Roasted Red Pepper Pasta
If there is one food I could eat weekly, it’s pasta! And this week it’s… this creamy Roasted Red Pepper Pasta, which is the perfect midweek dinner: quick, easy, and ready in around 30 minutes. It’s super rich and flavourful whilst not being too heavy.
Not to mention, it’s actually fully vegan — I mean, I do love topping mine with some parmesan or sharp cheddar, but if you use some vegan cheese, you’ll have a dreamy vegan pasta recipe that’s worth every bite.
Roasted Red Pepper Hack…
Now, this roasted red pepper pasta recipe does include roasting your own red peppers, and while I do recommend this as you get the smokiest, richest pepper flavour, there is an easier and quicker way to make this.
Simply use jarred chargrilled red peppers, follow the rest of the recipe exactly as is, and you’ll still have a rich, dreamy, flavourful roasted red pepper pasta sauce — just with less time and no oven!
Which Pasta Shape Should I Use?
Personally, I loveeee using rigatoni as it holds its shape well and grabs onto the creamy roasted red pepper sauce beautifully, but penne, fusilli or cavatappi also work really well here.
Another way to serve this pasta sauce is over spaghetti with lots of finely grated cheese. A little different in taste, but the texture of spaghetti with the creamy roasted red pepper sauce works amazingly well here.
Ingredient Notes – Roasted Red Pepper Pasta
Here’s a breakdown of the ingredients and why they matter:
- Pasta – Of course! Any pasta shape will work well here; My personal fave for this sauce is rigatoni.
- Red Peppers – is the base for this recipe, you can roast your own or feel free to buy a jar of roasted red peppers and it’ll still be delicious.
- Crushed Garlic – a key essential in any pasta recipe.
- Oat Milk – Adds so much richness and makes the sauce creamy but not too heavy. I’m using Kallo’s gluten free oat drink, it only has 3 ingredients but adds so much richness to this pasta sauce.
Recipe Instructions: Roasted Red Pepper Pasta
- Bring a large pot of salted water to the boil and cook your pasta according to packet instructions. Reserve around 1/2 cup of pasta water before draining.
- Wash and chop the red peppers into large chunks and place onto a baking sheet.
- Lightly drizzle the peppers with olive oil, a little salt and black pepper, and place into a preheated 190°C (375f) oven for 25–30 minutes, or until fork-tender and slightly charred.
- Once roasted, allow the peppers to cool, then peel away the outer layer of skin.
- Add the roasted peppers into a blender along with half of the oat milk, the salt and spices, and blend until completely smooth.
- In a large saucepan, heat a couple of tablespoons of olive oil and add in the crushed garlic. Cook until just fragrant, around 30–40 seconds.
- Pour the roasted red pepper sauce into the saucepan and mix well. Add the remaining oat milk and the reserved pasta water, then place back over medium heat, stirring intermittently until you have a smooth, creamy sauce that isn’t too thick but coats the back of a spoon.
- Add the cooked pasta into the sauce and mix well until fully coated.
- Serve with lots of cheese (or vegan alternative), chilli flakes, black pepper, extra olive oil and some fresh basil. Enjoy!
Best tips and tricks: Roasted Red Pepper Pasta
- Use Jarred Roasted Red Peppers – for an even quicker and easier recipe, that’s just as delish!
- Add cappers – A few cappers added to the pasta sauce can add a nice salty bite to the sauce.
- The recipe video is on my TikTok and IG – please tag me @aceofspoons if you make this recipe!
Roasted Red Pepper Pasta
Equipment
- Large Saucepan
- Baking Sheet
Ingredients
- 2 medium or large red bell peppers
- 2 tbsp olive oil (plus, extra to roast the peppers with)
- 4-5 cloves crushed garlic
- 1 cup oat milk (I'm using Kallo's gluten free oat drink)
- 1/2 cup pasta water
- 500 g pasta of choice (I'm using rigatoni, but any pasta shape will work)
- 1 tsp salt
- 1/3 tsp black pepper
- 1/4 tsp white pepper
- 1/2 tsp dried oregano
- 1 tsp sweet paprika
- 1/2 tsp sugar
- 1/2 tsp chilli flakes (optional)
Instructions
- Bring a large pot of salted water to the boil and cook your pasta according to packet instructions. Reserve around 1/2 cup of pasta water before draining.
- Wash and chop the red peppers into large chunks and place onto a baking sheet.
- Lightly drizzle the peppers with olive oil, a little salt and black pepper, and place into a preheated 190°C (375f) oven for 25–30 minutes, or until fork-tender and slightly charred.
- Once roasted, allow the peppers to cool, then peel away the outer layer of skin.
- Add the roasted peppers into a blender along with half of the oat milk, the salt and spices, and blend until completely smooth.
- In a large saucepan, heat a couple of tablespoons of olive oil and add in the crushed garlic. Cook until just fragrant, around 30–40 seconds.
- Pour the roasted red pepper sauce into the saucepan and mix well. Add the remaining oat milk and the reserved pasta water, then place back over medium heat, stirring intermittently until you have a smooth, creamy sauce that isn’t too thick but coats the back of a spoon.
- Add the cooked pasta into the sauce and mix well until fully coated.
- Serve with lots of cheese (or vegan alternative), chilli flakes, black pepper, extra olive oil and some fresh basil. Enjoy!
Notes
- Use Jarred Roasted Red Peppers – for an even quicker and easier recipe, that’s just as delish!
- Add cappers – A few cappers added to the pasta sauce can add a nice salty bite to the sauce.
- The recipe video is on my TikTok and IG – please tag me @aceofspoons if you make this recipe!
