This easy and delicious vegan roasted red pepper pasta is absolutely a must make! The flavor of the roasted red peppers takes it to another level!
Pasta is comforting and this vegan roasted red pepper pasta is no different.
If you have never had roasted red peppers then they are perfect on so many things, but inside this pasta is even better, especially if you make the roasted red peppers from scratch.
Pasta is an easy way to keep your dinner budget in check while still being able to stretch it and make it go a long way.
It’s also super time convenient in that you can prep it ahead of time or even just the fact that it doesn’t take long to get it on the table.
This easy vegan dinner idea is also great for meal prepping and to feed both vegan and non-vegans alike. Seriously, who doesn’t like pasta!
We’ll give tips in the post for additions to make it go even further and as always, we’ll give tips on making it allergen friendly!
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Frequently Asked Questions
Can I make vegan roasted red pepper pasta Top 8 Allergen Free?
The ingredients in this recipe that are cause for allergen concerns are the pasta and coconut milk.
Let’s start with the coconut milk. You can replace with any dairy free milk. We do tend to try to replace coconut milk with oat milk because it’s creamier and closer to the coconut consistency than most others.
The pasta can be swapped with any gluten free pasta. Use your favorite.
Can I prep this one pot vegan roasted red pepper pasta ahead of time?
Yes! You can make this and let cool to room temperature. Store in an air tight container in the fridge for 5-7 days. Reheat over the stove with a splash of dairy free milk or just in the microwave for 30 seconds intervals.
Alternatively, you can make roasted red peppers ahead of time – see more about how to store roasted red peppers.
And a final option would be to make the sauce through to the blending then store the sauce for 5-7 days in the fridge and then you only have to make the pasta.
HOW CAN I MAKE THIS OIL FREE?
You can see our post on how to make roasted red peppers oil free for the red peppers.
Add vegetable stock instead of the oil in the beginning for sauteing the onions and garlic. It will change the taste, but if you are used to being oil free then you will likely not mind.
Lastly, just omit oil at the end when adding the noodles. You can reserve and add a splash of the pasta water instead.
Is this vegan roasted red pepper pasta spicy?
This isn’t spicy at all, however, if you would like it to be spicy you can either add red pepper flakes at the end or you could roasted a spicy pepper along with the red peppers and add some of it in depending on how spicy you like things.
WHAT SIZE SKILLET SHOULD I USE FOR THIS VEGAN PASTA DISH?
You want a large skillet, approximately 12 inches; however, you don’t want it so large that the sauce is too spread out.
The larger the skillet the more quickly the liquid will reduce. So you want it large enough that it will evenly cook the pasta, but not so large you cook down your sauce too fast.
You could also use a large pot or dutch oven, but try to keep the size the same.
DOES IT MATTER WHAT TYPE OF PASTA THAT I USE?
We are using fettuccine in the photos; however, you don’t only have to use that one.
It does do well with tubular shaped pasta, like penne, and even ones like rotini or shells that can pick up and hold onto all the sauce. Whatever you have on hand will work perfectly.
WHAT CAN I SUBSTITUTE FOR CANNED COCONUT MILK?
Canned coconut milk is thick and makes the pasta sauce extra creamy; however if you don’t have that on hand, you can still make this pasta recipe.
If you don’t have canned coconut milk, you can use any dairy free milk. We would suggest oat or soy milk because they tend to be creamier.
What can I add to this dish?
We are just making pasta here but you could totally add more into the dish.
Here’s some ideas:
- vegetables like spinach, asparagus or tomatoes. Even adding more roasted red pepper strips onto the top is great
- vegan chickenless strips
- crispy chickpeas
- crispy tofu pieces (make our copycat Chick-fil-A chicken and add it to the top after the pasta is done)
- sautéed mushrooms
- crispy cauliflower (added to the top after it’s done)
WHAT SIDES TO SERVE WITH THIS VEGAN CREAMY PASTA DISH?
There are endless possibilities but a side salad and some bread are great starting points.
Here’s some bread ideas:
- Vegan Italian Cheesy Bread Rolls
- Vegan Garlic Bread
- Easy Vegan Dinner Rolls
- Vegan Garlic Knots (photo shown above)
What other vegan pasta ideas could I make?
Who doesn’t love pasta? Especially in colder months, it can be a total comfort food.
Here’s some more delicious vegan pasta dishes:
- Vegan One Pot Creamy Garlic Parmesan Pasta
- One Pot Vegan Cajun Chicken Pasta
- Vegan Mac and Cheese Pasta
- Vegan Pumpkin Pasta with Sundried Tomatoes and Spinach
- The Best Vegan Lasagna
- Vegan Alfredo
- Vegan Cheesy Hamburger Helper Skillet
- The Best Vegan Mac and Cheese
- Spinach and Walnut Pesto Pasta
- Vegan Carbonara
- Vegan Creamy Broccoli and Chickpea Pasta
And if you are looking for some cold pasta ideas, try out:
Pin this one pot vegan roasted red pasta for later:
Vegan Roasted Red Pepper Pasta
- 12 inch skillet
- 2 red bell peppers (or 16oz jar roasted red peppers, drained)
- ¼ cup olive oil, divided
- 12 oz fettuccine noodles (other pastas work as well) (use gluten free if needed)
- 1 large sweet onions, diced (approximately 1 ½ cups)
- 5 cloves garlic, minced
- 1 ½ teaspoon Italian seasoning
- 1 8oz can tomato sauce
- ¾ cup vegetable stock
- ½ cup canned coconut milk, get as much of the fatty cream as possible (can sub any non-dairy milk)
- 2 tablespoon nutritional yeast
- 1 tablespoon cornstarch (sub with arrowroot powder)
- ½ teaspoon black pepper (more to taste)
- ¼ teaspoon salt (more to taste)
- ½ cup vegan parmesan (optional)
- 2-3 tablespoon basil
- pinch red pepper flakes (optional)
How to Make Roasted Red Peppers
- Roast the red peppersHeat oven to broil and rub 1 tablespoon olive oil over each pepper.. Roast red peppers on a baking sheet until charred, flipping every few minutes – about 10-12 minutes. Remove from oven and cover in foil for 10 minutes to steam, then remove (peel away) charred skin, seeds and stems. Set aside*If using 16oz jar red pepper skip this step
- Cook pasta according to package instructions; drain, toss in a touch of olive oil, cover with a towel and set aside
- While the red peppers are roasting, bring 2 tablespoon olive oil in a large skillet to medium heat.
- Add onions and garlic and sauté until golden brown and soft – about 4-5 minutes. Season with salt and pepper and stir. Remove from heat and set aside.
- Transfer sautéed onions and garlic to blender with cooked roasted peppers, Italian seasoning, tomato sauce, vegetable stock, coconut cream, nutritional yeast, cornstarch, salt, and pepper. Blend until creamy and smooth, taste and adjust seasonings as needed.
- Once blended, place sauce back in the skillet over medium heat to thicken. Once it reaches a simmer, reduce heat to low and continue simmering.
- Once sauce is thickened to desired consistency (see photo), add noodles. However, before tossing add a touch more olive oil, salt and pepper to the un-tossed noodles for added flavor. Then, toss to coat
- Adjust seasonings if needed. Stir in Parmesan until melted, about 2 minutes. Stir in basil.
- Serve with vegan garlic bread or garlic knots.