Print
A bowl of vegan roasted red pepper pasta topped with chopped fresh herbs.

Vegan Roasted Red Pepper Pasta

  • Author: Deryn Macey
  • Prep Time: 10 mins
  • Cook Time: 15 mins
  • Total Time: 25 minutes
  • Yield: 4 1x
  • Category: Main Dish
  • Cuisine: American
  • Diet: Vegan

Enjoy this creamy, comforting red pepper sauce with any pasta for a quick, healthy meal that’s sure to be a family favourite.


Scale

Ingredients

  • 16 oz. dry, uncooked pasta, any shape
  • 2 tablespoons extra-virgin olive oil (30 ml)
  • 2 large shallots, chopped (approx. 1/3 cup )
  • 3 large cloves garlic, minced (approx. 2 tbsp)
  • 1/4 tsp red pepper flakes, optional
  • salt and pepper, to taste
  • 16 oz. jar roasted red peppers packed in water, drained
  • ½ cup cannellini beans, drained and rinsed (115 g)
  • ¼ cup nutritional yeast (25 g)
  • 1 ¼ cups unsweetened almond milk (295 mL)
  • ¼ cup chopped fresh parsley or basil (5 g)

Instructions

  1. Bring a large pot of salted water to a boil. Once boiling, add pasta and cook according to package directions until al dente.
  2. While the pasta cooks, add the olive oil to a skillet over medium-low heat. Once hot, add shallots and garlic. Cook until softened, about 4-5 minutes. Season with a generous pinch of salt and pepper.
  3. Transfer the shallots and onions to a blender. Add the roasted red peppers, cannellini beans, nutritional yeast and almond milk. Blend until smooth. Season with salt and pepper to taste.
  4. Drain the pasta then return to the pot. Pour the roasted red pepper sauce into the pot and toss with pasta until well combined.
  5. Add the parsley or basil into the pot and stir to incorporate.
  6. Serve with another sprinkle of fresh herbs and extra nutritional yeast or dairy-free parmesan.

Notes

Find instructions for how to make roasted red peppers here. If you’re making homemade roasted red peppers, use 3 small or 2 large red bell peppers.

Almond milk can be substituted with cashew milk or another non-dairy milk you enjoy.

Nutrition

  • Serving Size: 1/4 of recipe
  • Calories: 546
  • Fat: 8 g
  • Carbohydrates: 101 g
  • Fiber: 15 g
  • Protein: 24 g

Keywords: roasted red pepper pasta, vegan roasted red pepper pasta