Roasted Red Pepper Pasta
A quick and creamy vegan pasta dish featuring roasted red peppers and garlic, blended into a luscious sauce that coats spaghetti perfectly. Healthy, flavorful, and ready in under 30 minutes.
Equipment
- 1 Aluminum Sheet Pan
- 1 Food Processor or Blender
- 1 Large Pot
- 1 Cutting board
Ingredients
- 1 medium onion quartered
- 3 whole garlic cloves peeled
- 1 tablespoon extra virgin olive oil
- ½ teaspoon crushed red pepper flakes
- Salt to taste
- 12 ounces spaghetti or pasta of choice
- 1 jar 15 ounces roasted red peppers, drained
- ½ cup plant-based milk such as almond, oat, or cashew
- Fresh basil leaves for garnish
Instructions
- Roast Aromatics for Deep Flavor: Preheat your oven to 425°F (220°C). Line a small baking tray with parchment paper. Arrange the quartered onion and peeled garlic cloves on the tray, sprinkle with crushed red pepper flakes, and drizzle with olive oil. Toss gently to coat everything evenly. Roast in the oven for about 25-30 minutes, or until the onions become soft and develop a golden, caramelized appearance. This slow roasting step is key to unlocking sweet, smoky flavors.
- Cook Pasta to Al Dente Perfection: While the vegetables roast, bring a large pot of heavily salted water to a rolling boil. Add the spaghetti and cook according to the package directions until just tender but still firm to the bite (al dente). Before draining, scoop out and save about one cup of the starchy pasta water to help loosen the sauce later. Drain the pasta and return it to the pot, covering to keep warm.
- Blend Roasted Vegetables into Creamy Sauce: Once the onions and garlic have roasted, transfer them to a blender or food processor. Add the drained roasted red peppers and pour in the plant-based milk. Blend on high speed until the mixture is smooth and creamy, with no visible chunks. The result should be a luscious, velvety sauce that coats the pasta perfectly.
- Combine Sauce and Pasta: Pour the creamy roasted pepper sauce over the cooked pasta in the pot. Toss thoroughly to ensure every strand is coated. Gradually add the reserved pasta water, a little at a time, to achieve your preferred sauce consistency — silky but not too runny. Taste and adjust salt if needed.
- Garnish and Serve Immediately: Serve the pasta hot, topped with torn fresh basil leaves for a fragrant, herbal note. Enjoy as is or pair with a side salad or your favorite roasted vegetables for a complete meal.
Notes
- Make Ahead Tip: You can prepare the roasted pepper sauce up to three days in advance. Store it in an airtight container in the fridge and reheat gently on the stove with a splash of milk or pasta water before serving.
- Milk Substitutions: Any dairy or plant-based milk works well here, so feel free to use your favorite option depending on your dietary preference.
- Adjusting Heat: If you prefer less spice, reduce or omit the crushed red pepper flakes. For more heat, add a pinch of cayenne pepper or chili powder.
- Pasta Alternatives: This sauce complements all pasta shapes, including penne, farfalle, or linguine — feel free to use what you have on hand.
- Storage: Store leftovers in a sealed container in the refrigerator for up to 3-4 days. Reheat gently to preserve creamy texture. Avoid freezing as it may change the sauce consistency.
