roasted red pepper pasta in a green bowl with a fork

Roasted Red Pepper Pasta

Vegan Roasted Red Pepper Pasta. Roasted red peppers, onion and garlic all mixed into an incredibly comforting flavor packed creamy sauce that you simply mix with your favorite pasta.

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MY HUBBY SAID “I COULD DRINK THIS SAUCE WITH A SPOON!”

Ah Pasta. The forever comfort food. I love the fact that it can basically be eaten plain with just a smidge of olive oil and herbs, or totally covered with sauce. I truly believe pasta has to be one of the all time greatest food inventions, right? I mean seriously. Who can go a month without eating pasta? If so, I want to hear about it in the comments below!

roasted red pepper pasta in a white bowl with a fork in the middle and autumn leaves in the background

This is really a good recipe. It’s not very time consuming, it’s hearty and healthy. If you use gluten free chickpea pasta (such as Banza) it adds SO much protein that you don’t need any other plant based protein added. And that’s not even counting the protein from the beans and nutritional yeast.

Roasted Red Pepper Pasta is not costly to make yet it can fill up even the hungriest of tummies. Put it on your recipe bucket list. Your family will thank you!

roasted red pepper pasta in a green bowl with a fork
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5 from 1 vote

Roasted Red Pepper Pasta

Vegan Roasted Red Pepper Pasta. Roasted red peppers, onion and garlic all mixed into an incredibly comforting flavor packed creamy sauce that you simply mix with your favorite pasta. I used gluten free but you can use whatever you like!
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Main Course, Side Dish
Cuisine: Italian
Keyword: Gluten Free, Italian, Pasta, Red Peppers
Servings: 4
Calories: 350kcal

Ingredients

Instructions

  • Preheat oven to 400 degrees.
  • Wash the red bell peppers. Rough chop the peppers and 1/2 the red onion.
  • Line a baking sheet with foil. Put the peppers and onions on the foil. Sprinkle with a bit of olive oil and mix with your hands to make sure all pieces are covered slightly in oil. Add the 3 cloves of garlic and put into the oven for 15 minutes. You want the veggies roasted but not shriveled or with black or browned skin.
    roasted red pepper pasta roasted peppers and onions on a pan
  • While veggies are roasting, cook pasta according to package directions. Once done, drain, rinse and set aside.
  • After the veggies are roasted place them into a food processor along with the can of white beans AND it’s liquid, the nutritional yeast, red pepper flakes and Adobo seasoning.
    roasted red pepper pasta ingredients in a food processor
  • Process until creamy. You might have to stop half way and scrape any bits from the sides with a spatula then replace lid and continue processing.
    roasted red pepper pasta sauce in a glass pyrex measuring cup
  • Toss with pasta.
  • Enjoy!

Notes

  • Serves 4 to 6.
  • Best if served immediately. If it sits too long the pasta will absorb some of the flavors of the sauce.
  • I use 1 full teaspoon of red pepper flakes and 1 full teaspoon of Adobo seasoning. If you think that might be too salty or too hot for you, then try 1/2 of each first, process the sauce and taste it. If you want more salt add more Adobo seasoning. If you want more heat add more red pepper flakes.
  • Keeps for up to 5 days in the refrigerator.
  • Does not freeze.
  • The Nutritional Information was calculated using Banza Chickpea Pasta which adds more protein and fiber than regular pasta.

Nutrition

Calories: 350kcal | Carbohydrates: 61g | Protein: 23g | Fat: 4g | Sodium: 72mg | Potassium: 690mg | Fiber: 15g | Sugar: 8g | Vitamin A: 1935IU | Vitamin C: 77.7mg | Calcium: 131mg | Iron: 9mg

Looking for pasta ideas? Look here!

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