Savory, creamy vegan red pepper pasta is comfort food made simple. With just seven ingredients, this roasted red pepper pasta comes together quickly for a delicious weeknight meal the whole family will enjoy.
When you want something comforting but effortless, this vegan red pepper pasta fits the bill. The sauce highlights roasted red bell peppers’ smoky-sweet flavor, blended into a silky, savory sauce that coats your favorite noodles. It’s simple to prepare and can be ready in under 20 minutes when you use jarred roasted peppers.
Roasting fresh peppers in the oven, on a grill, or over a stovetop flame gives the best flavor, but a jar of oil-free roasted red peppers in water is an excellent shortcut. Combine those peppers with aromatics, a carrot for natural sweetness, and a splash of vegetable broth, and you’ll have a bright, flavorful sauce in no time.
Pasta Recipe Sauce Ingredients
- White onion: Provides a sharp, savory base—diced for the sauce.
- Roasted red peppers: Fresh-roasted or jarred in water; they’re the sauce’s star.
- Carrots: Add natural sweetness and body when cooked and blended.
- Shallots: Mild and sweet, they add nuance alongside the onion.
- Garlic: Fresh cloves for the best flavor.
- Vegetable broth: Use a good-quality vegetable broth to loosen the sauce as it simmers.
- Pasta: Any shape works—whole-grain, gluten-free, or your usual favorite.
Pasta Sauce Ingredient Substitutions
- Yellow onion can replace white onion if preferred.
- For convenience, use jarred roasted red peppers packed in water.
- One fresh garlic clove ≈ 1/4 teaspoon granulated garlic or equivalent dehydrated garlic.
- Use gluten-free pasta or thick rice noodles for gluten-free variations.
Optional Additional Ingredients
This pasta is excellent on its own, but adding a few simple ingredients boosts texture and nutrition.
- Portobello or baby portobello mushrooms: Sautéed until browned, they bring meaty texture and savory depth.
- Peas: Fresh or frozen peas add color, sweetness, and a vitamin boost.
- Vegan parmesan: A sprinkle of vegan parmesan brightens the finished dish.
- Fresh herbs: Parsley, oregano, and thyme add freshness and aroma at the end.
Roasted Red Pepper Cooking Options
Grill
- Roast peppers over an open flame on a gas grill for a pronounced smoky flavor.
- Turn them every few minutes with tongs until charred and soft, about 15–20 minutes total.
Oven
- Preheat the oven to 400°F (200°C). Place peppers on a lined baking sheet and roast 20 minutes, turn, then roast another 15–20 minutes until charred and collapsing.
- When charred all over, remove and let them steam before peeling.
Gas Stovetop
- Roast directly on the stovetop grate over medium flame, turning with tongs every few minutes until the skin is blackened and the pepper softens (about 20–25 minutes).
Steaming
After roasting, place peppers on a board or plate and cover with a bowl for about 15 minutes. Steaming loosens the skins so they peel away easily.
Jarred No-Cooking Option
To save time, choose jarred roasted red peppers packed in water (not oil). Drain and use as directed.
With the peppers ready, you’ll build the sauce by sautéing aromatics, simmering with vegetables and broth, then blending to a smooth, creamy consistency.
Cooking Vegan Roasted Red Pepper Pasta Sauce
- Sauté minced garlic, diced shallot, and diced onion over medium heat until the onions are translucent.
- Add chopped roasted red peppers and chopped carrot; sauté for a few minutes to combine flavors.
- Pour in vegetable broth, bring to a simmer, then reduce heat to medium-low and cook uncovered for 20 minutes, stirring occasionally.
- Let the mixture cool slightly, then blend in a high-speed blender or use an immersion blender until smooth and creamy.
- Cook pasta according to package directions. Reserve 1/4 cup of the pasta water before draining.
- Toss the drained pasta with reserved pasta water and the blended red pepper sauce until evenly coated.
- Add optional sautéed mushrooms, peas, vegan parmesan, and fresh herbs if desired, then serve.
