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Roasted Red Pepper Sauce

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


  • Immersion blender


  • 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


  • 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.


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. 


Calories: 253kcal
Keyword bell pepper pasta, creamy red pepper pasta, lemon pepper pasta, red pepper pasta sauce, roasted red pepper pasta sauce, vegan pepper pasta, vegan roasted red pepper sauce
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