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A plate of Vegan Roasted Red Pepper Pasta spirals.
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4.78 from 9 votes

Vegan Roasted Red Pepper Pasta

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!
Prep Time5 minutes
Cook Time20 minutes
Roasting Red Peppers If Not Already Made25 minutes
Total Time50 minutes
Course: Main Course
Cuisine: American
Servings: 4 people
Calories: 656kcal

Equipment

  • 12 inch skillet

Ingredients

  • 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)

Instructions

How to Make Roasted Red Peppers

  • Roast the red peppers
    Heat 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.

Video

Nutrition

Serving: 2cups (¼ of the dish) | Calories: 656kcal | Carbohydrates: 85g | Protein: 16g | Fat: 29g | Saturated Fat: 12g | Sodium: 480mg | Potassium: 601mg | Fiber: 7g | Sugar: 9g | Vitamin A: 2010IU | Vitamin C: 82mg | Calcium: 69mg | Iron: 3mg