large skillet over medium heat and sauté shallot and garlic in olive oil until golden brown and soft – about 4-5 minutes. Season with a generous pinch of salt and pepper and stir. Remove from heat and set aside.
- Transfer sautéed shallot and garlic to blender with roasted peppers, almond milk, red pepper flake, nutritional yeast and cornstarch. Season with desired amount of salt, pepper, and red pepper flake.
- Blend until creamy and smooth, taste and adjust seasonings as needed, adding more salt and pepper or nutritional yeast for flavor. You want the flavor to be pretty robust and strong since the noodles don’t have much flavor – so be generous with your seasonings.
- Once blended, place sauce back in the skillet over medium heat to thicken. Once it reaches a simmer, reduce heat to low and continue simmering.
- Once sauce is thickened to desired consistency (see photo), add noodles. However, before tossing add a touch more olive oil, salt and pepper to the un-tossed noodles for added flavor. Then, toss to coat.
- Serve with (generous amounts of) vegan parmesan, red pepper flake, and fresh chopped parsley or basil.
Video
Notes
*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)
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 :)
Tina says
I just made this and boy was it delicious!!! Thank you so much for the recipe!!
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!
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!
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.
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 .
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.
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!
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 .
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!)
Samara says
I love this recipe. I make it all the time, sometimes using fettuccine and sometimes farfalle. It’s so easy and delicious.
AS says
This made for a really creamy and delicious meal, and the leftovers were just as good! I’ll be making this again.
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.
Hi Julie! I think you could freeze the sauce, but would not recommend freezing with the pasta.
Eniola Adetayo says
loved this recipe!! Tasted so good and really quick to make :)
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!
Dominique says
Thanks for this reaaaaaally yummi recipe. I cooked for my boyfriend and we both loved it!!! Delicious! <3
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.
Karl
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!
Kelly Ridgedale says
Do you think I could use orange peppers instead?
Hi Kelly! That would work!
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.
Jill says
Delicious! So creamy and flavorful. Great taste. Thumbs up from the Hubby. Thank you! It was my first time using nutritional yeast.
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!!!
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!
Hi Lindsey! That should work! It will last it the fridge for a few days!
Emaleigh Downey says
this was great!
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!
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 :)
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!!!!
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!
Julia says
Can you tell me how many calories from fat are in one serving?
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.)
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!!
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!
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.
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.
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.
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.
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.
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!!
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!
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. :)
Katherine says
Hey,
short question… do you think that would work over rice as well? :)
Are you wanting to try the sauce over rice? I think it could work! Its worth a try! :)
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?
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
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.
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 :)
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.
Katie Cameron says
Soooo delicious! Thank you! My daughter has to be gluten free, dairy free, and soy free. This is wonderful!
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.
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!
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!!!
Marilyne says
Just made this for dinner, very good! I made roasted mushrooms on the side, with vegan sausages. Very tasty!! :)
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
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!
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.
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…
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!
Melanie Sanchez says
Making this tonight! Yum <3
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 :)
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? :)
Hi Liz! No oil needed! Just pop those bad boys in the oven and cook for 25-30 mins.Happy cooking!
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.
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! :)
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!!!!!!!
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!
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!
Serena says
Is this soy-free?
Yes!
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!
I think it is, but if you try it without let me know how it goes!
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.
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!
Smartpastamaker says
These recipes look simple and quick to make and so very delicious. Can’t wait to try them all!
CindyLu says
AMAZING! I upped the Nutritional Yeast by 1/2 TBS and generously salted. Very, very yummy!
Brielle says
Would this be okay if made with coconut milk? I want to make this for a family member but she can’t eat almonds
Hi there! I’d recommend rice milk. Coconut milk will be too strong in flavor!
Tarah says
Is any dairy free milk ok to use? Or does it have to be almond milk?
I’d say rice milk is also an acceptable milk.
Nancy says
Could I use hemp milk as an acceptable alternative??
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!
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!
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 ?
rawiah says
it looks yummy ,,,, i do not have the yeast , can i make it without it ?
thanks ;)
It adds a lot of flavor, but you can give it a try!
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!
Thanks for sharing your modifications, Kriti!
Steph says
Can you freeze sauce?
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!
Yay!!!!!
Kristina says
If you can’t use almond milk, soy milk, rice milk , or refusal milk what would you use to substitute?
Kristina says
I meant to say REAL milk not refusal milk above. Typo…
Anne says
Coconut milk
Mollie says
Has anyone had success freezing this? :)
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!
I would think so!
E says
Can i use an orange pepper instead?
That should work!
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?
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!!
Rachael says
This is so delicious with some added sweet roasted potato! <3 yummmmmm
Maryam says
Hello,
Just made these with low fat milk & no yeast, but I must say it turned out great!
Thank you for the great recipe!
maryam says
Hi,
Can I use regular milk rather than almond milk?
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 ?
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.
Mollie says
Did you have any luck trying to freeze this?
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??
Ella says
i didn’t have several ingredients there but it still turned out to be perfect!!
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!
Katherine says
Really was delicious thank you <3
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!
Phyllis says
This was excellent! Have left over sauce for a weekend repeat,
Awdur says
Could you leave out the nutritional yeast?
Maggi says
Yeah sure!
I did it and it tasted delicious! ;)
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
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!
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!
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.
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!