There are few dishes more comforting than pasta tossed in a creamy vegan roasted red pepper sauce.
Not only is this recipe delicious, but it is also incredibly nutrient dense. The combination of nutritional yeast, cashews, and vegetables like broccoli makes for a high protein meal.
This is why, as a plant-based eater, I love this recipe. It’s an easy, really tasty way to get in all of the macronutrients that I need to feel satisfied and energized.
Table of Contents
Ingredients in Creamy Vegan Roasted Red Pepper Sauce
Main Ingredients
- broccoli – Broccoli contributes plenty of vitamins, minerals, and fiber to this dish. Don’t love broccoli? Swap in any vegetable that you prefer.
- red bell peppers – Red bell peppers are the backbone of this roasted red pepper sauce. It doesn’t hurt that they contain antioxidants like lutein and capsanthin.
- garlic and onions – Garlic and onions are flavor bombs for any meal and they offer up the prebiotics that our guts love.
- olive oil – I mean, it’s a roasted red pepper sauce. If my Italian grandma taught me anything, it’s that you’re supposed to drizzle in more olive oil than you think any sauce ever needed.
- pasta of choice – For this vegan roasted red pepper sauce, I like using tube-shaped pasta like a rigatoni, penne, or cavatappi. Anything that you like will work, though, as long as it’s pasta! Another great option would be this Trader Joe’s Red Lentil Sedanini.
- raw cashews – Raw cashews are my favorite way to add a creaminess to a vegan sauce. Soak them up and give them a whir in your blender. Don’t have cashews? Maybe you’re allergic. Try using an alternative like sunflower seeds or tahini.
- tomato paste – For that rich, deep, concentrated tomato flavor, we will be turning to tomato paste.
- arrowroot starch – Arrowroot starch brings a great volume and thickness to my vegan roasted red pepper sauce. As an alternative, you can use cornstarch.
Herbs & Spices
- red pepper flakes, oregano, garlic powder – My herb and spices of choice! Go wild here. Make the flavors your own.
- fresh basil – Cut into ribbons, fresh basil adds just the right touch of fresh, bright flavor that this vegan roasted red pepper sauce needs.
I hope you love this recipe! It is truly such a comfort food when it gets chilly outside, but it is appropriate all year round (if you ask me).
Vegan Roasted Red Pepper Sauce
I love this recipe for vegan roasted red pepper sauce so much because it is incredibly creamy and flavor, nutrient-dense, and it keeps well in the fridge. Customize it by swapping in your favorite vegetables if broccoli isn't your thing. Get creative with herbs and spices, and alter the heat level to fit your preferences.
Ingredients
- 1 head broccoli separated into small florets
- 2 red bell peppers roughly chopped
- 1 yellow onion roughly chopped
- 4 cloves garlic smashed
- 2 tbsp olive oil
- salt to taste
- black pepper to taste
- 16 ounces pasta of choice I like anything tube-shaped for this recipe
- 3/4 cup raw cashews soaked in hot water for 20 minutes
- 1 cup reserved pasta cooking water
- 2 tbsp tomato paste
- 1 tbsp arrowroot starch to thicken
- 1/4 cup nutritional yeast more for garnish
- 1/2 tsp red pepper flakes more for garnish
- 1 tsp oregano
- 1 tsp garlic powder
- 1/2 tsp smoked paprika
- 1 handful fresh basil cut in ribbons
Instructions
- Preheat oven to 400. Prepare 2 parchment lined baking sheets. To one, transfer broccoli florets and drizzle with olive oil. Roast for 20-30 minutes or until lightly browned and crispy. To another, transfer bell peppers, onion, garlic, olive oil, and a pinch of salt and pepper. Roast for 20 minutes.
- Cook pasta according to package instructions. Conserve 1 cup pasta water, drain, and set aside.
- Add cashews, 1/2 cup reserved pasta water, tomato paste and arrowroot starch to high powered blender or food processor. Blend until smooth. Next, add roasted vegetables, nutritional yeast, Black pepper, salt, red pepper flakes, salt, oregano, smoked paprika. To achieve desired consistency, slowly add remaining pasta water or discard if you prefer your sauce thick. Sauce can also be thinned using vegetable broth or unsweetened plain nut milk
- To a large pot on the stove, combine pasta, broccoli, creamy red pepper sauce, and most of the basil. Taste and season with salt and pepper if needed. Serve topped with basil, red pepper flakes, and nutritional yeast or vegan parmesan. Enjoy!
If you are looking for more meal inspiration, take a look at my recipe archives.
