This easy Vegan Roasted Red Pepper Creamy Pasta is my go-to spring and summer recipe. Gluten-free linguine tossed with roasted red bell pepper sauce and fresh herbs. It’s a bowl full of flavor and comfort. It’s easy to make, vegan, and so delicious!
This recipe is simple to follow. The first step is to char the red bell pepper. My preferred way to char peppers is in the oven. Just place the pepper on the baking sheet and roast in the oven until charred and soft. Then cover in foil and let steam. Meanwhile, sauté the shallots and garlic. Once you have peeled the peppers, add them to a blender along with sautéed shallot and garlic, almond milk, nutritional yeast, cornstarch, red pepper flakes, salt and black pepper. Blend until smooth and creamy. Reduce the sauce until it thickens. Now, toss the red pepper sauce with gluten-free pasta, and done. Serve topped with vegan Parmesan cheese, fresh black pepper, basil leaves, and a drizzle of extra-virgin olive oil. Enjoy!
To make the Vegan Roasted Red Pepper Creamy Pasta, you will need the following ingredients:
Heat the oven to 500 °F.
Place 1 red pepper on a baking sheet and roast for about 25-30 minutes, turning with tongs once, until charred.
Once charred, cover in foil for 10 minutes to steam. Peel away the charred skin and discard the stem and seeds. Set aside.
Cook 6 ounces gluten-free linguine in boiling salted water according to package directions. Drain the pasta, toss in a little of olive oil, then cover with a towel and set aside.
In a large skillet over medium heat, heat 1 tablespoon olive oil. Add 1 finely chopped shallot and 2 finely chopped garlic cloves and sauté until golden brown and soft, about 4-5 minutes. Season with a generous pinch of salt and black pepper.
In a blender, combine the sautéed shallot and garlic, roasted pepper, ¾ cup almond milk, a pinch of red pepper flake, 1 tablespoon nutritional yeast, and ¾ tablespoon cornstarch. Season with salt and black pepper to taste.
Blend until smooth and creamy. Taste and adjust seasonings if needed.
Transfer the sauce back to the skillet over medium heat to thicken. Once at a simmer, reduce heat to low and simmer until the sauce is thickened to desired consistency.
Add the cooked linguine. Before tossing, add a touch more olive oil, salt and black pepper to for added flavor. Toss to coat.
Serve immediately with vegan Parmesan, red pepper flakes, and fresh chopped basil or parsley.
Bold, smokey, and flavorful, this Vegan Roasted Red Pepper Creamy Pasta is so delicious. Give this recipe a go, and please come back to leave a comment with your thoughts.
Great healthy and vegan recipe! Thanks for sharing!
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