Roasted Red Pepper Pasta
Roasted Red Pepper Pasta
Red pepper pasta is a super popular recipe, especially around the fall and winter time! That’s because this hearty, homemade red pepper pasta is perfect for a cozy night in. This recipe couldn't be tastier!
Red pepper pasta is one of the most popular pasta recipes, especially around the fall and winter time! That’s because this hearty, homemade red pepper pasta is perfect for a cozy night in. The first time I made this vegan red pepper pasta, I couldn’t stop eating it. And then I made it again and again and again… same result. This roasted red pepper pasta couldn't be tastier!
This red pepper pasta recipe also happens to be chockfull of roasted veggies, because I like to sneak extra veggies into my meals when I get the chance, and pasta is a perfectly easy way to incorporate them. You can leave out the veggies in this recipe for a more traditional red pepper pasta dish, but I recommend using them! Incorporate whichever veggies you like. I recommend a combination of broccoli, mushrooms, and bell pepper, which went great with this red pepper pasta.
The full recipe for this roasted red pepper pasta is below, but there are a few tips and answers to frequently asked questions.
What goes into this red pepper pasta sauce?
The main ingredient of this vegan red pepper pasta sauce is red peppers, duh! Plus a few other things ;) The full recipe is down below, but here is the gist of what you’ll need for this homemade red pepper pasta sauce:
Italian seasoning
Soy sauce (sub: coconut aminos if gluten-free)
Rice wine vinegar
Maple syrup
So how do you make this red pepper pasta?
This red pepper pasta recipe is super easy to make! The only real work you have to do is prepare the red pepper pasta sauce. To make the sauce, first roast the red peppers in the oven along with the veggies, and the blend the cooked red pepper and sauce ingredients in a blender until creamy. That’s it!
Once the red pepper pasta sauce is ready, then you’ll cook it on the stove for a few minutes to heat it up, and then toss in the cooked pasta and roasted veggies for a complete meal.
The full instructions on how to make this red pepper pasta is below, check it out to get the full recipe!
How do you cook red peppers for pasta?
Of course, the cooked red peppers are essential for this red pepper pasta recipe. To cook the red peppers, preheat the oven to 375 F degrees and spray a baking sheet with non-stick spray. Drain and dry your red pepper into, then lay them in a single layer on the baking sheet. Sprinkle with salt and pepper, and cook in the oven for about 35 minutes, flipping halfway through.
The red peppers will cook perfectly this way, and then they’ll be ready to use for the red pepper pasta sauce!
Is this roasted red pepper pasta recipe vegan?
Yes, it sure is! This roasted red pepper pasta recipe is completely vegan and dairy-free. Traditional red pepper pasta sauce uses heavy cream which we substitute with non-dairy milk for this recipe.
How can I make this roasted red pepper pasta recipe gluten-free?
If you’re gluten-free and still want to enjoy this roasted red pepper pasta dish, simply use gluten-free pasta and swap the soy sauce for coconut aminos. Enjoy!
Roasted Red Pepper Pasta
Ingredients
- 1 c broccoli, chopped
- 1 c mushrooms, chopped
- 1 yellow bell pepper, chopped
- 12 oz roasted red peppers, drained and patted dry
- 8 oz rotini, or other short pasta, cooked
- 2 tbsp olive oil
- 1 tbsp vegan butter
- 4 cloves garlic, minced
- 2 tbsp tomato paste
- Roasted red peppers (see the 'roasted veggies' step below)
- 1 cup non-dairy milk
- 2 tbsp nutritional yeast
- 2 tsp Italian seasoning
- 1 tsp paprika
- 2 tsp garlic powder
- 2 tsp soy sauce (sub: coconut aminos if gluten-free)
- 1 tsp rice wine vinegar
- 2 tsp maple syrup
- 1/2 lemon juice
- 1 tsp salt and pepper, to taste
Instructions
- Preheat oven to 375 F.
- Spray a baking pan with non-stick spray, and spread the broccoli, mushrooms, and bell pepper in single layer. Toss with salt, pepper, and olive oil. Push the veggies to one side of the baking pan.
- Now, add the roasted red peppers to the other side. Sprinkle with salt and pepper.
- Cook in the oven for 35-40 minutes, flipping halfway through.
- Remove the roasted red peppers from the oven, and allow them to cool slightly.
- Place all of the roasted red pepper sauce ingredients in a food processor and blend until smooth.
- Place the olive oil and butter in a sauce pan over medium heat.
- Once the butter is melted, add the garlic and cook for 1 minute, until fragrant.
- Scoop the tomato paste into the pan and cook for another 1-2 minutes, using your spoon to break up the paste and cook it a bit.
- Pour in the roasted red pepper sauce. Stir the sauce so it's smooth, and bring to a simmer, about 2-3 minutes. The sauce will thicken.
- Add in the cooked rotini pasta and toss until it's coated in the sauce.
- Finally, add the roasted veggies and give it a quick stir to incorporate the pasta, sauce, and veggies together.
I started salt n sprinkles to show that making good food is both fun and easy to do. My recipes are mostly plant-based, and always delicious. I know you'll find just what you're looking for!