After a creamy, healthy, roasted red pepper pasta sauce recipe that’s just *smacks chops* mmmmmmwa? This recipe will definitely hit the spot!
It’s full of nutritious ingredients that are perfect for cramming in the veg (and great for sneaking healthy food into fussy kids!).
This vegan pasta sauce gets its creaminess from silken tofu instead of the usual cashews or cream base, meaning it’s kinder on the calories but still good for a nice, high-protein dinner.
Easy to make and pretty hands-off, this one is great for all you busy people out there, with the bonus of being ideal for batch prepping! It’s a veg-tactic winning recipe.
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What Equipment Do I Need to Make This Roasted Red Pepper Pasta?
Very few things, and nothing at all fancy!
- Baking tray
- Parchment (baking) paper
- Pan and spoon (for the pasta)
Recipe Ingredients and Easy Swaps
Don’t let being short of an ingredient or two stop you from cooking up a storm in the kitchen!
Check out all of these easy swap ideas for if you’re caught short.
- Red Bell Peppers – Orange bell peppers or sweet peppers will work well here too. Avoid the green peppers though – they are much more bitter than the red peppers.
- Cauliflower – Even if you’re not a fan of cauliflower, give this a try anyway – it’s more of a background ingredient and you can’t taste it at all.
- Red onion – Shallots or white onions will work just fine too.
- Fresh garlic – If you only have squeeze garlic then use this instead.
- Spray oil – Used just to give the roasted vegetables some colour. You could try roasting without oil completely or sub in butter – you really don’t need much to get the lovely golden colour.
- Nutritional yeast – A great addition to a vegan diet because it’s high in B12, but if you don’t have any then a little grated vegan cheese will give you a hint of a cheesy flavour (like the nutritional yeast).
- Oat milk – My favourite because it’s creamy and delicious, but just use your favourite plant-based milk – it will all still taste great!
- Silken tofu – This brings the creaminess to the roasted red pepper pasta sauce, but you could sub out for some softened cashews instead.
- Smoked paprika – Using regular paprika is just fine if you don’t have the smoked kind.
How to Make Roasted Red Pepper Pasta Sauce
Full instructions are in the recipe card below!
There are only a few simple steps to this recipe. The time is taken waiting for the veg to roast nicely in the oven, but it’s a pretty hands-off dinner!
- Prep and roast the veg, this brings out the flavor.
- Make some of your favorite pasta. I love spaghetti pasta with this recipe!
- Blend the veg and remaining ingredients, combine, and serve… easy!
This pasta is delicious as is, with the added bonus of having a ton of vegetables already in the sauce, but if you’re looking to mix it up a bit or cram in even more nutritious ingredients then check out the ideas below.
- Side veg like asparagus, broccoli, or kale.
- Chili flakes sprinkled on top for a bit of zing.
- Dried or fresh chopped parsley.
- Mixed seeds or chopped nuts for a bit of added crunch.
- Turn this recipe into a healthy roasted red pepper pasta bake by popping the combined pasta and sauce into the oven for 30 minutes at medium/high temperature.
How to Store the Pasta Sauce
This creamy roasted red pepper pasta sauce recipe makes enough for around six servings. If you don’t need that much in one go then luckily this recipe stores really well!
Get the sauce to the stage where it’s blended, let it cool, and then store in the fridge for around four days in a sealed container.
Freezing works well too! Use a sealed container and it will last for around three months.
Handy tip: using ice cube trays to freeze the sauce works really well! It means you can take out just as much as you want and not have to chisel bits off a huge block of sauce when you want it.
Just freeze in an ice cube tray for several hours or overnight, then transfer to a sealed container for long-term storage.
Check Out More Easy Vegan Dinner Recipes
Did you Like This Vegan Roasted Red Pepper Pasta Sauce?
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Easy, healthy, vegan pasta sauce that's just so frickin' delicious!
- 2 Red Bell Peppers
- 1/2 Medium Cauliflower (roughly 260g or 4 cups)
- 1/2 Red Onion
- 4 Cloves Garlic
- Spray on oil
- 1/4 Cup Nutritional Yeast
- 1/2 Cup Oat Milk (or other plant-based milk)
- 2/3 cup / 175g Silken Tofu
- 1/2 tsp Smoked Paprika
- 1/2 tsp Sea Salt
- A Sprinkle of Parsley (optional for topping)
- Heat the oven to 390°F / 200°C
- Prep the red pepper (take out stalk and seeds), cauliflower (chop into roughly even small florets), the red onion (remove the skin and cut in quarters), and the garlic cloves (separate the cloves but leave the skin on).
- Place all of the prepped vegetables onto a baking tray lined with parchment paper (baking paper). Spray the veg a few times with the spray oil so it's evenly covered - you won't need much at all to get the veg to go golden in the oven. Put the veg in the oven to cook for 30 minutes.
- While the veg is cooking, get some pasta on the hob and time it so it will be ready just after the veg has finished cooking (check the packet instructions of your pasta for exact times). When it is cooked, drain the pasta and set it aside.
- When the veg is cooked, throw it all in a blender with all of the unused ingredients; nutritional yeast, oat milk, silken tofu, smoked paprika, and sea salt. Blend this mix in the blender until smooth (around one to two minutes depending on your blender).
- Mix into the cooked pasta and add any toppings of your choice (parsley, chili flakes, extra veg on the side) and serve immediately.
Serving Size:1 Amount Per Serving: Calories: 97Total Fat: 4gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 0mgSodium: 210mgCarbohydrates: 11gFiber: 3gSugar: 5gProtein: 6g
Nutrition is calculated just for the sauce. You will need to factor in for whichever pasta type you use.