Name: Creamy Roasted Red Pepper Pasta You'll Crave Every Night
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 3 pieces Red Bell Peppers (Feel free to use jarred roasted peppers for convenience.); 1 medium White Onion (Yellow onion works too.); 3 cloves Garlic Cloves (Using roasted garlic will lend a milder note.); 2 tablespoons Olive Oil (Avocado oil is a great substitute.); 1 teaspoon Kosher Salt (Adjust based on your taste preferences.); 12 ounces Penne Rigate (Any pasta shape works.); 1 cup Cashew Milk (Any non-dairy milk can be used.); 2 tablespoons Tomato Paste (Can be omitted for a lighter sauce.); 1 teaspoon Dried Oregano (Italian seasoning can be used as an alternative.); 1/2 teaspoon Red Pepper Flakes (Modify the amount to your heat preference.)

Have you ever found yourself rummaging through your pantry, questioning your dinner options? That was me the other night, staring at a few sad-looking ingredients. But then I remembered my go-to comfort food: Vegan Roasted Red Pepper Pasta. With its silky, sweet roasted red pepper sauce wrapping each piece of penne rigate, this dish transforms simple ingredients into a vibrant culinary experience. It’s not just a quick fix for those busy weeknights—this colorful pasta is vegan and hearty, making it a deliciously wholesome choice that’s bound to impress any crowd. Plus, you can easily customize it with your favorite veggies or spare pantry items! What flavors will you choose to make this meal your own?

Why is this pasta so special?

Simplicity Rules: This vegan roasted red pepper pasta is refreshingly easy to prepare, making it a go-to dinner for busy weeknights.

Flavor Explosion: The rich, sweet roasted pepper sauce brings a burst of taste that delights the palate, creating a comforting meal that feels indulgent yet healthy.

Customizable Goodness: Whether you want to toss in some sautéed spinach or swap penne rigate for another pasta shape, this dish effortlessly adapts to your cravings.

Crowd-Pleaser: Serve it to family or friends, and watch them rave about this vegan delight—an ideal dish for any gathering!

Quick and Convenient: With minimal prep time and easily accessible ingredients, you’ll be enjoying a wholesome meal in no time. Plus, if you’re looking for more weeknight inspiration, check out my Honey Pepper Chicken for a delightful twist on comfort food!

Roasted Red Pepper Pasta Ingredients

For the Sauce
• Red Bell Peppers – These are the star of the show, adding sweetness and depth; feel free to use jarred roasted peppers for convenience.
• White Onion – Provides aromatic sweetness; a yellow onion works too if you’re out of white.
• Garlic Cloves – For that robust flavor; using roasted garlic will lend a milder note.
• Olive Oil – Adds richness and helps the veggies roast beautifully; avocado oil is a great substitute if desired.
• Kosher Salt – Enhances flavors; adjust based on your taste preferences.

For the Pasta
• Penne Rigate – The perfect shape to hold onto that creamy sauce; any pasta shape you’ve got works just as well!
• Cashew Milk – Gives the sauce its creamy texture and is a fantastic dairy-free alternative; swap in any non-dairy milk if needed.
• Tomato Paste – Adds a punch of acidity and color; can be omitted for a lighter sauce if you prefer.
• Dried Oregano – Brings an earthy flavor; Italian seasoning can step in if that’s what you have on hand.
• Red Pepper Flakes – Infuses the sauce with a delightful kick; modify the amount to match your heat preference.

Incorporate these ingredients to create a comforting and satisfying roasted red pepper pasta that you’ll crave every night!

Step‑by‑Step Instructions for Silky Vegan Roasted Red Pepper Pasta

Step 1: Preheat the Oven
Begin by preheating your oven to 450°F (230°C). While it warms up, line a baking sheet with parchment paper to prevent sticking and make cleanup easy. This step is crucial for achieving the beautiful char on your vegetables that enhances the sweetness of the roasted red pepper pasta sauce.

