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Roasted Red Pepper Pasta

Veggies are roasted, blended into a sauce with coconut milk, then combined with pasta.

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Introduction

Roasted red pepper pasta is a comforting dish that pairs smoky, sweet flavors with a creamy, velvety sauce.

Made with roasted bell peppers, cherry tomatoes, garlic, and coconut milk, this pasta delivers bold taste and is a nourishing addition to any meal plan.

The recipe combines simple techniques like roasting and blending to achieve a restaurant-quality dish at home.

It’s a perfect choice for those looking to incorporate more vegetables into their diet while enjoying a hearty, satisfying meal.

The addition of nutritional yeast and smoked paprika enhances the dish with savory and slightly smoky undertones, making it a versatile option for casual dinners or meal prep.

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Prep Time

Cook Time

Servings

Calorie/Serving

Ingredients

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. In a large bowl, combine the garlic, onion, red bell peppers, cherry tomatoes, olive oil, salt, and pepper. Toss until all ingredients are well-coated in oil.
  3. Spread the seasoned vegetables onto the prepared baking sheet in a single layer. Roast in the preheated oven for 25-30 minutes, or until the vegetables are tender and slightly charred.
  4. While the vegetables are roasting, bring a large pot of salted water to a boil and cook the penne pasta according to the package instructions until al dente. Reserve around 1/2 cup of pasta water before draining the pasta.
  5. Remove the roasted vegetables from the oven and let them cool for a few minutes. Transfer them to a blender or food processor.
  6. Add the lemon juice, coconut milk, nutritional yeast, smoked paprika, and mixed herbs to the blender or food processor.
  7. Blend until smooth and creamy. Taste and adjust salt and pepper as needed.
  8. In a large pan or skillet, heat the blended sauce over medium heat. Add the cooked penne pasta and gently mix to combine.
  9. Gradually add the reserved pasta water (1/4 cup to 1/2 cup), stirring continuously, until the sauce reaches your desired consistency.
  10. Once the pasta is well-coated in sauce, remove the pan from heat.
  11. Serve the pasta in bowls, garnished with freshly chopped cilantro, and some roasted veggies on the side (I added some roasted broccoli). Enjoy your Vegan Roasted Red Pepper Pasta!

Recipe Notes

  • Roasting the vegetables intensifies their flavor; ensure they are tender and slightly charred for optimal results.
  • Coconut milk provides creaminess but can be substituted with cashew cream or oat cream for variation.
  • Nutritional yeast contributes a cheesy flavor and can be adjusted to taste.
  • Whole wheat pasta boosts fiber content but can be replaced with gluten-free pasta for dietary needs.
  • Lemon juice balances the sauce’s richness with a hint of acidity.
  • Smoked paprika is key for the smoky flavor; regular paprika will result in a milder taste.
  • The sauce can be prepared ahead and stored in the refrigerator for up to three days.
  • The reserved pasta water helps emulsify the sauce; add it gradually to avoid thinning the sauce too much.
  • Roasted broccoli or other vegetables can be served as side dishes or mixed into the pasta.
  • Cilantro garnish adds freshness but can be replaced with parsley for a milder flavor.

Frequently Asked Questions

Yes, jarred roasted red peppers can save time, but fresh peppers have a deeper, smokier flavor.

Penne, fusilli, or any pasta that holds sauce well is ideal.

Yes, the sauce can be made up to three days ahead and stored in an airtight container in the refrigerator.

Freezing is not recommended as coconut milk may separate, affecting texture.

You can use vegan Parmesan or omit it for a milder flavor.

Add red chili flakes or cayenne pepper to the sauce.

Use light coconut milk or a plant-based unsweetened creamer.

Yes, add cooked chickpeas, lentils, or grilled tofu for extra protein.

Cook it al dente and rinse briefly under cool water to stop the cooking process.

Yes, or replace it with parsley, basil, or chives for a different flavor profile.

Nutritional Info (per Serving)

  • Calories: 451 kcal
  • Carbohydrates: 62 g
  • Protein: 13 g
  • Fat:
  • Total Fat: 18 g
  • Saturated Fat: 7 g
  • Polyunsaturated Fat: 2 g
  • Monounsaturated Fat: 8 g
  • Sodium: 20 mg
  • Potassium: 681 mg
  • Fiber: 6 g
  • Sugar: 8 g
  • Vitamin A: 3704 IU
  • Vitamin C: 122 mg
  • Calcium: 50 mg
  • Iron: 3 mg

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