Roasted Red Pepper Pasta | 5 Ingredients

This Roasted Red Pepper Pasta is creamy, tangy, and delicious! Made with 5 healthy ingredients, easy steps, and totally dairy-free & vegan.

I asked you all for recipe requests on Instagram a few weeks ago, and someone asked for a pasta sauce without tomatoes. Pesto and cream sauce have already been done, but then I realized I was sleeping on something really, really, great: Roasted Red Peppers. 

These luscious, flavor-packed veggies are the perfect ingredient for the dreamiest pasta sauce! Not only that, but this recipe requires only 5 plant-based ingredients and comes together in about 20 minutes. 

INGREDIENTS FOR RED PEPPER PASTA

1. Roasted Red Peppers: roasted red peppers is the key here! These peppers have the perfect combination of deep flavor, a tangy kick, and silky texture that takes this sauce to the next level. You can purchase them in the grocery store, or make your own at home and save some coin.
2. Coconut Milk: for creaminess and body! Using full-fat coconut milk gives this sauce some ooomph, and helps it stick better to the noodles.
3. Garlic: adds a nice kick (and classic flavor) to the sauce without being overpowering
4. Vegetable Broth: helps to round out the creaminess of the coconut milk, and again – more flavor
5. Pasta: reguar, gluten-free, grain-free, whatever! You’ll be cooking the pasta separately, so cook up your favorite brand/shape/style and get ready to feast.

If you want to add a little more pizzazz to your sauce, feel free to throw in a pinch or two of italian seasoning, black pepper, and/or nutritional yeast. I totally enjoyed it without them, though. You can also top the finished pasta with some fresh herbs, if you have that on hand.

HOW TO MAKE RED PEPPER PASTA

1. Bring a large pot of water to a boil, then cook your pasta according to the package instructions
2. Blend the red pepper sauce together
3. Strain the pasta, pour the sauce into the pot, and mix it all together.

This creamy, dreamy, deliciousness really is THAT easy – promise! This Red Pepper Pasta is a great standalone meal, though you could also mix some extra veggies in with the pasta or serve it with a side of garlic bread. I love this meal because it tastes like it was from a restaurant, but comes together in less than 20 minutes with minimal cleanup!

If you’re looking for more fuss-free pasta recipes, you’ll also love this One Pot Pasta and this Garlic Cream Sauce Pasta!

Finally, if you make this recipe and decide to share it on Facebook or Instagram, don’t forget to tag me @FromMyBowl + #FromMyBowl! I love seeing your delicious recreations 🙂

Roasted Red Pepper Pasta

Print Recipe

★★★★★

5 from 2 reviews

This Roasted Red Pepper Pasta is creamy, tangy, and delicious! Made with 5 healthy ingredients, easy steps, and totally dairy-free & vegan.

• Author: Caitlin Shoemaker
• Prep Time: 5 Minutes
• Cook Time: 15 Minutes
• Total Time: 20 minutes
• Yield: Serves 2 to 4 1x
• Category: Main
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

• 8 ounces (230 g) pasta of choice
• 8.5 ounces (240 g) roasted red peppers*, drained and rinsed if using canned
• 2 cloves garlic 
• 1 cup (235 ml) full-fat coconut milk
• ½ cup (115 ml) vegetable broth (homemade or store-bought)
• 1/4 tsp red chili flakes (optional)

Instructions

1. Bring a large pot of salted water to a boil and cook the pasta according to the package instructions.
2. In the meantime, add the peppers, garlic, coconut milk, vegetable broth, and optional red chili flakes to the blender. Blend on high for 45 to 60 seconds, until the sauce is smooth and creamy. Season with salt and pepper to taste, if necessary.
3. Drain the pasta once cooked, but do not rinse. Return the empty pot the the stovetop and add the red pepper sauce. Bring the sauce to a simmer over medium-high heat and cook for 2 to 3 minutes, until bubbly and thickened. Add the cooked pasta to the pot, then use a spoon or tongs to mix everything together. If the sauce appears to runny, allow the pasta to sit for an additional 3 to 5 minutes to absorb more of it.
4. Transfer the pasta into serving bowls, then top as desired.

Notes

• Roasted Red Peppers: homemade or store-bought will work for this recipe. If you go with store-bought, I recommend purchasing a 12 ounce (340 g) jar. The jar weight includes the liquid that holds the peppers, which we will not use for this recipe.

Keywords: red pepper sauce, roasted red pepper sauce, vegan red pepper sauce, vegan pasta sauce, vegan red sauce no tomatoes