Roasted Red Pepper Pasta

I tried a recipe very similar to this roasted red pepper pasta sometime last year and me and my husband were both pretty underwhelmed. I had seen something similar to this online and was inspired to give it another try. This time, I’m happy to report that it was a WIN! Everything was simple to put together and didn’t take much time at all. The longest part was roasting the veggies, which only took about 20-25 minutes. If you love a savory, creamy pasta I would definitely encourage you to try it out! You won’t be disappointed!

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Roasted Red Pepper Pasta

Roasted Red Pepper Pasta

Course Main Course, Side Dish
Cuisine American, Italian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes


  • 1 pound pasta I used penne
  • 2 red peppers
  • 1/2 red onion
  • 1 shallot
  • juice of 1/2 lemon
  • 3/4 cup soaked cashews
  • 1 tsp minced garlic
  • 3 tbsp nutritional yeast
  • 1/2 tbsp dry basil
  • 1 tsp salt
  • 1 tsp pepper
  • 2 tbsp olive oil
  • 1/2 cup almond milk


  • Preheat oven to 450 degrees
  • Begin cooking your pasta according to its packaging
  • On a pan lined with parchment paper, roast your veggies at 450 degrees for 20-25 minutes or until they are visibly charred.
  • While your pasta is cooking and veggies are roasting, you can begin placing your seasonings, olive oil, garlic, soaked cashews, and almond milk in the blender (don't mix just yet)
  • Once the veggies are done roasting, remove the outer layer of skin, seeds, and stems from the peppers and add them to the blender along with the rest of the ingredients. Blend until mostly smooth (the sauce will remain a little bumpy)
  • Place your pasta and red pepper sauce in a pan and mix over low-medium heat to warm through for about 10 minutes. Stir frequently.


Please note that the roasted broccoli in the photo is completely optional. If you would like to add some as well, you may roast them along with the red peppers and onions.

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