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If you’re bored of the same old marinara red sauce for pasta, it’s time for you to try this creamy roasted red pepper pasta – made with only 6 ingredients! It’s going to rock your world! It’s a creamy, rich and comforting sauce that pairs so well with any pasta of choice. And the best part is that it’s totally vegan without any cream used at all. It’s the perfect combination of sweet and savory and a nice change from marinara!
I love how quick and easy this red pepper pasta sauce is to make, and it’s so creamy, that you would never guess that it is vegan! You can use your favorite plant-based milk in this recipe, such as soy milk, hemp milk, almond milk, cashew milk, oat milk, or rice milk. If you are not vegan, you can also use dairy milk if you wish.
why you’ll love this red pepper pasta sauce
- A different take on pasta sauce. Don’t get me wrong. I love a good marinara sauce. But sometimes, you just need something different, and this creamy roasted red pepper pasta sauce is the perfect chance!
- Creamy without being heavy. Most cream pasta sauces can be quite heavy and leave you feeling bloated afterward. But this sauce is creamy without being heavy, thanks to the use of plant-based milk instead of cream.
- So easy to make! This pasta sauce comes together in just a few minutes and only requires six ingredients.
- Perfect for any season. This roasted red pepper pasta sauce is perfect for any season! In the summer, you can use fresh red peppers, and in the winter, you can use jarred roasted red peppers.
Ingredients to make roasted red pepper pasta
- Roasted Red Peppers: I like to use jarred roasted red peppers because they are already cooked, and it cuts down on the prep time. However, you can absolutely roast your own peppers if you prefer.
- Onion: I used a white onion, but you can use any type of onion that you have on hand.
- Garlic: I used fresh garlic and roasted it, but you can also use jarred minced garlic or even garlic powder. If you don’t use fresh, just add the jarred or powdered garlic to the food processor.
- Plant-Based Milk: I used almond milk, but any type of plant-based milk will work in this recipe.
- Seasoning: Olive oil, salt, and a sprinkle of crushed red pepper really help bring the flavor out in this pasta sauce!
- Spaghetti: I used spaghetti, but you can use any type of pasta that you have on hand.
How do you make roasted red pepper pasta
- Line a small baking sheet with parchment paper. Place the onions, garlic, and crushed red pepper on the baking sheet, and drizzle with olive oil.
- Roast until the onions are tender and golden brown..
- Transfer the roasted onions and garlic to a blender when done roasting, along with the drained roasted red peppers and milk.
- Blend until smooth and creamy.
- Transfer the sauce on top of the cooked pasta.
- Toss to combine.
Tips to make bell pepper pasta sauce
- If you prefer to roast the peppers, just place them under the broiler for 3-5 minutes until they get charred. You can roast them whole without removing the seeds. Then, transfer them to a glass container, and cover them with saran wrap for 15-20 minutes, so the steam continues to cook and soften them. This is a wonderful method for roasting your own bell peppers, which results in an amazingly sweet and smoky flavor!
- Don’t over-char your onions and garlic. You want them to be nicely browned, not burnt.
- Make sure to drain your jar of roasted red peppers. Otherwise, your sauce will be too watery.
- Cook your pasta until just al dente. You want the pasta to absorb some of the sauce and not be too soggy.
popular substitutions & additions
- If you want to make this meal gluten-free or low-carb, try using spiralized vegetables like zucchini or even spaghetti squash and toss them with the sauce. You’ll have all the flavor and comfort of this sauce with fewer carbohydrates and calories.
- If you’d like to modify the flavor of the sauce, you can consider adding some crushed red peppers for some heat, some Italian seasoning for a more savory flavor, or even some nuts like cashews to give it a more nutty and cheesy flavor. Think of the roasted red peppers, onions, and garlic as the base for the sauce. And feel free to add your unique twist to the sauce and to the final dish.
- Use nutritional yeast in place of cheese. If you are vegan or lactose-intolerant, you can use nutritional yeast to add a cheesy flavor to the sauce. Just sprinkle it on top of the pasta once it is plated.
- Add some protein. If you want to add some protein to this dish, consider tossing in some cooked chicken, shrimp, or even tofu. You could also serve it with a side of grilled chicken or fish.
what to serve with your red pepper pasta sauce
how to store & reheat red pepper pasta sauce
This pasta sauce can be stored in an airtight container in the refrigerator. When you are ready to eat it, just reheat it on the stove over low heat until it is warmed through. You may need to add a splash of water or milk to thin it out since it will thicken as it sits in the fridge.
how long will roasted red pepper pasta last in the fridge?
When stored on its own, this red pepper pasta sauce will last in the fridge for up to one week. But, if you store it with cooked pasta, it will only last for a few days. So, if you want to make this ahead of time, I would recommend storing the sauce and pasta separately and then just reheating them when you are ready to eat.
can I freeze red pepper pasta sauce?
