This creamy Roasted Red Pepper Sauce is vegan, gluten-free, and takes just 15 minutes to make with this simple recipe. Go ahead and give it a try for your next pasta night. Your body (and your to-do list) are sure to thank you for it!
Ever get sick of the same old tomato sauce for your pasta? I know I do! Roasted red peppers come to the rescue in this tasty sauce; fight flavor fatigue with their sweet & savory, lightly charred piquancy.
Using some of my favorite pantry staples – nutritional yeast and cashews, I’m looking at you! – you can transform humble bell peppers into a dreamy sauce that takes almost no time to make, but is still fancy enough for company.
Since you can buy pre-roasted peppers in a jar at the store, this yummy sauce is also SUPER EASY! It is bright, punchy and loaded with flavor, but comes together in about the time it takes to boil a pot of pasta.
Magic is real, folks. But this magician is about to reveal her tricks! Meet me in the kitchen and learn how to make this insanely tasty pantry pasta ASAP.
What’s in Vegan Roasted Red Pepper Sauce?
Wondering what roasted pepper sauce is all about? This simple recipe is about to transform your ho-hum pasta into something extra special.
All you’ll need to make this pasta sauce is:
- Roasted Red Peppers – I’m all about shortcuts that will get tasty and healthy dinners on the table in a flash. Grab a jar of roasted red peppers in water (which you’ll drain) to keep in the pantry for when you need a flavor boost. You can also opt to roast your own bell peppers if you prefer.
- Onion – since you are cooking the onion in this recipe, you can opt for whatever kind you have on hand. Want to save even more time? Opt for a bag of frozen chopped onions instead.
- Olive Oil – I generally reach for olive oil for sautéing, but avocado oil will work just as well. If you are oil-free, use a few tablespoons of water in the pan instead.
- Garlic – I prefer the bite of freshly minced garlic, but you can easily swap in ½ teaspoon garlic powder instead.
- Dairy-free Milk – any unsweetened dairy-free milk should be fine. I like cashew, oat, and soy best.
- Cashew Butter – cashews are a vegan dream when it comes to making things taste creamy. Since you’re using pre-ground cashew butter, you don’t have to worry about soaking. You can sub tahini if you are nut-free, or whisk in 2 TB of tapioca powder/starch or 1 TB cornstarch instead.
- Nutritional Yeast – affectionately referred to as “nooch,” this is a pantry ingredient every vegan has on hand at all times. It has an exceptional ability to make foods taste cheesy! (It also happens to be a great source of additional vitamins, minerals, and antioxidants.)
- Paprika – feel free to opt for sweet, smoked, or hot paprika depending on what you have in the cabinet. Any will taste great in this recipe!
- Red Pepper Flakes – while this ingredient is optional, I find a small pinch of red pepper flakes adds a lot of depth to pasta sauces like this one.
- Salt & Pepper – seasoning is essential for any dish. I recommend using kosher salt and freshly ground pepper.
Since this is a pasta sauce, you’re also going to want to grab a package of pasta. (If you are gluten-free, there are a lot of options on the market now.) I like serving this roasted red pepper sauce on short pasta shapes, but feel free to choose your favorite noodle type.
Nutritional Benefits of Red Peppers
Red peppers are not only delicious, they’re also very healthy. Did you know that one serving of bell peppers has 169% of your recommended daily vitamin C? That’s a heck of a lot of antioxidant power, people.
They’re also loaded up with a bunch of other vitamins, minerals and antioxidant compounds that are very healthy. Here’s more information on red pepper nutrition if you need extra convincing.
How to Make This Pasta Sauce
Step # and the main part of each step in bold with a sentence or two explaining each step like this:
Step 1: Cook the aromatics. Sauté the onions and garlic with a little bit of olive oil until they begin to caramelize, about 3-5 minutes. (You can also swap in avocado oil or water if you prefer.)
Step 2: Blend. Transfer the sautéed garlic and onion to the pitcher of a high powered blender. Add remaining sauce ingredients, then blend to a creamy, uniform consistency.
