A flavourful roasted red bell pepper sauce that’s thick and creamy…without any dairy!
Today I am sharing one of my ultimate favourite dinner recipes with you. This roasted red pepper pasta has been a regular in our household for years, even on nights when we entertain. It has never failed to impress guests and is incredibly easy and quick to make! Non of our guests have been able to tell that this is vegan because it is so incredibly creamy. Go ahead and try this flavourful pasta dish, but be warned, you may want to double the recipe because everybody will want seconds!
I came up with this recipe about 2 years ago when we were on vacation with friends. It was winter, there was a ton of snow outside and we were staying in a wooden cabin near the mountains. It was snowing and we were craving some good old comfort food. Since one of our friends was vegan, I tried to tailor our meals so that she could enjoy them as well. I remembered that I had heard of roasted red pepper pasta once and thought that would be a great meal to make a vegan version of. I told my friends of the idea and they were all on board immediately. We all gathered around in the kitchen and everybody helped out with the cooking. Within a little over 30 minutes we had created an incredibly flavourful and delicious dish. We even added a few pineapple chunks to the pasta along with roasted cashews. (I love this dish with pineapple, but it’s a bit out there so I decided to omit it for this version here today.)
The best part about this dish is the incredibly creamy sauce. To get the sauce thick and creamy without adding any dairy there is a secret ingredient I add: roasted nuts. They create such a beautiful texture and flavour! I prefer roasted cashews or almonds because of their rather neutral flavour. It’s important that you have a mixer that can pulverize the nuts so you won’t end up with chunks in your sauce. My trusty Vitamix has never let me down, and I love using it for sauces as such or homemade peanut butter!
This is also a great way to thicken cream soups or other sauces to give it an extra oomph without adding any dairy.
You can use any noodles of your choice for this dish. I usually make it with tagliatelle but since we were all out, I opted for spaghetti noodles instead. We prefer spelt noodles for an extra health boost. You could also try this dish with spiralized vegetable noodles for a low carb alternative such as zucchini or carrots. I haven’t tried it but I am pretty sure it’s also incredibly delicious.
A little side note on the bell peppers. I use the long and skinny kind of bell peppers for this, which I char in the oven until they are slightly blackened. (What is it about some types of veggies that they taste better slightly burnt?!) You can also use classic bell peppers, just be sure to only use the red ones. They have the most flavour and give your sauce a gorgeous color. Serve this vibrant dish with a side salad for a healthy and quick dinner.
If you give this red pepper pasta a try, let me know in the comment section down below! Also be sure to share your creation on Instagram and tag it with #homebakedbliss so I can see it.Print
Roasted Red Pepper Pasta
This quick and easy vegan dish makes a flavourful and healthy dinner for those busy weeknights.
- Prep Time: 15
- Cook Time: 20
- Total Time: 35
- 600g red bell peppers (21oz)
- 1 large yellow onion
- 3 garlic cloves
- 1 tablespoon olive oil
- 250ml almond milk (1 cup)
- 35g roasted cashews or almonds (1/4 cup)
- 1 teaspoon Himalayan salt
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon erythritol, or coconut sugar or granulated sugar
- 4 springs fresh thyme
- 400g spaghetti noodles (14oz)
- optional, minced fresh parsley
- Preheat your oven to 180C or 350F and line a baking sheet with parchment paper. Wash, cut and halve the red bell peppers.
- Place them on the prepared baking sheet and drizzle with olive oil. Season with salt and pepper and roast for 20 minutes or until slightly charred and soft.
- In the meantime, roughly chop up the onion and garlic and sauté with olive oil in a medium pan for 3 minutes or until soft and golden brown.
- In the last 8 minutes that the bell peppers are roasting, cook your noodles according to package instructions. Rinse and drain.
- Add the roasted bell peppers to a blender along with the sautéed onions and garlic, almond milk, roasted cashews, salt, pepper, erythritol and thyme and blend until smooth.
- Combine the noodles with the sauce and sprinkle with parsley. Serve hot.
- This roasted red pepper pasta tastes best fresh. If you have any leftovers store them in the fridge in an airtight container for up to 3 days.
- Serving Size: 4