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Roasted Red Pepper Pasta

by Ben, So Vegan August 21, 2019December 31, 2022
August 21, 2019December 31, 2022
Vegan Roasted Red Pepper Pasta Recipe

This pasta is like a warm hug! Our creamy and tangy roasted red pepper sauce is the perfect antidote when it’s cold and rainy outside.

  • The jar of mixed herbs that we use contains thyme, parsley, oregano, sage and basil.
  • We love to use fresh veggies as often as possible, but you can use jarred roasted peppers if you want to speed things up.
  • It’s important to remove the skins because otherwise the sauce will be bitter and unpleasant.
  • Use gluten-free pasta to make this recipe gluten-free.
Vegan Roasted Red Pepper Pasta Recipe

Roasted Red Pepper Pasta

Serves: 4 people Prep Time: 30 minutes Cooking Time: 35 minutes 35 minutes
Nutrition facts: 200 calories 20 grams fat

Ingredients

  • 4 red peppers
  • 1 onion, quartered
  • 4 garlic cloves
  • 50g / 1.7oz cashews
  • 320g / 11.3oz spaghetti (or any other pasta)
  • 250ml (1 cup) unsweetened plant-based milk
  • 1 tbsp dried mixed herbs (thyme, parsley, oregano, sage, basil)
  • 50g / 1.7oz sun-dried tomatoes in oil, drained
  • 1 tsp balsamic vinegar
  • 3 tbsp nutritional yeast
  • salt and pepper

For topping:

  • handful of fresh basil
  • handful of cashews
  • red chilli flakes

Method

  1. Preheat the oven to 230°C fan / 500°F.
  2. Transfer the cashews to a bowl and cover in hot water straight from a kettle. Leave to one side to soak.
  3. When the oven is hot enough, add the red peppers to a roasting tray and roast for 15 minutes.
  4. Remove the tray from the oven. Add the quartered onions and garlic cloves to the tray and return to the oven for another 15 minutes, then leave the veggies to cool for 5 minutes.
  5. Cook the pasta in boiling salted water as per packet instructions and make sure you reserve some pasta water.
  6. Carefully peel the skin off the red peppers, remove the stalks and scrape out any of the seeds. 
  7. Transfer the roasted red peppers to a blender along with the onion and garlic (peeling and discarding the skins of the onion and garlic as you go).
  8. Next drain the cashews and add them to the blender, along with the milk, 250ml (1 cup) of the pasta water you reserved earlier, dried mixed herbs, sun-dried tomatoes, balsamic vinegar, nutritional yeast, and very generous pinches of salt and pepper.
  9. Blend everything until the sauce reaches a lovely smooth consistency, which can take a minute or so. Give the sauce a taste and add more seasoning if necessary.
  10. Pour the sauce into a large saucepan on a low-medium heat. Gently heat the sauce until it begins to bubble, then add the cooked spaghetti.
  11. Meanwhile roughly chop the cashews and toast them in a pan on a medium-high heat until they begin to brown. This should take a couple of minutes.
  12. When you're ready to serve, distribute the pasta into bowls. Roughly chop the basil leaves and sprinkle them on top, followed by the toasted cashews and red chilli flakes. Divine!
Did You Make This Recipe?
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Family friendlyPasta loversSO VEGAN classicsThe Veganuary ChallengeWatch videos
21 Comments
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21 Comments

Sue August 25, 2019 - 6:12 pm

I added some walnuts because I didn’t have enough cashews. Not advisable. Makes it a big “gritty”. Otherwise, delicious!

Reply
Roxy, So Vegan September 3, 2019 - 9:57 am

Ah yes, walnuts can be a bit bitter and don’t blend as well. Glad you enjoyed it other than the walnuts 🙂 Roxy

Reply
saimah September 2, 2019 - 6:19 pm

absolutely stunning! the sweetness of the peppers is beautiful and adds so much flavour. Thoroughly enjoyed this recipe 😉

Reply
Suzanne February 12, 2020 - 10:45 pm

This was lovely! I may cut down the amount of red peppers to 3 next time as I found there was a lot of sauce (personal preference) but the flavour was good! Thank you!

Reply
Cassey September 17, 2019 - 3:34 am

What type of “mixed herbs”??? Italian? Not too sure here.

Reply
Ben, So Vegan November 14, 2019 - 9:46 am

Hey Cassey! We use a pot a dried mixed herbs which commonly contain thyme, marjoram, parsley, oregano, sage and basil. But any similar variety of these would also work. Thanks!

Reply
Wendy October 14, 2019 - 9:41 pm

I also would like to know what these mixed herbs are

Reply
Lynne Huntley November 23, 2019 - 3:24 am

I was wondering if this sauce could be made into a soup by adding liquid. I think it may make a delicious roasted red pepper and possibly tomato soup

Reply
Janaya February 6, 2022 - 2:21 am

One of my favourite recipes is the same roasted red peppers, onion garlic but a few more garlic cloves and 8 tomatoes but I roast it on 375f for 35 mins add 4 cups of water or vegetable broth boil then simmer for10mins, blended, warm best.soup.ever

Reply
Erin November 23, 2019 - 5:30 pm

Can the sauce be frozen?

Reply
Ben, So Vegan December 14, 2021 - 12:56 pm

Good question! Yes definitely 🙂

Reply
Mish April 25, 2020 - 11:32 am

I cannot believe how AMAZING this recipe is! It is so creamy and so, so delicious. This doesn’t taste like it’s using vegan substitutes or anything. Its simply so delicious. I made it last night and my partner has already asked if we have it again tonight haha. I also love how easy it is to make, very little effort and little washing up after as well. I have a lot of non-vegan/non-vego friends who ask for recipes and this one will be my new go to. Amazing 🙂

Reply
Ben, So Vegan December 14, 2021 - 12:56 pm

Thank you Mish!

Reply
Lucija February 12, 2021 - 9:14 am

What if I don’t have sun dried tomatoes nor nutritional yeast?

Reply
Ben, So Vegan December 14, 2021 - 12:56 pm

You can simply leave these out or try adding a teaspoon of miso paste, which would also add lots of depth and savoury flavour.

Reply
Annehall September 30, 2021 - 5:15 pm

Do you have the calories for this meal?

Reply
Ben, So Vegan December 14, 2021 - 12:57 pm

We don’t yet have nutritional information as standard on our website recipes sorry.

Reply
ELI October 20, 2021 - 10:48 am

I decided not to add vinegar and nutritional yeast and it turned out amazing. I made it for a second time yesterday and have to say this is currently my favorite recipe. It just feels like a warm hug, the best comfort food ever! Thank you!

Reply
Ben, So Vegan December 14, 2021 - 12:55 pm

Oh wow thank you Eli!

Reply
Harshpreet December 1, 2021 - 1:17 pm

Any substitute for red pepper?

Reply
Ben, So Vegan December 14, 2021 - 12:55 pm

Hey Harshpreet. The red peppers are a key ingredient in this recipe, sorry!

Reply

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