Entrees

Creamy Roasted Red Pepper Pasta

Incredibly creamy roasted red pepper pasta is made with roasted red peppers, sweet onion, garlic and coconut cream. This wonderful pasta dish has a sweet & savory flavor and is perfectly comforting. This dish can be made vegan or gluten-free.

Easy homemade pasta sauce

This creamy roasted red pepper pasta is the perfect balance of sweet and savory. It’s made with a creamy and fresh roasted red pepper sauce, a touch of parmesan cheese (can omit if vegan), and a touch of fresh basil.

If you’ve been looking for some delicious comfort food that is healthy, then this pasta recipe is just for you! This recipe calls for a touch of parmesan cheese, however, you can omit to make it completely vegan. You can also add in your favorite protein for a more filling meal!

Ingredients in this Red Pepper Pasta

This roasted red pepper pasta is easier to make than you think and uses really simple and nourishing ingredients. Here’s what you’ll need to make it:

for the sauce: First you will roast the red peppers, sweet onion, and garlic with a bit of EVOO in the oven for about 30-40 minutes. Then, you will add the roasted ingredients into a blender with vegetable broth, coconut cream and a few seasonings like oregano, dried basil and salt + pepper.

pasta: for this recipe I used medium shells, which I think holds the sauce really nicely. However, feel free to use your favorite noodle shape.

toppings: before this pasta dish is ready to be served, it’ll be topped with fresh basil and a touch of parmesan cheese.

Can I make it vegan?

Absolutely! This recipe calls for a small amount of parmesan cheese which is the only ingredients holding this recipe back from being 100% vegan. Feel free to use vegan parmesan cheese, nutritional yeast, or just omit it all together.

Other pasta dishes to try:

Creamy Roasted Red Pepper Pasta

Incredibly creamy roasted red pepper pasta is made with roasted red peppers, sweet onion, garlic and coconut cream. This wonderful pasta dish has a sweet & savory flavor and is perfectly comforting.
5 based on 5 reviews
PIN RECIPE
PREP TIME:
40
COOK TIME:
10
TOTAL TIME:
50
Author - Hannah

Ingredients

4 bell peppers

1 medium sweet onion

1 head of garlic

1 cup veggie broth

1/2 cup coconut cream 

1/2 tsp dried basil

1/2 tsp oregano

1/2 tsp salt

1/2 tsp pepper

3 tbsp tomato paste 

1/4 cup parmesan cheese or nutritional yeast

1 box medium shell pasta fresh basil, for topping

Ingredients

8 bell peppers

2 medium sweet onion

2 head of garlic

2 cup veggie broth

1 cup coconut cream

1 tsp dried basil

1 tsp oregano

1 tsp salt

1 tsp pepper

6 tbsp tomato paste

1/2 cup parmesan cheese or nutritional yeast

2 boxes medium shell pasta fresh basil, for topping

SCALE:

1X

2X

YIELDS:

6 servings

12 servings

Directions

  1. Start by preheating the oven to 400F and lining a baking sheet with parchment paper or foil.
  2. Remove the stem from the bell peppers, cut the onion into large pieces, and cut off the top of the head of garlic. Place the vegetables on the baking sheet and then drizzle with EVOO and season with salt and pepper. Roast them in the oven for 30-40 minutes or until bell pepper is charred on the top.
  3. In the meantime, cook the pasta al dente and reserve 1/4 cup pasta water. Drain the rest and return to the pot.
  4. When the vegetables are ready, remove them from the oven and add the roasted veggies to a blender. Remove the garlic from the head and add in the vegetable broth and coconut cream. Then, blend until smooth and creamy.
  5. Add the sauce to a saucepan and heat over medium to low heat. Add in the tomato paste, oregano, dried basil, parmesan cheese or nutritional yeast, and season with salt and pepper to taste.
  6. Add in the cooked pasta and mix until well incorporated. If sauce is too thick, add in 1/4 cup of reserved pasta water. Otherwise, skip this step.
  7. Top with fresh basil and a touch of parmesan cheese before serving.

Notes

pasta is best stored in an airtight container in the refrigerator and enjoyed within 5 days. pasta is best warmed in the microwave, or on the stovetop.

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5 based on 5 reviews

Leave A Comment And Rate This Recipe!

Rating:

Hi Rachel! I’m so glad you’re enjoying it! Thanks so much for your comment and rating! xx

OMG! THIS IS THE BEST RECIPE EVER. I have always been the type to use canned or jar pasta sauces, but I will never do that again. This pasta is making me drool just writing this…

I’m SO happy to hear that! This is one of my favorites too! Thank you so much for your comment. I hope you have a great weekend. xx

I make this recipe with zucchini noodles and chicken and it is absolutely delicious!! Thanks for an awesome recipe!

Hi Nicole! Oh i’m so pleased to hear that, what a great substitution. Thanks for your rating + comment!

This was absolutely delicious -I also added some crushed red pepper. It was super easy too..thanks for sharing!!