Savory, creamy vegan red pepper pasta is comfort food made simple. With only 7 simple ingredients, this vegan roasted red pepper pasta recipe is a quick and easy delicious pasta dish for the whole family to enjoy.
Sometimes, a little comfort food is all we need to satisfy our cravings. Vegan red pepper pasta provides a light, smoky flavor with subtle sweetness, bathed over noodles. Simple in execution and with minimal ingredients, this vegan red pepper pasta recipe is one of my favorite meals under 20 minutes from start to finish.
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Although roasted peppers are easy to prepare in the oven or directly on a grill, I found oil-free roasted red peppers in a jar. Likewise, you can transform ordinary noodles into a savory red pepper pasta recipe with seven simple ingredients.
Pasta Recipe Sauce Ingredients
- White Onion: White onions have a strong, sharp, and not very sweet flavor.
- Roasted Red Peppers: Choose how to prepare the roasted red peppers. See the options below.
- Carrots: Carrots give the sauce a sweet, earthy taste.
- Shallots: Shallots have a delicate and sweet flavor with a hint of sharpness, while onions bring a more intense heat.
- Garlic: I prefer fresh garlic cloves when available.
- Vegetable Broth: I buy organic vegetable broth in bulk at Costco because I use it so much.
- Pasta: I chose whole-grain pasta; choose any shape desired.
Pasta Sauce Ingredient Substitutions
- Yellow onion is often substituted for white onion in recipes.
- For a quick and easy shortcut, choose roasted red peppers jarred in water.
- One clove of fresh garlic equals ¼ teaspoon of granulated garlic powder. The same conversion applies to dehydrated or freeze-dried garlic or even minced refrigerated garlic.
- Try gluten-free pasta for a gluten-free option.
- Thick rice noodles also work well.
Optional Additional Ingredients
Although red pepper pasta is fabulous on its own, I love adding some of my favorite vegetables into the pasta for a little more nutritional bliss.
- Portobello Mushrooms: Portobello mushrooms are mature, white button mushrooms and a healthy, edible type of fungus. The benefits of portobellos include high levels of B vitamins, antioxidants, phytonutrients like CLA and L-ergothioneine, selenium, copper, potassium, phosphorus, and even some plant-based protein.
- Peas: Peas are a good source of vitamins C and E, zinc, and other antioxidants that strengthen your immune system. Other nutrients, such as vitamins A and B and coumestrol, help reduce inflammation and lower your risk of chronic conditions, including diabetes, heart disease, and arthritis.
- Vegan Parmesan Cheese: I make my own vegan parmesan cheese which adds another dimension to the red pepper pasta.
- Parsley: I love fresh parsley garnished on pasta to give it a fresh flavor.
- Oregano: Fresh oregano tastes incredible with this dish.
- Thyme: Adding a few sprigs of thyme gives heightens the flavors of the pasta dish.
Roasted Red Pepper Cooking Options
Grill
- One method I often use in the summer is roasting over an open flame of the gas grill. Not only does this cooking method produces a great smoky flavor.
- Be sure, however, to have an oven mitt handy.
- Place peppers on the open grill over medium flame.
- Then, let them roast for 15-20 minutes, using tongs to give them a quarter turn every few minutes, until the peppers are charred, soft, and collapsing.
Oven
- Preheat oven to 400 degrees. Lay peppers on their sides on a silicone baking mat or parchment paper on a baking pan.
- Put the baking sheet in the oven and allow the peppers to roast for 20 minutes.
- Remove the baking sheet. Using tongs, give the peppers a half turn, then place them back in the oven for another 20 minutes.
- Check to make sure the peppers have been fully roasted. The skin should be charred and soft, and the peppers should look slightly collapsed. If they don’t look ready, let them roast for a few more minutes. When they’re done, remove the baking sheet from the oven.
Gas Stovetop
- Although it’s messier than the oven method, this cooking method produces a very smoky, rich flavor.
- To roast directly on a gas stovetop, cover the heating element parts with aluminum foil to protect them from spills.
- Next, turn the gas stovetop flame to medium.
- Place pepper on the grate directly over the gas flame’s top and allow it to roast for 20-25 minutes.
- Use a pair of tongs to give the pepper a quarter turn every 4-5 minutes.
- If the pepper still feels somewhat firm, let it continue to roast for a few more minutes until it softens.
- Finally, remove the pepper from the stovetop.
Steaming
Regardless of the method used to roast the red peppers, once removed from the heat source, they need to be steamed to easily remove their skins.
- This process will help to peel the tough skin from them more easily.
- Place the roasted peppers on a plate or cutting board and cover them with a large bowl. I use a glass bowl so I can see the pepper’s steam.
- Allow to steam for 15 minutes before removing the bowl and peeling the skins, which should easily slide off.
Jarred No Cooking Option
An alternative to roasting red peppers is to buy a jar of roasted red peppers in water. Make sure, however, the jarred brand you choose is water and not oil.
Jarred Recommended Brands
Even though it’s called red pepper pasta sauce, it combines exquisite flavors that enhance the roasted red peppers.
Cooking Vegan Roasted Red Pepper Pasta Sauce
- Once the garlic, shallot, and onion are sauteed over medium heat in a skillet and the onions are translucent, add the chopped roasted red peppers and carrots.
