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Incredible and Creamy Roasted Red Pepper Pasta Recipe

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4 from 21 reviews

This incredible and creamy roasted red pepper pasta features a vibrant, smoky sauce made from oven-roasted red bell peppers, cherry tomatoes, and garlic, blended into a luscious vegan cream sauce with Italian seasoning and a hint of spice. It’s perfectly paired with tender boiled pasta and fresh spinach, delivering a delightful plant-based meal bursting with flavor and nutrition.

Ingredients

Produce

  • 2 whole red bell peppers
  • 1 cup cherry tomatoes
  • 3 cloves garlic
  • 1/2 cup spinach, chopped

Pantry

  • 3 cups pasta, boiled
  • 1/2 cup plant-based milk
  • 1/4 cup vegetable stock
  • 1 tbsp Italian seasoning
  • 1/2 tsp salt
  • 1/4 tsp red pepper flakes
  • 1/4 tsp white pepper
  • 1/8 tsp paprika
  • 1/8 tsp cayenne pepper
  • 1/8 tsp mustard powder
  • 2 tbsp vegan parmesan
  • Olive oil for sautéing

Instructions

  1. Preheat Oven: Set your oven to 375°F (190°C) and prepare a baking tray lined with parchment paper to roast the vegetables evenly and prevent sticking.
  2. Roast Vegetables: Arrange the whole red bell peppers, cherry tomatoes, and garlic cloves on the tray. Bake for 30-40 minutes until the peppers are tender and charred, and tomatoes softened. Once done, remove from oven and set aside half of the cherry tomatoes for later use.
  3. Sauté Roasted Vegetables and Spices: In a pan over medium heat, warm some olive oil. Add the roasted vegetables along with Italian seasoning, salt, red pepper flakes, white pepper, paprika, cayenne pepper, and mustard powder. Sauté for a couple of minutes until the spices release their fragrance and blend well with the veggies.
  4. Add Liquids and Parmesan: Stir in the plant-based milk, vegetable stock, and vegan parmesan cheese. Bring the mixture to a boil, then reduce to a simmer and cook for about 5 minutes, allowing the flavors to meld and the sauce to thicken slightly.
  5. Blend the Sauce: Carefully transfer the hot sauce to a blender and blend until completely smooth. Exercise caution as the sauce will be hot. This step ensures a creamy and velvety texture.
  6. Finish the Sauce: Pour the blended sauce back into the pan. Stir in the chopped spinach and the reserved whole cherry tomatoes. Heat gently until the spinach wilts and tomatoes warm through, preserving their shape and freshness.
  7. Serve: Combine the sauce with your favorite freshly boiled pasta. Garnish with additional vegan parmesan, a splash of lemon juice, or a sprinkle of sea salt to enhance the flavors. Enjoy immediately for the best taste and texture.

Notes

  • The roasting step adds a smoky depth to the sauce, so don’t skip it for the best flavor.
  • You can substitute the plant-based milk with any non-dairy milk of your choice such as almond, oat, or soy.
  • For a creamier sauce, add a bit more vegan parmesan or a tablespoon of nutritional yeast.
  • If you prefer a spicier sauce, increase the cayenne pepper and red pepper flakes according to taste.
  • Whole cherry tomatoes added at the end provide bursts of sweetness and texture contrast.
  • This sauce pairs well with gluten-free pasta to accommodate dietary restrictions.
  • Leftover sauce can be refrigerated for up to 3 days and reheated gently.

Find it online: https://flavorspath.com/incredible-and-creamy-roasted-red-pepper-pasta-recipe/