Vegan Roasted Red Pepper Pasta

This vegan roasted red pepper pasta is creamy, savory and utterly delicious. Ready in just 20 minutes, this rich and comforting sauce is extra velvety while being 100% dairy free!

If you've been looking for a vegan roasted red pepper pasta recipe with a perfect texture and full of flavor, you've just found it.

This roasted red pepper pasta sauce is super quick to make with the help of a food processor and makes a delicious lunch or light dinner.

The sauce has a pesto-like consistency, but it's made with a mix of roasted red peppers, sundried tomatoes, arugula (rocket salad), blanched almonds and walnuts.

It's an absolutely delicious recipe that comes in handy when you're pressed for time but still want a tasty treat.

Why you'll love this vegan roasted red pepper pasta

• It's super flavorful and creamy while being 100% dairy-free.
• You can easily make it your own by switching up the greens and nuts in the sauce or adding extra veggies and protein.
• Leftovers taste great, so this is a great recipe for meal prep.

Ingredients and substitutions

Roasted red peppers - I used jarred roasted red peppers in this recipe for convenience and also because the brine they're packed in has a vinegary flavor that works well in the sauce.

You can also use fresh red bell peppers that you roast in the oven, then peel and deseed before adding them to the food processor.

Sundried tomatoes - Sundried tomatoes packed in oil are perfect for this roasted pepper pasta because you can use the flavored oil in the sauce instead of regular olive oil.

Arugula (rocket salad) - I absolutely love the flavor of arugula in this sauce. Fresh basil also works if you're looking for a more pesto-like flavor.

Almonds - Use raw blanched almonds in this sauce. Alternatively, substitute some or all the almonds with pine nuts.

Walnuts - You can toast the walnuts for extra flavor.

Garlic - Use fresh whole garlic cloves in this recipe for the best flavor.

Plant-based cheese cream - I used the cream cheese from Violife to make this sauce super creamy.

Pasta - Any shape of pasta will do here - I used a type of snail-like short pasta called lumaca rigata.

How to make vegan roasted red pepper sauce

Bring a large pot of water to a boil, salt it generously and cook the pasta al dente according to the directions on the package. Reserve 1-2 cups of pasta water before draining.

Meanwhile, make the pasta sauce. Add the roasted red peppers, sundried tomatoes, arugula, almonds, most of the walnuts, garlic and oil to the bowl of a food processor.

Blitz until you obtain a smooth pesto, adding a bit more oil or a splash of the reserved pasta water if it looks too thick.

Toast the remaining walnuts in a small pan and chop them roughly.

Drain the pasta and return it to the pot. Stir in the plant-based cream cheese until it melts completely. (Don't allow the pasta to cool before adding the cream, so it melts quickly).

Stir in the roasted red pepper sauce and toss well to coat the pasta. Add some reserved pasta water if the sauce looks too thick.

Next, add the arugula and toasted walnuts and season to taste. Serve hot or at room temperature, topped with extra arugula and toasted walnuts if you like.

Leftovers and storage

• This roasted red pepper pasta will keep well in the fridge for up to 5 days in an airtight container.
• You can serve it at room temperature or reheat it in the microwave.
• The pasta freezes well for up to 3 months. Thaw it overnight in the fridge before reheating.

Recipe notes and tips

• Add 1-2 tablespoons of nutritional yeast to the food processor to get that parmesan-like cheesy taste.
• Alternatively, sprinkle some plant-based Parmesan on individual bowls before serving.
• To make the sauce even creamier, stir in some plant-based cream like this cashew cream with the cream cheese.

If you liked this vegan roasted red pepper pasta, you might also like some of my other quick and easy pasta recipes:

• Vegan Tuscan Pasta
• Vegan Pesto Pasta
• Coconut Milk Pasta Sauce
• Creamy Avocado Pasta Sauce
• Vegan Leek and Mushroom Pasta

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