Slow-Roasted Red Pepper Pasta with Garlic

Slow-Roasted Red Pepper Pasta with Garlic – A Creamy Vegan Pasta That’s Packed with Flavor

Looking for a weeknight dinner that’s creamy, comforting, and 100% plant-based? This slow-roasted red pepper pasta with garlic is bursting with rich, smoky flavor and comes together in under an hour. If you’ve been searching for a dairy-free pasta sauce that doesn’t skimp on creaminess or depth, this one’s for you.

Roasted Red Pepper Inspiration

The idea for this pasta was born on a chilly evening when I had a fridge full of red peppers and a craving for something cozy but healthy. Inspired by traditional roasted pepper dips and vegan cream sauces, I started slow-roasting garlic and peppers and blending them with soaked cashews. The result? A velvety, naturally sweet and savory sauce that coats pasta like a dream. It’s a go-to in my kitchen when I want comfort without heaviness—and it’s a great way to sneak in extra veggies.

Why You’ll Love It

• Naturally creamy – No cream or butter needed, just blended roasted veggies and cashews.
• Easy to prep – Simple ingredients, minimal cleanup, and hands-off roasting time.
• Flavor-forward – Slow-roasted garlic and peppers bring smoky, rich flavor to every bite.
• Diet-friendly – Vegan, dairy-free, and gluten-free adaptable.

Quick Grocery List

For the Roasted Red Pepper Sauce:

• Red bell peppers
• Garlic cloves
• Olive oil
• Salt and pepper
• Crushed red pepper flakes (optional)
• Raw cashews
• Non-dairy milk or vegetable broth
• Nutritional yeast or grated Parmesan
• Lemon juice

For the Pasta:

• Pasta of choice (fettuccine, penne, or gluten-free)
• Salt
• Fresh parsley or basil (for garnish)

Things to Consider Before Preparing Your Meal

Prep & Cook Time
Prep time: 15 minutes
Cook time: 40 minutes
Total time: 55 minutes

Equipment Checklist

• Baking sheet
• Blender or food processor
• Medium saucepan and colander
• Measuring spoons and cups
• Knife and cutting board

Dietary Adjustments

• Vegan: Naturally vegan
• Dairy-Free: Fully dairy-free
• Gluten-Free: Just choose GF pasta
• Nut-Free Option: Use silken tofu instead of cashews

Serving Size
Serves 4

General Notes

• This sauce freezes well and is perfect for make-ahead meal prep.
• Roasting peppers brings out a natural sweetness and umami that’s hard to beat.

Slow-Roasted Red Pepper Pasta with Garlic – Easy Vegan Roasted Red Pepper Sauce Over Pasta

DifficultyEasy

Servings4

Prep time15 minutes

Cook time40 minutes

Total time55 minutes

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Ingredients:

For the Roasted Red Pepper Sauce:

• 3 large red bell peppers, halved and deseeded
• 6 cloves garlic, peeled
• 1 tbsp olive oil
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp crushed red pepper flakes, (optional for heat)
• 1/4 cup raw cashews, (soaked in hot water for 15 minutes)
• 1/2 cup unsweetened non-dairy milk or vegetable broth
• 2 tbsp nutritional yeast, (or grated Parmesan if not vegan)
• 1 tbsp lemon juice

For the Pasta:

• 12 oz pasta of choice, (fettuccine, penne, or gluten-free variety)
• Salt, for boiling water
• Fresh parsley or basil, for garnish
• Optional: extra olive oil drizzle or grated cheese on top

Instructions:

• 1

  Roast the Peppers and Garlic

  1. Preheat oven to 400°F (200°C).
  2. Place red pepper halves skin-side up on a baking sheet. Scatter garlic cloves around them.
  3. Drizzle with olive oil, and sprinkle with salt and pepper.
  4. Roast for 35–40 minutes, or until pepper skins are blackened and garlic is soft.
  5. Remove and let cool slightly. Peel the skins off the peppers.
  6. Keep 1/4 of one pepper to the side, sliced into strips.
• 2

  Blend the Sauce

  1. Drain soaked cashews and add them to a blender.
  2. Add roasted red peppers, garlic, non-dairy milk, nutritional yeast, lemon juice, and red pepper flakes (if using).
  3. Blend until smooth and creamy. Taste and adjust salt or lemon as needed.
• 3

  Cook the Pasta

  1. Bring a large pot of salted water to a boil.
  2. Cook pasta according to package instructions. Reserve 1/4 cup of pasta water before draining.
• 4

  Combine and Serve

  1. Return drained pasta to the pot. Pour in the red pepper sauce and sliced peppers and toss gently to coat.
  2. Add a splash of reserved pasta water if needed to loosen the sauce.
  3. Serve hot, garnished with chopped parsley or basil and optional toppings.