- Then, allow the red peppers and carrots to saute with the onion, garlic, and shallot mixture for a few minutes.
- Next, add the vegetable broth, reduce the heat to medium-low, and cook uncovered for 20 minutes.
- While making the pasta, allow the red pepper pasta mixture to cool slightly before blending the sauce in a high-speed blender until smooth.
- Cook the pasta following the package directions, and drain, reserving ¼ of the pasta water to add to the pasta with the red pepper sauce.
- After the pasta is drained, return it to the pan or a bowl, add the reserved pasta water and red pepper sauce, and toss.
- Add the optional sautéed mushrooms, peas, vegan parmesan cheese, and chopped fresh herbs for deliciousness.
- Although optional, these ingredients bring the dish together.
Recipe FAQs
There are many versions of this quick-cooking sauce; however, it always features roasted red bell peppers, aromatics (shallot/garlic), stock (or broth), and Italian seasonings. In addition, some versions may include heavy cream (or vegan alternative), butter, parmesan, and fresh herbs, such as basil.
Avoid peppers that are soft to the touch or have large sunken spots. In most cases, that’s a sign they’ve lost some moisture and are no good.
Red peppers are rich in vitamin C, though roasting them reduces their vitamin C content by up to 25 percent. In addition, the vitamin A and beta-carotene in red peppers offer good support for your overall vision and eye health.
Tips
- Using jarred roasted red peppers in water is easy to skip the step of roasting red peppers myself.
- Add green vegetables like peas or green beans for added nutritional value.
- When blending hot ingredients in a blender, be careful when opening the blender top (or vent it) to avoid getting burned.
- Use an immersion blender to blend the ingredients in the pan instead of a blender.
- Roasted red peppers will last 4 to 5 days in the refrigerator in an airtight container. To make them last longer, turn them into marinated peppers: Slice the roasted red peppers into strips, then place them in a jar.
- Keep leftovers in an airtight container in the refrigerator for up to 5 – 6 days.
- If you have extra roasted red peppers that you need to use, consider adding them to a salad, on top of a pizza, on vegan grilled cheese, or fold them into a tofu scramble.
Try this vegan roasted red pepper pasta for a quick, easy weeknight meal. With only a few ingredients, create a healthy, delicious pasta dish the whole family will enjoy!
Other Great Vegan Pasta Recipes to Try
If you love this vegan red pepper pasta recipe, give us a 5-star review and comment below. We would love to hear from you!
📖 Recipe
Red Pepper Pasta
Savory, creamy red pepper pasta is comfort food made simple. With only 7 simple ingredients, roasted red pepper pasta is a quick and easy delicious pasta the whole family will enjoy.
Instructions
Red Pepper Pasta Sauce
Roasted two red peppers using one of the options provided, or use jarred roasted red peppers in water.
In a skillet, cook garlic, onions, and shallots over medium heat until the onions are translucent.
Add chopped roasted red peppers and carrots.
Cook with the garlic, shallot, and onion mixture for a few minutes before adding the vegetable broth.
Once the mixture begins to boil, lower the heat to medium-low.
Cook, stirring occasionally for 20 minutes uncovered.
If all the liquid cooks down, add another ½ cup of vegetable broth.
Transfer the red pepper mixture to a high-speed blender and blend until smooth.
Set aside.
Cooking the Pasta
Choose the shape and pasta you prefer. I used whole-grain pasta, but any pasta works well, including gluten-free pasta.
Cook the pasta according to the package instructions.
Before draining the pasta, reserve ¼ cup pasta water to add back into the pasta after draining.
Pour drained pasta into a bowl or back in the pan, add the reserved pasta water and the red pepper sauce.
Toss to combine the sauce and pasta and stir.
Optional Ingredients
In the same skillet used to cook the red pepper pasta ingredients, saute the mushrooms until browned.
If the mushrooms stick, add a little water or vegetable broth.
Add the frozen or fresh peas, and heat through.
Sprinkle with vegan parmesan cheese, parsley, thyme and oregano.
Serve with crusty bread.
Notes
-
- Using jarred roasted red peppers in water makes it easy to skip the step of roasting red peppers myself.
- Add green vegetables like peas or green beans for added nutritional value.
-
- When blending hot ingredients in a blender, be careful when opening the blender top (or vent it) to avoid getting burned.
-
- Roasted red peppers will last 4 to 5 days in the refrigerator in an airtight container. To make them last longer, turn them into marinated peppers: Slice the roasted red peppers into strips, then place them in a jar.
-
- Keep leftovers in an airtight container in the refrigerator for up to 5 – 6 days.
-
- If you have extra roasted red peppers that you need to use, consider adding them to a salad, on top of a pizza, on vegan grilled cheese, or fold them into a tofu scramble.
Nutrition
Calories: 241kcalCarbohydrates: 49gProtein: 8gFat: 1gSaturated Fat: 0.2gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 0.1gSodium: 677mgPotassium: 324mgFiber: 3gSugar: 4gVitamin A: 3915IUVitamin C: 29mgCalcium: 51mgIron: 2mg
Hi! My name is Kathy, I am a retired high school English teacher & vegan enthusiast and blogger. My entire blog is fully plant-based vegan. I truly believe what we eat & how we live determines our health & the preservation of our planet! 🙂
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