Creamy Roasted Red Pepper Pasta (Vegan)

Author: Madly Delicious

Sweet roasted red peppers, caramelized onion, and garlic come together to create a silky, plant-based sauce that’s saucy and bold. Tossed with pasta, fresh basil, and a sprinkle of vegan Parmesan, this Creamy Roasted Red Pepper Pasta delivers that perfect balance of comfort and brightness—all in under an hour.

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Prep Time 5

Cook Time 40

Total Time 45

Course Lunch, Main Course

Cuisine Italian-Inspired

Servings

Equipment

Large baking sheet
Blender
Medium to large pot
Large skillet or sauté pan

Ingredients

12 ounces dry short pasta such as penne, rotini or cavatappi
3 red bell peppers
1 medium to large yellow onion
4 garlic cloves
2 tbsp olive oil
1 cup plant-based half-and-half (if using plant-based cream, start with ¾ cup and add more as needed)
Juice of 1 lemon
¼ cup water
½ tsp dried basil
¾ tsp salt, divided, adjust to taste
¼-1 tsp chili flakes
¼ tsp black pepper, adjust to taste
½ cup plant-based Parmesan
½ cup fresh basil, tightly packed (or sub a few handfuls of baby spinach)

Instructions

Preheat the oven: Set your oven to 425°F (220°C).
Prepare the vegetables: Cut 3 red bell peppers in half lengthwise, remove the stems and seeds, then cut each half in two.Peel 1 yellow onion and cut into large chunks. Peel 4 garlic cloves.
Roast the vegetables: Place the peppers, onion, and garlic on a baking sheet. Drizzle with 2 tbsp olive oil, season with ¼ tsp salt and ¼ tsp black pepper, and toss to coat. Roast for 25–30 minutes, turning halfway through, until the peppers are lightly charred and the onions are tender.
Cook the pasta: While the vegetables roast, bring a large pot of salted water to a boil. Add 12 oz short pasta and cook until al dente. Drain and set aside.
Blend the sauce: Once roasted, transfer the vegetables to a blender with the juice of 1 lemon and ¼ cup water. Blend until smooth and creamy.
Make it creamy: Pour the sauce into a large skillet over medium heat. Stir in 1 cup plant-based half-and-half, ½ tsp dried basil, the remaining ½ tsp salt and ¼–1 tsp chili flakes. Simmer for 3–5 minutes to thicken slightly.
Toss it all together: Add the cooked pasta and ½ cup plant-based Parmesan to the skillet, tossing to coat. Stir in ½ cup fresh basil (or baby spinach) just before serving. Adjust seasoning to taste.
Serve: Garnish with extra Parmesan, basil, or chili flakes if desired. Serve warm and enjoy!

Notes

Make It Your Own

You can easily add more vegetables to the roast—try zucchini, cherry tomatoes, or even carrots for extra flavor and color.

Gluten-Free Option

Use your favorite gluten-free short pasta to make this dish completely gluten-free.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over low heat or in the microwave until warmed through.

Nutrition

Serving: 1 servingCalories: 460kcalCarbohydrates: 62gProtein: 12gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gSodium: 500mgPotassium: 500mgFiber: 4gSugar: 6gVitamin A: 3800IUVitamin C: 105mgCalcium: 100mgIron: 2.2mg

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