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Roasted red pepper pasta vegan

Get the Recipe: Roasted Red Pepper Pasta (Vegan)

This roasted red pepper pasta is great for a vegan weeknight dinner that's fuss-free, packed full of flavour, and made with simple ingredients. The sauce is creamy and smooth, with a rich, deep flavour, and great for serving with pasta of your choice!
5 from 6 votes


  • 2 large red bell peppers, de-seeded and chopped
  • 2 1/2 tbsp olive oil
  • 1/2 tbsp dried oregano
  • 1/2 tbsp dried thyme
  • 10 oz pasta
  • 1 cup plant based milk
  • 2 tbsp tamari
  • 1 tbsp apple cider vinegar
  • 1/2 tsp turmeric
  • 1/2 tsp cumin
  • 3 tbsp nutritional yeast
  • 1 1/2 cups cashews, soaked
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 2 tbsp tomato paste
  • 1 cup green peas


  • Conventional oven
  • Rectangular baking dish
  • Blender or food processor
  • Frying pan


  • Firstly, preheat the oven to 180 degrees C (350 F).
  • Add the red bell pepper to a rectangular baking dish, drizzle it with 1 1/2 tbsp olive oil and sprinkle dried oregano and thyme on top. Bake in the preheated oven for 35 minutes, until the bell pepper is fully softened.
  • When the bell pepper is almost done roasting, start cooking the pasta you're using according to packaging instructions. This usually takes around 10-12 minutes.
  • Transfer the roasted bell pepper to a blender or food processor together with plant based milk, tamari, apple cider vinegar, turmeric, cumin, nutritional yeast, and soaked cashews. Blend on a high speed until a very smooth texture is achieved.
  • Heat the rest of the olive oil in a large pan over a medium-high heat. Add the onion, garlic and tomato paste, cooking for 5 minutes until the onion softens.
  • Add the sauce, cooked pasta, and green peas. Stir together for around 3 minutes, seasoning to taste with extra salt and pepper if necessary before serving.



  • To soak the cashews, either leave them in water for 4-8 hours, or simmer them for 15 minutes. Drain and rinse well when done.
  • This sauce is best served straight away, but you can leave it in the fridge in an airtight container for 3-4 days. 
Calories: 481kcal, Carbohydrates: 38g, Protein: 18g, Fat: 32g, Saturated Fat: 5g, Sodium: 1033mg, Potassium: 1114mg, Fiber: 9g, Sugar: 14g, Vitamin A: 3307IU, Vitamin C: 130mg, Calcium: 156mg, Iron: 7mg