Vegan Roasted Red Pepper Pasta (GF)

Vegan Roasted Red Pepper Pasta (GF)

This Vegan Roasted Red Pepper Pasta is easy to make, nutritious, and creamy and flavourful!
Course Main Course
Cuisine Mediterranean
Keyword red pepper pasta sauce, vegan roasted red pepper pasta
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4
Calories 520kcal
Author Rhian Williams


  • 4 portions pasta (ensure gluten-free if necessary - I used brown rice spaghetti)
  • 1 onion, roughly chopped
  • 2 unpeeled garlic cloves
  • 1 red pepper, sliced
  • 1 tablespoon oil (coconut, vegetable, rapeseed or olive)
  • 1 teaspoon sweet paprika
  • Pinch cayenne chilli pepper, to taste
  • 1 teaspoon dried oregano
  • 2 tablespoons lemon juice
  • 400 g (14oz) tin of white beans, drained and rinsed (cannellini, haricot or butter beans)
  • 300 ml (1 1/4 cup) unsweetened almond milk (or sub unsweetened oat milk for a nut-free version)
  • 2 tablespoons nutritional yeast
  • Salt + pepper, to taste

To serve (optional):

  • Steamed greens (spinach, kale, broccoli etc)
  • Pine nuts
  • Fresh parsley or basil


  • Preheat oven to 180 degrees Celsius (350 degrees Fahrenheit)
  • Cook pasta according to instructions on packet
  • Place the onion, garlic and red pepper on a baking tray lined with greaseproof baking paper and drizzle over the oil
  • Bake in oven for around 15 minutes, until softened and slightly browned
  • Peel the roasted garlic and place in a food processor or blender (a hand-held stick blender also works) with the roasted onion and red pepper
  • Add the paprika, cayenne, oregano, lemon juice and white beans, and whizz until completely smooth
  • Place this blended sauce in a pan (you could use the same one you used to cook the pasta), add the almond milk, nutritional yeast and salt + pepper and bring to the boil
  • Add the cooked pasta and mix well
  • Enjoy immediately, with steamed greens, pine nuts and fresh parsley or basil, if desired


Calories: 520kcal