Equipment

• Baking sheet
• Blender or food processor
• Saucepan and strainer (for pasta)
• Knife and cutting board
• Measuring cups and spoons

Nutrition

Calories	390
Carbohydrates	48g
Cholesterol	0mg
Fat	16g
Fiber	5g
Protein	11g
Saturated Fat	2g
Sodium	270mg
Sugar	6g
Trans Fat	0g
Unsaturated Fat	13g

Substitutions

• Cashews: Use silken tofu or vegan cream cheese.
• Non-dairy milk: Swap for veggie broth or coconut milk.
• Nutritional yeast: Add vegan cheese or grated Parmesan (if not vegan).
• Lemon juice: Try a splash of apple cider vinegar for a different acidic kick.

Variations

• Add spinach or sautéed mushrooms for extra nutrients and earthiness.
• Make it spicy with extra red pepper flakes or a swirl of hot sauce.
• Toss in roasted chickpeas or tempeh for added plant-based protein.

Let’s Get Cooking

Step 1: Roast the Peppers and Garlic

• Pro Tip: Roast until the pepper skins are slightly charred—that’s where the flavor lives.
• Pro Tip: Keep garlic whole when roasting to prevent it from burning.
• Pro Tip: Let peppers cool slightly before peeling; the skins slide off more easily.

Step 2: Blend the Sauce

• Pro Tip: Use a high-speed blender for an ultra-smooth finish.
• Pro Tip: Adjust consistency with broth or water depending on your pasta shape.
• Pro Tip: Taste before serving—more lemon or salt can really brighten the dish.

Step 3: Cook the Pasta

• Pro Tip: Don’t forget to salt your pasta water—it’s the only chance to season the noodles.
• Pro Tip: Save ¼ cup pasta water before draining—it helps loosen and bind the sauce.
• Pro Tip: Cook just to al dente so the pasta doesn’t get mushy when tossed with sauce.

Step 4: Combine and Serve

• Pro Tip: Warm the sauce in the pot with pasta to help it cling better.
• Pro Tip: Garnish with parsley or basil for a fresh finish.
• Pro Tip: Optional: Drizzle with olive oil or sprinkle with vegan Parmesan before serving.

Nutrition Breakdown (Per Serving)

• Calories: 390 – A satisfying and balanced dinner without being overly heavy.
• Carbohydrates: 48g – Provides steady energy from pasta and red peppers.
• Cholesterol: 0mg – Completely cholesterol-free and heart-healthy.
• Fat: 16g – Comes from olive oil and cashews, offering healthy fats.
• Fiber: 5g – Red peppers and pasta provide natural fiber for digestion.
• Protein: 11g – Cashews, pasta, and nutritional yeast offer plant-based protein.
• Saturated Fat: 2g – Minimal, mostly from olive oil.
• Sodium: 270mg – Relatively low; adjust salt to your needs.
• Sugar: 6g – Natural sugars from roasted peppers and garlic.
• Trans Fat: 0g – No processed fats or oils here.
• Unsaturated Fat: 13g – Good fats that support heart and brain health.

Storing and Reheating

• Storage: Store pasta and sauce separately in airtight containers for up to 4 days.
• Reheating: Reheat sauce gently on the stovetop with a splash of broth or milk. Add to freshly warmed pasta.
• Freezing: Sauce freezes beautifully for up to 2 months. Thaw overnight and blend again if needed to restore creaminess.

Frequently Asked Questions (FAQ)

Q: Can I use jarred roasted peppers instead of fresh?
A: Yes, use about 1 cup of drained roasted peppers. Homemade gives a deeper flavor, but jarred works in a pinch.

Q: How do I keep the sauce from getting grainy?
A: Use a high-speed blender and soak your cashews thoroughly for the smoothest texture.

Q: What kind of pasta is best with this sauce?
A: Fettuccine, penne, or rotini all work well. Gluten-free versions hold the sauce nicely too.

Q: Is this kid-friendly?
A: Very! Just skip the red pepper flakes to keep it mild.

Q: Can I double the recipe?
A: Absolutely. The sauce stores well, so doubling means you’ve got a delicious meal ready for later.

Engage and Share

If you make this slow-roasted red pepper pasta, I’d love to hear how it turned out! Leave a comment, rate the recipe, or tag your photos on social so I can see your delicious creations. Looking for more cozy vegan pastas? Try my Creamy Tahini Lemon Pasta or Citrusy Lemon Ricotta Rigatoni with Spinach & Peas next.