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- 12 oz (340g) pasta of choice (e.g., penne or fusilli) - 2 large red bell peppers - 1 small onion, chopped - 3 cloves garlic, minced - 1 cup full-fat coconut milk - 3 tablespoons nutritional yeast - 1 tablespoon olive oil - 1 teaspoon smoked paprika - Salt and pepper to taste - Fresh basil leaves for garnish - Crushed red pepper flakes (optional, for extra heat) - Red Bell Peppers: These sweet peppers are high in vitamin C. They boost your immune system and support healthy skin. - Coconut Milk: This creamy milk adds richness and flavor. It is full of healthy fats that can improve heart health. - Nutritional Yeast: This ingredient gives a cheesy flavor without dairy. It is a good source of vitamins, especially B12. - Smoked Paprika: This spice adds a warm, smoky flavor. It can help reduce inflammation and improve digestion. - Pasta: Use gluten-free pasta if you need it to be gluten-free. Quinoa or lentil pasta works well too. - Coconut Milk: Almond milk or soy milk can replace coconut milk, but the sauce may be less creamy. - Nutritional Yeast: If you want a nut-free option, use cashew cream for a rich flavor. - Crushed Red Pepper Flakes: Skip these if you prefer a milder dish. You can also add fresh herbs for flavor instead. {{ingredient_image_1}} First, preheat your oven to 425°F (220°C). Next, take your two large red bell peppers. Place them whole on a baking sheet. Roast them for about 25 to 30 minutes. Turn them occasionally. You want them charred all over. Once roasted, take them out and let them cool. The skin will peel off easily. Remove the seeds, and you'll have beautiful roasted red peppers ready to blend. While the peppers cool, bring a large pot of salted water to a boil. Add your 12 oz of pasta. I love using penne or fusilli for this dish. Cook the pasta according to the package instructions. You want it to be al dente, which means it should have a little bite. Save 1 cup of the pasta water before draining it. Set the pasta aside for later. In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and cook until it becomes soft, about 5 minutes. Then, add 3 minced cloves of garlic and 1 teaspoon of smoked paprika. Cook this mix for another 1 to 2 minutes. This will smell amazing! Now, it's time for the magic. In a blender, combine the roasted red peppers, the onion-garlic mix, 1 cup of full-fat coconut milk, 3 tablespoons of nutritional yeast, salt, and pepper. Blend until you get a smooth, creamy sauce. Pour the sauce into the skillet and heat it on low for a few minutes. If it's too thick, add some reserved pasta water bit by bit until it's just right. Toss in the cooked pasta and mix it well with the sauce. Heat everything together for another minute. Serve your Vegan Creamy Roasted Red Pepper Pasta hot. Garnish it with fresh basil leaves and a sprinkle of crushed red pepper flakes if you like some heat. Enjoy! To get the best texture, focus on your sauce. Blend the roasted red peppers until smooth. If your sauce is too thick, add some reserved pasta water. This will help it stick to the pasta. Aim for a creamy, silky feel that coats every bite. You can boost the flavor with a few simple twists. Adding nutritional yeast gives a cheesy taste without dairy. Try mixing in some fresh herbs like basil or parsley. A squeeze of lemon juice can brighten the sauce, too. For heat lovers, sprinkle in crushed red pepper flakes. One common mistake is overcooking the pasta. Cook it just until al dente. The pasta will continue to cook when mixed with the sauce. Another mistake is not roasting the peppers long enough. They need to be charred to bring out their best flavor. Lastly, don’t skip the salt and pepper. They are key to making this dish shine. Pro Tips Use Fresh Ingredients: Fresh basil and ripe bell peppers enhance the flavor and make your sauce vibrant. Adjust Consistency: If the sauce is too thick, gradually add reserved pasta water to achieve your desired creaminess. Enhance Flavor: Experiment with adding other spices like oregano or thyme for additional depth in the sauce. Make Ahead: The roasted red pepper sauce can be made in advance and stored in the fridge for up to 3 days for easy meal prep. {{image_2}} You can customize your Vegan Creamy Roasted Red Pepper Pasta with fun add-ins. Try adding fresh spinach or kale for a healthy boost. Peas, zucchini, or mushrooms also work great. If you want protein, consider adding chickpeas or lentils. Tofu or tempeh can add texture and flavor. Just sauté these extras in the skillet before adding the sauce. Switching up the pasta can change the dish. You can use whole wheat pasta for more fiber. Gluten-free pasta works well if you avoid gluten. Zoodles (zucchini noodles) are a fun, low-carb option. Experiment with different shapes like farfalle or spaghetti to keep it interesting. For a kick, add crushed red pepper flakes to the sauce. You can also use chipotle in adobo for a smoky flavor. For a deeper taste, try smoked paprika. Adjust the spice level to fit your taste. A little goes a long way, so start small and mix well. You can store leftover Vegan Creamy Roasted Red Pepper Pasta in the fridge. Place it in an airtight container. It will stay fresh for about 3 to 4 days. When you want to eat it again, just take it out of the fridge. To freeze this pasta, let it cool completely. Then, put it in a freezer-safe container. It can last for up to 2 months in the freezer. Make sure to label the container with the date. When you’re ready to enjoy it again, thaw the pasta in the fridge overnight. You can reheat it in a skillet over low heat. Add a splash of water or coconut milk to keep it creamy. Stir often until it’s hot. You can also microwave it, but be careful not to overheat. Enjoy your meal! Yes, you can make this recipe gluten-free. Use gluten-free pasta instead. Many brands offer great options, like brown rice or chickpea pasta. These types cook well and taste great in this dish. Just check the package for cooking times. To add some heat, use crushed red pepper flakes. Sprinkle them in while cooking the sauce. You can also add fresh diced jalapeños for a fresh kick. Adjust the amount based on your spice level. This way, you can enjoy a tasty kick without losing flavor. Yes, you can use other plant-based milks. Almond milk or soy milk works well too. Just make sure to choose a full-fat version for creaminess. Each milk adds a different flavor, which can change the dish. Feel free to experiment and find your favorite! In this blog post, I shared a fun pasta recipe featuring red bell peppers. You learned about essential ingredients, their health benefits, and substitutions for your dietary needs. I walked you through easy steps to prep, cook, and make a creamy sauce. Plus, I offered tips for texture and flavor, mentioned common mistakes, and suggested variations. Remember, cooking should be enjoyable. Experiment with your favorite flavors and share your creations!

