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Home » Recipes » Roasted Red Pepper Sauce

Published: Dec 13, 2021 · Modified: Jun 16, 2022 by Kelsey· This post may contain affiliate links ·

Roasted Red Pepper Sauce

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This creamy red pepper pasta sauce is vegan and gluten-free, making it a crowd pleasing favorite!

A white bowl filled with red pepper pasta sauce

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

Ingredients for pepper pasta including noodles, plant based milk, spices, roasted red pepper, tomatoes, basil, onion, garlic, broth

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

4 pictures 1 including ingredients for pasta sauce, one with vegetables in a pan, one with broth added to the pan, and one with the sauce blended together

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.

A coconut bowl with rigatoni pasta inside covered with pasta sauce and garnished with fresh basil.

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.

A side angle picture of noodles covered in a red pasta sauce.

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.

A close up shot of rigatoni noodles covered in pepper pasta sauce

If you enjoyed this recipe, be sure to try these next:

  • Vegan Cajun Pasta
  • Ancient Grains Salad
  • Cinnamon Roll Overnight Oats
  • Air Fryer Fingerling Potatoes

Roasted Red Pepper Sauce

Kelsey Riley
This creamy red pepper pasta is made with fresh ingredients and flavors and tossed with hearty pasta.
5 from 6 votes
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Main Course
Cuisine Italian
Servings 4
Calories 253 kcal

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.

Notes

This sauce can be stored in the fridge in an airtight container for up to 5 days. It can also be stored in the freezer in an airtight container for up to 3 months. 

Nutrition

Calories: 253kcal
Tried this recipe?Tag @plantedinthekitchen or tag #plantedinthekitchen!

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About Kelsey

Planted in the Kitchen is a plant based food blog. Here you will find healthy and delicious vegan recipes!

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Here you'll find delicious, healthy, and easy vegan recipes. I'm a registered nurse turned blogger with a passion for plant based food.

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