Dig into this comforting, creamy Vegan Red Pepper Pasta. This vegan and gluten-free dish is simple to make, uses everyday ingredients, and delivers rich, layered flavour — perfect for a cosy evening.
Recipe Difficulty – Easy
Table of Contents
- Why this recipe works
- Ingredients to make Red Pepper Pasta
- Substitutions
- Variations
- How to make Red Pepper Pasta
- Leftovers
- Recipe FAQs
- Red Pepper Pasta Recipe
Why this recipe works
This roasted red pepper pasta is warm, comforting and packed with flavour — ideal for cooler days. Roasting the peppers and onion concentrates their sweetness and adds depth, while cashews and unsweetened plant milk create a naturally creamy, velvety sauce without dairy.
The method is straightforward: roast the vegetables, blend them with cashews, nutritional yeast and herbs, then toss with your cooked pasta. It’s a great way to include vegetables in meals, and you can easily adapt it for children by omitting salt and adding a sprinkle of vegan cheese.
Ingredients to make Red Pepper Pasta
- Red bell peppers – the star of the dish; they roast beautifully and lend sweetness and colour.
- Garlic cloves – essential for savoury depth.
- Red onion – roasting mellows and sweetens the flavour.
- Cashews – blended into the sauce for a rich, creamy texture.
- Unsweetened plant milk – almond or other unsweetened milk to loosen and enrich the sauce.
- Nutritional yeast – adds a nutty, cheesy note suitable for vegan cooking.
- Oregano – an aromatic herb that complements the peppers.
- Olive oil – for roasting and added flavour.
- Spinach (optional) – stirred through at the end for colour and extra nutrients.
- Pasta – spaghetti is used here, gluten-free if preferred; any shape will work.
See the recipe card below for exact quantities.
Substitutions
- Vegetables: If you don’t have peppers and onion, try carrots or parsnips alongside or instead of them.
- Garlic: Minced or jarred garlic works if fresh isn’t available.
- Herbs: Swap oregano for basil or an Italian seasoning blend.
- Oil: Use any neutral oil if you prefer a milder taste than olive oil.
- Pasta: Penne, fusilli or any other shape will pair well with this sauce.
Variations
- Spicy: Add red pepper flakes or a dash of hot sauce for heat.
- Deluxe: Top with crushed cashews, sundried tomatoes or roasted cherry tomatoes and fresh herbs. Stir in vegan ricotta for extra creaminess.
- Protein additions: For non-vegan versions, add cooked chicken, sausage, shrimp or chorizo. For vegan protein, add pan-fried tofu or roasted chickpeas.
- Kid friendly: Sprinkle with vegan cheese to make it more appealing to picky eaters.
How to make Red Pepper Pasta
Step 1: Preheat the oven to 230°C. Place 3 whole red peppers in a baking dish and roast for 15 minutes. Turn the peppers, add 2 whole garlic cloves and 1 quartered red onion, then roast another 15 minutes. Remove and let cool slightly.
Step 2: While the vegetables cool, cook your pasta in well-salted boiling water according to package instructions.
Step 3: Peel the skins from the peppers, remove stems and seeds. Place the peeled peppers in a blender with the roasted garlic, red onion, 50 g cashews, 200–225 ml unsweetened milk, 3 tbsp nutritional yeast, 1 tbsp oregano, 1 tbsp olive oil and a generous pinch of salt and pepper. Blend until smooth.
Step 4: Drain the pasta, return it to the pot and stir in the blended sauce and 2 handfuls of spinach if using, until everything is well coated and the spinach has wilted. Serve immediately.
Hint: Roast the peppers whole — it makes removing the skins easier and preserves the juices and flavour.
Leftovers
Store leftover sauce in the fridge for 3–5 days or freeze portions for up to 6 months. Once the sauce is mixed with pasta, keep refrigerated and use within 2–3 days. Reheat gently on the stove and add a splash of milk if the sauce has thickened.
Recipe FAQs
This version uses roasted red peppers, onion and garlic as the base, thickened with blended cashews and unsweetened plant milk, and flavoured with nutritional yeast and oregano for a cheesy, savoury note.
Roast them and turn them into a sauce like this pasta recipe, or use them in soups, stews, salads or fajitas to make the most of their sweet roasted flavour.
Yes — this recipe relies on vegetables and plant-based ingredients for creaminess, reducing saturated fat compared to a traditional cream sauce while still delivering satisfying texture and flavour.
Absolutely. Portion the sauce into airtight containers and freeze for up to six months. Thaw and reheat gently on the stove.
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Red Pepper Pasta
Ingredients
- 3 red peppers
- 2 garlic cloves
- 1 red onion, cut into quarters
- 50 g cashews
- 200-225 ml unsweetened milk (almond used)
- 3 tbsp nutritional yeast
- 1 tbsp oregano
- 1 tbsp olive oil
- 2 handfuls spinach (optional)
- 400 g spaghetti (gluten-free if preferred)
Instructions
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Preheat the oven to 230°C. Place the red peppers in a baking dish and roast for 15 minutes. Turn the peppers, add the garlic cloves and quartered red onion, and roast another 15 minutes. Remove and let cool for a few minutes.
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While the peppers cool, cook the pasta in salted boiling water according to package instructions.
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Peel the pepper skins, remove stems and seeds. Add the peppers, garlic, onion, cashews, milk, nutritional yeast, oregano, olive oil and salt and pepper to a blender. Blend until smooth.
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Drain the pasta, return to the pot and toss with the sauce and spinach (if using) until well combined. Serve immediately.
Notes
Substitutions & Variations: Options are listed above in the post.
To Store: Keep in an airtight container in the fridge for 2–3 days. Reheat gently, adding a little milk if needed to loosen the sauce.
To Freeze: Portion into airtight containers and freeze for up to 6 months. Thaw and reheat on low heat.
Tips: Roasting the vegetables is key to flavour — don’t skip it. Batch-cook and freeze portions for quick meals later. If not vegan, add cooked meat; if vegan, add tofu or chickpeas for extra protein.
Nutrition
