If you love pasta and want something creamy, full of flavor, and loaded with veggies you’re in for a treat! This Roasted Red Pepper Pasta is one of my favorite go-to comfort meals. It’s rich, smooth, a little sweet from the roasted peppers, and has a tiny hint of garlic and basil that makes it taste fancy (even though it’s super easy!).
Method
Chop and Roast
To start, you’ll need to prep your veggies. Grab your red bell peppers, tomatoes, and onion. Give them a rough chop into large chunks don’t worry about making them perfect or too small since they’ll be blended later. Place all the chopped veggies onto a baking sheet. Drizzle a little olive oil over them, and sprinkle a pinch of salt and pepper. This will help them roast beautifully and enhance their natural flavors.
Prepare the Garlic
Next, take your whole head of garlic and carefully slice off the top inch or so. You want the tops of the cloves slightly exposed so they roast evenly. Place the garlic on a piece of aluminum foil, drizzle it with olive oil, and then wrap it up tightly like a little foil ball. This will keep the garlic soft and allow it to caramelize inside while roasting, giving the sauce a rich and mellow garlic flavor.
Roast Time
Now it’s time to roast everything! Place the baking sheet with the vegetables and the foil-wrapped garlic into a preheated oven at 375°F (190°C). Let them roast for about 25 to 30 minutes, or until the veggies are soft and slightly golden on the edges. The smell filling your kitchen will be amazing! When they’re done, remove them from the oven and let them cool for a couple of minutes.
Blend It All Up
Once the vegetables are cool enough to handle, transfer them to a food processor. Carefully unwrap the roasted garlic and squeeze the soft cloves out of the bulb be gentle, they should pop right out with a little pressure. Add those sweet, roasted cloves to the food processor along with the nutritional yeast, coconut milk, and fresh basil leaves. These extra ingredients give the sauce its creamy texture, a slight cheesy flavor (from the nutritional yeast), and a burst of freshness from the basil.
Blend Until Smooth
Blend everything together until the sauce becomes silky smooth and creamy. If the mixture feels too thick or isn’t blending well, you can add a little more coconut milk or a splash of hot water to help it along. If your food processor doesn’t make the sauce as smooth as you like, feel free to transfer it into a high-speed blender for that extra velvety finish.
Serve
Once your sauce is perfectly blended, pour it generously over your cooked pasta of choice. Give it a good toss so every noodle gets coated in that flavorful roasted red pepper goodness. Now all that’s left to do is serve and enjoy!
Necessary Tools
- Sharp knife
- Cutting board
- Baking sheet
- Aluminum foil
- Oven
- Food processor or high-speed blender
- Spoon or spatula
- Your favorite cooked pasta!
Roasted Red Pepper Pasta Creamy, Dreamy, and Super Easy!
Cuisine: ItalianDifficulty: Easy3-4
servings10
minutes30
minutes40
minutesIngredients
3 red bell peppers
2 large tomatoes
1 small onion
1 head of garlic
¼ cup coconut milk (plus a bit more for blending, if needed)
2 tablespoons nutritional yeast
2 fresh basil leaves
Olive oil
Salt & pepper (just a little!)
Directions
- Chop and Roast:
Start by cutting the red peppers, tomatoes, and onion into big chunks. Don’t worry about cutting them too small they’ll be blended later. Put them on a baking sheet. Drizzle with olive oil, and sprinkle a little salt and pepper on top. - Prepare the Garlic:
Take your head of garlic and slice off the top inch. This helps the cloves roast better. Put the garlic on a piece of foil, drizzle a bit of olive oil on top, then wrap it up like a little garlic present. Put that on the baking sheet too. - Roast Time:
Pop the tray into your oven at 375°F (190°C) for about 25–30 minutes. The veggies will get soft, a little golden, and full of flavor. - Blend It All Up:
After roasting, add the veggies to your food processor. Carefully squeeze the soft garlic cloves out of the head and into the mix (they should slide right out!). Add coconut milk, nutritional yeast, and basil leaves. - Blend Until Smooth:
Blend everything until smooth and creamy. If it’s too thick, add a splash of coconut milk or hot water to help it blend better. You can also switch to a high-speed blender for an even smoother sauce. - Serve:
Pour your creamy roasted red pepper sauce over cooked pasta and that’s it! Dinner is served.
Notes
- Don’t skip the foil on the garlic! It keeps the garlic soft and sweet instead of burning.
- Make sure the veggies are roasted enough you want them soft for easy blending.
- Blend while everything is still warm it makes it smoother and easier to mix.
- Be careful when squeezing the garlic cloves – they’ll be hot!
Serving Suggestions
- I love this sauce with spaghetti, penne, or even spirals!
- Add grilled tofu, chickpeas, or roasted mushrooms for protein.
- Sprinkle a bit of vegan parmesan or chili flakes on top for extra flavor.
- Serve with garlic bread or a side salad to complete the meal.
Fun Fact
Did you know red bell peppers are just green peppers that stayed on the plant longer? That’s why they’re sweeter and have more vitamin C than the green ones!
Conclusion
This roasted red pepper pasta is colorful, healthy, and perfect for a cozy night in. It’s simple enough for a weekday dinner, but tasty enough to impress your friends or family. I hope you love it as much as I do! If you try this recipe, let me know how it goes and don’t forget to snap a photo before you dig in!