Vegan Creamy Roasted Red Pepper Pasta

A delicious and creamy pasta dish made with roasted red peppers and coconut milk, perfect for a vegan meal.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Main Course
Cuisine Vegan
Servings 4
Calories 400 kcal

Ingredients
  

  • 12 oz pasta of choice (e.g., penne or fusilli)
  • 2 large red bell peppers
  • 1 small onion, chopped
  • 3 cloves garlic, minced
  • 1 cup full-fat coconut milk
  • 3 tablespoons nutritional yeast
  • 1 tablespoon olive oil
  • 1 teaspoon smoked paprika
  • to taste salt and pepper
  • for garnish fresh basil leaves
  • optional crushed red pepper flakes

Instructions
 

  • Preheat the oven to 425°F (220°C).
  • Place the whole red bell peppers on a baking sheet and roast in the oven for about 25-30 minutes or until charred, turning occasionally to ensure even roasting. Once done, remove from the oven and let them cool before peeling off the skin and removing the seeds.
  • In a large pot, bring salted water to a boil and cook the pasta according to package instructions until al dente. Reserve 1 cup of pasta water, then drain and set pasta aside.
  • In a skillet, heat olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Add the minced garlic and smoked paprika, cooking for an additional 1-2 minutes until fragrant.
  • In a blender, combine the roasted red peppers, sautéed onions, garlic, coconut milk, nutritional yeast, salt, and pepper. Blend until smooth and creamy.
  • Pour the creamy sauce into the skillet with the sautéed onion and garlic, and heat on low for a few minutes. If the sauce is too thick, gradually add some reserved pasta water until the desired consistency is reached.
  • Toss the cooked pasta into the creamy sauce, making sure the pasta is well coated. Heat for another minute or so to warm through.
  • Serve immediately, garnished with fresh basil leaves and a sprinkle of crushed red pepper flakes, if desired.

Notes

For extra heat, add crushed red pepper flakes.
Keyword creamy, pasta, roasted red pepper, vegan