Step 2: Roast the Aromatics
Next, place your red bell peppers, diced white onion, and garlic cloves on the prepared baking sheet. Drizzle everything generously with olive oil and sprinkle with kosher salt. Roast in the preheated oven for 25–30 minutes, or until the veggies appear charred and tender, filling your kitchen with inviting aromas that hint at the delicious sauce to come.

Step 3: Cook the Pasta
While your vegetables roast, bring a large pot of salted water to a boil. Add the penne rigate and cook according to package instructions, usually around 8–10 minutes, until al dente. Before draining, reserve ¼ cup of the starchy pasta water, which will help create a silky texture for your roasted red pepper pasta sauce.

Step 4: Prepare the Sauce
Once roasted, carefully transfer the charred vegetables to a blender. Pour in the cashew milk, reserved pasta water, tomato paste, dried oregano, red pepper flakes, and an additional pinch of salt. Blend on high for 1–2 minutes until the mixture is completely smooth and creamy, creating a vibrant and flavorful base for your pasta.

Step 5: Combine and Serve
In the same pot used for the pasta, add the cooked penne rigate along with a drizzle of olive oil or a pat of vegan butter. Pour in the smooth roasted red pepper sauce and stir until well combined, allowing the pasta to soak up the delicious flavors. Serve warm, and consider garnishing with fresh herbs or a sprinkle of nutritional yeast for an extra touch of flavor.

What to Serve with Silky Vegan Roasted Red Pepper Pasta

Transform your comforting pasta dish into a memorable meal with these delightful pairings.

Garlic Bread: The crispy, buttery texture of garlic bread perfectly complements the silky sauce, making each bite a savory delight.
Mixed Green Salad: A fresh salad adds a crunchy contrast, while the bright vinaigrette balances the richness of the pasta. Toss in seasonal veggies for added color!
Roasted Vegetables: Seasoned, roasted vegetables create a hearty side that echoes the flavors in your pasta, enhancing the overall meal experience. Served warm, they are packed with nutrients and flavor.
Grilled Asparagus: Tender, grilled asparagus adds a touch of elegance as well as a delightful flavor contrast, making this side dish a fabulous companion.
Lemon-Garlic Quinoa: This light, zesty quinoa brings a refreshing burst of flavor that pairs beautifully with the sweet roasted red pepper sauce. It’s also a great source of protein!
Crispy Chickpeas: For an added crunch, serve roasted chickpeas on top or as a side. Their nutty flavor complements the smoothness of the pasta perfectly.
Chilled White Wine: A glass of chilled white wine enhances the meal, capturing the fresh flavors of summer while refreshing your palate between bites.
Dark Chocolate Mousse: For dessert, indulge in a rich yet airy dark chocolate mousse. Its luxurious texture provides a delicious end to this vibrant summer dinner.
Herbal Lemonade: A refreshing herbal lemonade with hints of mint or basil can balance the meal’s richness while providing a thirst-quenching experience.

Roasted Red Pepper Pasta Variations

Feel free to let your creativity shine as you customize this delightful dish!

Creamy Cashew Sauce: Blend in more cashew milk for extra creaminess or use coconut milk for a tropical twist. The richness will make every bite a decadent experience.
Spinach: Toss in fresh spinach or arugula towards the end of cooking for added greens. They’ll wilt down beautifully and boost the nutrition factor!
Mild Flavor: Replace red pepper flakes with a dash of smoked paprika if you prefer a milder flavor. This substitution provides warmth without the heat, perfect for sensitive palates.
Jarred Peppers: Use jarred roasted red peppers to speed up the cooking time. This shortcut ensures a silky sauce in a matter of minutes—ideal for busy weeknights.
Nutritional Yeast: For a cheesy flavor without dairy, sprinkle nutritional yeast on top before serving. It enhances the dish with a savory richness that’s reminiscent of parmesan.
Protein Boost: Add cooked chickpeas or lentils for a hearty, protein-packed version of this dish. Not only does it make the meal more filling, but it also introduces a pleasant texture!
Pasta Variety: Swap out penne rigate for whole wheat or gluten-free pasta to meet dietary preferences. No matter the shape, the creamy sauce will perfectly cling to your chosen noodles.
Zesty Lemon: Add a squeeze of fresh lemon juice just before serving for a pop of brightness. This simple addition will elevate the flavors and leave you craving more!

