20-Minute Pasta With Roasted Red Pepper Sauce
The best part? This pasta is ready in just 20 minutes.
Coming in with something super easy for you today: a 20-minute pasta recipe with a homemade roasted red pepper sauce.
This is the recipe you’ll want to save for nights when you are craving pasta, but don’t want to put in much effort. This roasted red pepper sauce is rich and savory and the perfect alternative to tomato-based pasta. It is so good that no one would ever suspect that it was vegan-friendly!
Why I love this recipe
The roasted red pepper sauce comes together with a few pantry ingredients, then tossed with whole-wheat penne.
When I said this was easy, I meant it. You can throw this pasta sauce together while the noodles are cooking, making for a fast and delicious homemade meal.
Not only does it make for a delicious and quick dinner, but this pasta also makes great leftovers! In fact, it might be even more flavorful the next day.
Ingredient Notes
Here’s what you’ll need to make this creamy red pepper pasta sauce:
- Roasted red peppers: Get the jarred roasted red peppers, either packed in water or oil. You will drain these before using.
- Unsweetened soy milk: I prefer an unsweetened soy milk because it adds extra protein and healthy fats. Oat milk or any unsweetened plant-based milk (or regular milk) works in its place.
- Olive oil: The olive oil adds texture and mouthfeel to the pasta sauce.
- Tahini: Don’t skip the tahini! This is what gives the red pepper sauce its silkiness. It doesn’t taste like tahini; it just helps to add to the sauce’s body.
- Nutritional yeast: This is what gives this sauce a nice cheesy boost without the cheese! You can find nutritional yeast online or in well-stocked grocery stores.
- Pasta: I prefer a short pasta noodle, like shells, orecchiette, or penne.
How to Make this Vegan Red Pepper Pasta Recipe
This sauce is ready in just minutes, all you need is a blender or food processor.
Step 1: Blend the sauce
Place the drained roasted red bell peppers, soy milk, olive oil, salt, garlic, tahini, red pepper flakes and nutritional yeast in a blender and puree until creamy. Season to taste as needed with salt/pepper and add to a large skillet.
Step 2: Simmer the sauce.
Simmer the sauce over medium low heat while you make the pasta.
Step 3: Cook the pasta.
Place the pasta in boiling, salted water and cook until under al-dente, about 1-2 minutes before the recommended time on the package. The pasta should be still pretty toothy, but not hard.
Step 4: Toss the pasta with the sauce.
Drain the pasta and reserve 1 cup pasta water. Add the pasta to the sauce on the stove and cook, adding a splash of pasta water at a time to loosen the sauce as needed as you toss the sauce with the pasta to finish cooking.
Divide into bowls and eat.
Variations and Substitutions
- For a splash of green, like seen here in these photos. Add in either fresh basil leaves (or other fresh herbs, like parsley) or torn spinach as you toss the pasta with the sauce. The heat from the pasta water will wilt the greens.
- For extra texture, sauté 1/2 cup finely diced onion with olive oil until very tender, then add the sauce.
- Red pepper flakes add great heat, I usually add a pinch when I’m pureeing the sauce, then 1/4 teaspoon after serving.
- Parmesan cheese, either regular or dairy-free, is great on this red pepper pasta sauce as well.
- Any pasta will work, though I prefer a shorter tube pasta like elbows, shells or penne to soak up all the yummy sauce. A gluten-free pasta can also work.
- For a heartier meal, add in some cooked vegan Italian sausage to the pan. I prefer Field Roast or Beyond brands, but any will work.
Tips for Success
The quality of your tahini will impact the final taste and texture of this roasted red pepper sauce, so look for a smooth, pourable tahini made from hulled sesame seeds for a less bitter flavor. Stir the tahini well in its jar before measuring, as the oil can separate– just like you would peanut butter!
A high-powered blender is best for creating a creamy sauce. I use my Nutribullet, which I swear has the same power as a Vitamix or similar blender. You may need to stop and scrape down the sides to incorporate all ingredients.
What to Serve With
I love a big bowl of pasta, especially for dinner after a long day of work. This roasted red pepper sauce pasta is full of flavor and is great on its own, but if you want to round out the meal, then I recommend serving it alongside my crusty rosemary bread.
For extra veggies, you could also serve it with my kale Caesar salad, Italian chopped salad, or my garlic broccoli.
Frequently Asked Questions
Can I use peppers I roasted myself?
Yes, place the red peppers on a baking sheet under a hot broiler, directly over a gas flame, or in a hot oven, turning occasionally until the skins are blackened and blistered on all sides. Once charred, immediately transfer the hot peppers to a bowl and cover them tightly to let them steam for about 10-15 minutes. Remove the loosened skins, stems, and seeds, and use them like jarred peppers.
My sauce is too thick/thin. How can I fix it?
If the sauce is too thick, add more of the reserved pasta water or a splash of plant milk while blending or warming on the stove until you reach your desired consistency. If it’s too thin, you can try simmering it gently on the stove for a few extra minutes to allow it to reduce and thicken slightly, or add a little more tahini or nutritional yeast.
What else can I use this sauce for?
This versatile roasted red pepper sauce isn’t just for pasta! You can use it as a sauce for roasted vegetables, a spread on sandwiches or wraps, a dip for raw vegetables or pita bread, or even thinned out slightly as a salad dressing.
Storage and Reheating
Leftover pasta with roasted red pepper sauce can be stored in the fridge for up to four days. To reheat, warm the pasta in the microwave or a saucepan. The sauce will thicken considerably as it cools. To thin the sauce, add a splash of water or non-dairy milk as you heat the pasta.
More Vegan Pasta Recipes
- Grilled Vegetable Pasta Salad
- Vegan Tomato Basil Pasta
- 15-Minute Vegan Pad Thai
- Baked Vegan Mac and Cheese
- Easy 20 Minute Vegan Pasta
I hope you enjoy this roasted red pepper sauce as much as we do. If you try it, make sure to come back, leave a comment and rate it. Your feedback helps others and seeing you make my recipes makes my day!
Vegan 20-Minute Pasta With Roasted Red Pepper Sauce
Equipment
- Pasta
Ingredients
- 1 12 ounce jar roasted red peppers, drained
- 3/4 cup unsweetened soy milk
- 1 tablespoon olive oil
- 3/4 teaspoon salt
- 4 cloves garlic, roughly chopped
- 2 tablespoons tahini
- 2 tablespoons nutritional yeast
- 1/2 teaspoon red pepper flakes
- 12 ounces penne, regular or whole-wheat
Instructions
- Bring a large pot of salted water to a boil over medium heat.
- Place the drained roasted red peppers, soy milk, olive oil, salt, garlic, tahini, red pepper flakes and nutritional yeast in a and puree until creamy. Season to taste as needed with salt/pepper and add to a large. Simmer over medium heat while you make the pasta.
- Place the pasta in the water and cook until under al-dente, about 1-2 minutes before the recommended time on the package. The pasta should be still pretty toothy, but not hard.
- Drain the pasta and reserve 1 cup pasta water. Add the pasta to the sauce on the stove and cook, adding a splash of pasta water at a time to loosen the sauce as needed as you toss the sauce with the pasta to finish cooking.
- Divide into 4 bowls and eat.