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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 mins
Cook Time30 mins
Total Time30 mins
Keyword: chickpeas, Pasta, red pepper, sun-dried tomato, zucchini


  • 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


  • 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.