The creamiest vegan red pepper pasta sauce packed with hidden veggies...and all without any nuts! THIS is what dreams are made of.
Imagine it's a cozy night in. You just opened a bottle of wine, you have your favourite music playing and a bowl of creamy vegan red pepper pasta is waiting for you. This sauce is seriously one of the most amazing things I've made. I swear I'm not exaggerating it tastes amazing but it's also healthy. It's creamy, it's vegan, it's packed with veggies and you need it ASAP.
When I was younger I used to be a VERY picky child. Pasta was pretty much the only food I would eat until I was 10. But honestly I think I was on to something. What's not to love about pasta? Want an easy dinner? Make a bowl of pasta with tomato sauce. Want a fancy date night meal? Make a homemade sauce. Want a food to comfort you after a hard week? A bowl of creamy pasta is there for you. PASTA can do it all.
Some pasta sauces can be so heavy though and as much as I love past sometimes you just want a lighter version. Introducing: this creamy vegan red pepper pasta. It's made from a base of roasted red peppers and sun dried tomatoes mixed with non-dairy milk and some spices for extra flavour. So you get all the same great thick creaminess we love about a good pasta sauce but there is no heavy cream. Oh and it also only takes less than an hour to make from start to finish. Now that's a win in my books.
Looking for your next date-night meal to wow your loved ones? this is IT. Don't believe me? Try it for yourself.
What Ingredients do I Need for Creamy Vegan Red Pepper Pasta?
Red Bell Peppers- The base of this sauce! We toss the peppers in the oven until they get nice and roasted and then blend them up! That's it! I like to make my own peppers because it makes me feel proud of myself knowing I made a recipe 100% from scratch but jarred roasted red peppers will also work! Just make sure your drain out the excess oil before. If you do decide to go with jarred roasted peppers, don't worry about roasting the garlic and just toss it into the food processor!
Sun Dried Tomatoes- I LOVE sun dried tomatoes. I add them to salads and sauces whenever I can because I love the flavour they bring. It's a little salty but also a little roasted they are SO good. I find they really elevate this sauce!
Nutritional Yeast- The secret vegan nutritional powerhouse. Packed with plant-based Vitamin B12 I love adding nutritional yeast to my vegan recipes whenever I can. It also adds a nice nutty, cheesy flavour which I love. If you aren't vegan you can sub this with parmesean cheese!
Cornstarch- The key to getting this sauce thick! Cornstarch is the not so secret ingredient to a good sauce. If you are not able to eat cornstarch due to dietary restrictions or you don't have any on hand you can substitute 1 for 1 with arrowroot starch or any other thickener you typically use in sauces.
Milk- Oat, almond, soy, dairy (if you aren't vegan lol) choose whatever milk your heart desires. Just make sure it is unsweetened and unflavored because no one wants a vanilla tasting red pepper sauce.
Basil- I use dried basil because it's cheaper and I always have it on hand in full transparency. However if you want to go for the true Italian tasting sauce feel free to use about ¼ bunch of chopped fresh basil.
Pasta- Choose your favourite pasta! I love rigatoni because it makes me feel *fancy* (don't ask me why lol). But you can use any pasta. I also LOVE chickapea pasta if you're looking for an added protein and fibre boost (bonus they're a Canadian company!).
PS. if you love this vegan pasta sauce you NEED to try my tofu alfredo sauce next.
I always love seeing my recipes in action! If you make this recipe don't forget to tag my on Instagram- @nourishedbynic or a leave a comment below letting me know how they turned out!
Creamy Vegan Red Pepper Pasta
- 2 red bell peppers Sliced in half lengthwise, seeds and stem removed
- 1 tablespoon olive oil
- 3 cloves garlic smashed (not minced)
- ½ of one medium yellow onions diced
- ¼ cup sun-dried tomatoes
- 1 cup milk of choice
- 1 tablespoon cornstarch *can sub with arrowroot starch
- 2 tablespoon nutritional yeast
- 1 tablespoon dried basil
- ½ cup low sodium vegetable broth
- salt and pepper to taste
- red pepper flakes optional for spice
- 4 cups uncooked pasta
- Preheat oven to 400°F.
- On a large baking sheet place peppers and garlic and drizzle with olive oil . Place the tray in the oven and bake for 30 minutes.
- Once peppers and garlic is roasted, combine remaining sauce ingredients (everything except the pasta!) in a food processor or high powered blender and blend until smooth.
- Once blended, pour sauce into a saucepan and heat oven low-medium heat , stirring frequently until the sauce begins to thicken.
- Prepare your favourite pasta according to package instructions. Once pasta is done cooking , drain remaining water and add sauce to pan. Stir to combine.
- Top with your choice of vegan cheese or fresh basil!