Recipe Vegan Roasted Red Pepper Pasta


Site Owner
Staff member
11 Oct 2012
Local time
10:45 AM
SE Australia
I came across this recipe on the Huffington post website and soon located the 'original' on the minimalist Baker website. I like it because it is so simple and easy and it is vegan by default. I haven't made too many adjustments to it unlike my normal... Other than cutting back on the amount of olive oil used because I'm on a diet and I rather fancy having it...


Serves: 4
  • 2 red bell peppers
  • 2 tbsp olive oil
  • 2 shallots, finely chopped
  • 4 cloves garlic, finely chopped
  • Sea salt and ground black pepper
  • 360 ml Unsweetened Almond Milk
  • 2 tbsp nutritional yeast
  • 1.5 tbsp cornstarch or arrowroot powder (or other thickener of choice)
  • Pinch red chilli flakes (optional, for heat)
  • Spaghetti for 4
FOR SERVING optional
  • Vegan parmesan cheese
  • Finely chopped fresh parsley or basil

  1. Heat oven to 260 C (500F, Gas 8, or as hot as your own will go) and roast red peppers on a baking sheet until charred - about 25-30 minutes. Cover in foil or seal in a plastic container for about 10 minutes to steam, then remove (peel away) the charred skin, seeds and stems and set aside.
  2. While the red peppers are roasting, sauté the shallots and garlic in 2 tbsp olive oil until golden brown and soft - about 4-5 minutes. Season with a generous pinch of salt and pepper and stir.
  3. Cook pasta according to package instructions, drain and toss in a touch of olive oil.
  4. Whilst the pasta is cooking, transfer the sautéed shallots and garlic to a blender or food processor along with the roasted peppers, almond milk, red pepper flake, nutritional yeast and cornstarch and blend until creamy and smooth, taste and adjust the seasonings as needed, adding more salt and pepper or nutritional yeast for flavor. You want the flavor to be pretty robust and strong since spaghetti doesn't have much flavor - so be generous with your seasonings.
  5. Once blended, place sauce back in the skillet over medium heat to thicken. Once it reaches a simmer, reduce heat to low and continue simmering.
  6. Once the sauce has thickened to the desired consistency add the spaghetti.
  7. Serve with vegan parmesan, red pepper flake and fresh chopped parsley or basil.

Caribbean girl

3 Jul 2014
Local time
8:45 PM
I like this recipe. It is simple and it is a low-cal type of recipe. However, whenever I do any kind of pasta, I like to mix in a variety of vegetables to add to both the appearance of the entire dish as well as to the flavour. If I were to try out this recipe, I would probably add in some peas, beans and carrots.


Über Member
5 Jul 2015
Local time
12:45 AM
I like the recipe. I enjoy pasta but I am also the same way. I like to add more veggies when I am having pasta. I would definitely have to add some mushrooms and onions.
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