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    Home ▸ Vegan Main Dishes

    Roasted Red Pepper Pasta

    Last modified: October 5, 2022. Originally posted: June 20, 2020 By Sophia DeSantis

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    Pasta in a dark blue bowl topped with red pepper sauce and text overlay about the pasta
    Fork getting a bite of roasted red pepper sauce covered pasta
    Text overlay on a collage of creamy red pepper sauce in a blender and over pasta

    This roasted red pepper pasta is absolutely incredible. The sauce is simple, yet so flavorful. Prep it ahead of time for an easy meal any day of the week!

    Dark blue plate with farfale pasta topped with roasted red pepper sauce and broccoli
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    I absolutely love this sauce. It is hands down one of my favorite things I have created. So simple but so flavorful. You can use it on anything!

    Red Pepper Sauce

    The base of this pasta recipe is the incredible sauce. It is made with a few key ingredients that bring it's amazing flavor.

    Ingredients

    Here are the simple ingredients I used to make this red pepper sauce:

    • Roasted red peppers
    • Onion
    • Garlic
    • Broth
    • Cashews
    • Basil
    • Lemon
    • Salt
    • Black pepper
    Glass jar with creamy roasted red pepper sauce in it

    Home roasted versus jarred peppers

    You can use either one in this recipe, while jarred makes it super fast and easy, home roasted peppers have such great flavor!

    How to Make

    Here is how to get this recipe on your table in no time!

    1. Roast the peppers. Tin foil with two roasted red peppers on it
    2. Caramelize the onions. Pot with cooking chopped onion in it
    3. Blend everything. Top view of blender with a creamy red pepper sauce
    4. Serve! Fork getting a bite of roasted red pepper sauce covered pasta

    How to serve the sauce

    This roasted red pepper sauce is amazing with pasta, but you can also use it for many other things! Here are some of our top picks:

    • On a panini or as a spread in a sandwich
    • As a dip for anything from veggies to fritters
    • With spaghetti squash
    • With zucchini noodles
    • On lasagna (just sub out some of the marinara)

    Mix in ideas

    While this dish is amazing on with simple sauce, it would be so good with add ins as well! Here are some of our favorite ideas:

    • Vegan Meatballs
    • Roasted Veggies
    • Vegan sausage or sausages crumbles
    • Sautéed spinach
    • Simple roasted broccoli

    Tips and Tricks

    This is a pretty full proof recipe, but here is some info to help you along the way!

    1. If you want to prep this sauce ahead of time, simple make it and store in an air tight container in the fridge until ready to use. It should last about a week.
    2. You can freeze this for later use too. I like to put a sheet of plastic wrap right on the very top so prevent ice crystals from forming. Then store in an airtight freezer safe container.
    3. When ready to use, simple allow it to defrost on the counter so it comes back to room temp slowly.
    4. This goes with any pasta type you prefer! Simply cook according to package directions, then toss and serve.

    Common Questions

    How do you roast peppers?

    In order to roast pepper at home, simply follow my guide all about how to roast peppers. It is simple and easy!

    What can you do with roasted red peppers?

    Other than making this amazing sauce, you can use roasted peppers in many ways! Chopped and mixed into salads or quinoa, in sandwiches, with pasta, and in quesadillas are a few ideas.

    Should I use a blender or food processor?

    For this recipe, a blender works better because you want the cashews to be nice and blended smooth. A food processor won't give you the same creamy result. Since there is plenty of liquid, this is an other indication that a blender is better.

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    Dark blue plate with farfale pasta topped with roasted red pepper sauce and broccoli

    Roasted Red Pepper Pasta

    Sophia DeSantis
    This roasted red pepper pasta is absolutely incredible. The sauce is simple, yet so flavorful. Prep it ahead of time for an easy meal any day of the week!
    5 from 7 votes
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 20 mins
    Total Time 30 mins
    Course Main Course, Sauce
    Cuisine Italian
    Servings 4
    Calories 412 kcal

    Equipment

    • Blender

    Ingredients
     
     

    • ¾ cup roasted red peppers , see note
    • 1 cup chopped yellow or sweet onion
    • 3 cloves garlic , chopped
    • Oil to saute , or broth if you don’t use oil
    • 1 cup veggie broth
    • ½ cup raw cashews , see note
    • ¼ cup rough chopped basil or parsley
    • 2 teaspoons lemon juice
    • 1 teaspoon sea salt
    • ½ teaspoon ground black pepper
    • 12 ounces your favorite pasta

    Instructions
     

    • Saute the onion and garlic with oil (or broth) over medium low heat until the onions are caramelized. It takes about 10 minutes. Add them to a blender.
    • Place the peppers into the blender with the onions and garlic mixture.
    • Add the rest of the ingredients, except the basil/parsley, into the blender.
    • Blend on high until smooth.
    • Add the basil/parsley and pulse to chop into the sauce.
    • Cook your pasta of choice according to package directions, and serve with the sauce!

    Notes

    • For a fast version use jarred roasted red peppers for this. I like the flavor of fresh roasted but the jarred will also work great. See the post for how to roast your own.
    • If you don’t have a high speed blender, soak the cashews overnight to soften them. You can also boil them for 20-25 minutes if you forget. Another method is using a coffee or spice grinder to grind them dry (not soaking) into a very fine powder.
    • Cook time reflects using jarred peppers.
    • Sauce makes about 2 cups.
    • Nutrition facts are for the pasta and sauce. They will change depending on pasta used. I used gluten-free brown rice pasta.
    Tips to prep ahead:
    • Make the sauce the day before. It lasts for 3-5 days for best flavor but up to 7 days in the fridge.