Step 3: Cook Sauce. Return blended sauce ingredients to the pan you cooked your onions in. Hint: you don’t have to wash it between uses! Cook until slightly thickened, roughly 3-5 minutes.
Step 4: Toss & Eat! Your delicious roasted red pepper sauce is now ready. Toss with your favorite cooked and drained pasta. Top with some fresh herbs like parsley or basil and my vegan parmesan for a pasta night you won’t soon forget!
Customize This Dish
While my roasted red pepper sauce is perfect on pasta all by itself, there are plenty of ways for you to customize this meal to make it all your own! Here are a few ideas to get you started:
- Add veggies – Try adding roasted or sautéed greens like spinach or kale; roasted or steamed cruciferous veggies like cauliflower or broccoli; roasted or grilled summer veggies like eggplant, summer squash or zucchini.
- Add protein – Try tofu crumbles, baked tofu, tempeh, grilled tofu steaks, or chickpeas.
- Use gluten free pasta.
- Use other pasta shapes.
If you find any winning combinations, be sure to let me know by showing me your creations and tagging me on Instagram!
Absolutely! Once made, roasted red pepper sauce will keep in the fridge for up to 5 days.
Heck yeah, it can! I recommend freezing it into ice cubes – they’ll melt faster in a sauté pan so a quick vegan dinner is never far from reach. 🙂
Unfortunately, this sauce is really intended for making with roasted red peppers. If you have fresh bell peppers on hand, though, you can 100% roast them yourself. Just note that this will tack on an extra 15-20 minutes onto your mealtime prep.
Other tasty pasta recipes to enjoy:
- Vegan Mac and Cheese – Put down that highly processed box of mac & cheese; making it from scratch is so simple and SO MUCH HEALTHIER!
- Lemon One Pot Pasta – This bright and tasty pasta is made in a single pan, meaning no big pot or colander to wash up. If you have 15 minutes, you have time to make this weeknight wonder.
- Vegan Cauliflower Alfredo – Creamy, cheesy, and dairy-free?!? This vegan pasta sauce has it all.
- Thai Inspired Vegan Mac and Cheese – This spicy Thai-inspired dish is one of my favorite fusion recipes around.
- Creamy Vegan Alfredo – the best vegan take on an alfredo sauce!
If you make this recipe and LOVE IT, please give it 5 stars ⭐⭐⭐⭐⭐!
Vegan Roasted Red Pepper Sauce
- 12 oz pasta see notes
- ½ onion chopped
- 1 TB olive oil see notes
- 2 cloves garlic minced or ½ teaspoon garlic powder
- 1 jar (12 oz) roasted red peppers in water drained
- 1 cup dairy-free milk see notes
- 2 TB cashew butter see notes
- 3 TB nutritional yeast
- 1 teaspoon paprika
- 1 teaspoon salt
- ¼ teaspoon pepper
- pinch red pepper flakes
- Chopped parsley
- Vegan Parmesan
- Cook pasta according to package diretions.
- While pasta is cooking, add oil, onion, and garlic to a large sauce/saute pan and cook for 3-5 minutes (until translucent).
- Blend the red peppers (with the liquid from the jar) along with milk, nutritional yeast, paprika, salt, and peppeinto a high-speed blender and blend until smooth.
- Add red pepper sauce back into the pan and cook for 3-5 minutes until sauce thickens.
- Add sauce to pasta and top with parsley and my vegan parmesan cheese.
Please Note: The nutritional information is a computer generated estimate so these numbers should be used only as a guide.
Mary Ellen Valverde MS, CNS, LDN is a Licensed Nutritionist and Certified Nutrition Specialist who empowers vegans to feel confident in creating sustainable habits that align with their values and health goals. She shares easy gluten-free plant-powered food to nourish your body + satisfy your tastebuds. Mary Ellen’s recipes and nutrition info have been featured on Yahoo News, Parade, VegNews, LIVESTRONG, Dr. Axe, Greatist, LIVEKINDLY, Brit+Co, Well+Good, and more.