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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 FeelGoodFoodie, 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
- 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 torn basil leaves for serving
- 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.
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
I really liked this recipe! I roasted one huge red bell pepper and one medium yellow bell pepper as mentioned in the instructions. The yellow smelled like tomato sauce after broil. I used goat milk and sprinkeld some aged cheddar at the end. Next time Ill use parmesan instead. I had to get rid of bell peppers in the fridge and this was a great recipe. Thankyou!
You’re so welcome! Glad you enjoyed it!
We dont have Jarred Roasted Pepper here on our country on which we can order in, what I will do is I will actually roast Sweet Peppers; How many Sweet peppers you will recommend for roasting?
And also, I will use just water instead of milk; How long do you think is the Storing Length?
Hi Ziel, if you’re roasting sweet bell peppers, you want to use 2 1/2 large ones. If they are the mini sweet peppers, I am not sure exactly how many you’d need; roughly between 8-10 is my guess. The nice thing about this recipe is you can’t really put in too many peppers. If you find it’s too thick, you can just add splashes of water until you get the consistency you want. The storage length won’t vary much, even if you use water due to other fresh ingredients. I recommend using it within a week. Enjoy!
This looks soooo good! I’m really looking forward to make it for dinner tonight but had one question about it – do you think this recipe would go well with smoked salmon? I have some leftover (salmon) in my fridge and really don’t want it to go bad so just thought of adding it together if it would be a good combination
Hi Juju, I am excited for you to try the pasta! I have never paired it with smoked salmon myself, so I don’t want to steer you wrong by saying yes. That being said, there is no harm in trying it. I bet the smokiness of the salmon will pair well with the roasted red peppers. You’ll have to come back after you try it and let me know what you think!
Absolutely delicious! I doubled the sauce because i like extra sauce. Only thing i did differently was i heated the roasted red peppers and the whipping cream(instead of milk) in a pot for 5 minutes or so and then added it to the food processor with the roasted onions and garlic. Love Love Love this recipe! Thank you for sharing it.
Hi Natalie! I am so glad you enjoyed the pasta. I bet the heavy cream really made it extra creamy great sub!
I’ve made this a few times and enjoy it very much. I prep my lunches for the month all in one day and freeze them and was wondering if this freezes well!!!
That makes me so happy to hear! I love that!
I made this dish tonight. Was simple to make and soooooooo delicious !
Yay! Glad you enjoyed!
How is this vegan if you use milk?
You can use your favorite plant based milk in this recipe such as:
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