    Recipe by Veggies Don’t Bite, visit our site for more great plant-based recipes.

    Nutrition

    Calories: 412kcalCarbohydrates: 73gProtein: 12gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 1mgSodium: 965mgPotassium: 212mgFiber: 3gSugar: 3gVitamin A: 216IUVitamin C: 17mgCalcium: 33mgIron: 3mg

    Nutrition and metric information should be considered an estimate.

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    Reader Interactions

    Comments

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    1. Deb

      October 27, 2020 at 9:17 am

      Made this the other night DELICIOUS! I used jarred roasted red peppers & left over Ricotta cheese (your ricotta recipe) instead of the cashews and then followed the rest of the ingredients. Turned out wonderful , this is another great go to recipe. I tell everyone I know about your website and all your fantastic recipes. Thank you for all you do 😊

      Reply
      • veggiesdontbite

        October 27, 2020 at 10:19 pm

        Awesome Deb! So happy you liked it! Thank you so much for your support!

        Reply
    2. Mary stokes

      August 29, 2020 at 5:19 pm

      Sophia!
      This recipe is IT!
      Wow....I dont need any other sauce..ever.
      I love that its so creamy and we dont even think of cheese.
      Also great for those who dont want a tomato based sauce.
      I honestly think I,ll need the leftovers for breakfast
      Thanks!

      Reply
      • veggiesdontbite

        August 29, 2020 at 10:15 pm

        Ah!!! So happy to hear you loved it!! I so appreciate you letting me know!

        Reply
    3. Ellen Rebitzke

      August 19, 2020 at 8:06 am

      I made this last night and served it on Butternut Squash ravioli . It was very good!

      Reply
      • veggiesdontbite

        August 20, 2020 at 9:27 am

        I am so happy you liked it Ellen!!

        Reply
    4. Rosie

      August 17, 2020 at 5:43 pm

      I assume the red peppers are measured after they are cooked, so 3 large fresh peppers ?

      Reply
      • veggiesdontbite

        August 18, 2020 at 11:14 am

        Hi Rosie! It's 3/4 cup of roasted red peppers. If you want to roast them yourself, I linked my guide on how to roast peppers. It takes about 2 peppers to get 3/4 cup roasted result at the end. Or you can buy them roasted.

        Reply
    5. Cassie

      August 03, 2020 at 10:14 am

      This sounds delicious. What could you recommend to replace the cashew? My daughter is allergic to all nuts. Thanks

      Reply
      • veggiesdontbite

        August 03, 2020 at 5:40 pm

        Hi Cassie! The cashews give it the creaminess it has. You could try using sunflower seeds to gain some back, maybe mixed with some milk or cream (dairy free if needed). Only warning is the sunflower taste may come through. Let me know what you try and how it worked out!

        Reply
      • Kathy

        August 20, 2020 at 5:38 pm

        Cassie, my daughter is VERY allergic to cashews also. I made this tonight with 1/2 KiteHill ricotta and 1/2 KiteHill cream cheese and cut back a little on the veggie broth and only used 1/2 the lemon juice. It was fabulous! A big hit in our family of seven.

        Reply
        • veggiesdontbite

          August 20, 2020 at 5:59 pm

          So happy it worked out!!

    6. Maureen

      July 24, 2020 at 11:22 am

      I made this tonight for my family and they loved it. My son even ate what little leftovers there were today for lunch. It was delicious. Thank you for the recipe.

      Reply
      • veggiesdontbite

        July 24, 2020 at 2:14 pm

        I am so happy you liked it Maureen!!

        Reply
    7. Andrea

      July 24, 2020 at 7:47 am

      This sauce is so amazing I could honestly drink it! Thank you for posting this recipe, it’s a staple in my meal rotation!

      Reply
      • veggiesdontbite

        July 24, 2020 at 2:14 pm

        Ha!!! I am thrilled you liked it!! So happy, thank you so much for the great review!

        Reply
    8. Janna

      July 23, 2020 at 6:12 am

      The red pepper sauce was fantastic! I used it one night on quinoa and roasted veggies and it was a hit for the whole family. Had lots left over and used it on chickpea pasta a few days later. Delicious again! Thanks for the great recipe!

      Reply
      • veggiesdontbite

        July 24, 2020 at 2:13 pm

        I am so so happy you liked it Janna!! I love the idea of having it with Quinoa!

        Reply
    9. Ana

      July 21, 2020 at 3:17 pm

      I just made this and it was AMAZING! Even my boyfriend who strictly eats meat and cheese said it was delicious haha. This is certainly going in my year round recipe book!

      Reply
      • veggiesdontbite

        July 21, 2020 at 4:57 pm

        I am so happy to hear this Ana!! Thank you so much for the great review!

        Reply
    10. Marie

      July 18, 2020 at 9:32 am

      The roasted red pepper pasta was absolutely amazing!! We couldn’t get enough. So easy to make (I used jarred peppers) too. Already craving it again!

      Reply
      • veggiesdontbite

        July 20, 2020 at 11:37 am

        Yay! So happy you liked it Marie!! Thanks so much for the great review!

        Reply
    11. Chelsee

      June 22, 2020 at 5:25 pm

      This sounds delicious!

      Reply
    12. Albertina Geller

      June 22, 2020 at 4:01 am

      Hey Sophia! Do you have any substitutions for Cashews? I recently ran out of them and the store seems to be out of stock 🙁

      Reply
      • veggiesdontbite

        June 22, 2020 at 8:39 am

        Hi! Bummer!! I'd say maybe another nut?? Almonds may work?

        Reply

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