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 261 votes
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4
Course Entrée
Cuisine Gluten-Free, Italian-Inspired, Vegan
Freezer Friendly Sauce only
Does it keep? 3-4 Days



  • 2 (~119 g each) red bell peppers
  • 2-3 Tbsp olive oil
  • 2 medium shallots* (finely chopped)
  • 4 cloves garlic* (finely chopped)
  • Sea salt and ground black pepper (to taste)
  • 1 1/2 cups Unsweetened Original Almond Breeze Almond Milk
  • 2 Tbsp nutritional yeast
  • 1 1/2 Tbsp cornstarch or arrowroot powder (or other thickener of choice)
  • 1 pinch red pepper flake (optional // for heat)
  • 12 ounces gluten-free linguini or spaghetti noodles (or other noodle of choice)

FOR SERVING optional


  • Heat oven to 500 degrees F (260 C) and roast red peppers on a baking sheet until charred – about 25-30 minutes. Cover in foil for 10 minutes to steam, then remove (peel away) charred skin, seeds and stems. Set aside.
  • Cook pasta according to package instructions; drain, toss in a touch of olive oil, cover with a towel and set aside.
  • While the red peppers are roasting, bring a large skillet over medium heat and sauté shallot and garlic in olive oil until golden brown and soft – about 4-5 minutes. Season with a generous pinch of salt and pepper and stir. Remove from heat and set aside.
  • Transfer sautéed shallot and garlic to blender with roasted peppers, almond milk, red pepper flake, nutritional yeast and cornstarch. Season with desired amount of salt, pepper, and red pepper flake.
  • Blend until creamy and smooth, taste and adjust seasonings as needed, adding more salt and pepper or nutritional yeast for flavor. You want the flavor to be pretty robust and strong since the noodles don’t have much flavor – so be generous with your seasonings.
  • Once blended, place sauce back in the skillet over medium heat to thicken. Once it reaches a simmer, reduce heat to low and continue simmering.
  • Once sauce is thickened to desired consistency (see photo), add noodles. However, before tossing add a touch more olive oil, salt and pepper to the un-tossed noodles for added flavor. Then, toss to coat.
  • Serve with (generous amounts of) vegan parmesan, red pepper flake, and fresh chopped parsley or basil.



*2 shallots yield ~1/4 cup finely chopped.
*4 garlic cloves yield ~2 Tbsp minced.
*Inspired by/loosely adapted from Lauren’s Latest
*Nutrition information is a rough estimate.

Nutrition (1 of 4 servings)

Serving: 1 serving Calories: 487 Carbohydrates: 75 g Protein: 14 g Fat: 14 g Saturated Fat: 2.3 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 365 mg Fiber: 10 g Sugar: 4 g
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  1. 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!

  2. 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.

  3. 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.

  4. 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!

  5. 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)

  6. 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

  7. 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

  8. 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

  9. 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.

  10. 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.

  11. 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!

  12. 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.

  13. 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.

  14. 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.

  15. 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!

  16. 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!

  17. 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.

  18. 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

  19. Christine Benjamin says

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

  20. 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.

  21. 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!

  22. 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!

  23. Rachael says

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

  24. 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?

  25. 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!

  26. 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!!

  27. 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

  28. 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 :)

  29. 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!

  30. 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.

  31. 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”

  32. 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!

  33. Candace says

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

  34. 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!

  35. 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.

  36. 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

  37. 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!

  38. 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!

  39. 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!

  40. 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.

  41. 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

  42. 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.

  43. 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

  44. 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!

  45. 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!

  46. 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.

  47. 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?

  48. 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.

  49. 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!

  50. 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 :)

  51. 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!

  52. 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.

  53. 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!!!

  54. 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.

  55. 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

  56. 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.

  57. 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.

  58. 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.

  59. 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!!

  60. 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!

  61. 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!

  62. 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.

  63. 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!

  64. 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.

  65. 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!

  66. 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!

  67. 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!!

  68. 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!!

  69. 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

  70. 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.

  71. 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!

  72. 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!

  73. 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.

  74. 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!

  75. 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!

  76. 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.

  77. 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!