roasted red pepper pasta in a white speckled pasta bowl with a side of parsley

Creamy vegan roasted red pepper pasta

  • Author: Jess
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Category: Main
  • Method: Cook
  • Cuisine: Italian


Learn how to make pasta with a homemade roasted red pepper sauce!



  • 3 red peppers
  • 2 garlic cloves
  • 3 tbsp tomato paste
  • 1/2 cup almond milk
  • 1 tsp coconut sugar (or brown sugar)
  • salt & pepper to taste
  • 34 servings pasta of choice (I use gluten-free pasta)


  1. Line a baking sheet with parchment paper and set the oven to broil or to 525 degrees F.
  2. Place the peppers on the baking sheet and char in the oven on each side for 4-5 minutes until blackened. (Keep a close eye on them so they don’t burn!)
  3. Remove the peppers from the oven and transfer to a bowl, covering with a plate or cling wrap and let steam for 5 minutes.
  4. Using your hands, peel and remove the skins from the peppers. Discard the skins. The cut the peppers removing the stem and the seeds.
  5. Add the peppers, garlic, tomato paste, almond milk , coconut sugar, salt, and pepper to a blender and blend until smooth.
  6. Cook your pasta according to package directions, then toss the pasta in a pan with the sauce until warm.
  7. Serve with some fresh herbs and chilli flakes.


Keep a close eye on your peppers! You don’t want them to burn, but you do want the skin to become black and bubbling.

You can roast the peppers on a grill if you prefer.

The roasted red pepper sauce stores well in the freezer


  • Serving Size: 1/4 of recipe
  • Calories: 170
  • Sugar: 5g
  • Fat: 3g
  • Carbohydrates: 45g
  • Fiber: 7g
  • Protein: 8g

Keywords: vegan pasta recipe, pasta with roasted red peppers