Yes, this pasta sauce can be frozen. Just store it in an airtight container, and it will last for up to three months. When you are ready to eat it, just thaw it overnight in the refrigerator and then reheat it on the stove over low heat until it is warmed through.
Frequently Asked Questions
Personally, red peppers are my favorite color to use in this recipe, and they are usually the easiest ones to find in stores. You can absolutely use orange or yellow peppers if you wish – it doesn’t take long to roast them yourself!
I like making this dish with long pasta such as linguine or spaghetti, but you can of course use whatever you have to hand. You can use whole wheat pasta, too, if you wish for a meal with added fiber and whole grains.
If your sauce is too thick, simply add a little water or milk to thin it out. If you saved the water, your roasted peppers came in. You can try adding splash in to see if that does the trick.
This roasted red pepper pasta sauce is the perfect meal for a busy weeknight. It’s easy to make, and you can easily modify it to fit your dietary needs. Whether you’re looking for a vegan option or want to add some protein to your meal, this pasta sauce is sure to please. And best of all, it can be made ahead of time and stored in the fridge for up to a week. So, what are you waiting for? Give this roasted red pepper pasta sauce a try tonight!
For more vegan pasta recipes, check out:
- Hummus Pasta
- Creamy Tomato Pasta
- Pumpkin Pasta
- Cauliflower Alfredo
- Pasta with Cherry Tomatoes
- One Pan Pasta
- Lemon Pasta
If you’ve tried this healthy-ish feel-good Creamy Roasted Red Pepper Pasta recipe or any other recipe on Feel Good Foodie, then don’t forget to rate the recipe and leave me a comment below! I would love to hear about your experience making it. And if you snapped some shots of it, share it with me on Instagram so I can repost on my stories!
This Creamy Roasted Red Pepper Pasta recipe was originally published on June 19, 2017. The recipe has not been modified, but the post now includes new step-by-step photos of how to make the pasta recipe.
Creamy Roasted Red Pepper Pasta
Video
Ingredients
- 1 onion quartered
- 3 garlic cloves
- 1 tablespoon olive oil
- ½ teaspoon crushed red pepper
- Salt to taste
- 12 ounces spaghetti
- 1 15 ounces jar roasted red peppers drained
- ½ cup milk of choice
- Fresh basil for serving
Instructions
- Preheat the oven to 425°F. Line a small baking sheet with parchment paper. Place the onions, garlic and crushed red pepper on the baking sheet, and drizzle with olive oil. Roast until the onions are tender and golden brown, 25 to 30 minutes.
- Meanwhile, bring a large pot of heavily salted water to a boil. Cook the pasta until al dente according to package directions. Reserve 1 cup pasta water, drain and return the pasta to the pot, covered.
- Transfer the roasted onions and garlic to a blender when done roasting along with the drained roasted red peppers and milk. Blend until smooth and creamy.
- Transfer the sauce on top of the cooked pasta and toss to combine. Add as much of the pasta water as needed for your desired consistency. Serve immediately with fresh torn basil.
Equipment
Notes
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
This sauce was delicious. I did not have a jar of pre-roasted red peppers. So I added two red bell peppers, one full red onion chopped into quarters, 3 cloves of garlic, olive oil, salt+pepper, red pepper flakes and Italian seasoning to the oven safe bowl to roast for 30 minutes (as suggested by Yumna). I then blended it after and added extra spices for our taste to the blender! We loved it tons! Simple and you can easily modify this to add more veggies to the sauce.
Amazing! Your tweaks sound so good, thank you for sharing!!
I have a question. I plan on roasting my own peppers. How many peppers do I need and could I roast the peppers, garlic, and onion together?
Great question! You’ll need 1 or 2 red peppers. Yes, you can roast them together—I would place the peppers under the broiler for 3-5 minutes until they get charred, then add the onions, garlic, crushed red pepper, and olive oil to continue roasting at 425ºF for 25-30 minutes.
I just tried this. For me it took about 10mins broiling per side, totalling around 40mins of broiling – much longer than 3-5mins total. Maybe it’s because the closest I could get my peppers to the broiler without touching was 3 inches. It took so long that I decided to broil my onions and garlic at the same time, rather than roasting as per the recipe.
Hmm, I am sorry to hear that! Every oven is different so it sounds like you adjusted to yours well.
Wasn’t a fan of this one. The roasted taste was too overpowering and it was very one dimensional. I even added some grilled shrimp and roasted zucchini. Next time I’ll saute the onion and garlic and blend them instead of roasting them. I made another roasted pepper pasta recipe about 10 years ago where it was delicious and you could taste the red bell peppers, so I’ll just stick to that.
So sorry that the red pepper sauce wasn’t to your taste. Thank you for the feedback!