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Roasted Red Pepper Pasta

This Roasted Red Pepper Pasta is a total flavor-packed comfort meal. It's super creamy, garlicky, spicy and smoky-sweet.
Course Entree
Cuisine American
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 6 people
Calories 441kcal

Ingredients

  • 3 large red bell peppers
  • 1 pound penne rigate pasta
  • 1.5 tablespoons olive oil
  • 1 small onion , diced
  • 4 cloves garlic , minced
  • ½ cup soy milk , unsweetened (or any plant-based milk)
  • 1 ½ cups vegetable broth , reduced-sodium
  • ½ cup raw cashews
  • ¾ teaspoon kosher salt , more to taste
  • 2-3 tablespoons nutritional yeast
  • 2-4 teaspoons lemon juice , fresh squeezed
  • 1 teaspoon oregano
  • 1 teaspoon parsley
  • ¾ teaspoon smoked paprika
  • ½ teaspoon crushed red pepper
  • 1.5 tablespoons tomato paste
  • Fresh cracked pepper , to taste
  • 1 cup fresh basil , chopped

Instructions

Roasted Peppers

  • Place oven rack in the highest position and turn on the broiler. Line a baking sheet with foil. Place whole peppers on the sheet 2 inches apart. Broil until the skin starts to blister & blacken. Using tongs, rotate peppers a quarter turn until all sides are charred, about 3-5 minutes each side. The peppers should be slightly collapsed and soft.
  • Remove from oven and place peppers on a cutting board. Cover peppers with a large bowl or pot to steam them, about 5-10 minutes.
  • When peppers are cool enough to handle, slice them vertically, and spread them open to make a long strip. Remove the stem and seeds. Flip the pepper over and remove charred skin. It should peel off easily. Set aside.

Pasta and Sauce

  • If you don't have a high-powered blender (like a Vitamix), you will need to soften the cashews first. To soften, boil water in a small pot and remove from heat. Add cashews and cover for 20 minutes. Set aside.
  • Place pasta in a large pot of salted boiling water. Cook until al dente (usually 8-10 minutes). Drain, drizzle with oil and set aside. 
  • Heat oil in large pan over medium heat. Add onion and sauté until translucent, about 3-4 minutes. Add garlic, crushed red pepper, smoked paprika, oregano, and parsley. Sauté for 30-60 seconds until fragrant. Now stir in the tomato paste and cook for 30-60 seconds. Remove from heat. 
  • Drain and rinse cashews (discard soaking water). In a blender, add the cashews, cooked onions and garlic, then add the broth, soy milk, roasted peppers, lemon juice, nutritional yeast, and salt. Blend until smooth, about 1-2 minutes.
  • Pour sauce back into the pan. Cook for 4-5 minutes on medium heat, until sauce slightly thickens up. Stir often to prevent burning (turn heat lower if necessary). Taste for seasoning, and add more if needed.
  • Now add the pasta into the pan and gently toss to coat. Warm pasta in sauce for a few 1-2 minutes. Remove from heat, toss with fresh basil and serve. Top with fresh-cracked pepper, and vegan parmesan. Enjoy!

Video

Notes

Timing: I like to start the sauce around the same time as the pasta. This way the pasta isn't sitting too long, and it will be hot & fresh when it goes into the sauce. If pasta is taking longer than expected and your sauce is done, turn the heat on low or remove and cover for a few minutes.
Jarred Peppers: If you don't have time to roast the peppers, you can definitely use jarred roasted peppers. I highly recommend using fresh roasted peppers, but jarred is the next best thing and it will still be delicious! Replace the fresh with two 12 oz jars. Drain well.  
Tip - I roast the peppers ahead of time and leave them in the fridge. I always make extra too. They will last for about a week. It makes life really easy and I use them for so many recipes like soups, sandwiches, sauces, dips appetizers, and more. 

Nutrition

Calories: 441kcal | Carbohydrates: 65g | Protein: 16g | Fat: 9g | Saturated Fat: 1g | Sodium: 462mg | Potassium: 631mg | Fiber: 6g | Sugar: 7g | Vitamin A: 2985IU | Vitamin C: 108.3mg | Calcium: 73mg | Iron: 2.9mg