Roasted Red Pepper Pasta

Ingredients

• 2red peppers
• 1 smallred onion
• 4–5 small clovesgarlic
• 240 ml (1 cup)unsweetened plant-based milk
• 2 heaped tablespoonscashew butter
• 60 ml (4 tablespoons)nutritional yeast
• 2.5–3.75 ml (½–¾ teaspoon), or to tastesea salt
• 5 ml (1 teaspoon)paprika
• 2.5 ml (½ teaspoon)smoked paprika
• 5 ml (1 teaspoon)onion powder
• 5 ml (1 teaspoon)oregano
• 7.5 ml (½ tablespoon)cornflour or another starch
• To tasteblack pepper
• To taste (optional)red pepper flakes
• 200 g (7 oz)dried pasta of choice, regular or gluten-free
• To garnishfresh herbs

Instructions

1. 1

   Prepare the vegetables

   Heat the oven to 190°C. Line a large baking dish with baking paper. Slice the peppers into strips, quarter the onion and peel the garlic.

2. 2

   Roast the vegetables

   Arrange the vegetables in the dish and, if you like, drizzle or brush them lightly with olive oil. Roast for 15–20 minutes, until tender and lightly browned. For a smokier flavour, grill them for a few minutes at the end.

3. 3

   Cook the pasta

   Meanwhile, cook the pasta until al dente, stopping 1–2 minutes before the packet’s recommended time. Drain it.

4. 4

   Blend the sauce

   Put the roasted vegetables, plant-based milk, cashew butter, nutritional yeast, seasonings and cornflour in a blender. Blend until smooth and creamy. A food processor works too, though the sauce may not be as velvety.

5. 5

   Thicken the sauce

   Pour the sauce into a large frying pan or saucepan over medium heat. Simmer for about 1 minute, stirring constantly, until thickened.

6. 6

   Combine and serve

   Taste the sauce and adjust the seasoning if needed. Stir in the pasta, divide between bowls and, if you like, finish with fresh herbs such as basil or parsley.

What is roasted red pepper pasta?

This is a meat-free pasta dish built around a smooth sauce made from roasted red peppers, onion and garlic. Roasting gives the vegetables a gently sweet, browned flavour, while the seasonings bring smoky and savoury notes.

This American-style version uses plant-based milk, cashew butter and nutritional yeast for a creamy, dairy-free sauce. Blending the vegetables means the sauce coats the pasta rather than sitting in separate pieces.

Nutrition and macros by portion

The nutrition label shows one serving as written: 364 calories, 16g protein, 52g carbs, 8g fat.

The pasta provides most of the carbohydrates, while cashew butter contributes fat and some protein; the pasta and nutritional yeast also contribute protein. For a more balanced plate, serve a portion with a green salad or extra vegetables.

Roast for flavour

Peppers and onion: cut the vegetables into pieces that roast evenly, and leave space around them so they soften and brown rather than steam.

Garlic: roasting the peeled cloves alongside the vegetables mellows their sharpness. Keep an eye on them near the end, as smaller cloves can brown quickly.

Build a smooth sauce

Cashew butter: this adds richness and helps give the blended sauce a creamy body. Stir it into the blender ingredients so it disperses evenly.

Nutritional yeast: it brings a savoury, rounded flavour. Blend thoroughly to avoid a grainy finish.

Cook the pasta just shy of done

Al dente pasta: cook it for 1–2 minutes less than the packet suggests, as it will be stirred into the hot sauce afterwards. This helps it keep some bite.

Reserve a little pasta water before draining if you want an easy way to loosen the sauce later. Add it gradually so the sauce does not become too thin.

Thicken gently

Cornflour: it needs heat to thicken the sauce, so simmer the blended mixture briefly while stirring. Keep the heat moderate to prevent sticking or splashing.

Texture cue: the sauce should look smooth and lightly thickened after about a minute. Stirring constantly helps it heat evenly.

Season and serve

Taste after the sauce has warmed, then adjust the salt, black pepper or optional chilli flakes to suit your preference. The smoky paprika adds depth, while fresh herbs give the finished bowls a fresh contrast.

Serve as it is, or pair it with a green salad or cooked vegetables for a more rounded plate.

Recipe notes & tips

• Cut the vegetables into similar-sized pieces so they roast at roughly the same rate.
• For the smoothest sauce, use a blender and blend until no noticeable pieces remain.
• Cook the pasta while the vegetables roast to keep the preparation moving.
• Stir constantly while the sauce simmers so the cornflour thickens it evenly.
• Add chilli flakes a little at a time, then taste before adding more.
• Garnish with fresh basil or parsley just before serving.

Variations

• Add greens: stir baby spinach into the hot sauce until wilted.
• Change the herbs: finish with chopped parsley, basil or another fresh herb.
• Increase the heat: add extra red pepper flakes to the sauce.
• Choose your pasta: use regular or gluten-free pasta, following its packet cooking time.
• Loosen the sauce: stir in a splash of pasta water if it feels too thick.

Common mistakes to avoid

• Crowding the vegetables: they can steam instead of browning, so spread them out in a large dish.
• Overcooking the pasta: it softens further when mixed with the sauce, so stop 1–2 minutes before the packet time.
• Skipping the simmer: the cornflour needs heat to thicken, so warm the sauce for about a minute while stirring.
• Leaving the sauce unseasoned: taste it after heating and adjust salt and pepper before adding the pasta.
• Adding all the chilli at once: start with a little, taste, then increase to your preferred heat.

How to store

Store leftover pasta in a covered container in the fridge for up to 3 days. Reheat gently in a pan or microwave, adding a splash of plant-based milk or water if the sauce has thickened.

Frequently asked questions