red pepper pasta

This Creamy Roasted Red Pepper Pasta is super quick and seriously delicious! The perfect meal to add to your family rotation dinners!

Creamy Roasted Red Pepper Pasta

/ 250 milliliters cup Heavy/Double Cream,

tbsp Butter

White Onion, diced

Garlic,

tbsp Fresh Parsley,

tsp Smoked Paprika

Salt & Black Pepper,

Chilli Flakes, to preference (optional)

Oil,

Pop your pasta in salted boiling water and cook until al dente.

Meanwhile, melt butter in a pan over medium heat and fry your onions until they soften. Add garlic and fry for a minute or so longer, then place in a blender with your roasted red peppers. Pulse to a smooth consistency.

Pour back into the pan and keep on a simmer. Add in cream and stir until completely blended, then add your parmesan, parsley, smoked paprika and seasoning to taste.

Drain pasta and toss through your sauce until completely coated. Serve with extra parmesan and parsley!

This Vegan Pistachio Romesco Pasta is made with mostly pantry ingredients, bursts with flavor, and comes together in 15 minutes!

Vegan Pistachio Romesco Pasta

oz long cut pasta (gluten-free if needed) (such

12 oz jar fire roasted red peppers (drained)

14.5 oz can fire roasted diced tomatoes

pistachios ((raw

olive oil

tbsp red wine vinegar

parsley

garlic (peeled)

tsp smoked paprika

sea salt

cayenne pepper

Pasta

Make pasta according to package directions.

While pasta is cooking, make your romesco sauce! Place all other ingredients in the bowl of a food processor and process 1-2 minutes until well-combined.

Toss cooked pasta with the sauce until well-distributed. Serve immediately, topping with more parsley and vegan parmesan if desired.

Weeknights shouldn&#39;t mean sacrificing taste or nutrition. This vibrant vegan red pepper pasta is packed with vitamins from the peppers and protein from the cashews, making it a satisfying and guilt-free meal.

Creamy Vegan Red Pepper Pasta

pasta

soaked cashews

red bell pepper

garlic

water

salt

yeast

butter

tbsp cornflour

¼ tsp black pepper

Place the pasta into a pot and cook it per the packet instructions while you prepare the sauce.

Add the soaked cashews, roasted red bell peppers, garlic, water, salt, and nutritional yeast to a blender. Blend until smooth &amp; creamy.

Heat a pot over low-medium heat, and add the vegan butter. Once it's melted, add the cornflour and cook for about 3-5 minutes, until it has darkened a little.

Slowly add your blended cream mixture to the butter &amp; flour, whisking as you go.

Add the black pepper and continue to whisk as the cream comes to a simmer. Cook for around 3-5 minutes, until the sauce has thickened, then remove from the heat.

Serve with your cooked pasta.

Creamy Garlic Roasted Red Pepper Pasta! with garlic, almond milk, roasted red peppers, and traditional or zucchini pasta.

Creamy Garlic Roasted Red Pepper Pasta

red bell peppers

almond milk (I prefer Almond Breeze

(a few thin slices of shallot or onion, if you want)

ROAST THE PEPPERS: Place the bell peppers on a foil lined baking sheet. Turn on the broiler and roast the peppers on the top level, close to the heating element. When black spots appear, turn the peppers and continue to roast until all sides have been blackened. Let cool and pull off blackened skins and remove ribs, seeds, and stem.

MAKE THE SAUCE: Add the 3 roasted bell peppers to a blender with the rest of the sauce ingredients and blend until smooth.

ZUCCHINI NOODLES: Heat a large skillet over medium high heat. When the skillet is hot, add the olive oil and onion &#8211; sauté for a minute or two until the onion is softened but not browned. Add the zucchini noodles to the skillet. Sauté using a pair of non-stick tongs to toss the noodles. Just as the zucchini noodles begin to soften, but before they start shedding water, sprinkle with salt and add the sauce and cook just until the sauce is heated. When in doubt, my leaning is to undercook these!

SERVE: Adjust the salt to your taste, and serve immediately with any toppings you might like, such as: parsley, Parmesan, goat cheese, truffle oil, that sort of thing.

