This vegan roasted red pepper pasta recipe comes together with red bell peppers, chickpeas, red onion, garlic, and dairy free milk. It’s easy to make, ultra creamy, and great for a quick dinner or meal prep.
What’s more comforting that a big bowl of pasta and warm vegan dinner rolls? Once you try my vegan roasted red pepper pasta, it’ll be on your dinner rotation in no time. With simple ingredients blended into a savory sauce, all you have to do is blend everything together and toss with your favorite type of pasta.
Why you’ll love this recipe
- No cashews
- Ready in 45 minutes
- Dairy free and delicious
- Hidden veggies and protein
Ingredient notes
- Bell peppers: Look for large red bell peppers for roasting.
- Chickpeas: I like to roast canned chickpeas with my red peppers. They add body, taste, and extra protein.
- Onion: You can use red or white onion.
- Garlic: Optional but adds flavor.
- Dairy free milk: Use your favorite non-dairy milk like oat milk, soy milk, almond milk, or coconut milk. Just make sure it's unsweetened and unflavored.
- Olive oil: Just a tablespoon helps make the homemade pasta sauce nice and smooth.
- Pasta: I love using penne or rigatoni for this dish but feel free to use pasta of your choice.
- Basil: Fresh basil gives this savory pasta dish a bright and delightful taste and aroma.
Suggested equipment
To blend everything together, I prefer using my food processor, but a high speed blender works too!
Buy Hamilton Beach Food Processor
This small kitchen appliance is one of my most-used and well-loved! A food processor is great for making homemade treats like bliss balls, dips, dressings, and more.
You'll also need a baking sheet for roasting and a large stockpot for cooking pasta.
How to make vegan roasted red pepper pasta
The full instructions for this dairy free roasted red pepper pasta recipe are found down below in the recipe card.
- Roast the peppers.
- Cook the pasta.
- Blend the creamy red pepper sauce together.
- Toss to coat.
- Serve and enjoy warm.
Serve with a side of zucchini scarpaccia, homemade kale crunch salad, or air fryer frozen green beans.
This vegan red pepper pasta is great for busy weeknights and sure to become a new favorite with your family. It's perfect for making ahead and enjoying throughout the week. Just store in an airtight container and place in the fridge for up to 5 days. Reheat in the microwave or stovetop with a splash of water or dairy free milk.
Cooking tips
- Use gluten-free pasta, if needed!
- Top with nutritional yeast or vegan parmesan for added flavor.
- Make it spicy by adding a teaspoon of red pepper flakes.
- Add 1 tablespoon tomato paste for extra richness.
- No time to roast peppers? Use a 16-ounce jar of roasted red peppers, just be sure to drain the liquid before blending.
Related recipes
Want more vegan pasta recipes? Try these next:
- My vegan mac and cheese without cashews is quick and easy to make. This hidden veggie mac and cheese is ready in 30 minutes.
- Try my creamy vegan vodka sauce over penne pasta for the ultimate quick and easy weeknight meal.
- You'll love my dairy free alfredo sauce with fettuccine! It's rich, creamy, and cheesy – without the cheese!
- This tahini pasta is creamy, filling, and comforting. It comes together with a handful of pantry ingredients in no time.
- Recreate Ina Garten's lemon capellini with just 4 ingredients in 15 minutes.
- This vegan eggplant parmesan is light, wholesome, and baked to perfection! Stack roasted eggplant slices with tomato and dairy free cheese for a fun twist on the classic dish.
Vegan Roasted Red Pepper Pasta
Equipment
Ingredients
- 3 red bell peppers
- ¼ red onion
- 3 garlic cloves
- 1 (15-ounce) can chickpeas
- 1 tablespoon olive oil
- ¾ cup dairy free milk
- 1 teaspoon dried oregano
- 1 teaspoon salt
- ½ teaspoon black pepper
- 16 ounces penne pasta
- ¼ cup reserved pasta water
- 1 bunch fresh basil
Instructions
- Slice peppers and onion into large pieces and place on a lined or greased baking sheet. Add garlic and drained and rinsed canned chickpeas. Toss with olive oil. Roast in an oven preheated to 350F for 30 minutes, flipping once halfway through.
- When there’s about 30 minutes remaining, bring a large pot of water to a boil. Cook pasta al dente according to package instructions. Once cooked, drain the pasta, reserving at least ¼ cup of pasta water. Add drained pasta back to pot.
- When the veggies are done cooking, remove the skin and seeds. Transfer peppers, onion, garlic, and chickpeas to a blender with dairy free milk, dried oregano, salt, and pepper. Blend until smooth. You may need to add extra dairy free milk.
- Stir the sauce into the cooked pasta, adding reserved pasta water 1 tablespoon at a time until the desired consistency is reached. Serve warm, topped with fresh basil.
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