This roasted red pepper pasta is a quick and easy 20-minute meal packed with flavor. Roasted red peppers and pasta are bathed in a rich, creamy sauce made with silken tofu for texture and nutritional yeast for added flavor. It’s a vegan-friendly meal that’s packed with essential nutrients and simple enough for the whole family to enjoy!
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I believe that pasta has gotten a bad reputation over the years. The war against carbs has turned pasta into a dirty word, but I’m here to tell you that pasta can be healthy! I routinely serve up flavorful, healthy pasta dishes, like vegan stuffed shells and pesto veggie pasta, to my family. They love it, and I love how good it is for them. The key to healthy pasta recipes is the pasta you use and the sauce you prepare. Pasta contains nutritious carbohydrates high in fiber when using whole wheat, chickpea, or lentil pasta.
This roasted red pepper pasta is another winner in my rotation. It’s quick, easy, healthy, and so delicious. It’s full of deep roasted red pepper flavor in a rich sauce made with silken tofu that adds a healthy protein dose. That means I can serve up a rich pasta dish that’s not heavy but rich in fiber, protein, and hidden veggies.
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Why You’ll Love This Roasted Red Pepper Pasta
Simple Ingredients: You can find everything in your kitchen or at a local grocery store, or you may even find that you have all the ingredients in your pantry.
Easy: Making this pasta takes only 20 minutes from start to finish.
Flavorful: The ingredients create a pasta dish with deep, complex flavor without requiring many ingredients.
Healthy: Every ingredient in this dish is so good for you! Your kids will love it, too, and you’ll even be able to sneak in some veggies without them even realizing.
Ingredients
Jarred Roasted Red Peppers: The roasted red peppers and their juice add a ton of naturally sweet flavor with a caramelized note.
Silken Tofu: It helps thicken the sauce without changing its flavor and provides a creamy element while adding needed protein.
Nutritional Yeast: Nutritional yeast gives the sauce a nutty umami flavor.
Seasonings: A blend of garlic powder, onion powder, and smoked paprika gives the pasta an earthy, aromatic note.
See the recipe card at the end of the post for a full list of ingredients and their exact amounts.
Substitutions and Variations
Pasta: Use your favorite brand and variety of pasta for this recipe, but I highly recommend using whole wheat or chickpea pasta for its nutritional value.
Red Peppers: Instead of jarred red peppers, you can roast your red bell peppers in the oven. Slice the red peppers in half, remove the stem and seeds, and toss in olive oil. Then roast on a baking sheet lined with parchment paper at 400°F for 10-15 minutes or until soft and charred.
Gluten-Free: Use gluten-free pasta for a version that anyone can eat. Gluten-free pasta includes chickpeas, lentils, and brown rice.
Vegetables: Add your favorite vegetables to this dish after blending the sauce for more flavor and texture. I recommend topping the pasta with roasted broccoli or sweet green peas.
How to Make Roasted Red Pepper Pasta
- Cook the pasta according to the package instructions for al dente. Then drain it, reserving ½ cup of the cooking water.
- Add the remaining ingredients to a blender and the reserved pasta water, and blend until smooth and creamy.
- Transfer the sauce to a large sauté pan and cook over medium heat, stirring occasionally, until warmed through.
- Gently stir the pasta into the red pepper pasta sauce until coated.
- Serve topped with fresh basil and vegan parmesan cheese.
FAQ
Yes, it is! The sauce is rich and creamy but thickened with silken tofu instead of cream or other fat. So, you end up with a pasta dish full of vitamins, minerals, and protein.
Silken tofu has a very mild flavor that tastes almost like nothing at all. It’s perfect for adding texture to dishes without changing their flavor.
Nutritional yeast very slightly thickens sauces. However, it’s really added to sauces to impart a nutty, cheese-like flavor reminiscent of parmesan.
Expert Tips
- Add a tablespoon of salt to the pasta water for the best flavor.
- It’s essential to reserve the pasta water for use in the sauce. The starch in the water will help the sauce retain a thicker consistency than regular water.
- Depending on your blender, you may need to scrape down the sides to ensure your sauce is thoroughly blended.
- Stir your sauce constantly as you heat it to prevent sticking and bubbling over.
Serving Suggestions
- Sprinkle fresh basil, parsley, or chives for a pop of color and added freshness.
- Add a bit of heat with red pepper flakes.
- Top with store-bought or homemade vegan parmesan made from cashews.
- Top with toasted pine nuts for a nutty finish.
- Garnish with roasted cherry tomatoes, broccoli, or zucchini for extra texture and flavor.
- Pair this dish with vegan garlic bread for a classic Italian flavor combination.
- Serve with a simple cucumber salad or balela salad for a hearty, protein-rich side.
Storage
Refrigerator: Store this pasta for up to 4 days in an airtight container.
Freezer: Freeze the pasta for up to 3 months in an airtight, freezer-safe container.
Reheat: Defrost the pasta if frozen. Then, cook it in a
More Vegan Pasta Recipes!
Recipe
Roasted Red Pepper Pasta
Equipment
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Ingredients
- 16 ounces pasta whole wheat or chickpea
- 12 ounce jar of roasted red peppers liquid reserved
- 16 ounces silken tofu
- ¼ cup nutritional yeast
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon smoked paprika
- ½ teaspoon fine sea salt
- ¼ teaspoon ground black pepper
- 2 sun-dried tomatoes
- ½ cup pasta water reserved
- ¼ cup fresh basil leaves for serving
- 3 tablespoon vegan parmesan for serving
Instructions
- Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions. Reserve ½ cup of pasta water before draining.
- Add the roasted red peppers, silken tofu, nutritional yeast, garlic powder, onion powder, smoked paprika, salt, black pepper, and sun-dried tomatoes to a blender with the reserved pasta water. Blend until smooth and creamy.
- Transfer to a large saute pan over medium heat, stirring consistently until the sauce is warm.
- Add the pasta to the pot, and fold together until the pasta is completely coated in the sauce.
- Serve topped with fresh basil leaves, a sprinkle of red pepper flakes, and vegan parmesan if desired.
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Notes
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- Add a tablespoon of salt to the pasta water for the best flavor.
-
- It’s essential to reserve the pasta water for use in the sauce. The starch in the water will help the sauce retain a thicker consistency than regular water.
-
- Depending on your blender, you may need to scrape down the sides to ensure your sauce is thoroughly blended.
-
- Stir your sauce constantly as you heat it to prevent sticking and bubbling over.
- Store in an airtight container in the fridge for up to 4 days.
- Freeze in an airtight freezer-safe container for up to 3 months.
- Reheat on the stovetop over medium heat.
- Sprinkle fresh basil, parsley, or chives for a pop of color and added freshness.
- Add a bit of heat with red pepper flakes.
- Top with store-bought or homemade vegan parmesan made from cashews.
- Top with toasted pine nuts for a nutty finish.
- Garnish with roasted cherry tomatoes, broccoli, or zucchini for extra texture and flavor.
- Pair this dish with vegan garlic bread for a classic Italian flavor combination.
- Serve with a simple cucumber salad or balela salad for a hearty protein-rich side.
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