Are you looking for a plant-based dinner that’s both indulgent and nourishing? This creamy roasted red pepper pasta is a game-changer! Bursting with the smoky sweetness of roasted red peppers and garlic, balanced with creamy vegan ricotta and fresh basil, it’s a dish that feels gourmet but is surprisingly easy to make.
Let’s dive into why this recipe deserves a spot in your dinner rotation—and how you can make it perfectly every time!
Why You’ll Love This Recipe
- Rich and Creamy Texture: Thanks to the roasted vegetables and vegan ricotta, the sauce is ultra-smooth and luxurious.
- Bold, Smoky Flavors: Roasting the red peppers, garlic, and cherry tomatoes brings out their natural sweetness and adds a deep, smoky flavor.
- Simple and Wholesome Ingredients: This dish is made with pantry staples like pasta, olive oil, and vegetable broth, along with fresh produce.
- Completely Vegan: You won’t miss the dairy with this plant-based twist on creamy pasta.
What You’ll Need
This recipe keeps it simple, using ingredients you might already have on hand.
- Red Bell Peppers: The star of the show! Roasting these brings out their natural sweetness.
- Cherry Tomatoes: Add a touch of acidity and sweetness to the sauce.
- Garlic: A whole head of garlic gets roasted until soft and caramelized, giving the sauce a deep, savory flavor.
- Vegan Ricotta or Cream Cheese: Makes the sauce creamy without dairy.
- Vegan Parmesan: Adds a nutty, cheesy flavor that ties everything together.
- Fresh Basil: Brightens the dish with fresh, herby notes.
How to Make the Perfect Creamy Roasted Red Pepper Pasta
Here’s the simple process broken down step by step:
- Roast Your Veggies: Start by roasting red bell peppers, cherry tomatoes, onions, and a whole head of garlic (with the top cut off and drizzled in olive oil). This is the secret to the sauce’s rich and smoky flavor.
- Blend the Sauce: Once the veggies are roasted, squeeze out the roasted garlic cloves and blend them with the other vegetables, fresh basil, vegan ricotta, and vegetable broth. Adjust the consistency with extra broth if needed.
- Cook Your Pasta: Boil your pasta until al dente for the perfect bite. You can use any pasta you like—penne, rigatoni, or even gluten-free options!
- Combine and Serve: Toss the cooked pasta in the creamy sauce and let it warm through. Garnish with fresh basil and a sprinkle of vegan Parmesan for the final touch.
Tips for Success
- Choose Ripe Vegetables: Fresh, ripe red bell peppers and cherry tomatoes will give the best flavor.
- Adjust the Sauce Consistency: Add more vegetable broth for a thinner sauce or keep it thick for a decadent texture.
- Get Creative with Toppings: Add toasted pine nuts, chili flakes, or extra Parmesan for a personalized twist.
- Use High-Quality Olive Oil: Since the oil enhances the flavor of the roasted garlic and vegetables, opt for a good-quality extra virgin olive oil.
Why Roasting Makes All the Difference
Roasting is the magic behind this recipe. It caramelizes the natural sugars in the vegetables, intensifying their flavors and adding depth to the dish. The garlic becomes soft and mellow, transforming into a buttery, spreadable delight. Don’t skip this step—it’s what sets this pasta apart from other red pepper sauces!
Serving Suggestions
This creamy roasted red pepper pasta is hearty enough to stand alone, but it also pairs well with a simple green salad or roasted veggies. If you’re hosting a dinner party, serve it with crusty bread to soak up every drop of the luscious sauce.
Make It Your Own
While this recipe is fantastic as written, there’s plenty of room to customize:
- Add roasted mushrooms or zucchini for extra veggies.
- For a protein boost, toss in crispy tofu or chickpeas.
- Experiment with different herbs like parsley or oregano.
Storage and Reheating Tips
Leftovers? No problem! This pasta reheats beautifully. Store it in an airtight container in the fridge for up to three days. Reheat gently on the stovetop with a splash of vegetable broth to refresh the sauce.
The Final Word
This creamy roasted red pepper pasta is proof that plant-based cooking can be indulgent, easy, and packed with flavor. Whether you’re a seasoned vegan or just dipping your toes into plant-based eating, this recipe is a must-try.
Don’t forget to share your creations! Tag us on social media with your creamy roasted red pepper pasta and let us know how it turned out.
Ready to get cooking? Scroll down to find the full recipe card and step-by-step instructions!
Creamy Roasted Red Pepper Pasta
Equipment
- Baking sheet
- blender or food processor
- Large pot for boiling pasta
- Large pan or skillet
- Knife and Cutting Board
Ingredients
- 8 oz Pasta [225 g]
- 3-4 Red bell peppers chopped
- 2 cups Cherry tomatoes [300 g]
- 1-2 Onions or shallots quartered
- 1 whole Garlic head top cut off to expose cloves
- 1 handful Fresh basil
- ½ cup Vegan ricotta or cream cheese [120 ml]
- ¼ Vegan Parmesan [60 ml]
- ½ Vegetable broth [120 ml], add more for a thinner sauce
- 2 tbsp Olive oil
- 1 tbsp Dried oregano
- Salt to taste
- Black pepper or chili flakes optional: to taste
Instructions
Preheat Oven
- Preheat your oven to 200°C [400°F].
Prepare and Roast Vegetables:
- Toss the chopped red bell peppers, cherry tomatoes, and quartered onions with olive oil, dried oregano, salt, and black pepper or chili flakes (if using).
- Place the whole garlic head (with the top cut off to expose the cloves) on the baking sheet. Drizzle olive oil and sprinkle a pinch of salt over the exposed garlic cloves.
- Arrange everything on the baking sheet and roast for 30-40 minutes, until the vegetables are softened and slightly caramelized.
Blend Sauce
- Allow the roasted vegetables to cool slightly. Squeeze the roasted garlic cloves out of their skins. Add the roasted vegetables, fresh basil, vegan ricotta or cream cheese, and vegetable broth to a blender. Blend until smooth, adjusting the broth to achieve your desired creamy consistency.
Cook Pasta
- Cook the pasta in a large pot of salted boiling water until al dente, according to package instructions. Drain and set aside.
Combine and Heat
- Heat the blended sauce in a large pan over medium heat. Add the cooked pasta to the pan and stir to coat it evenly with the sauce. Warm through for 2-3 minutes.
Garnish and Serve
- Serve hot, garnished with freshly chopped basil and a sprinkle of vegan Parmesan. Enjoy your creamy roasted red pepper pasta!
Notes
For a smoky touch, try adding a pinch of smoked paprika to the sauce.
Chili flakes can be sprinkled on top for an optional spicy kick.