Pasta with roasted red bell pepper sauce is a wonderful alternative if you have too many red peppers in the house. It’s the simple things that often make me the happiest. Something like roasting peppers and getting in the mood for a great meal. Vegetables are still a marvel of flavor to me, especially when roasted. This releases the natural sugars and creates a whole new flavor variation. Well, then I would say, oven on and let’s go!
Vegan pasta roasted red bell pepper sauce
It’s not super fast, but that doesn’t matter because the wonderful fragrant roasted flavors are worth waiting for this dish. First, the peppers and onion are cleaned, peeled and cut into pieces. Then it goes off in the oven, gladly with a little olive oil and salt. In the meantime, I prepare the ingredients for the sauce and put pasta water on the stove. The pasta is cooked al dente once half of the roasting time has elapsed. Then it’s on to the creamy sauce made from plant milk, cashews, nutritional yeast flakes and salt.
This pasta dish is suitable for every day and comes with very few ingredients. It’s filling, full of flavor, and pairs wonderfully with a fresh, crisp salad.
Vegan pasta dishes quick and easy
TIP: If you don’t have cashews at home, you can also use a cashew nut puree or almond paste.
Looking for a different pasta dish for every day? Then I recommend you the following delicacies:
- Pasta with roasted zucchini
- Arugula Pesto Pasta
- Pasta Alfredo with spinach
- Crispy breaded eggplant and creamy pasta
- Mexican Fajita Pasta
- High Protein Pasta
- Pasta alla Norma
- Bolognese with kale and tofu
Pasta with roasted redbell pepper sauce:
- High protein
- Full of roasted aromas
- Easy to make
Well, fancy a completely different, delicious vegan pasta variant? I wish you a lot of fun in recooking and of course a review at the bottom of this page. If you post a picture, use the hashtag #veganevibes.
Pasta with roasted red bell pepper sauce
- 300 g Pasta gladly also gluten-free
- 250 g red bell bell pepper cut into coarse pieces
- 120 g red onion
- 1 tbspn Garlic granules or 2 cloves of garlic, fresh
- 75 g Cashews
- 250 ml Plant milk
- 16 g Yeast flakes
- 15 g Tomato paste
- 1 tbspn Salt
- Optional: 1 bird eye chili or other chili of choice
- Optional: a handful of fresh basil
- Freshly ground pepper to taste
- Vegan parmesan
- Fresh parsley
- Preheat oven to 175 degrees convection (195 degrees top-bottom heat) and line baking sheet with baking paper.
- Spread the peppers and onion on the tray and (optionally) season with a little salt, pepper and olive oil.250 g red bell bell pepper, 120 g red onion
- Bake in the oven for 35 to 45 minutes maximum. The longer the baking time, the more roasted aromas will develop. Run a wooden spoon through once in the middle of the baking time so that everything cooks evenly.
- In the meantime, cook pasta al dente and set aside.300 g Pasta
- Provide a blender. Add in vegetable milk, cashews, nutritional yeast flakes, tomato paste, garlic granules and the roasted vegetables. Optionally season with salt, chili, basil and fresh pepper. Process on high speed to make a fine sauce.75 g Cashews, 250 ml Plant milk, 16 g Yeast flakes, 15 g Tomato paste, 1 tbspn Salt, Optional: 1 bird eye chili or other chili of choice, Optional: a handful of fresh basil, Freshly ground pepper to taste, 1 tbspn Garlic granules
- Season to taste and mix with the pasta in the pot. Divide between two plates, garnish with parsley and parmesan and enjoy!Vegan parmesan, Fresh parsley
- Divide between two plates, garnish with parsley and parmesan and enjoy!