If you’re in the mood for more culinary adventures, check out my Herb Roasted Chicken or dive into the rich flavors of Lemon Feta Pasta for your next meal!

Expert Tips for Roasted Red Pepper Pasta

Blend Smoothly: Ensure your sauce is thoroughly blended for that dreamy, creamy texture. Don’t rush—let it blend for 2–3 minutes.

Adjust to Taste: Taste your sauce before combining it with the pasta. The cashew milk can vary in saltiness, so tweak as needed!

Veggie Varieties: Feel free to add in cooked spinach or even zucchini. They not only enhance nutrition but also add lovely color to your roasted red pepper pasta.

Perfect Pasta: Don’t overcook your pasta. Aim for al dente to keep it pleasantly chewy, allowing it to hold the sauce beautifully.

Storage Tips: Store leftovers in an airtight container for up to three days. Reheat gently, adding a splash of water to loosen the sauce for optimal texture!

Make Ahead Options

These Vegan Roasted Red Pepper Pasta preparations are a great time-saver for busy home cooks! You can roast the red peppers, onion, and garlic up to 24 hours in advance. Simply store them in an airtight container in the refrigerator to maintain that flavorful sweetness. Additionally, you can prepare the sauce (combining the roasted veggies with cashew milk and seasonings) and refrigerate it for up to 3 days. When you’re ready to enjoy the pasta, just reheat the sauce gently on the stove while cooking your penne rigate according to package instructions. This way, you’ll have a delightful meal with minimal effort, making dinner feel special any night of the week!

Storage Tips for Roasted Red Pepper Pasta

Fridge: Store leftovers in an airtight container for up to 3 days. This keeps the flavors fresh while maintaining the pasta’s delightful texture.

Freezer: For longer storage, freeze the cooled roasted red pepper pasta in a freezer-safe container for up to 2 months. Just remember to leave some space for expansion.

Reheating: When ready to enjoy, thaw overnight in the fridge if frozen. Reheat gently on the stove with a splash of water to loosen the sauce for a creamy consistency.

Leftover Ideas: Consider using any leftovers in a grain bowl or as a filling for wraps. The versatility of roasted red pepper pasta makes it easy to incorporate into other meals!

Roasted Red Pepper Pasta Recipe FAQs

How do I choose ripe red bell peppers?
Absolutely! When selecting red bell peppers, look for ones with smooth, shiny skin, and vibrant color—these indicate ripeness. Avoid peppers with dark spots or wrinkled skin, as these may be past their prime. For the sweetest flavor, try to pick ones that feel heavy for their size.

How should I store leftovers of roasted red pepper pasta?
Very simple! Store any leftovers in an airtight container in the refrigerator for up to 3 days. It’s a great way to keep the dish fresh and tasty. When reheating, just add a splash of water on the stove to loosen the sauce and maintain that creamy texture.

Can I freeze roasted red pepper pasta?
Yes, you can! For freezing, make sure the pasta has cooled completely. Transfer it to a freezer-safe container, leaving space for expansion, and freeze for up to 2 months. To reheat, thaw in the fridge overnight, then gently warm it up on the stove, adding a splash of water, until heated through.

What should I do if my sauce is too thick?
If you find your sauce is too thick for roasted red pepper pasta, fear not! Simply add a little reserved pasta water, a splash of vegetable broth, or even a bit of additional cashew milk until you reach your desired consistency. Blend again, if needed, to ensure a smooth texture.

Is this recipe suitable for someone with nut allergies?
If someone has a nut allergy, you can easily substitute the cashew milk with oat milk or soy milk for the creamy base. This will maintain a delicious flavor while keeping the dish safe and nut-free. Just make sure to choose a non-dairy milk that complements the overall taste of the roasted red pepper pasta!