Skip the tomato sauce and make vegan roasted red pepper pasta sauce instead. So creamy and cheesy you’ll never know it’s vegan. Gluten Free too. Ready in 30 mins.
…………..Click HERE to PIN this Recipe for Later…………..
And I’m writing this right now from Colombia. Yep just like that and I’m in South America. A new continent crossed right off my list.
D and I are renting an apartment in Medellin for a month. A city that is well known as the home base of Pablo Escobar (give Narcos a watch if you’re not familiar with the story), a city with a turbulent history, but one that has transformed itself in recent times.
The neighborhood we are staying in is incredibly modern, with 24 story high rise buildings, mega malls with every store you can think of and top notch restaurants, and plenty of well dressed people buzzing about on their way to and from work.
Not quite the impression I had of Colombia before I got here.
And guess what; they even have gluten free pasta at the grocery store?! Woah, I know. If you know me at all you know that one of the first things I did after checking in to the apartment was head to the grocery store. Luckily for me there are two within a ten minute walk. An upscale and a standard grocery store. Double yay. And apparently nearby there is a grade A butcher shop with organic meats + poultry and flash frozen fish. I’m down.
One thing I am not doing in Medellin though is eating pasta. Time for a seriously needed carb detox. Way too much holiday eating slash friends and family feasting that carries over into early February.
Don’t judge, but my New Years resolutions are just starting up right about now. I know a bit late. I am hitting the gym hardcore (well for 30-45 minutes daily, let’s be real) and eating the healthiest most nutritious things I can find.
Think veggies, lots and lots of veggies.
For everyone else out there, who did not completely over do it in January I have this awesome vegan roasted red pepper pasta to share with you. Roasted red peppers are the best. They’re awesome in a vegan roasted red pepper soup with tahini, and they work just as marvelously in a pasta sauce.
If you’ve never made a vegan roasted red pepper pasta sauce before you must immediately. It is so so so rich in flavor and just the best thing ever. There is so much you can do with it. It works as a pasta sauce, or a sauce for chicken or fish, or even a dip.
For this vegan roasted red pepper pasta sauce recipe I pan fried the red peppers with a bit of garlic, red onions, paprika, and coconut cream and then pureed into a magical silky, creamy, cheesey (thanks nutritional yeast) sauce.
Slather that on top of a bit bowl of pasta, top with sliced toasted almonds and your new favorite comfort meal, vegan roasted red pepper pasta is ready.
What do you usually serve with a vegan roasted red pepper pasta sauce? Share in the comments below!
Looking for more 30 minute weeknight pasta recipes? Check out these:
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- Dairy Free Chicken Pasta with Creamy Pesto Sauce –> PIN for Later
- Creamy Vegan Pumpkin Pasta with Sage –> PIN For later
- 30 Minute Ham and Tomato Pasta
- 30 Minute Lightened Up Creamy Coconut Milk Carbonara Pasta
- Creamy Tomato Chicken Pasta
- 10 Minute Alfredo Vegan Pesto Pasta
Other pasta recipe ideas include:
- Curried Creamy Vegan Pasta with Chickpeas, Tomato and Pumpkin {GF}
- 10 Minute Alfredo Vegan Pesto Pasta {GF}
- Vegan Creamy Squash, Arugula and Pine Nut Pasta {GF}
- Spaghetti Squash with Pesto and Arugula {GF}
How to make vegan roasted red pepper pasta
- 9 ounces gluten free pasta
- 1 tablespoon extra virgin olive oil
- 4 cloves garlic minced
- 1/2 small red onion diced
- 1 cup roasted red peppers preferably home made, chopped
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1 cup coconut cream
- 2 tablespoons nutritional yeast
- 1/4 - 1 cup vegetable broth or reserved pasta water optional - add if needed to thin out the broth
- Optional - 1/2 cup sliced almonds
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Prepare pasta according to package directions.
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Heat oil over medium heat in a pan.
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Add garlic and onion, cook until fragrant (a couple minutes)
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Add roasted red peppers, smoked paprika and salt to taste. Stir and cook for 2-3 minutes.
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Add coconut cream. Mix. Cook for a few minutes. Add nutritional yeast. Mix.
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Using an immersion blender puree until smooth.
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Add reserved pasta water or vegetable broth as needed to thin out the sauce to a desired consistency.
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Serve pasta with sauce, sprinkled with almonds.
Dawn says
This sounds really delicious. I’m always on the lookout for vegetarian recipes and vegan is always better.
Vicky says
Thanks! This is perfect vegan friendly dinner recipe!
Kerry | My Fruity Kitchen says
This has basically all of my favourite ingredients in it! Coconut, red pepper and lots of garlic!! Sounds so delicious, and looks it too!
Will have to give it a try! 🙂
Vicky says
Perfect! Let me know how it turns out!
Eddie says
Since I’m vegetarian, I’m always looking for all vegetarian ingredients to conform with my daily life-style needs! This is perfect for me.
Vicky says
Indeed! Hope you enjoy this recipe : ))
D Rich says
Hello Vicky!
You mention coconut cream AND coconut milk…which one
D Rich!
Vicky says
Use coconut cream if you have it (it’s thicker) but if you can only find coconut milk that will work too. Just might want to cook for a few minutes longer to reduce to sauce a bit more if it is too liquidy. Hope that helps!
Tobias says
How do you roast peppers yourself? On a gas stove? Directly on the flame (as we roast eggplants here in Dominican Republic)?
Vicky says
There are a few different ways to roast them. Directly on the flame or grill works the best I think for that smoky taste but I have always made them in the oven at 400-450 degrees F turning them every 10-15 mins as they get charred. I then place them in a large ziplock bag (or in a bowl with a lid) for 10 mins and then peel the skin off and remove the seeds.
fabiola@notjustbaked says
Anything with roasted red peppers and pasta, yes please!
Vicky says
Right?!
Cynthia | What A Girl Eats says
Wow! That is so bright and fresh looking!
Vicky says
Thanks! Exactly what I was going for!
Christina | Christina's Cucina says
I made a red pepper butter sauce for roast lamb and loved the sauce so much, I adapted it for pasta! I’d love your version, too, I’m sure!
Vicky says
Oooh sounds like a great combo with roast lamb : ))
Brandon @ Kitchen Konfidence says
Colombia for a month?! FUN!! Hope you are having the best time 🙂 This pasta looks so darn tasty. I just love red pepper sauces.
Vicky says
Thanks!! So far so good : )) Red pepper sauces are the BEST!
Sital says
Hi I made this today and am absolutely addicted to the same…amazing recipe
Vicky says
So glad you enjoyed this!!
Mikayla says
So good! Made this tonight for me and my boyfriend. I used canned roasted peppers from Trader Joes to save on some time. And for the pasta I used a quinoa/brown rice pasta. Turned out really tasty!