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I’m a major pasta girl and I love when my sauces are simple but full of flavour. This creamy vegan roasted red pepper pasta is easy to make, bursting with flavour, and free from soy!
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So creamy, a hint of cheesiness (vegan of course) from the nutritional yeast, and overall delicious mouthwatering goodness. Who said vegans couldn’t enjoy creamy pasta dishes without dairy?
Roasting the red peppers give you time to do laundry, watch your favourite show, or do other chores while they cook on their own and develop a deep smokey flavour in the oven. Let’s get to making the thing!
What You’ll Need
- Red Bell pepper– One and a fourth of these. You only see small ones because I ran out of large. And yes, they have to be red, green won’t work at all.
- Grape-seed Oil– My favorite alkaline Dr. Sebi approved oil. It is neutral tasting and has a very high smoking point. Use this link to get your hands on a bottle if you don’t already have some.
- Almond milk– Any plant milk will do but I found this is the least distracting taste but still adds creaminess.
- Pasta
- Tomatoes
- Onion
- Garlic
Seasonings you’ll need
- Nutritional Yeast- Before you ask yourself “Do I really need this?’ Yes, yes you do. It won’t be as ‘vegan cheesy’ and creamy without it, Use this link to grab a bottle if you don’t already have one. You’ll thank me later.
- Italian Seasoning
- Paprika
- Garlic Powder
- Onion Powder
- Black pepper
- Salt
How to make Creamy Vegan Roasted Red Pepper Pasta
Step One: Chop the bell peppers, onion, and tomatoes in half and place on a baking sheet along with the garlic. Drizzle with grape-seed oil and sprinkle with salt and pepper. Put them into the oven to cook for 20 minutes at 400 F or 204 degrees Celsius.
Step Two: While the sauce ingredients are cooking in the oven, boil your pasta according to package instructions.
Step Three: Once the vegetables are done cooking and removed from the oven, wait until they cool down and peel the skin off the bell peppers and tomatoes. (Be careful not to do when they’re hot!) Place all of the ingredients into a blender along with almond milk, the dry seasonings, and blend until a creamy consistency has been acquired.
Step Four: Combine the pasta and sauce into a pan and cook for about another 5 minutes, adding salt to taste. Optional to top with parsley at the end. Serve fresh off the stove and enjoy!
How to store Creamy Vegan Roasted Red Pepper Pasta
This deliciously creamy pasta dish can store well in the fridge for about 5-6 days making it perfect for meal prep! If you need vegan roasted red pepper pasta to also longer, place into an airtight container or plastic bag and store for up to 2 weeks.
When you’re ready to re-heat the frozen meal, allow it to thaw for a bit and place it in the microwave or heat in a pan with a bit of nut milk and enjoy!
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