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Creamy Vegan Red Pepper Pasta

Updated: Apr 29

Creamy Vegan Lacto vegetarian plant based recipes Red Pepper Pasta
Vegan Red Pepper Pasta

On today’s menu is something that I’ve been absolutely obsessed with – a Creamy Vegan Roasted Red Pepper Pasta. This dish is all about that velvety sauce, made with wholesome ingredients and a touch of love. It’s the hug in a bowl we all need on a busy weekday! Whether it's a casual lunch or a special occasion, this pasta dish is sure to impress. Dive in and let this creamy delight take over your senses! Enjoy!



Serves: 4

Preparation time: 20 minutes

Cooking time: 20 minutes

Total time: 40 minutes



- 400g penne pasta, vegan

- 2 tablespoons olive oil

- 1 medium onion, finely chopped

- 4 cloves garlic, minced

- 1 teaspoon smoked paprika

- 1/2 teaspoon red chilli flakes (optional)

- 240ml coconut milk, canned and full-fat

- 2 tablespoons nutritional yeast

- Salt and black pepper to taste

- Fresh basil, for garnish

- Vegan parmesan, for serving



1. Begin by cooking 400g of vegan penne pasta as per the instructions on the packaging. Aim for an al dente texture, then drain and set aside, keeping it warm.

2. Take 3 large roasted and peeled red bell peppers and blend them until they achieve a smooth, velvety consistency, setting the stage for your vegan pasta dish.

3. Warm 2 tablespoons of olive oil in a large skillet over medium heat. Add 1 finely chopped medium onion and 4 cloves of minced garlic, sauteing until they're aromatic and translucent, laying a flavorful foundation for the plant-based sauce.

4. Sprinkle in 1 teaspoon of smoked paprika and a pinch of red chili flakes for a gentle heat. Allow the spices to cook for a minute, ensuring they release their full spectrum of flavors.

5. Gently pour in the red pepper puree followed by 240ml of full-fat coconut milk, stirring to combine. Let this simmer for about 10 minutes, letting the flavors meld into a lusciously creamy sauce.

6. Fold in 2 tablespoons of nutritional yeast to the sauce for a cheesy depth, seasoning with salt and black pepper to taste, enhancing the vegan recipe's savory profile.

7. Introduce the cooked pasta to the skillet, tossing it thoroughly with the sauce to ensure each strand is beautifully coated.

8. To serve, plate up the pasta and garnish with torn fresh basil leaves. Generously top each portion with vegan parmesan, inviting a nutty, umami-packed finish to this plant-based culinary delight.


Additional Tips:

For a protein boost, add some chickpeas or lentils to the sauce.

If you’re not a fan of coconut milk, unsweetened almond milk makes a great substitute.


Allergy information / alternatives:

Gluten-Free Alternative: Use gluten-free pasta.

Nut-Free: Ensure the vegan parmesan is nut-free, or omit it entirely.


Nutritional Information (per serving):

- Calories: Approximately 480 kcal per serving

- Protein: 13g

- Fat: 14g (Saturated: 7g)

- Carbohydrates: 78g (Sugars: 9g)

- Fiber: 7g

- Sodium: 220mg

Note: The nutritional information provided is approximate and may vary based on the specific ingredients used and their proportions.


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