Oh. My. Hell. Just when I needed a fresh idea for dinner, I receive this little gem in my email! Yep...I'll be making this tomorrow night to go with my leftover hemp seed chicken bites! I'm going to add some Israeli Feta to it too. I get that a Kowalski's, and it's a little slice of heaven! Talk about small house problems...some of my pantry items are in my bathroom!

OH heavens...that creamy tomato sauce looks like the height of creaminess...Totally adding this to the meal plan next week :D  Look forward to all the yummy recipes coming our way featuring Almond Breeze.  Personal fan here!

This roasted red pepper pasta combines a homemade savory-sweet, smoky, creamy red pepper pasta sauce with your noodles of choice for a simple, flavor-packed, comforting, easily adjustable meat-free meal in 30 minutes!

Roasted Red Pepper Pasta

red onion

unsweetened plant-based milk ((see notes))

cashew butter ((see notes))

½-¾ tsp sea salt (or

paprika

½ tsp smoked paprika

onion powder

oregano

cornstarch

Black pepper (to taste)

Red pepper flakes (to taste (optional))

herbs (to garnish)

You can watch the video in the post for visual instructions.First, preheat the oven to 375° F/190° C, line a large baking dish with parchment paper, and prepare the veggies by slicing the peppers into strips, quartering the onion, and peeling the garlic cloves.

Transfer the veggies to the baking sheet, optionally drizzle or brush lightly with olive oil, then roast them in the oven for 15-20 minutes (until tender and lightly browned).If you want extra smoky flavor, broil the veggies for a few minutes at the end.

Meanwhile, cook the pasta al dente (this means cooking it for 1-2 minutes less than the package directions state), then drain the liquid.

Add the roasted vegetables and remaining sauce ingredients (dairy-free milk, cashew butter, seasonings, nutritional yeast, and cornstarch) to a blender and process until smooth and creamy.A food processor will also work, but won’t blend it as velvety smooth.

Transfer the sauce to a large skillet/saucepan over medium heat, and simmer for about a minute, stirring constantly, until thickened (cornstarch requires heat activation).

Finally, taste and adjust the seasoning if required, stir the pasta into the sauce, then serve into bowls and optionally garnish with fresh herbs (like fresh basil or parsley). Enjoy!

A great recipe that offers lots of flexibility in adding protein (beans) or veg (spinach etc.).

Oh. Em. Gee! How delicious!! I made the recipe tonight and my family LOVED it. We used Banza spiral pasta since we needed to keep it gf. I added sautéed mushrooms, red pepper flakes, and basil. This is a keeper! Thank you, Ela!!

I made this pasta earlier today, My family just devoured it. packed of flavors, so rich and creamy. I used peanut butter instead of cashews because of s cashew allergy, it was so deliciously good. definitely a keeper. thanks for sharing such an amazing recipe.

I never comment on recipes but this one blew my mind... I did not expect to enjoy this as much as I did! I tossed in a couple handfuls of spinach for extra veggies and I am already planning for the next time I make this! Thank you for this.

I absolutely love this recipe! It's quick and super tasty. I love the cashew butter so I double the amount of it and it comes out super rich. 
Thank you for this amazing recipe!
Greetings from Greece.

A tasty and very creamy sauce - my vegan daughter and friend enjoyed it. Mine ended up tasting too strongly of nutritional yeast and cashew butter (maybe I took the “heaping” part of the directions a little too far) so I added a can of tomato sauce and some basil and that made a good difference. It definitely did not need corn starch to thicken; in fact, I had to thin it with a bit of water. Next time I will take the yeast down to just 3TB and the cashew butter to 1TB but I”ll probably keep the tomato sauce and basil in there; it gave a nice flavor. Thanks for the recipe!

https://content.jwplatform.com/videos/sO09XKYb.mp4

Restaurant-level pasta, easy enough to be SOS! Caramelized shallots folded into a silky red pepper sauce, and tossed with noodles. Heaven!

red peppers

Better than Bouillon chicken or vegetable broth base

shallot,

heavy cream

pasta – my favorite is pennoni

pasta water (optional, as needed)

Parmesan

basil leaves and/or red pepper flakes

Red Pepper Puree

Blend the red peppers, water, and broth base until smooth.

Saute the Shallots

Heat a large skillet over medium heat. Add the butter and shallots; sauté until the shallots are lightly golden brown and caramelized, about 10-15 minutes.

