This vegan roasted red pepper pasta requires just 6 simgle ingredients and is made within 20 minutes. Creamy, packed with nutrients and so easy even your kids or younger relatives could help make it!
Regardless of your skill level, this pasta will be a true cooking triumph. Whereas I love setting myself up for a complicated challenge, there are days when you just need something super simple. This delicious recipe is a lifesaver for all those days I’m in a huge hurry, but still want to eat something healthy.
What makes this the BEST vegan red pepper pasta
- It’s MUCH QUICKER that similar recipes.
- It’s not only PACKED WITH VEGGIES,
- But also RICH IN PROTEIN.
- It’s CONSIDERABLY EASIER that similar recipes and requires no roasting
- It has a rich CREAMY TEXTURE without using any cream.
- It’s complete in LESS THAN 20 MINUTES.
- Last but not least, it has a CHEESY FLAVOUR without having to use any cheese.
Moreover, it’s also:
- filled to the brim with vitamins (vitamin A, B6, C, E, K1)
- rich in potassium and folate
- IN-CRE-DIBLY simple
- approved by my entire (non-vegan) family
- super creamy
- very low in saturated fat
- dangerously addictive
Read more nutritional info on bell peppers here.
Now that we’ve made it clear you absolutely need to try it, let’s move on to my top tips. You won’t want to miss those.
TIPS FOR MAKING THE PASTA SAUCE
Let's check out the 5 tips that will ensure you can nail this recipe in your first try!
- Always use natural peanut butter with no added sugar, salt or oil. Additionally, make sure to go for SMOOTH (not crunchy) peanut butter. Peanut butter not only adds a gorgeous creamy texture, but also adds a real punch of flavour. It’s also packed with vitamins, minerals, antioxidants, protein and healthy fats.
- Make it gluten free or low carb by swapping regular pasta for your favourite alternative. I often make this sauce with soybean tagliatelle and, let me tell, you it’s nothing short of droolworthy!
- For an extra kick of flavour, add a little drizzle of oil from your red peppers jar before serving. If you’re someone that likes adding a tiny drizzle of oil over your pasta, this is your time! The leftover oil from your red pepper jar has an intense flavour so adding just a little drizzle right at the end will do the job!
- Always serve with fresh basil. Make sure you’ve chopped up your basil very small, which will help release all the delicious scent and flavour.
- If you want even more veg, definitely serve with some fresh arugula (rocket). It adds a crunchy element and complements the flavours well.
ROASTED RED PEPPER PASTA - WHAT YOU WILL NEED
To make this creamy vegan pasta you will need:
- Roasted red peppers in a jar
- Your favourite pasta
- Unsweetened plant milk
- Peanut butter
- Nutritional yeast
- Garlic powder, salt and pepper
Before we jump straight in with the recipe - if you’re enjoying this recipe or my food photography, subscribe to my newsletter below and instantly receive printable 90 Vegan Meal Ideas straight to your inbox!
HOW DO YOU MAKE THIS SIMPLE CREAMY PASTA
Let me take you through making this pasta. It’s a very easy, straightforward process. However, some numbered photos always come in handy, right?
- Grab your favourite roasted red peppers in a jar. I’ve previously used many different brands, but here’s a fun overview of the best options according to HuffPost.
- Rinse red peppers with tap water. Drain and add to a medium-sized pan.
- Then add salt, black pepper and garlic powder, nutritional yeast, peanut butter and plant milk.
- Use a hand mixer to mix all the ingredients until smooth.
- In the meantime, bring water to a boil in a separate pan and cook your favourite pasta.
- Once your sauce is smooth, it’s time to heat it up. Let it come to a gentle boil and then remove from heat. Your sauce is ready!
- Pour the sauce over your cooked pasta. Mix well.
- Serve with chopped fresh basil.
HELP! TROUBLESHOOTING YOUR PASTA.
- My pasta sauce feels powdery. How do I fix that?
You’ve added too much nutritional yeast. Make sure to stick to the sauce recipe and only add extra yeast flakes at the end as a topping.
- My sauce is too watery and has no flavour. What have I done wrong?
You’ve probably added way too much plant milk (or even water). The only thing you can do to fix that is add another jar of roasted red peppers to your sauce. After that, blend the sauce using a blender or hand mixer.
- For more delicious vegan mains like this, make sure to check out my:
- The Best Vegan Pot Pie
- Basil Tomato Soup
- Broccoli Potato Soup
This just about wraps it all up! As always, if you have any trouble making my creamy pasta sauce simply comment down below or message me directly on Instagram. I’ll be sure to help you out in case you get stuck!
Don’t forget you can grab a free vegan booklet containing 90 VEGAN MEAL IDEAS below.
Vegan Red Pepper Pasta
- Hand mixer
- 680 g grilled red peppers (this is the equivalent of 400g of roasted red peppers once drained)
- 1 tsp garlic powder
- 3 tbsp nutritional yeast
- 1 tbsp peanut butter use peanut butter containing only 100% peanut (no added salt, oil or sugar)
- ½ cup almond milk unsweetened
- 360 g wholewheat pasta
- A pinch of salt and pepper
- Grab your favourite roasted red peppers in a jar. Rinse with tap water, drain and add to a medium-sized pan.
- Then add salt, black pepper, garlic powder, nutritional yeast, peanut butter and plant milk.
- Use a hand mixer to mix all the ingredients until smooth. In the meantime, bring water to a boil and cook your favourite pasta.
- Once your sauce is smooth, it’s time to heat it up.
- Let the sauce come to a gentle boil (this should take no more than 5 minutes) and then remove from heat.
- Your sauce is ready! Pour the sauce over your cooked pasta. Mix well and serve with chopped fresh basil.