Roasted Red Pepper Pasta (Vegan)

If you love creamy tomato sauce, try this recipe. It isn’t a tomato sauce base, but it taste just as rich. This weekend, we’re making Roasted Red Pepper Pasta. It’s healthy, packed with wholesome goodness and easy to make!



  • 4 red bell peppers
  • 3 Tbsp olive oil
  • 1 onion, finely chopped
  • 4 cloves garlic, finely chopped
  • Sea salt and ground black pepper
  • 1 1/2 cups almond milk
  • 2 1/2 tablespoon nutritional yeast
  • 2 tablespoon cornstarch
  • 1 teaspoon red pepper flake
  • 12 ounces linguini or spaghetti noodles


  1. Heat oven to 500 degrees F (260 C) and roast red peppers on a baking sheet for 25-30 minutes. Then peel away charred skin, seeds and stems. Set aside.
  2. Cook pasta according to package instructions; drain, toss in a touch of olive oil and set aside.
  3. While the red peppers are roasting, bring a large skillet over medium heat and sauté onion and garlic in olive oil for 4-5 minutes. Season with a generous pinch of salt and pepper and stir. Remove from heat and set aside.
  4. Transfer sautéed onions 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.
  5. Blend until creamy and smooth, taste and adjust seasonings as needed, adding more salt and pepper or nutritional yeast for flavor.
  6. 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.
  7. Once sauce is thickened to desired consistency, add noodles.
  8. Serve with red pepper flake and fresh chopped parsley or basil.


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