Vegan Roasted Red Pepper Pasta

This delectable Vegan Roasted Red Pepper Pasta has the perfect no-cook sauce for those days when you’re short on time and want a super flavorful meal that’s ready in the time it takes to cook pasta.

Plus, it provides a fun twist on the traditional marinara sauce. Roasted red peppers and sun-dried tomatoes combine with a few seasonings to create this delicious sauce in just minutes.

How it comes together

I call this a no-cook sauce because the sauce ingredients are blended in a food processor or blender, and are then combined with hot pasta for an easy peasy meal.

However, it’s simple (and delicious) to add other ingredients into the meal like vegetables and beans. In this Vegan Roasted Red Pepper Pasta, I added bell peppers, zucchini, and peas. I used frozen peas that we had cooked the day prior, so I had these in the fridge and easy to grab.

For the peppers and zucchini, I gave them a chop (around 2 -3 cm chunks). I wanted them somewhat chunky and large for this recipe so I could dig into them with a fork. Plus, they will hold up better in the oven, as they lose some size during roasting.

Here are the simple steps! This times out really well among the various steps of pasta cooking vs. vegetables cooking, and you make your sauce in between.

1. Preheat oven and prepare the baking tray by lining it.
2. Put a large pot of water on to boil for the pasta.
3. Clean and chop your vegetables and place them onto the tray. Season with oil, salt and pepper.
4. Put vegetables into the oven and set timer for 15 min.
5. When water boils, add pasta and a couple tablespoons of salt.
6. When timer goes off, toss veggies and put back into the oven for another 5 to 10 min until nicely lightly browned.
7. Blend up your sauce.
8. Drain your pasta, and add the sauce and vegetables.

Pasta Preferences and Substitutes

I used a HUGE rigatoni pasta shape for this, as I thought it would be fun to change things up from my usual more standard size pasta…these were enormous! It made it really fun to eat, and they grab the sauce really well.

Since it’s a creamier, thicker textured red sauce, I preferred to use a short pasta vs. a long pasta like spaghetti. But let’s be real…I would fully enjoy this with ANY pasta! It’s totally a matter of preference.

You can also switch up the veggies. I used roasted bell peppers and zucchini, along with peas.

Other vegetables that would be great in this dish:

• roasted cauliflower florets and tomatoes (add in the tomatoes to the baking tray for the last 15 min)
• sauteed eggplant and onions (YUM…I looove this combo!)
• sauteed broccoli florets and asparagus (add asparagus during last 5 min of cooking)

More Pasta Recipes

Pasta with Vegan Cashew Cream Sauce

Vegan Pasta with Cherry Tomatoes and Kale

Spaghetti with Vegan Tofu Ricotta

Items that are useful for this dish

Corelle Winter Frost White 20-Ounce Bowl Set (6-Piece)

I’ve mentioned these pasta bowls before, which are light and durable in our experience. Plus, they’re useful for more than pasta since they’re a great size.

Bellemain Micro-perforated Stainless Steel 5-quart Colander-Dishwasher Safe

I prefer using stainless steel colanders rather than plastic for hot food like pasta, with fine mesh to easily drain without losing pasta in the sink. Also, I find it to be so helpful to have the outer extended handles.

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Vegan Roasted Red Pepper Pasta

This delectable Vegan Roasted Red Pepper pasta has the perfect no-cook sauce for those days when you're short on time and want a super flavorful meal that's ready in the time it takes to cook pasta. Plus, it provides a fun twist on the traditional marinara sauce.

Prep Time10 minutes mins

Cook Time30 minutes mins

Total Time30 minutes mins

Keyword: chickpeas, Pasta, red pepper, sun-dried tomato, zucchini

Ingredients

• 3/4 lb. pasta of your choice
• 1 16 oz. jar roasted peppers drained
• 1/4 cup olive oil
• 1/4 cup sun-dried tomatoes drained (store bought marinated type)
• 1 tsp maple syrup or agave
• 1/2 tsp each salt garlic powder, dried parsley and pepper
• Garnish: finely chopped fresh parsley and red chili flakes optional
• 3/4 cup peas
• 2 zucchini diced
• 2 red bell peppers chopped in 2 cm chunks
• Oil salt and pepper for roasting

Instructions

• Preheat oven to 400 degrees F. Line a baking tray with parchment paper or food safe liner.
• Put a large pot of water on stove to boil.
• Arrange zucchini and bell peppers on tray. Drizzle with oil, toss. Sprinkle generously with salt and pepper, place in oven for 15 min (then toss, cook another 5-10 min until lightly browned and tender).
• Add pasta and a couple tablespoons of salt to boiling water, stir. Cook until al dente.
• While pasta is cooking, add all remaining ingredients to a food processor except garnish. Blend until smooth.
• Drain your pasta and add sauce and vegetables, stir gently to combine. Top with garnish.