This 10-ingredient Vegan Roasted Red Pepper Pasta is healthy, easy to make and done in 30 minutes. An incredibly satisfying pasta dish that will be your new weeknight dinner go to!
Roasted Red Pepper Pasta is one of my favorite meals to eat. It is not only simple to make but pantry and budget friendly as well. It’s perfect for a busy weeknight as it only takes 30 minutes to come together!
My son loves this recipe, to be honest he loves any pasta dish I have given him so far. I mean I get it though who doesn’t love pasta?
Growing up we only really ever had spaghetti. It wasn’t until my adult years that I realized all the PASTAbilities out there!
There is just something so comforting about a big hearty bowl of pasta. If you are having a bad day make a dish like this and it can literally turn that frown upside down!
I know pasta has done that for me on more than one occasion.
- Pasta – I like Lingunie or Fettuccini best. However, any pasta will work.
- Red Bell Peppers – Pick out peppers with the deepest red those have the most flavor.
- Olive Oil – Any neutral oil will work. I generally have olive oil on hand.
- Shallots – These a very mild onion with a slightly sweet flavor. You can use yellow or white onion as well however, I like the flavor of the shallots better.
- Garlic – Mince it up fine or use a garlic press.
- Vegetable Broth – Look for a low sodium option.
- Nutritional Yeast – This adds a nice savory and slightly cheesy flavor.
- Lemon Juice – You only need about 1/2 a small lemon or about 1 tbsp.
- Slurry – This is a cornstarch and water mixture that helps to thicken the sauce.
- Red Pepper Flakes – This is optional if you like a tiny but of heat to your pasta!
- Salt & Pepper – I like to use sea salt and fresh cracked pepper in all my recipes.
Other Pasta Recipes You May Like:
Vegan Roasted Red Pepper Pasta
- 10 oz. pasta (I like linguine or fettuccine)
- 2 large red bell peppers
- 2 tbsp. olive oil
- 2 shallots minced
- 3 garlic cloves minced
- 1 ½ cup vegetable broth
- ¼ cup nutritional yeast
- 1 tbsp. lemon juice
- 1 tbsp. corn starch mixed with 2 tbsp. water
- dash of red pepper flakes
- salt and pepper to taste
- Preheat oven to 450 degrees F.
- Place red peppers on a sheet pan and roast for about 25 minutes until skin is charred and your peppers are tender. You can find a detailed step by step in my How To Roast Red Peppers post.
- While your peppers are roasting boil a large pot of water and cook pasta to al dente.
- Mince your shallots and your garlic.
- In a large skillet add olive oil and heat over medium-high heat. Add garlic and shallots and sauté until soft, fragrant and lightly golden.
- Once your peppers are done remove the skins and seeds as well as the stem. You only want the flesh of the roasted red pepper.
- Into a blender add roasted red peppers, garlic & shallot mixture, nutritional yeast vegetable broth and red pepper flakes. Blend until smooth.
- Add sauce back into the large skillet and season to taste with salt & pepper.
- Make your cornstarch slurry and slowly add the mixture to your sauce while stirring over medium low heat.
- Once the sauce is thickened add in pasta and incorporate together.
- You should have some extra sauce leftover. I like to store this for next day leftovers. Already sauced pasta is always a little less saucy the next day.
- Feel free to serve topped with fresh basil or parsley.
- The corn starch and water mixture (slurry) is a thickening agent for your sauce. The sauce will thicken as is heats. Allow time for the magic to happen while slowly incorporating the mixture.
- When choosing your bell peppers look for the deepest red you can find as this will result in the most flavorful sauce.
- If you do not have vegetable broth you can replace this ingredient with a neutral tasting plant milk (unflavored almond or soy would work well).