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+ servings
A bowl of fresh red pepper pasta

Vegan Red Pepper Pasta

Super creamy red pepper pasta to satisfy all your cravings.
Course Main Course
Cuisine Italian, Vegan
Diet Vegan, Vegetarian
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 3
Calories 555kcal


  • Hand mixer


  • 680 g grilled red peppers (this is the equivalent of 400g of roasted red peppers once drained)
  • A pinch salt
  • A pinch black pepper optional
  • 2 tsp garlic powder
  • 3 tbsp nutritional yeast
  • tbsp peanut butter use peanut butter containing only 100% peanut (no added salt, oil or sugar)
  • ½ cup plant milk unsweetened
  • 360 g wholewheat pasta
  • 10 leaves basil or other herb like parsley or chives


  • Grab your favourite roasted red peppers in a jar. Rinse with tap water, drain the oil (or save the oil for later if desired) and add peppers to a medium-sized pan.
  • Then add salt, black pepper (optional), 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 according to instructions on the packet.
  •  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) to reduce it slightly and then remove from heat.
  • Pour the sauce over your cooked pasta. Mix well and serve with chopped fresh basil (or other herbs).


- Always use smooth peanut butter with no added salt, oil or sugar.
- Make this gluten free or low carb by serving with your favourite gluten free pasta or veg-based pasta.
- When serving, make sure to crunch up the basil in your hands or chop it thinly to help release all the flavour.
- Extra delicious when served with roasted pine nuts.


Calories: 555kcal | Carbohydrates: 108g | Protein: 25g | Fat: 6g | Saturated Fat: 1g | Sodium: 98mg | Potassium: 921mg | Fiber: 7g | Sugar: 10g | Vitamin A: 7097IU | Vitamin C: 289mg | Calcium: 114mg | Iron: 6mg