Cook Pasta

During this time, cook the pasta according to package directions, to al dente so the noodles can finish in the sauce.

Combine Sauce

Turn the heat down to avoid splatters; add the red pepper puree and let it sizzle out for a moment. Then add the cream. Stir to combine; let it gently bubble for a few moments until it has thickened into a nice creamy sauce.

Add Pasta

Add pasta into the sauce; let it simmer for a few moments to thicken and coat the noodles. If needed, add reserved pasta water to reach desired consistency.

Serve immediately, topped with Parmesan, basil, and/or red pepper flakes. It&#8217;s so gooood.

Amazing! Can't wait to try it! It looks so easy and delicious!

This ended up being so good! It started out runnier than I expected, but I think that maybe because my red peppers weren’t drained quite enough. But the sauce thickened up beautifully over time after adding the noodles. I felt like the sauce lacked something and so I ended up adding about a quarter cup of finely grated Parmesan. That helped to thicken it up and also gave it an extra dimension of flavor and richness. My five year-old absolutely loved it. She asked if we can have leftovers tomorrow, which I think is the ultimate sign of success! I took off a star because it wasn’t quite as quick and easy as I would’ve expected from an SOS recipe. But the flavor, once I added the Parmesan, was absolutely phenomenal. Like, lick your bowl or get some extra bread to sop up every last drop delicious.

JARRED roasted red peppers??? 
BLASPHEMY!!! 
I Roasted my own peppers, let them steam in a mixing bowl covered in plastic wrap for 15 minutes. Blixed the peppers with a little homemade vegetable broth. I made the recipe as is with a little blulster from vegetable base. This was killer!!!

This is incredibly delicious! Made it as written except I ended up roasting a pepper myself to add to the mix as I only had a few left in my jar. I also only used 1/4 cup of cream and it was still incredibly creamy and delicious. So much amazing flavour. Perfect weeknight meal!

This was fantastic. I could put that sauce in so many different things. Thank you!

This was even better than anticipated! Super easy and delicious. Will be in the dinner rotation for sure. Added some chicken sausage that I browned. 
Wow wow wow!!!

So easy and loved by all. We added the air fryer chicken to this for some protein and it was perfect.

So easy, so delicious; will be a new rotation meal. Might add some grilled chicken next time. Went really well with air fried broccoli!

Delicious. Will add to our rotation. Had to make dairy free using your recommendations and it was great!

This is so delicious and easy; I have made it twice already. I was pleasantly surprised by how flavorful it is. I used a sweet onion instead of shallot (just based on what I had on-hand) and added fresh garlic for the last moments of sauté. This will be added to our regular SOS rotation!

Oh. My. Goodness!! How do I give this 10 stars?! My 11 year old helped me make this from start to finish and I didn’t want to share any of it - super delish, minimal ingredients and I made it with GF pasta - yum!! This is definitely in my rotation!

This roasted red pepper pasta recipe is so delicious!  My husband and I loved it!  As you suggested, I served it with wild shrimp (from Trader Joe's that I sauteed  with its natural juices and crushed garlic) and steamed broccolini.  AMAZING!  Thank you so much for a wonderful, easy and fancy recipe!

I love this sauce recipe! It’s so quick and easy to make. I made PoY’s air fryer chicken to go with this (it’s my favorite way to make chicken!) and it turned into a delicious meal in no time!

I tried this recipe a few days ago and I like that it comes together very quickly. I am going to try it again but will add some Italian calabressi sausage and mushrooms.

Hi Lindsay! I absolutely loved this Roasted Red Pepper Pasta recipe—so creamy and full of flavor! I made it last night for dinner, and my partner couldn’t stop raving about it. Thank you for sharing such an easy and delicious meal idea—I’ll definitely be making it again soon! 😊

Delicious! My picky eater devoured it. I loved how fancy it felt and how quickly it came together!

Another hit recipe from Pinch of Yum! I first thought the sauce was going to be too runny, but I stuck with it and didn't do anything. It thickened up beautifully! We used shells for the pasta.  Y'all, this is SUCH an easy recipe, dare I say quick? Took me about 30 minutes? We need that on Mondays in my household.

https://content.jwplatform.com/videos/awquXxO0.mp4

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The most viewed red pepper pasta recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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The most viewed red pepper pasta recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine