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Vegan Roasted Red Pepper Pasta Recipe

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3.8 from 72 reviews

This Vegan Roasted Red Pepper Pasta is a creamy, flavorful, and nutritious plant-based meal ready in just 25 minutes. The dish features penne pasta tossed in a rich sauce made from sautéed onions, garlic, roasted red peppers, and a blend of cashews and vegetable broth, seasoned with Italian herbs and red pepper flakes for a subtle kick. Perfect for a quick weeknight dinner, it’s topped with fresh parsley and vegan parmesan for an extra burst of flavor.

  • Total Time: 25 minutes
  • Yield: 4 servings

Ingredients

Pasta

  • 8 oz pasta of choice (such as penne)

Sauce

  • 2 tbsp extra virgin olive oil
  • 1 small onion, diced
  • 4-5 garlic cloves, minced
  • 1 jar roasted red peppers, drained and chopped (12-15 oz jar)
  • 1 1/4 cup vegetable broth
  • 1/3 cup raw cashews
  • 2 tbsp nutritional yeast
  • 1 tbsp tomato paste
  • 1 tbsp cornstarch
  • 1 1/2 tsp Italian seasoning
  • 3/4 tsp salt
  • 1/4 tsp red pepper flakes (or more to make it spicy)

For Serving

  • Fresh parsley, for serving
  • Vegan parmesan, for serving
  • Red pepper flakes, for serving

Instructions

  1. Cook pasta: Cook the pasta according to the package instructions, but undercook it slightly by about 1 minute less than suggested. This ensures the pasta will not become overcooked when reheated with the sauce. Once done, drain and rinse the pasta under cold water, then set it aside.
  2. Sauté aromatics and peppers: Heat a pan over medium-low heat and add the extra virgin olive oil. Add the diced onion, minced garlic, and chopped roasted red peppers. Sauté the mixture for about 5 minutes, stirring frequently to soften and enhance the flavors without browning. Remove the pan from the heat afterwards.
  3. Prepare the sauce: Transfer the sautéed vegetables along with vegetable broth, raw cashews, nutritional yeast, tomato paste, cornstarch, Italian seasoning, salt, and red pepper flakes into a blender. Blend everything until you achieve a smooth and creamy sauce consistency.
  4. Toss pasta with sauce: Return the cooked pasta to the pot or skillet over medium heat and pour the blended sauce on top. Toss gently to combine and warm through. As it heats, the sauce will thicken, coating the pasta beautifully. Once heated and thickened, remove from heat.
  5. Serve and garnish: Plate the pasta and garnish with fresh parsley, vegan parmesan, and extra red pepper flakes as desired. Serve immediately and enjoy the creamy, flavorful vegan pasta.

Notes

  • Undercooking the pasta slightly is key to prevent it from becoming mushy after mixing with the sauce.
  • You can soak the raw cashews in hot water for 10 minutes before blending if your blender isn’t very powerful to ensure a silky smooth sauce.
  • If you prefer a spicier dish, increase the amount of red pepper flakes in the sauce or as a garnish.
  • Use gluten-free pasta if you want to make this recipe gluten free.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of vegetable broth to loosen the sauce.
  • Author: ELLA
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Italian
  • Diet: Vegan

Find it online: https://ellarecipe.com/vegan-roasted-red-pepper-pasta-recipe/