Vegan Roasted Red Pepper Pasta

Vegan Roasted Red Pepper Pasta Sauce by Pasta-based. An overhead photo of a bowl of rigatoni smothered with creamy roasted red pepper sauce and a piece of crusty Italian bread on the side. Ribbons of basil leaves sprinkled on top and a fork with a wooden handle rested on top. This pasta is ready to be devoured!

This recipe for Roasted Red Pepper Pasta Sauce is made with aromatic, sweet oven-roasted red peppers, roasted garlic, cashews, and shallots. It’s bursting with flavor because of the addition of herby fresh basil leaves and a splash of lemon juice. Adding vegetable broth makes the sauce the perfect creamy texture to smother on top of your favorite pasta. Make this sauce for a wholesome and vibrant pasta dinner.

Roasting red peppers in your oven is very easy to do. It requires only a few simple steps:

  • First, wash and slice the red bell peppers lengthwise. Remove all the seeds and membranes inside. Discard the stem as well.
  • Place the peppers cut-side down on a baking sheet and brush with olive oil.
  • Bake at 425°F (220°C) for about 30-40 minutes. You’ll see the skins of the peppers start to char a little bit, this is when you know they are done.
  • After the peppers are roasted, transfer them to a heat-safe bowl and cover with a towel. Let them steam for about 10-15 minutes, or until they are cool enough to handle.
  • Once steamed, it should be easy to peel the skins off the peppers. Now, they are ready to blend into a creamy, dreamy, sauce with the addition of a few other ingredients.

Vegan Roasted Red Pepper Pasta Sauce by Pasta-based. A bowl of rigatoni smothered with creamy roasted red pepper sauce and a piece of crusty Italian bread on the side.

How to make Roasted Red Pepper Pasta in less than one minute:

Find the recipe for this Vegan Roasted Red Pepper Pasta Sauce below. Leave a comment if you make this or tag us on instagram @pastabased!

5 from 1 vote
Vegan Roasted Red Pepper Pasta Sauce
Prep Time
10 mins
Cook Time
35 mins
Resting Time
20 mins
Total Time
45 mins
 

Creamy vegan pasta sauce made from roasted red bell peppers. A great alternative to tomato-based sauces. Easy and simple recipe perfect for any kind of pasta. 

Course: Dinner, Entree, Pasta, Sauce
Cuisine: American, Italian, Vegan, Vegetarian
Keyword: pasta, red bell peppers, sauce, vegan italian recipes
Servings: 6 servings
Calories per Serving: 384 kcal
Ingredients
  • 4 red bell peppers
  • 2 tablespoons olive oil
  • 5 cloves garlic peeled
  • 1 large shallot chopped
  • 1/4 cup cashews
  • basil leaves handful
  • 1 pound pasta
  • 1/2 cup vegetable broth
  • 2 tablespoons lemon juice
Instructions
  1. Preheat oven to 425°F (220°C). Slice red bell peppers in half lengthwise and remove stems, seeds, and membranes. Place cut side down on a baking sheet and brush with olive oil. Bake in preheated oven for 25 minutes. Add whole garlic cloves, chopped shallot, and cashews to the baking sheet. Bake for an additional 10 minutes.

  2. Once the red bell peppers are finished roasting, remove the baking sheet from the oven and transfer the peppers into a heat-safe bowl. Cover the bowl with a clean towel and set aside until the peppers are cool enough to handle. Once cool, peel off the skins and discard them.

  3. In a blender, add roasted red bell peppers, garlic cloves, shallot, cashews, basil leaves, vegetable broth, and lemon juice. Blend until well combined and creamy. 

  4. Meanwhile, bring a large pot of salted water to a boil. Add preferred pasta and cook based on package instructions. Drain and set aside. 

  5. Heat blended red pepper sauce in a saucepan over medium heat. Combine with cooked pasta. Serve warm. Top with vegan parmesan and red pepper flakes. To store, cool and refrigerate for up to a week.

Recipe Notes

Easy, Creamy, Vegan Roasted Red Pepper Pasta Sauce by pasta-based.
September 20, 2019

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5 Comments

  1. Reply

    Evan

    February 25, 2019

    Unfortunately I’m intolerant to cashews. Is there another type of nut I could use?
    Thanks

    • Reply

      pasta-based

      February 28, 2019

      Hi Evan, you may want to try just omitting the cashews completely.

  2. Reply

    Laura

    March 27, 2019

    5 stars
    Delicious recipe! Thank you!

  3. Reply

    Dianna

    April 14, 2019

    Loved this recipe! Used jarred bell peppers and omitted the oil and shallots as well since I didn’t have any. It came together in a snap and is excellent!! Thank you for posting this recipe!!!

  4. Reply

    Ans

    June 18, 2019

    Hi
    I’d like you know how much is one cup? Thankyou!

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