This creamy red pepper pasta sauce is vegan and gluten-free, making it a crowd pleasing favorite!
I absolutely love making vegan recipes with peppers and this roasted bell pepper pasta really hit the spot.
This dish is fully plant based, gluten-free (just serve with gluten-free noodles), and is great for meal prepping and storing for later.
Ingredients
Roasted Red Peppers: You can either use pre-roasted roasted red peppers, or roast the peppers yourself.
If you're going to roast the peppers yourself, check out this recipe for roasted red peppers.
Fresh Vegetables: I used a combination of onion, garlic, and tomatoes.
Spices and Herbs: This recipe calls for a mixture of salt, pepper, crushed red pepper, and fresh basil.
I strongly encourage fresh basil rather than dried in order to get the best possible flavors.
Broth: Try my recipe for Vegetable Scrap Broth or use your favorite organic vegetable broth.
See recipe card below for quantities and full instructions.
Instructions
You'll want to start off by boiling a pot of water and making the pasta of your choice.
Then prep the vegetables according to the ingredients list and then sauté the onion, garlic, peppers, and tomatoes with the olive oil in a large pot over medium heat for about 5 minutes.
Add the remaining ingredients to the pot and blend with an immersion blender. If you do not have an immersion blender, be sure to let the veggies cool and then transfer remaining ingredients to a traditional blender.
After blending, heat in the large pot and bring to a boil. Reduce to a simmer and continue to cook for about 10 minutes.
Let the sauce cool slightly before tossing in the pasta.
Storage
This vegan red pepper pasta can be stored in the fridge in an airtight container for up to 5 days.
You can also store this sauce in the freezer for up to 3 months.
If storing in the freezer, be sure not to mix the sauce with the pasta prior to freezing.
This recipe is great for meal prepping and as a make ahead pasta dish.
Substitutions and Additions
You can substitute the cashew milk for either almond milk or oat milk.
If you don't want to use crushed red pepper in this recipe, simply omit it. If you want the sauce to be even spicier, add extra crushed red pepper.
The sauce in this recipe is vegan and gluten-free. To make this recipe fully gluten-free be sure to use a gluten-free pasta.
If you enjoyed this recipe, be sure to try these next:
Roasted Red Pepper Sauce
Equipment
- Immersion blender
Ingredients
- ½ pound pasta uncooked
- 1 tablespoon olive oil
- 1 cup roasted red peppers
- 1 yellow onion diced
- 1 cup tomatoes diced
- 3 cloves garlic minced
- 1 tsp Italian seasoning
- ½ teaspoon salt
- ½ tsp pepper
- ¼ tsp crushed red pepper
- 1 cup vegetable broth
- ½ cup plant-based milk I recommend cashew, oat, or almond
- 1 tablespoon cornstarch
- ¼ cup fresh basil
Instructions
- Prep the ingredients according to the ingredient list and make the pasta of your choice.
- Sauté the peppers, onion, garlic, and tomatoes with the olive oil in a large pot over medium heat for about 5 minutes.
- Add the cornstarch, vegetable broth, cashew milk, basil, and seasoning, and blend using an immersion blender.
- Once blended, bring to a boil, then reduce to a simmer and continue to cook for about 10 minutes.
- Toss with the cooked pasta and serve with fresh basil.
MISTI SELMAN says
If I am allergic to tomatoes, can I leave them out, or is there a substitution for them?
Kelsey says
I would substitute with more red peppers but only half a cup 🙂