Recipe FAQs
Most versions center on roasted red bell peppers, aromatics like shallot and garlic, vegetable stock or broth, and seasonings. Some recipes add cream or vegan cream alternatives and parmesan-style cheese for extra richness.
Choose peppers that are firm, brightly colored, and free of soft spots or blemishes. Avoid peppers with sunken areas, which indicate they are past their prime.
Roasted red peppers are a good source of vitamins A and C, though roasting reduces vitamin C somewhat. They still provide antioxidants and nutrients that support eye health and overall nutrition.
Tips
- Jarred roasted red peppers in water save time and deliver consistent results—just be sure they’re packed in water, not oil.
- Add green vegetables like peas or green beans for color and extra nutrients.
- Be careful when blending hot liquids—vent the blender lid or use a towel to avoid steam burns.
- An immersion blender can be used directly in the pan to blend the sauce and skip transferring to a blender.
- Roasted red peppers keep 4–5 days in an airtight container in the fridge. To preserve them longer, pack strips in oil or a marinade.
- Leftovers will keep 5–6 days refrigerated and reheat well. Extra roasted peppers can also be added to salads, pizzas, sandwiches, or tofu scrambles.
Try this vegan roasted red pepper pasta for a quick, flavorful weeknight dinner. With minimal ingredients and simple steps, it’s a nutritious, family-friendly meal.
Other Great Vegan Pasta Recipes to Try
- Cold Spaghetti Salad Recipe
- The Best Vegan Macaroni Salad
- Tahini Asian Noodles
- Vegan Tuna Pasta Salad
If you enjoy this vegan red pepper pasta, please leave a review and tell us how it turned out—we’d love your feedback!
📖 Recipe
Red Pepper Pasta
Kathy Carmichael
Ingredients
Red Pepper Pasta Sauce
- ½ medium white onion diced
- 1 cup Roasted Red Peppers fresh or jarred in water
- 1 large carrot chopped
- 1 shallot diced
- 2 cloves garlic minced
- ¾ cups Organic Vegetable Broth + ½ cup if needed
- 8 ounces Pasta of choice whole-grain or gluten-free
Optional Ingredients
- 8 ounces baby portobello mushrooms sliced
- ½ cup green peas fresh or frozen
- ¼ cup Vegan parmesan
- ¼ cup chopped fresh parsley
- 1 Tablespoon fresh oregano leaves
- 1 Tablespoon fresh thyme
Instructions
Red Pepper Pasta Sauce
-
Roast two red peppers using your preferred method or use jarred roasted red peppers in water.
-
Cook garlic, onion, and shallot in a skillet over medium heat until the onion is translucent.
-
Add chopped roasted red peppers and chopped carrot and sauté briefly.
-
Add vegetable broth, bring to a simmer, then reduce heat and cook uncovered for 20 minutes.
-
If the mixture reduces too much, add an extra ½ cup of broth.
-
Blend the mixture until smooth in a high-speed blender or with an immersion blender.
Cooking the Pasta
-
Cook your chosen pasta according to package directions.
-
Reserve ¼ cup of pasta water before draining.
-
Return pasta to the pot or a bowl, add reserved pasta water and the red pepper sauce, and toss to combine.
Optional Ingredients
-
Sauté mushrooms in the same skillet until browned; add a splash of water or broth if they stick.
-
Stir in peas and heat through, then finish with vegan parmesan and fresh herbs.
-
Serve with crusty bread if desired.
Video
Notes
- Jarred roasted red peppers packed in water are a convenient shortcut.
- Add green vegetables like peas or green beans to boost nutrition.
- When blending hot ingredients, vent the blender carefully to avoid steam burns.
- An immersion blender works well right in the pan for a quicker cleanup.
- Roasted red peppers keep 4–5 days refrigerated; pack them in a marinade to preserve longer.
- Leftovers store in an airtight container for 5–6 days and reheat nicely.