The creamiest roasted red pepper 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 roasted red pepper sauce. 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.
Why This Recipe Is Dietitian Approved
- Plant-based. You get that classic creamy pasta feel using all plant-based ingredients, with no heavy cream needed.
- Hidden veggies. A great way to sneak in some veggies for picky eaters!
- Easy to customize. Use any pasta you love and add extra protein or fiber by choosing whole-wheat or chickpea pasta.
Roasted Red Pepper Sauce Recipe
Ingredients
Red Bell Peppers. These are the base of the sauce! Roast them until soft and lightly charred, then blend until smooth. I love roasting my own because it feels extra satisfying to make a recipe fully from scratch, but jarred roasted peppers work just as well. Just drain any excess oil before blending. If using jarred peppers, you can skip roasting the garlic and add it straight into the food processor.
Sun-Dried Tomatoes. Sun-dried tomatoes add depth, saltiness and a rich roasted flavour. They're one of my favourite ingredients to add to sauces because they instantly make everything taste more elevated.
Nutritional Yeast. A vegan-friendly flavour booster packed with B vitamins, including plant-based B12. It gives the sauce a subtle cheesy, nutty vibe. If you're not vegan, parmesan works as a substitute!
Cornstarch. The simple secret to getting that perfectly thick, creamy sauce. If you don't have cornstarch or need an alternative, arrowroot starch or another sauce thickener will work just fine.
Milk. Any unsweetened, unflavoured milk works: oat, almond, soy or dairy. Just make sure it's unsweetened so the sauce doesn't accidentally taste like dessert.
Basil. I usually use dried basil because it's affordable and always in my pantry, but if you're going for more of an Italian-style flavour, fresh basil is amazing. About ¼ bunch, chopped, is perfect.
Pasta. Use your favourite pasta shape! Chickpea or whole-wheat pasta is a great option if you want to add extra protein and fibre.
The complete ingredient list with measurements can be found in the recipe card below.
Instructions
- 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!
Substitutions and Variations
To make gluten-free: cornstarch is not gluten free however you can easily substitute with arrowroot starch if desired! Be sure to pair the sauce with a gluten free pasta of choice.
To make vegan: this pasta sauce is vegan as written!
To make nut-free: this sauce is nut free!
I recommend pairing this sauce with pasta of choice, a protein and vegetables such as broccoli or a side salad!
Equipment
Storage
This roasted red pepper sauce can be stored in an airtight container for up to 5 days in the fridge.
For longer storage: you may divide the sauce amongst airtight containers and freeze. When you are ready to use- defrost in the fridge overnight before heating!
Top Tips for Success
If you're short on time, use jarred roasted red peppers instead of roasting your own. Just drain the excess oil and skip roasting the garlic- it still tastes amazing!
Frequently Asked Questions
Absolutely! You can add in veggies you have on hand (think zucchini, carrots, cauliflower)!
More Vegan Recipes:
If you liked this roasted red pepper sauce, try these recipes:
See you in the kitchen!
PS. I love seeing my recipes in action! If you decide to make this roasted red pepper sauce, don't forget to snap a photo and tag me on Instagram- @nourishedbynic or leave a comment and rating below letting me know how you liked it!
📖 Recipe
Roasted Red Pepper Sauce
Ingredients
- 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
Instructions
- 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!
Nimue says
This was really good!! I used thyme and oregano bc no basil on hand, and I topped with oyster mushrooms that I had sautéed in the sun dried tomato oil. Gosh this was really good. I would say I used 1C less pasta to sauce ratio for a creamier pasta .